Kopi Luwak – taste profile
The luak, that’s a small catlike animal, gorges after dark on the most ripe, the best of our crop. It digests the fruit and expels the beans, which our farm people collect, wash, and roast, a real delicacy. Something about the natural fermentation that occurs in the luak’s stomach seems to make the difference. For Javanese, this is the best of all coffees—our Kopi luak.—Doyo Soeyono Kertosastro, Indonesian Coffee Farmer, March 1981
What does the world’s most expensive coffee taste like?
Just like wine, people have their preferences when it comes to coffee. Some like their coffee strong and bitter while others like their coffee without any bitter after taste. For coffee lovers, kopi luwak is like that special bottle of wine that you save for an important occasion. Kopi Luwak is the “Caviar of coffee“.
The video below shows the opinions of several people when they tasted kopi luwak.
The protein in the coffee beans is what makes the coffee taste bitter. The process of fermentation in the civet cat’s stomach breaks down the coffee protein and that takes away the bitter after taste and changes the flavor making the kopi luwak smooth, earthy and nutty.
Watch the funny cat poop coffee taste test:
When a Kopi Luwak coffee bean, the world’s most expensive coffee, comes out the other end of a large cat after it’s been eaten by the animal – called a civet or Luwak – the micro-structural properties of the beans are altered, according to new research by a University of Guelph scientist published in Food Research International. The research describes the coffee as “earthy, musty, syrupy, smooth and rich with jungle and chocolate undertones.”
Here is what some coffee afficinados had to say about the cat poo coffee on their blog:
“The coffee brews faster than my regular blend on the same grind and produces a less oily shot with a pink tint to the crema. On first taste it’s pretty fantastic with all of the higher notes you tend to get with a well-roasted bespoke coffee (regular civilian drinkers, myself included, seem to see coffee in terms of big, bassy low-end flavours and smells. Coffee people seem to seek the distinctions in the lighter, more evanescent notes) but the defining characteristic is a lovely, long, subtly nutty aftertaste”
– Tim Hayward on The Guardian
“It’s the rarest beverage in the world. It has a little of everything pleasurable in all coffees: earthy, musty tone, the heaviest bodied I’ve ever tasted. It’s almost syrupy, and the aroma is very unique.”
“Had quite a bright acidity and it was really pleasant. It was very smooth and had a lovely lingering finish.”
” Here’s the million dollar question: Is it worth the cost? I would say yes. Not because it is the best cup of coffee I have ever had, but for the experience itself. Don’t get me wrong, the coffee was strangely delicious and incredibly smooth, without any bitter taste.”
“Unlike other coffee I have tasted, it gave me the mental clarity of drinking a couple of espressos without the buzz, shaking, stuttering, etc. I would definitely swig a cup of kopi luwak if ever offered one again.”
Did you have a chance of trying this gourmet coffee beverage? Do you believe it is the Caviar of coffee? Is it worth the cost?