How Expensive is Authentic Kopi Luwak: Civet Coffee Brewing Methods Are Slightly Different

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FrontStreet Coffee - Introduction to Civet Coffee

Civet coffee is made from coffee beans excreted by civet cats, and it originated in Indonesia.

In the early 18th century, the Dutch established coffee plantations in the Indonesian colonies of Sumatra and Java and prohibited locals from picking and consuming the coffee fruit they grew. Indonesian locals then stumbled onto the fact that civet cats love to eat these coffee cherries and pass the beans completely intact when they defecate.

Civet cats select only the ripest, sweetest cherries to eat, which is a form of natural selection in itself. Locals also discovered that after the beans ferment inside the animal's stomach, the resulting coffee tastes better than regular coffee.

Brewing Method

The aroma of civet coffee dissipates more easily than regular coffee. To preserve the flavor, the beans must be individually packaged, and the production process is complex and rigorous. If you want to enjoy the true taste of civet coffee, it is best not to add sugar or milk. Use a siphon brewer, add 160-180 ml of pure water, and pour in 17 grams (about 2 level coffee spoons) of coffee powder. Once the water boils and rises, gently press the raised coffee powder down with a flat bamboo stick. Remember: do not stir, or the coffee will turn bitter, sour, and astringent.

The water temperature should be 96°C, with a water pressure of 9-10 atm. After boiling for about 1 minute 45 seconds to 2 minutes, quickly remove the brewer from the heat while repeatedly wiping the lower glass chamber with a cold, wet cloth to cool it rapidly. The brewed coffee will then fall quickly, presenting a large amount of fine golden foam and reaching its ultimate flavor. With ordinary methods some say civet coffee can be brewed 2-3 times, but with the method above, since it has been boiled for a long period, the cup is considered the essence of the coffee, and re-brewing is not recommended.

Expensive Price

At the 2010 Shanghai World Expo, a cup made from 12 grams of civet coffee powder cost 380 yuan, with a daily limit of 12 cups that were in high demand and short supply.

In Bali, a cup costs over 200,000 Indonesian rupiah, equivalent to over 150 RMB.

In the United States, 1 kilogram of civet coffee beans costs up to USD 1,200. On the international market it consistently stays around USD 1,000.

In the United Kingdom, a cup costs 50 British pounds (500 RMB).

Knowledge Point

Knowledge point: coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family and grows as a perennial evergreen shrub or small tree.

In short: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee, and every month there are 3 low-discount coffee events, because FrontStreet Coffee wants more friends to drink the best coffee at the lowest price. That has been FrontStreet Coffee's mission for 6 years.

FrontStreet Coffee Recommendation

If the wild, fermented depth of Indonesian coffee is what appeals to you, FrontStreet's Indonesian selection is the place to start. FrontStreet Mandheling comes from the Lintong area around Lake Toba in Sumatra and is processed with the local wet-hulled method, in which the parchment is stripped while the beans are still half-dry and left exposed to the air. That is what gives the cup its signature herbal and spice notes.

FrontStreet roasts its Mandheling medium-dark to present the classic profile: low acidity yet full body, with caramel, dark chocolate, and toasted bread aromas and a long sweet finish. It suits anyone who likes a strong cup. For the top of the range, FrontStreet PWN Golden Mandheling is screened and hand sorted to remove defects, so it keeps the herbs and earthiness while tasting cleaner and sweeter.

For espresso and milk drinks, FrontStreet Classic Blend takes a Mamba-style recipe built on Mandheling and Brazil and adds a small amount of Robusta for extra crema. Deep roasted, it pushes dark chocolate, nut, and caramel notes to the front, and it is easy for beginners to coax a rich, aromatic shot from a home machine.