猫屎咖啡英文版介绍
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解决时间 2021-02-07 22:06
- 提问者网友：献世佛
- 2021-02-07 04:55
猫屎咖啡英文版介绍
最佳答案
- 五星知识达人网友：冷風如刀
- 2021-02-07 06:21
Kopi luwak (Malay pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is the world's most expensive and low-production coffee. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract.[1] A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world.
Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines (where the product is called motit coffee in the Cordillera and kape alamid in Tagalog areas) and also in East Timor (where it is called kafé-laku). Weasel coffee is a loose English translation of its name cà phê Chồn in Vietnam, where popular, chemically simulated versions are also produced.
Contents
[hide]
* 1 History
* 2 Production
* 3 Cultivars, blends, and tastes
* 4 Research
* 5 Price
* 6 Civet coffee imitation
* 7 Kopi muncak
* 8 References
* 9 External links
[edit] History
The origin of Kopi Luwak is closely connected with the history of Coffee production in Indonesia. In early 18th century The Dutch established the cash-crop plantations in their colony in Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830—1870), the Dutch prohibited the native farmers and native plantation workers to pick coffee fruits for their own use. Yet the native farmers desired to have a taste of the famed coffee beverage. Soon the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed these coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collect these Luwak's dropping coffee seeds; clean, roast and grind it to make coffee beverage.[2] The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon become their favourites, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.
[edit] Production
Young Asian palm civet (Paradoxurus hermaphroditus)
Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra and Johor, Malaysia. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as from fig trees and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.[3]
Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.[1]
Coffee cherries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers. They are gathered, thoroughly washed, sun dried and given only a light roast so as to keep the many intertwined flavors and lack of bitterness yielded inside the civet.
[edit] Cultivars, blends, and tastes
Kopi luwak is a name for many specific cultivars and blends of arabica, robusta, liberica, excelsa or other beans eaten by civets, hence the taste can vary greatly. Nonetheless, kopi luwak coffees have a shared aroma profile and flavor characteristics, along with their lack of bitterness.
Kopi luwak tastes unlike heavy roasted coffees, since roasting levels range only from cinnamon color to medium, with little or no caramelization of sugars within the beans as happens with heavy roasting. Moreover, kopi luwaks which have very smooth profiles are most often given a lighter roast. Iced kopi luwak brews may bring out some flavors not found in other coffees.
Sumatra is the world's largest regional producer of kopi lowak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the seventeenth century. Tagalog cafe alamid (or alamid cafe) comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
[edit] Research
Defecated luwak coffee berries, East Java
Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenous digestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. Since the flavor of coffee owes much to its proteins, there is a hypothesis that this shift in the numbers and kinds of proteins in beans after being swallowed by civets brings forth their unique flavor. The proteins are also involved in non-enzymatic Maillard browning reactions brought about later by roasting. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness.
At the outset of his research Marcone doubted the safety of kopi luwak. However, he found that after the thorough washing, levels of harmful organisms were insignificant. Roasting at high temperature has been cited as making the beans safer after washing.
[edit] Price
Kopi luwak is the most expensive coffee in the world, selling for between US $100 and $600 per pound.The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at $6600 per kilogram ($3000 per pound). Kopi luwak is sold by weight mainly in Japanand the United States and served in Southeast Asian coffeehouses by the cup. Sources vary widely as to annual worldwide production.
In November 2006 Herveys Range Heritage Tea Rooms, a small cafe in the hills outside Townsville in Queensland, Australia, put kopi luwak coffee on its menu at AUD50.00 (US $46.00) a cup, selling about seven cups a week, which gained nationwide Australian and international press.[8] In April 2008 the brasserie at Peter Jones department store in London's Sloane Square began selling a blend of kopi luwak and Blue Mountain called Caffe Raro for £50 (US $79.00) a cup.[9] Pecks in downtown Milan sells a small espresso cup for 8 euros.
Civet coffee imitation
Some types of coffee attempt to imitate the taste of kopi luwak. It is a response to the decrease in civet population, caused by hunting for meat. Kopi luwak production involves a great deal of labor, whether farmed or wild-gathered. The small production quantity and the labor involved in production contribute to the coffee's high cost.The high price of kopi luwak is another factor that drives the search for a way to produce kopi luwak in large quantities, lowering the cost.
