Sunday, November 29, 2009
I had a disheartened week after brought back these beans of Kopi Luwak from Indonesia.
I was saddened by its normal taste and plain character the first week I tried, it's pure and clean, though.
I almost come to curse these freshly roasted and overrated beans!
So, I took 4 weeks finished trying these beans,
First week, I had to keep it to myself, as it's normal and plain.
Second week, the character was formed, sweetness tasted, pure and crispy. Pleasant after taste.
Third week, smooth, straight, neat and full body, mouth watering after taste, sensed of fully developed, tinge of fruitiness, like an ripened apple.
Fourth week, smooth and matured, sweet and tinge of cherry. Aftertaste like eating a sheer ripe fruit, pleasant!
And, after finished trying it, I've found a new way to brew it, it's the best way to brew these Kopi Luwak, I think : p , let's see what's the difference!
These beans appeared a bit darker, smelled rich and chocolaty.
I grounded into this size.
( Expensive because of much talked, or much talked because of expensive??)
Thursday, October 29, 2009
is the most talked and expensive coffee. Many people, who'd tried it, majority of them can't really tell how's the taste, what's so special and how it really is, and, would say it doesn't desever the money.
I've tried 5 types of 'so call' Kopi Luwak, which come in difference packaging of difference companies, and, i can tell you that they are all difference from each other; and, I still can't make up my mind which one is the genuine 'Kopi Luwak'.
But, the price still maintain 'Mountainous High' for all the while.
After much of the curious talks and quetions, I decided to go after this legend
Than, I planned one trip for this 'legendary' journey.
After went through some special 'arrangement' in indonesia.
I got myself the opportunity to come close to this true.
And, it's still fresh !!
According to the coffee company, as the bean of 'kopi luwak' is limited souce, so, the quantity of fresh bean they can obtain is limited regardless of thier company size.
So, this the amount they reaped in for this time, a fews of Kg, they put it under the sun to dry it, natural process, according to them.
A couples kgs of fresh bean,
included mud, twigs and ssssshitsss!!!
Let's have a close-up
It's not as smell as bad like those of cat, though.
Wednesday, October 14, 2009
Hario Syphon, consisting of 3 major components.
1) Lower Bowl, attached to the Standing Arm.
2) Upper Funnel, which comes with rubber neck ( Usually standing on its Cap ).
3) Filter with String, cloth or paper.
To brew, We need to fill the water amount which is suitable to the capacity of the Lower Bowl, for this MCA 3 model, the amount of water is about 360cc.
When the water is reaching 90 degree of Celsius after boiling it,
It's time now to set the Upper Funnel up which is filled with coffee powder.
Due to the hot steam pressure in the Lower Bowl, the hot water then, will be pushed up into the Upper Funnel, the water will start heating up the coffee powder, hence, the temperature will getting up until it reaches its optimum level.
The wonderful design of the syphon is, the temperature of the water coming into the Upper Funnel from the Lower Bowl will maintain a consistent of the 90 degree of Celsius (Which is deemed to be the optimum degree for brewing coffee, off course, some can choose between 85 degree to 93 degree). It's because of the remaining water in the Lower Bowl is keep heating up the temperature.
Look at this bowl of coffee juice, so, creamy, so rich!!
(You can tell the coffee if the ground's fresh by just look at the bubbles when brewing)
Within 1 minute or 2, when the Lower Bowl became vacuum, and the temperature is colling down, the Lower Bowl will then be sucking the water in the Upper Funnel back onto it, and the scum will be filtered at the Funnel's neck (Which is pre-set).
Saturday, October 10, 2009
Let's try brewing with 24gm. Grouded into this fine, using Hario MCA 3 Syphon with 360cc of filter water.