StingMeadery Posted October 2, 2014 Posted October 2, 2014 My shooting buddy keeps giving me freebee 1kg ($4500.00) bags of Kopu Luwak Civet coffee from his family free range Civet/Coffee plantation in Vietnam. This stuff is so good ...and expensive, it's obscene ! My favourite barista at Urban Soul (my favourite cafe) had to do a special grind on the fresh beans as they are sun dried and hand roasted so hold more water than normal dry roasted commercial beans. The result is nothing short of spectacular ! A Behike 52 would be all over this... If only we could smoke in cafés here 3
HarveyBoulevard Posted October 2, 2014 Posted October 2, 2014 Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, refers to the seeds of coffee berries once they have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus) All credit to Wikipedia. Sounds like sh#t but I bet it tastes great! (not sarcasm, actually serious)
HarveyBoulevard Posted October 2, 2014 Posted October 2, 2014 Cute little critter (Asian Palm Civet!) ** not trying to hijack thread. bored at work and thought I'd contribute. 2
stigmata Posted October 2, 2014 Posted October 2, 2014 Most KL sold around the world is fake... Try a Yemeni cofee sometime
StingMeadery Posted October 3, 2014 Author Posted October 3, 2014 Most KL sold around the world is fake... Try a Yemeni cofee sometime ...and even genuine product is from predominantly caged force fed Civet so the quality is off. Civet must free range for ultimate quality the as they only eat the most perfectly unblemished fruit. 1
AndrewNR Posted October 3, 2014 Posted October 3, 2014 The good **** one might say.. Sorry about your shitty morning... Guys around here just have **** sense of humors. 3
Optic101 Posted October 3, 2014 Posted October 3, 2014 Paul agree, it is one of the best IMHO. Get some beans from time to time from family friends in Indonesia. You're lucky too to get the beans from wild once as the quality difference is huge. 1
stigmata Posted October 3, 2014 Posted October 3, 2014 the other thing is. coffee is a perishable. from the moment its roasted its going through a chemical reaction and devaluation. unless the coffee is inside a month old.. the reason why the grinder setting is changed is because the coffee oils have come to the surface already and then dried out... so most likely hes going finer in the hope he can get a half decent extraction. submerged in milk and camouflaged the underlying coffee is not important. what you should do is ask for a short black and see hat kind of colour and crema can be extracted myself i always think civet coffee is pretty average.. more conjured up for novelty than quality. Ive tried them all over indonesia .. and of curse the most rare of all and precious. the sumatran wild droppings by the luwak... all the way down to the poor animal caged in ubud for the tourists... The re are even elephants force fed coffee cherries to poop put in Thailand for tourists. Ultimately thats a novelty for marketing and often not the real thing rather than quality. If you want to try a fantastic coffee thats not all about novelty but quality .. find freshly roasted coffee from Yemen. Now were talking......
Fuzz AI Posted October 3, 2014 Posted October 3, 2014 I'd rather not have a civet eating the coffee cherries and pooping out the seeds, let alone some Yemeni dude... 3
jat Posted October 3, 2014 Posted October 3, 2014 I wouldn't worry about all those poo-pooing your story. I've never tried the stuff and would like to in order to form my own opinion. It's great to have mates who give you freebies like that. Now I also have to try and track down some of this Yemeni coffee. 1
garbandz Posted October 3, 2014 Posted October 3, 2014 "good to the last dropping" I've had this too.Really un-outstanding to me............ 3
PapaDisco Posted October 3, 2014 Posted October 3, 2014 I've not had as good of luck with Vietnamese "weasel" (what they call it there) coffee. Very erratic (one might almost say 'Cuban') quality control. However, Vietnamese arabica, if you can get your hands on it, is consistently spectacular. Worth the search for. There's a brand sometimes available online called Trung Nguyen, but it's usually just their blends, which are so-so, but if you can score some of their #5 it's 100% Arabica and roasted very dark. My barista friends here go nuts for it when I bring some back. 1
StingMeadery Posted October 3, 2014 Author Posted October 3, 2014 Lucky for me the freshly roasted beans were hand delivered and under two weeks old... Then again, I do live in New Zealand... Fortunately we have an exceptional local coffee culture and have some world class Barristas here. The opportunity to try authentic Weazel coffee "as fresh as possible" was a miracle in itself considering the logistics involved. Pretty happy with the result 1
canadianbeaver Posted October 3, 2014 Posted October 3, 2014 I love it but it is definitely a novelty and a hard story to swallow. When we have it in I sell it for $55 a quarter pound ( we have not had it in months since I moved out of Toronto. I am convinced folks buy it and don't even drink it. They just show it to their friends.
