Nav: Home > Coffee >

How Much Water for 15g of Pour-Over Coffee? How to Brew Golden Barin Estate Civet Coffee? What's the Story?

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). How much water for 15g of pour-over coffee? How to brew Golden Barin Estate Civet Coffee? What's the story? What's the breeding environment? Golden Barin Estate is located on Mount Malabar, directly south of Bandung City in the West Java region, with temperatures ranging between 8°C - 28°C. Golden Barin Estate

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

How much water for 15g of pour-over coffee? How to brew Golden Barlin Estate Civet Coffee? What stories does it have? What about its farming environment?

Golden Barlin Estate is located on Mount Malabar, directly south of Bandung City in the West Java region, with temperatures ranging between 8°C - 28°C.

Golden Barlin Estate manages an extensive farming area of 330 hectares and operates a rehabilitation center that maintains the balance of civets in the forest through breeding and release programs.

The coffee from Golden Barlin Estate has received halal certification from the Indonesian Ulema Council (MUI) and has passed SUCOFINDO food safety tests, guaranteeing 100% authentic civet coffee.

Golden Barlin Estate's contributions to environmental development and conservation have also earned awards and recognition from the United Nations Development Programme (UNDP).

Golden Barlin Estate has won over 30 international and domestic awards.

For two consecutive years in 2013 and 2014, it was awarded the Best Coffee Estate by the Indonesian President.

The Challenge of Authentic Civet Coffee

When the craze for civet coffee swept through, the Indonesian market became flooded with various types of civet coffee, with prices varying wildly. Some were unbelievably cheap, while others were outrageously expensive. How can consumers choose to ensure they're drinking genuine, authentic civet coffee?

How can consumers distinguish between counterfeit and inferior products before paying?

The difficulty in trading this food product lies in the lack of easily identifiable standards and criteria. Moreover, the flavor of civet coffee doesn't have a fixed aroma and taste profile—ultimately, it comes down to personal preference.

However, regardless of the circumstances, the responsibility of businesses to consumers is to deliver 100% authentic products after receiving payment...

If you want to buy a bag of civet coffee to savor slowly, facing the market filled with bags of coffee printed with civet images, how do you start without making a mistake?

For consumers, there's no opportunity to participate in the civet coffee production process—they can only listen to how businesses promote their products. Unfortunately, those few uncomplicated yet professional and meticulous production steps are most susceptible to manipulation or complete neglect. How can consumers buy civet coffee with peace of mind?

Let's first discuss how unscrupulous merchants promote "fake civet coffee." Generally, inauthentic civet coffee falls into these categories: 1. Claiming wild civets when they're actually captive-bred; 2. Claiming civet-processed beans when they're actually ordinary beans; 3. Claiming authenticity when actually adding flavorings; 4. Claiming self-production when actually buying from farmers; 5. Claiming selected beans when they're actually mixed inferior beans.

Consumers won't know any of this beforehand. Looking at beautifully packaged wild civet coffee products, consumers basically just gauge their mood and courage that day to decide whether they're willing to pay the high price.

Golden Barlin Estate owner Ke Baixiang says many civet coffee businesses lack strong certificates to show consumers for verification, which proves their product quality is inconsistent. Otherwise, they would have already displayed their certificates or awards.

Moreover, due to the high market value of civet coffee, some unscrupulous individuals indeed capture wild civets and keep them at home, forcing them to consume large quantities of low-quality coffee cherries to produce more civet coffee, chasing high profits.

"Who made civet coffee the world's most luxurious, most expensive, and most rare coffee?"

"It's too profitable."

High profits attract many counterfeit products.

It's known that currently, the Kopi Luwak brand is the only officially recognized brand by the Indonesian government, loved by coffee enthusiasts for its unique fruity aroma and long-lasting aftertaste.

Indonesia's Coffee Heritage

Indonesian coffee has a long historical background. Coffee's presence can be found in almost every corner of the country, as if every Indonesian person drinks coffee.

Indonesia's mountainous and archipelagic geography is ideal for coffee tree growth and suitable for the producers of civet coffee—civets. Such a perfect combination creates the world's number one coffee flavor.

Golden Barlin Estate owner Ke Baixiang explains that coffee fruits are called cherry coffee because they're very similar to cherries. Mature coffee berries look like cherries, are bright red, and have sweet flesh that civets love to eat. Inside are seeds that can be divided into two—the coffee beans. After passing through the civet's digestive system and being excreted, they ultimately become cups of civet coffee that spread fragrance worldwide and make coffee fanatics ecstatic.

Each coffee bean has a thin outer membrane called silver skin, which is covered by a yellow outer skin called the endocarp. Coffee beans are wrapped in viscous pulpy material forming coffee flesh. The flesh is soft and sweet, with the outermost layer being the shell.

Coffee is shade-tolerant and cold-resistant but not light-tolerant or drought-resistant. Coffee trees prefer mild, non-hot daytime temperatures and less than two hours of direct sunlight, so coffee gardens need to be interspersed with many taller trees for shade.

At night, they adapt to environments around 10°C, but the temperature can't be too low, as excessive warmth causes coffee berries to develop too quickly, preventing the formation of small, flavorful, hard, high-quality coffee beans. If it gets cold enough to frost, coffee trees will freeze to death.

