Luwak Coffee

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HI LUWAK!

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This is list of explanation about kopi luwak6Luwak coffee or Civet Coffee is refers to the beans of coffee berries once they have been eaten and excreted by the Asian Palm Civet (Paradoxurus hermaphroditus).It has a very unusual origin unlike any other coffee bean. The Luwak denizen of the coffee plantations of Java, Sumatra, and Sulawesi, eats only the ripest coffee berries. Unable to digest the coffee beans, the Luwak graciously deposits them on the jungle floor where they are eagerly collected by the locals. The stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the worlds rarest coffee beverage.

What is Luwak Coffee?

7In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (18301870), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favorite, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.

History of Kopi Luwak

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Anyone knows, how to make a Kopi Luwak?9

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All coffee begins as a fragrant white flower, blanketing the hillsides like perfumed snow.

The Process of Making Kopi Luwak

The flowers develop into green cherries about the size of a glass marble, inside each cherry two coffee beans sit facing each other. After a few months the cherries ripen to a vivid red and are ready to be harvested, or eaten.

Luwaks are generally nocturnal and steal into the coffee plantation at night to feast on coffee cherries. Fruit forms a significant portion of a luwak's diet so they are adept at selecting the ripest, juiciest cherries. 11The coffee cherries remain in the digestive tract of the luwaks for around twenty fours hours mixed with various other things the luwak has eaten. During the digestive process the flesh of the cherries is removed leaving the seeds (the coffee beans) inside an inner skin, called the pergamino or parchment. The parchment is permeable allowing acids in the luwak's stomach to soak the beans causing the destruction of some of the proteins in the coffee and altering their final taste.

Once the kopi luwak has been collected Animal coffee breaks down the pieces into individual beans, discarding all the unwanted components and reducing the volume of the kopi luwak by a considerable amount. The beans remain in the dry, papery parchment which needs to be removed.12

The beans are spread out on darktarpaulin in the sun for a few days to dry the parchment and make it easier to remove.

Once the skin/ parchment has dried sufficiently the beans are put into a wooden mortar and pounded with a pestle by hand. The beans themselves are harder than wood and remain unaffected by the treatment while the brittle parchment breaks apart and separates from the beans.

The resulting kopi luwak beans are hand sorted to remove any that appear damaged or unusual, a tedious and time consuming process. After sorting the beans are given a final wash in fresh water, dried for a few days to prevent mould, and stored in hessian sacks.13

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15The Kind of Luwak CoffeeLuwak Coffee Green BeansThis coffee beans that have been harvested from Luwak, after washed and dried with sun light, then put into in a machine for peeling process of kulit tanduk. After that it is dried again naturally with sun light.Luwak Coffee Roasting BeansRoasting beans is burning process of the beans, fried without oil that must using fire.Ground coffeeGround coffee is the result of grinding process. It can be done with traditional or with grinding machine.

1617a. Fruit consumed by luwak is ripe coffee fruit which then be sorted out optimal back by luwak based on its sense of smell.b. The process of stripping the skin of the fruit by the civet digestive system produces better results than with the process of stripping the skin of the fruit using dry or wet processing by humans.c. The fermentation process release mucus compounds contained in coffee beans horns skin goes perfectly by the civet digestive system.d. Tempering or cooling gradually or slowly can help the process of fermentation. Dry feces with air the way will produce better coffee.

Why luwak coffee more deliciuous than usual coffee?

WHAT IS THE ADVANTAGES OF KOPI LUWAK?

THE DISADVANTAGES? BYE..

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Advantages Nerve Disease Prevention,Protect teeth,Reducing the risk of breast cancer,Protect the skin,Prevent diabetesDisadvantagesIts too expensive,Damage the habitat of Luwak.20A. Questions from Enno1. What are the processes of making luwak coffee? a. Cleaning, selection, washing, and roasting. b. Grilling, selection, washing, and roasting. c. Cleaning, selection, washing, and grinding. d. Collect, cleaning, washing, and grinding. e. Cleaning, washing, and grinding.

2. What is the step of selecting luwak coffee? a. We separate the coffee beans one by one and set aside the bad ones. b. The beans are washed and immediately dried with the warm air. c. We receive the luwak feces from farmers cooperatives. d. A, b, and c are true. e. No one is true.

The Questions 3. The explanation about luwak coffee above is true, except..a. Luwak coffee contains anti-cancer compound methyl formed during coffee roasting process.b. It may improve cognitive performance o brain activity.c. It almost 30$ US for a cup.d. It contains higher anti-oxidant than the other coffee.e. It reduce the risk of Alzheimer s disease.

4. The kind of luwak coffee above are true, except..a. Luwak coffee grean beans.b. Luwak coffee roasting beans.c. Ground coffee.d. Luwak coffee grinding beans.e. 1, 2, 3 are true.

5. What is the point that make luwak coffee is different than the other?a. Something about the natural fermentation that occurs in the luwaks stomatch. b. Luwak coffee is the most expensive coffee in the world.c. It tastes good than the other coffee.d. The process of making coffee luwak by natives.e. It prevent cancer and cardiovascular disease.