StingMeadery Posted October 3, 2014 Author Posted October 3, 2014 Haha, "whatever" I drink it every day until it runs out 3
stigmata Posted October 4, 2014 Posted October 4, 2014 Ok dont flame me.... but coffee is on a downward decline after about a week or so, Those beans look dark and oily,,, meaning the oils that carry the flavour have come to the surface and theyre now sweating .. as alot of the flavour is in the oils and its already hit the surface the oxygen is now hitting the sweat and turning it astringent. thats why older coffee has a woody taste it no longer has the oils contained within the structure of the beans.. an is devoid of flavour/This i why your barista is adjusting the grind. Ill be he is going finer and finer....so as to extract something . Youll be able to smell if with a sniff... Now not being critical its more an education. Nobody has the right to criticise as one mans meat is another mans poison. Trust me people... try Yemen... doesnt matter if it aeropress.. espresso.. filter.. or anything else... its the bees knees of coffee. Oh and dont go that dark ... the character of the bean has been replaced by the carbon of the roast. Dark beans are reserved for lower grade beans to camouflage the imperfectons and flaws of the beans. Great beans will stand up in a lighter roast.. anything up to medium.. (if espresso) and lighter for aeropress / filter/ plunger (french press) etc 1
Zigatoh Posted October 4, 2014 Posted October 4, 2014 Yes Stigmata, we get it. Yemen coffee good, everything else bad. Way to tell the op he has no sense of taste and call his barista friend a liar. Nice. Looks like an awesome cuppa to me stingmeadery 1
StingMeadery Posted October 4, 2014 Author Posted October 4, 2014 Yes, it was one of the best lattes I have ever had...and I have had a few Found Stigmatas post interesting and informative, thanks. There is exception to every rule and experience is purely subjective. Would love to try a Yemeni coffee, but for now I'm gonna finish this 1kg of Civet Quality is slowly decreasing day by day as I had them grind the entire bag at once, still it's a pleasant change of pace.
stigmata Posted October 4, 2014 Posted October 4, 2014 thanks mate!!!the point was not to offed you for what you like but to point some stuff out to people. Life is a journey of knowledge.. and same with coffee.I If people do not want to learn about what to look for in search of coffee.. well thats fine too.. (not saying you-youre fine) .. you can take a horse to water but you cant make it drink it... Ive been invloved in coffeee roasting for 20 years ..ive visited farms and been to the source of where the bean is farmed and seen the civet in the wild and its produce..ive also trained baristas in the past as well as coffee roasters not trying to impress people with my qualfcations but i reckon this board is about understanding and knowledge. if i see mold and someone thinks its ploom ill say it.. french roasts are pretty crappy because they dont allow the bean to show off its characteristics.. and are usually roasted that way to camouflage inferior beans... coffee is a perishable and the flavour is in the oils.. you dont want the bean sweating too fast so you shouldnt roast it dark.. coffee should be consumed immediately after grinding... why? well the bean is releasing gases.. but when its ground its surface area is multiplied a thousand-fold so its declining a thousand fold more rapidly Zihatoh .. i didnt say his barista is a liar... where did i say that? Also... yes Yemeni coffee is the best coffee in the world... thats why most people have never heard of it...But you have heard of its ancient port Mocha right??? There are other beans more expensive (though hardly any) there are other more clean.... but nothing.. i mean nothing can give out the character/ complexity and flavour a great Yemen coffee can.. try it f you see it... and no it wont be found on a supermarket shelf.. and the roasters who can get their hands on it wont roast it dark... That would be $20/ 25 dollars in its raw green state wasted.. Its usually bought up by the high paying japanese and saudis as well as northern europeans so its quite scarce... if you cant find it the next closest coffee is the ethiopian 'Harrar'.. again not too dark(a great and premium coffee in its own right and from just over the red sea from the 'cradle of coffee' .. Ethiopia where it all begun..... but pales before the yemeni Again.. this is not to have a go at what people are drinking but to help educate people to understand what theyre drinking.Taste is subjective of course..as Sting Meadery s rightly points out... Another great pairing for a cuban cigar is cuban arabica... of course... nothing over medium and freshly roasted with some rest to allow the chemical reaction to stabilise and then freshly ground.
Zigatoh Posted October 5, 2014 Posted October 5, 2014 His barista said the grind was due to the beans holding more water due to the drying and roasting process, you stated it was due to the oils coming to the surface and him trying to get a 'half decent extract' And when someone reckons they just had something awesome it's not always the best time to point out everything you think was crap about it in the interest of 'education' Ever heard of 'raining on someone's parade' 1
merc Posted October 5, 2014 Posted October 5, 2014 Wow, 1kg freebie bags, lucky man. It looks and sounds great StingMeadery. I've been meaning to try it for a while, but haven't chanced upon any yet. Might need to get a bit more proactive in the search.
Fuzz AI Posted October 5, 2014 Posted October 5, 2014 You won't find it in Sydney, Alex. The last place I knew of that sold it by the cup was Olin Cafe in St Leonards. Most places stopped selling it a few years ago. Probably only place to get it now is online.
stigmata Posted October 5, 2014 Posted October 5, 2014 His barista said the grind was due to the beans holding more water due to the drying and roasting process, you stated it was due to the oils coming to the surface and him trying to get a 'half decent extract' And when someone reckons they just had something awesome it's not always the best time to point out everything you think was crap about it in the interest of 'education' Ever heard of 'raining on someone's parade' errrrrrrr and how does that make me say hes a liar????i think i probably understand the construction of coffee enough to pass comment and help people understand things better... i think hes big enough and mean enough to look after himself....i im commenting on the beans......im not making any personal remarks its actually an informed commentary....people for the most part appreciate informed commentary....i t might help someone... you disagree???
stigmata Posted October 5, 2014 Posted October 5, 2014 oh and i know about drying and preppingand dark oily beans...... you can question my opinion.. but have something to back your opinion up about my opinion. its not getting more dense... in fact its drying out as you can see in the photo.. the oils are now on the OUTSIDE of the bean not the INSIDE.having been sweated out... which means they are in the process of being dried out by the atmosphere...and much already has...much like if youre in the sun and youre sweating.... youre dehydrating...it might seem youre becoming hydrated... but youre not... is there anything you need to be explained more clearly???
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