Ingredients
Coffee
- 15 gkopi luwak beans, from a verified wild-collected source
- 250 mlwater
Equipment
- a burr grinder
- a pour-over cone or French press
- a thermometer
Directions
- Grind them coarsely, just before brewing.
- Grind coarse and brew gently.
- Heat the water to about 92°C (198°F), off the boil. For a pour-over, wet the grounds with twice their weight in water and let them bloom for 30 seconds.
- Pour the rest in slow circles over about 3 minutes. For a French press, steep for 4 minutes and press slowly.
Technique
- Look for certification schemes that audit wild collection, and treat unverified claims sceptically.
- Vietnam, the Philippines and India produce their own versions under different names.
- A synthetic enzymatic process now imitates the effect without any animal at all.
Substitutions
- Any high-quality single-origin Sumatran coffee, which many tasters prefer.
- Lab-processed enzyme-treated coffee sold as an ethical alternative.
Variations
- Black Ivory coffee, the Thai elephant equivalent.
- Brewed as Vietnamese-style phin drip.
- Ground fine and made as an espresso, which most roasters advise against.
History
Began under Dutch colonial rule when forced-cultivation laws barred Javanese farmers from picking coffee, so they gathered beans from civet droppings.
Frequently asked questions
What is Kopi Luwak?
Kopi Luwak is a drink from Indonesia: coffee from beans passed through a civet, once wild-collected, now largely farmed. Began under Dutch colonial rule when forced-cultivation laws barred Javanese farmers from picking coffee, so they gathered beans from civet droppings.
How long does Kopi Luwak take to make?
Kopi Luwak takes 5 min of preparation and 5 min of cooking. The recipe makes 1 cup. It is rated easy to make.
What can I substitute in Kopi Luwak?
Yes, within limits. Any high-quality single-origin Sumatran coffee, which many tasters prefer. Lab-processed enzyme-treated coffee sold as an ethical alternative.