A study done by the University of Guelph examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans themselves.
The University of Florida has reportedly developed a way to recreate how nature produces Kopi Luwak without the involvement of any animals. This technology was licensed to a Gainesville, Florida firm, Coffee Primero which now produces and distributes that product at a price competitive with ordinary quality coffees.
Kopi luwak is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago, and also in the Philippines (where the product is called motit coffee in the Cordillera and kape alamid in Tagalog areas) and also in East Timor (where it is called kafé-laku). Weasel coffee is a loose English translation of its name cà phê Chồn in Vietnam, where popular, chemically simulated versions are also produced.
Contents
[hide]
* 1 History
* 2 Production
* 3 Cultivars, blends, and tastes
* 4 Research
* 5 Price
* 6 Civet coffee imitation
* 7 Kopi muncak
* 8 References
* 9 External links
[edit] History
The origin of Kopi Luwak is closely connected with the history of Coffee production in Indonesia. In early 18th century The Dutch established the cash-crop plantations in their colony in Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830—1870), the Dutch prohibited the native farmers and native plantation workers to pick coffee fruits for their own use. Yet the native farmers desired to have a taste of the famed coffee beverage. Soon the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed these coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collect these Luwak's dropping coffee seeds; clean, roast and grind it to make coffee beverage.[2] The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon become their favourites, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.
[edit] Production
Young Asian palm civet (Paradoxurus hermaphroditus)
Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra and Johor, Malaysia. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as from fig trees and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.[3]
Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.[1]
Coffee cherries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers. They are gathered, thoroughly washed, sun dried and given only a light roast so as to keep the many intertwined flavors and lack of bitterness yielded inside the civet.
[edit] Cultivars, blends, and tastes
Kopi luwak is a name for many specific cultivars and blends of arabica, robusta, liberica, excelsa or other beans eaten by civets, hence the taste can vary greatly. Nonetheless, kopi luwak coffees have a shared aroma profile and flavor characteristics, along with their lack of bitterness.
Kopi luwak tastes unlike heavy roasted coffees, since roasting levels range only from cinnamon color to medium, with little or no caramelization of sugars within the beans as happens with heavy roasting. Moreover, kopi luwaks which have very smooth profiles are most often given a lighter roast. Iced kopi luwak brews may bring out some flavors not found in other coffees.
Sumatra is the world's largest regional producer of kopi lowak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the seventeenth century. Tagalog cafe alamid (or alamid cafe) comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
[edit] Research
Defecated luwak coffee berries, East Java
Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenous digestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. Since the flavor of coffee owes much to its proteins, there is a hypothesis that this shift in the numbers and kinds of proteins in beans after being swallowed by civets brings forth their unique flavor. The proteins are also involved in non-enzymatic Maillard browning reactions brought about later by roasting. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness.
At the outset of his research Marcone doubted the safety of kopi luwak. However, he found that after the thorough washing, levels of harmful organisms were insignificant. Roasting at high temperature has been cited as making the beans safer after washing.
[edit] Price
Kopi luwak is the most expensive coffee in the world, selling for between US $100 and $600 per pound.The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at $6600 per kilogram ($3000 per pound). Kopi luwak is sold by weight mainly in Japanand the United States and served in Southeast Asian coffeehouses by the cup. Sources vary widely as to annual worldwide production.
In November 2006 Herveys Range Heritage Tea Rooms, a small cafe in the hills outside Townsville in Queensland, Australia, put kopi luwak coffee on its menu at AUD50.00 (US $46.00) a cup, selling about seven cups a week, which gained nationwide Australian and international press.[8] In April 2008 the brasserie at Peter Jones department store in London's Sloane Square began selling a blend of kopi luwak and Blue Mountain called Caffe Raro for £50 (US $79.00) a cup.[9] Pecks in downtown Milan sells a small espresso cup for 8 euros.
