HomeRoast Digest


Topic: kopi luwak aka: kona on a behmor (4 msgs / 94 lines)
1) From: Jim Gundlach
On Jul 8, 2008, at 8:03 PM, Steve Carlson wrote:
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I have had three different kopi luwaks.  One Tom offered in limited  
amounts for a very reasonable price several years ago, another from a  
more expensive source that I got in a coffee exchange with a fellow  
list member, and the last was at the MIT presentations for the 2004 Ig- 
Nobel prizes where a researcher presented a method of authenticating  
kopi luwak.  I home roasted the first two and brewed them with an  
espresso machine and French press.  The Ig-Nobel coffee was of unknown  
roasting and brewed in one of those pots, I forget the name of them,  
you know, like you usually get in a motel room.
All three luwaks had a common distinct taste, one of my daughters  
still considers the one I ordered from Tom to be one her all time  
favorite, but I found them to be rather unexceptional despite being  
unique.  On flavor alone, I think none of them would have passed Tom's  
regular cupping with a score above 65.  In general I think everyone  
who is serious about coffee should try it because it is part of the  
coffee cultural landscape.
    pecan jim
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2) From: Bryan Wray
Um... no... I'm good without thanks.  Typically unripe, sometimes robusta beans are really not my thing.  If I'm going to have poop coffee it's going to be Jacu Bird (which I still have a pound of that I need to roast).  It's one thing to be a novelty that is somewhat worth it.  It's another thing to be a novelty that is barely, if at all, palatable.  My .02, of course, YMMV.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Wed, 7/9/08, Jim Gundlach  wrote:
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3) From: miKe mcKoffee
Bry,
That is one of the first if not the first things you've posted I'd have to
say is out to lunch. If you haven't tried Kopi Luwak how in the hell can you
say " ...that is barely, if at all, palatable"? Beyond that one of the
aspects of Kopi Luwak that makes it what it is is directly counter to your
assertion "typically unripe", specifically the Civet is purported to eat the
sweetest ripest cherries.  
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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4) From: Bryan Wray
     Alright, weird things are happening.  I know that it was my fault that I sent a reply to only miKe originally, but now my second attempt to send it to the list isn't showing up for me in my Sweet Maria's box, so I have no clue and am just going to try to send it again.  So, I *know* that miKe is getting this at least twice, so I apologize to him for that, but there is a chance that *everyone* is getting this twice, in which case I apologize like 4 times over.  Because if that is the case then it is just ridiculous, haha.
     What I said wasn't that out there at all.  Most of the kopi luwak that hits the market is robusta, without a doubt in the same way that a lot of the "Kona" out there is either blended or low grown crap.  There is (I assume) probably some kopi luwak out there that really is arabica, and maybe... *maybe* a high quality arabica (but I doubt this factor greatly).  So while I have not ever had kopi luwak, I have had straight robusta and I don't think any sort of processing, whether wet, dry/natural, or stomach could possibly get rid of that musty, rubber, mushroom taste.  I have never heard any coffee professional say that kopi luwak was good at all.  Most of the more positive reviews say something to the effect of "it is very mellow" and that is about it.  I haven't heard anyone that I respect in the industry give it rave reviews.
    The "unripe" part comes from the fact that there are people out there that are caging the cat and force feeding it cherries.  (Simply run a yahoo/google search with something similiar to "civet cat force fed cherries" and you will get a ton of results).  I can't imagine that they would actually take care to pick out only the ripest cherries if they are feeding them to cats they have in a cage.  If they were taking care to only feed it ripe cherries, why not just let it pick them then?  It is just a hunch, but I think it is a verified one.  I feel to see the reason to support a cause like this.  There is no certification, no rules or laws governing what the cat is fed and whether or not it is "free range."  If I can't know that what I am getting is going to be worth the extra, then I'm not about to buy it.  One of the reasons I buy from SM in the first place.
     Even if all this thought of mine is "out to lunch," it certainly isn't "out to brew;" not at my house anyway.  And, BTW, if you think this is the first thing I have said that was ridiculous and based on speculation, "out to lunch," then (first of all thank you, but...) you most certainly have not been paying attention.  :0)
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Thu, 7/10/08, Bryan Wray  wrote:
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