Analysis of the production principle of cat feces coffee

Analysis of the production principle of cat feces coffee

Cat feces coffee, also known as civet cat feces coffee, is a rare and expensive coffee variety. Its production principle is different from that of ordinary coffee. It is mainly processed from beans digested and excreted by civet cats (also known as forest cats). This article will analyze the production principle of cat feces coffee from three aspects: collection, processing and tasting.

collection

Collecting is the first step in making civet coffee. Civets live in the forests of Southeast Asia, where they feed on fruits, small animals and plants. When they eat ripe coffee cherries, the beans contained in them are absorbed by their digestive system.

After being decomposed by the civet's gastric juice, these beans are excreted from the body during excretion. Because the beans are processed by special enzymes and microbial flora in the digestive system, these fermented beans with special flavor and taste become the raw materials of civet coffee.

Processing

After collecting the beans excreted by civet cats, a series of processing steps are required. First, the beans need to be cleaned and impurities such as husks removed. Then, they are dried for storage and transportation.

The next most important step is roasting. Unlike ordinary coffee, the temperature and time of civet coffee need to be more carefully controlled during the roasting process. This can preserve the special flavor formed during the fermentation process and make the beans reach the ideal color and taste.

Finally, after careful packaging and quality inspection, the freshly made civet coffee can be sent to the market for sale.

taste

Due to its rarity, special production method and high price, we should have high expectations before tasting it. Drinking a cup of authentic and high-quality kopi luwak coffee will bring a special experience.

First is the aroma. Cat feces coffee exudes a unique musky smell that makes people can't help but take a deep breath. Then comes the taste, which is usually rich, smooth and slightly bitter. Finally, the aftertaste left after tasting will make people linger.

Of course, not everyone can appreciate the flavor of kopi luwak. Everyone has different tastes in coffee, and due to its rarity and high price, there are many counterfeit and substandard products on the market.

in conclusion

As a rare and expensive coffee variety, civet coffee needs to go through the process of collection, processing and tasting. It is processed from beans digested and excreted by civet cats, and its special flavor and taste are maintained throughout the process.

Although for those who love coffee and pursue novel experiences, tasting a cup of authentic and high-quality civet coffee may be an unforgettable experience; but at the same time, we should also pay attention to the large number of counterfeit and inferior products on the market, so we need to choose carefully.

In short, although the production principle of civet coffee is different from that of ordinary coffee, it is this special production process that gives it its unique flavor and value.