B. Questions from Afif Rheza1. What is the latin name of luwak?a. Paradoxurus hermaphroditusb. Cepra aegrasusc. Helarctos malayanusd. Panthera tigrise. Eptecicus sp

2. What is the part of the coffee plant that eaten by Luwak?a. The leavesb. The rootsc. only the ripest coffee berriesd. the coffee berriese. the stem

3. What is involved in that unique fermentation process?a. The stomach acids b. The stomach acids and enzymatic actionc. The mucusd. The liquid of the stomache. enzymatic action

Text 1Luwak coffee or Civet Coffee is refers to the beans of coffee berries once they have been eaten and excreted by the Asian Palm Civet (Paradoxurus hermaphroditus).It has a very unusual origin unlike any other coffee bean. The Luwak denizen of the coffee plantations of Java, Sumatra, and Sulawesi, eats only the ripest coffee berries. Unable to digest the coffee beans, the Luwak graciously deposits them on the jungle floor where they are eagerly collected by the locals. The stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the worlds rarest coffee beverage.

4. ....deposits them on the jungle floor... The word them refers to...a. the coffee beansb. the stomach acidc. the luwak coffeed. the localse. Asian Palm Civet

5. The stomach acids and enzymatic action involved in this unique fermentation...The underlined word has simillar word with...a.Enterb. Includec. Separatedd. Spreade. Out

C. Questions from MeilaniText 2In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (18301870), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian Palm Civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favorite, yet because of its rarity and unusual process, the civet coffee was expensive even in colonial times.

1. When the Dutch established the cash crop coffee plantations in their colony?a. In 1830b. In 1870c. In 1830-1870 d. In the early 18the. During the era Cultuurstelsel

2. From where the Arabica coffee introduced?a. Yemenb. Javac. Sumatra d. Java and Sumatra e. Indonesia

3. Text 2 tells us about....a. The introduction of Luwak Coffee b. The history of Luwak Coffeec. The journey of the Dutch d. The discovery of Luwak Coffee in Indonesiae. The era of Cuulturstelsel

4. What did the natives do after collected these luwaks' coffee seed droppings?a. Cleaned themb. roasted them c. ground them to make their own coffee beveraged. cleaned and ground them to make their own coffee beveragee. cleaned, roasted and ground them to make their own coffee beverage

5. what makes the civet coffee was expensive?a. Its rarity and unusual processb. Its rarityc. Unusual processd. It is deliciouse. It is eaten by Luwak

D. Questions from Mukti1. What help the luwak coffee sorted out optimal?a. Its sense of smellb. Its sense of visualc. The teeth d. The nosee. The leg

2. What the comparison between the civet digestyve system and the processing by human?a. Equalb. Less thanc. Better thand. Samee. Not same

3. What the goal of the tempering or cooling process gradually?a. Produce better coffeeb. Can help the process of the fermentationc. Work fasterd. A, B,C are truee. Nothing

4. Which is not the advantages of consuming luwak coffee?a. Protect the skinb. Prevent diabetesc. Reducing the risk of breastd. Nerve disease preventione. Damage the habitat of luwak

5. What is protected by consuming luwak coffee?a. Diabtetesb. Skinc. Teethd. Skin and teethe. Heart.

E. Questions from RianaText 3The Process of Making Luwak CoffeeThe flowers develop into green cherries about the size of a glass marble. After a few months the cherries ripen to a vivid red and are ready to be harvested, or eaten. Luwaks are generally nocturnal and steal into the coffee plantation at night to feast on coffee cherries. Fruit forms a significant portion of a luwak's diet so they are adept at selecting the ripest, juiciest cherries. The coffee cherries remain in the digestive tract of the luwaks for around twenty fours hours mixed with various other things the luwak has eaten. During the digestive process the flesh of the cherries is removed leaving the seeds (the coffee beans) inside an inner skin, called the pergamino or parchment. The parchment is permeable allowing acids in the luwak's stomach to soak the beans causing the destruction of some of the proteins in the coffee and altering their final taste. Once the kopi luwak has been collected Animal coffee breaks down the pieces into individual beans, discarding all the unwanted components and reducing the volume of the kopi luwak by a considerable amount. The beans remain in the dry, papery parchment which needs to be removed. The beans are spread out on darktarpaulin in the sun for a few days to dry the parchment and make it easier to remove. The skin parchment has dried sufficiently the beans are put into a wooden mortar and pounded with a pestle by hand. The beans themselves are harder than wood and remain unaffected by the treatment while the brittle parchment breaks apart and separates from the beans. The resulting kopi luwak beans are hand sorted to remove any that appear damaged or unusual, a tedious and time consuming process. After sorting the beans are given a final wash in fresh water, dried for a few days to prevent mould, and stored in hessian sacks.

1. Paragraph 2 tells us about...a. The dygestive system of the luwakb. The process of the harvesting coffee beansc. How to separate coffee beansd. The dygestive process of the coffee beans in luwaks stomache. How the luwaks stomach (the answer: D)2. Why the luwak are adept with the coffee cherries?a. Because the fruit is very delicious for the luwak.b. Because the fruit forms is a significant portion of a luwaks diet.c. Because the size of coffee cherries is small.d. Because the fruits are ripe.e. Because their food is coffee cherries.(the answer: B)

3. Where are we spread out the beans?a. In the ground. b. On a light tarpaulinc. In a jard. In a wooden mortare. On a dark tarpaulin (the answer: E)4. ...and make it easier to remove. (paragraph 3)The word it refers to...a. Luwakb. Fruitc. The beansd. The flowerse. The parchment (the answer: C)

5. How do we prevent the mould?a. Drying the beans for a few daysb. Storing in a hessian sacks.c. Washing in the fresh water.d. Sorting the beans.e. Pounding with a pestle.(the answer: A)

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