Civet coffee imitation
Some types of coffee attempt to imitate the taste of kopi luwak. It is a response to the decrease in civet population, caused by hunting for meat. Kopi luwak production involves a great deal of labor, whether farmed or wild-gathered. The small production quantity and the labor involved in production contribute to the coffee's high cost.The high price of kopi luwak is another factor that drives the search for a way to produce kopi luwak in large quantities, lowering the cost.
A study done by the University of Guelph examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans themselves.
The University of Florida has reportedly developed a way to recreate how nature produces Kopi Luwak without the involvement of any animals. This technology was licensed to a Gainesville, Florida firm, Coffee Primero which now produces and distributes that product at a price competitive with ordinary quality coffees.
全部回答
- 1楼网友：北城痞子
- 2021-02-07 07:08
“特·咖啡馆”的老板娘eva是一个咖啡发烧友，每年都会全世界四处旅游搜罗稀品。她告诉记者， “猫屎咖啡”曾经是印尼进贡荷兰王室的贡品。当年，业界将这种以“猫屎”为名的咖啡当成是一种笑话，直到《国家地理杂志》对此进行特别报道之后，大家才逐渐对这种“猫屎咖啡”产生兴趣。
“猫屎咖啡”口味有何独特之处呢？eva告诉记者，一般而言，印度尼西亚咖啡带有泥土味和中药味，稠度也高居各洲之冠。但是“猫屎咖啡”的土腥味更重，稠度则更是接近糖浆，有一种很特殊的香味。在喝完之后，口间还会留有淡淡的薄荷清凉感觉，这是一般咖啡所没有的“独家味道”。
eva特意端上两杯咖啡请记者品尝，一杯是特级巴西山度士，一杯则是传说中的“猫屎”。杯子还未上桌，“猫屎咖啡”的浓郁气息便已经扑鼻而来。喝完一杯，深吸一口气或是含上一口凉水，便能明显感觉到由口至喉一股清凉，真似刚吃完一颗薄荷润喉糖。相比之下，特级的巴西山度士则没有这股味道。eva笑称，对“猫屎咖啡”的评价很极端，有人说它是人间极品，有人却避之不及。
eva说，“猫屎咖啡”是世界产量最少的咖啡，一袋50克包装的咖啡豆价值1500元，只能泡3~4杯咖啡。折算下来，一杯售价约为400元人民币。但在这个咖啡馆，一杯猫屎咖啡只需188元。
老板吴先生表示，自己和太太其实都是“咖啡发烧友”，开这间咖啡馆，是为“同道中人”提供一个聚会场所，以及一个体验的机会，平时如果没有“预约”，他们是不会进货的。“如果不是爱‘啡’人士，188元一杯，还是会嫌贵的。”吴先生笑着说。
eva告诉记者， “猫屎咖啡”的正式名称为kopi luwak，产自印度尼西亚。kopi是印尼语“咖啡”的意思，luwak则是一种印尼野生的麝香猫。
印尼麝香猫属于家猫近亲，生长于苏门答腊岛北部丛林。它只挑选咖啡树中最成熟香甜的咖啡果实食用。果肉被消化掉，然而坚硬无比的咖啡豆则被排出体外。专家说，咖啡豆一般都要通过外壳发酵的过程，咖啡豆在麝香猫的肠道中，特殊的细菌提供独特的发酵环境，风味变得独特，格外浓稠香醇。
印尼人去除咖啡豆外表银灰色的薄膜后，用水洗净，放在太阳下晒干后，再加以翻炒，便成了“猫屎咖啡豆”。一斤麝香猫排泄物中只能提取出约150克咖啡豆，在烘焙过程中还会造成20%的损耗，由于原材料和制作工艺都十分独特，这种咖啡可以说十分稀有，每年供应全球的咖啡豆最多也不会超过400公斤。
一般可以买到的单品咖啡豆中, 以纯蓝山豆最为昂贵, 一磅 (0.454公斤) 要￥375起跳 (以美国的行情来看). 最高级的纯夏威夷kona咖啡也接近这价钱. 但比起猫屎咖啡, 这些都算便宜的.猫屎咖啡一磅 (0.454公斤) 要￥1040起。
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