Nearly every coffee fan knows this problem: After buying a high quality coffee bean and brewing it as usual, the coffee doesn’t taste as good as it should.

There could be two reasons for that:

The quality of the coffee beans was expected to be higher than it was
Or there happened a mistake with brewing the coffee beans.

We collected some tips which can be used easily and which have a big impact on the quality of your daily cup of coffee:
There are a few important things to respect, if you want to make the perfect cup of coffee or to improve the taste of your coffee, besides of taking a very good coffee bean.

You have to clean your coffee maker regularly. The leftovers from the coffees before, change the way your coffee tastes. To avoid this problem, clean your coffee machine on a regular basis. Once a week, or if you use very good water, once every two weeks should be enough.
If you don’t mind to brew your coffee manually, use a French coffee press to make your coffee. The big advantage of this method is that much more oils from the coffee beans end in your cup. With coffee machines, many of those flavors providing oils get lost in the filter.
Grind the coffee yourself. Ground coffee loses intensity within minutes- so do yourself a favor and grind your coffee just before you brew it.
Store your coffee in an airtight container, or better, in a vacuumed package. Since roasted coffee loses quality when it is in contact with air, it is wise to only buy small amounts of your favorite beans and store the beans in an airtight container. Grind your coffee just before you drink it, so the oils in the coffee can’t vapor into the air instead of making your coffee taste better.
Use filtered water or, if you don’t have a filter, use water from bottles.
Heat the water you want to use for your coffee to about 205°F (96°C). This temperature is the sweet spot of the coffee brewing temperature. If the water is cooler than that, only a few different oils and acids can be extracted from the coffee, while hotter water will cause a decrease of the quality because unwanted flavors might appear. To reach this temperature, let your water boil. When it boils, remove the heat and wait for about one minute. Then it should have the desired temperature.
You should drink your coffee immediately after brewing.

With this small guide everybody should be able to brew a better coffee.
I didn’t know myself, what a great influence many little factors can have on the overall quality of the resulting cup of coffee.
But since a while I only use my self-grounded coffee which I filter with an French press. In my opinion that’s the way a coffee should taste.

Kopi Luwak Coffee is the rarest and most special Coffee available, so only a couple of people were able to taste it yet. We want to explain how this Coffee really tastes, so everybody can decide if it is worth a try to give the Kopi Luwak Taste a chance.

Since the raw coffee beans are processed by the Asian Palm Civet, a Cat-like creature living in the jungle, it seems like the Coffee is disgusting- at least the production.
But the Coffee beans are carefully washed. If there are any bacteria left on the Coffee beans, they get eliminated with the roasting. If there would be any bacteria left after the roasting, the brewing would remove the rest.

The one-of-a-kind taste of Kopi Luwak Coffee develops during the unique processing. The proteolytic enzymes in the Asian Palm Civet break down the outer layer of the Coffee beans. This Layer contains the bitter parts in the beans, so the bitterness is removed during that process. Also, proteolytic enzymes in the Civets change the structure of the beans.

Kopi Luwak Coffee beans are roasted by us to a medium profile (about 220 °C/ 428 °F), to provide a good body and an intense aroma.

All these factors influence the result.
And the outcome, if those factors are combined properly, is the perfect Kopi Luwak Taste.

The taste is often described as smooth, and not bitter with a complex aroma.
Other Coffee types are often very bitter, that’s why many people add sugar or milk to the Coffee. As a result, the bitterness of the Coffee beans is covered.
With Coffee, processed by the wild living Asian Palm Civet, there is no need to add unhealthy additions like sugar, to get the best taste of your Coffee.

Many people describe the taste of Kopi Luwak Coffee as nutty and as rich and delicious.
There are some hints of caramel and chocolate in a brew of Kopi Luwak Coffee.

When we first tasted Kopi Luwak Coffee, we were very surprised about the high quality of the taste. Our staff couldn’t get enough of our Coffee, since the removed bitterness made it unique, and the aroma is one-of-a-kind.
That’s why we make sure to have the Kopi Luwak Coffee with the best available quality- so everybody can enjoy the original Kopi Luwak Taste of a perfectly brewed cup of Coffee.

To purchase our Kopi Luwak from wild living animals, please click here to proceed with your order.

Kopi Luwak Coffee is- without question- the rarest and most exclusive Coffee on the market.

Because of the price and the expensive processing, the Coffee is often faked. In this article you’ll find out how to identify Real Kopi Luwak Coffee.

Not the one-of-a-kind flavor is faked, the most common way to frame the customer is to simply take a cheaper Coffee type, write Kopi Luwak on it and sell it as Kopi Luwak Coffee.

It might be possible to trick the customer into buying the low-quality coffee and pay the price for real Kopi Luwak Coffee, but everybody who gets tricked like that will probably think about ordering Kopi Luwak Coffee again at least twice.

Also very common is, that the Sellers add a little amount of Kopi Luwak Coffee to a different kind of Coffee. Usually, they add about 5-20% of the total weight, but the prices for those Coffee packages are relatively high if you compare the total weight of the pure Kopi Luwak.

Another reason, why this mixed Coffee roastings aren’t very good, is that the perfect taste of the Civet Coffee, another name for Kopi Luwak Coffee, is covered by the taste of the cheap and not so good Coffee.

If there are only 5-20% of Kopi Luwak Coffee in the roasting, the smoothness and the non-bitterness are nearly completely lost. Maybe those types of Coffee are less bitter and smoother than normal Coffee roastings- but the difference to real, pure, Kopi Luwak Coffee is overwhelming.

In the past, there were no tests available to prove if it is really the unique Kopi Luwak Coffee.

However, this changed a short time ago.

According to a study published on July 27 2013, scientists found a way to prove the realness of Civet Coffee.

Scientists have developed a way to authenticate civet coffee, according to a study recently published in the American Chemical Society’s ( http://pubs.acs.org/doi/abs/10.1021/jf401819s )

These scientists have found a metabolic fingerprint that makes it possible to verify the realness of civet coffee using metabolomics technology.

This chemical fingerprint shows higher levels of specific inositol and pyroglutamic acid as well as citric and malic acids.

It might be possible that the test gets commercially used in the future, but technical improvements will be needed first.

However, in the meanwhile, the best way to make sure you buy real Kopi Luwak Coffee is to order from a trusted supplier.

The best way to find out, if they are really selling the original Coffee, is to check out pictures of their farms and the processed coffee beans.

In the end, after you received the coffee, you will find the big difference between normal Coffee, normal Coffee with some added Kopi Luwak Beans and pure Kopi Luwak Coffee.

Because of the unique processing, the bitterness of the beans is removed and the proteins are broken down by the enzymes in the Asian Palm Civet, which results in a smooth coffee with a unique taste, no other Coffee can provide. This taste is loved by many Gourmets worldwide.

The original Kopi Luwak Coffee has a strong taste, but it doesn’t burn your throat, when you drink it.

To get real Kopi Luwak Coffee, the best method is, to order it at a supplier, which can guarantee for the unique processing, like we do.