Climate is the decisive factor in coffee cultivation. Coffee trees are only suitable for growing in tropical or subtropical regions, so the zone between 25 degrees north and south latitude is generally called the coffee belt or coffee zone. However, not all land within this zone can cultivate excellent coffee trees.

Strict Requirements for Coffee Cultivation

The ideal planting conditions for coffee trees are: temperatures between 15-25°C, annual rainfall reaching 1500-2000 millimeters, and rainfall timing that aligns with the coffee tree's flowering cycle.

The conditions for cultivating good coffee trees are strict.

Fertile soil, good climate, sufficient rainfall—good coffee!

A good coffee tree, besides having seasonal rainfall coordination, also needs fertile soil and good drainage environment, especially fertile soil containing volcanic ash.

Additionally, although sunlight is an indispensable element for coffee tree growth and fruiting, excessive strong sunlight inhibits coffee tree growth. Therefore, each growing area typically plants some shade trees. As for the ideal altitude, it's between 500-2000 meters.

It's evident that the conditions for cultivating high-quality coffee trees are quite strict: sunlight, rainfall, soil, temperature, as well as coffee bean harvesting methods and production processes all affect the quality of the coffee itself.

Based on these characteristics, the paradise suitable for Arabica coffee growth is mostly located in countries with high mountain terrain—this area is what's known as the coffee belt.

A Love Story: Husband, Wife, and Civets!

After discussing so much about civet coffee, let's also talk about how Golden Barlin Estate owner Ke Baixiang formed his indissoluble bond with civets.

He says his wife loves drinking coffee, so he went directly to coffee gardens to buy fresh coffee beans. Later, he found this coffee mountain that he currently invests in, discovered their coffee beans were the freshest, and frequently bought many coffee beans from the garden owner Haz. Subsequently, he became good friends with Haz, and then through Haz's enthusiastic invitation and his own evaluation, he became a major shareholder.

"I also want to thank my wife Lin Jiaqi. Without her, I wouldn't have been able to transition from the textile industry to the coffee industry. Currently, I'm engaged in both businesses simultaneously."

Ke Baixiang loves nature and the fertile land bestowed by heaven, so he's unwilling to destroy such natural beauty. He claims to preserve the original appearance, only making it better, without affecting this original land due to excessive commercialization.

"In the future, I will build recreational farms, villas, hotels, theme restaurants, and hot spring facilities in the coffee garden, allowing city people to vacation at our farm, relax, and drink good coffee." Ke Baixiang's vision is to develop the forest park area and create a green forest homeland.

"I hope to drive the economic development of this village and improve farmers' lives. Therefore, I will not only transform my coffee garden into a resort to increase employment opportunities for farmers, but I will also divide part of my land for farmers to plant coffee beans."

He plans to provide each farmer with 2 hectares of land to grow coffee beans, then buy all their harvests, making everyone bosses, so the business will continue long-term.

The Art of Brewing Coffee

How to brew a delicious cup of civet coffee?

To enjoy the true flavor of civet coffee, never add sugar or milk to the coffee. It's recommended to use a siphon brewer, add 160-180 milliliters of water, pour in 17 grams of coffee powder, and after the water boils and rises, use a flat bamboo stick to gently press down the raised coffee powder.

Do not stir, otherwise the coffee will become bitter, sour, and astringent.

Water temperature should be 96°C, water pressure 9-10 atm. After boiling for about 1 minute 45 seconds to 2 minutes, quickly remove from heat source, then repeatedly wipe the lower glass bottle with cold, damp cloth to rapidly cool it. The brewed coffee will quickly fall and present large amounts of golden fine foam, achieving the most aromatic and mellow taste.

Authentic civet coffee emits aromas resembling honey and chocolate. Without adding sugar and creamer, it already has a sweet, smooth, and rich texture. The original water quality is completely enveloped by the coffee's round, full-bodied texture, so when first entering the mouth, the tongue can barely feel the water's mass. It's not bitter, not sour, not astringent, yet has a milky fragrance, and doesn't irritate the stomach after swallowing, causing no discomfort.

Even when cooled, the taste remains sweet and mellow. After tasting, the cup still retains a sweet aroma. Civet coffee is a uniquely rich-textured and deep coffee, absolutely a one-of-a-kind premium product.

Some experts even say that after drinking civet coffee and then tasting wine, because the aftertaste still lingers, the wine's age instantly transforms from 12 years to 18 years. Give it a try!

FrontStreet Coffee's Recommended Brewing:

Three-Pour Method

Suitable for medium-roasted coffee beans.

The video uses a wave-shaped dripper + Kalita copper hammer-textured pot, brewing Colombian Narino coffee beans with balanced, gentle, and clean flavors, featuring rich notes of almond, citrus, and white chocolate. The three-pour method's segmented extraction approach: creates more layers than single-pour methods, clearly distinguishing the front, middle, and back flavor profiles. The method involves increasing water amount each time after blooming, typically pouring when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction. This method has relatively higher requirements for water flow rate and volume control.

The blooming process of the three-pour method doesn't require stirring to improve the evenness of coffee powder water absorption, nor does it use drip methods to increase infiltration depth, making it relatively suitable for most specialty coffee beans, especially medium-roasted coffee beans from Central and South America.

This is the brewing method used by most coffee shops. Key points to focus on are the stopwatch, scale, flow rate, and water volume control. Most people who delve deeply into brewing primarily use this method.