In the process to obtain Kopi Luwak or Luwak Coffee, there are two participating parts: the animal and the human.
As it was mentioned in What is Kopi Luwak? the civet selects the ripest berries of the coffee plants and eats the whole fruit. As the civet cannot digest the seed of the fruit (actually, it is the coffee bean), it expels them among its feces. This is the animal process.
Local farmers collect the feces and here is when the human process starts to obtain the final gourmet coffee. Below, there is a description of the whole process to obtain the Real Kopi Luwak of Al’s Original Coffees, it is totally handmade and the only machine used is the coffee roaster.
We receive the Luwak feces from coffee farmer’s cooperatives. Later, we crumble and separate the layers, which cover the green beans.
In this step, we separate the Kopi Luwak beans one by one and set aside the bad ones, the too small beans and the rare objects such as little stones. In this way we get the premium Kopi Luwak green beans ready to be roasted.
The Civet green beans are washed and are immediately dried with warm air so that when they are stored, they do not ferment with the humidity. After this step, the Kopi Luwak beans are stored in a dark dry place until the roasting process take place.
One of the most critical steps in normal coffee and Kopi Luwak coffee production is the roasting process. Roasting coffee beans has implications on coffee taste, aroma and colour, and therefore has an overall affect upon the quality of the coffee.
Although all steps are important, roasting is a key element in the process used to obtain coffee because this process gives the beans the aspect known by consumers.
The taste, the aroma and body are acquired by roasting the beans, this is the reason why it is said that brands obtain different coffees even when they use the same type of bean.
There are several ways to roast coffee: one is by using a simple pan, the other is the gas rotary drum roaster, and the last one is the hot air roaster.
I use the hot air roaster since the beans have no contact with any metal hot part, which can roast some beans more than others. The advantage of this roaster is that as the control process is electronic, all roasting steps can be set electronically having a repeatable uniform result. The disadvantage of the gas rotary roaster is that it cannot roast small quantities (but there are some home models that do the job). In the case of Kopi Luwak, it is essential to have a roaster, which can work with small quantities because this coffee is not a product of massive consumption. The beans should be roasted when ordered by customers so that they can always have fresh roasted Kopi Luwak coffee.
Coming back to the roasting process, coffee needs to be roasted at a temperature between 220⁰ C and 230⁰ C (440⁰ F). While coffee is being roasted, it releases oil and sugar, it grows in size and it loses humidity, and its final weight reduces 20%. The chemical components of the bean suffer from important transformations both at a quantity and quality level. Sugar, fat, proteins, non-protein nitrogenous substances, acids, etc; In fact, everything suffers from a transformation due to the high temperatures that the beans are exposed.
Alike other coffee types, Kopi Luwak is medium roasted, not to destroy the complex flavors acquired during both processes. Afterwards, beans need to be cooled quickly to stop the roasting process and to allow the aroma to be fixed and the oil substances to be condensed. It is recommended to grind them and prepare the coffee not before 12 hours of having been roasted.
Generally, Kopi Luwak coffee and other single origin gourmet coffees are packed in whole beans because they keep the flavor and the aroma longer. However, you can order ground Kopi Luwak coffee when you want to drink the coffee soon or when you need it to be ship by courier service. In such case, customers will need to explain their brewing method to know the degree of grind that they need.
The Kopi Luwak coffee comes in special bags, which have a one way degassing valve to allow the liberation of gases caused after the roasting process and does not permit the entering of air. The oxygen along with light and humidity are the main “enemies” of coffee.
Remember! Avoid to expose your Kopi Luwak coffee beans to: