Civet Coffee- A True Treasure

If you’ve never had a cup of civet coffee, you’ve really been missing out on something! Known for its rich and delicious flavor you may not be aware of just how civet coffee comes to be one the rarest and subsequently most costly coffees in the world. The process that goes into the making of civet coffee is one of the more fascinating tales ever told and almost as much of a treat as the coffee itself.

Over time, the story of the making of civet coffee has become the stuff of legend among coffee drinkers who know its tale and many of those who hear it, don’t believe such a story could be true.

But true it is. Civet coffee, more commonly known as Kopi Luwak coffee in the west, is grown on the islands of Indonesia. In this temperate environment, the plants grow strong and produce several red berries inside of which are the coffee beans that go into the rare beverage. When the berries are ripened a regional animal called the Asian palm civet is drawn to eat them. This is where civet coffee gets its name. Particularly fond of the red berries of this regional plant the animal chooses the best and ripest berries and eats them. The animal’s ingestion of the ripe fruit is the most important step in the making of civet coffee and means that the beans will be the ripest and best tasting of each plant’s crop.

Once the beans have passed through the civet’s digestive system, (a unique but helpful process which many believe gives the civet coffee its smooth and far less bitter taste by reducing the amount of protein in the processed coffee bean), they can be carefully harvested and enjoyed by all. The civet in return for his part in the making of civet coffee is given many large areas in which to roam on harvesting lands that dot the islands of Indonesia and parts of other nearby Asiatic island systems enjoying the berries that grow there.

There are also other pleasant notes in the civet coffee that come after the process; overall it’s a rich and robustly flavored coffee that’s well worth braving the taboo to try. For no matter what we human beings try, there is no way to replace this valuable step in the making of civet coffee and produce the same wonderfully flavored beverage. After a thorough cleaning process and a good drying in the warm sun, the beans are gathered and shipped to the homes of civet coffee lovers all around the world.

Kopi Luwak is a treasured and rare gift from an all natural process that is found nowhere else in the world either by the fruits of nature or the efforts of man. With notes that are compared to chocolate and syrup and a tone that is natural and earthy, civet coffee offers so much more to its drinkers than any other blend and for those that have tried the rare treat the difference is clear.



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Frequent Urination and Drinking Coffee – What's the Connection?

Do you find that after your morning cup of coffee you need to made a couple of trips to the bathroom; but then it seems you can go hours in the afternoon before having to make another pit stop?

Frequency of Urination

Caffeinated beverages have long gotten a bad rap when it comes to their perceived dehydrating effects. Past studies on this idea only looked at the two or three hours immediately following coffee consumption and yes, they did find that urine frequency increased during that time; as you can attest to yourself. What they failed to take into consideration is the remainder of the day. More accurate studies took a look an entire day of urine production and they have found that the urination pattern shifted to earlier in the day but the overall amount of urine produced remained the same.

Responsible for Dehydration or Simply a Diuretic

With the notion of caffeine being a diuretic, somehow the concept of coffee actually being a fluid source was lost. A cup of coffee, or any decaffeinated beverage, still remains a fluid source – especially in some populations where dehydration can be a problem; such as with the elderly where it is often relied upon.

While it is true that caffeine is a mild diuretic, it does not automatically make it a dehydrating agent. If that theory was true, would then not water be considered a dehydrating agent? There is no evidence supporting the fact that coffee and caffeine cause any imbalance of fluids or electrolytes.

All in Moderation

It probably goes without saying, but worth mentioning; drinking large amounts of coffee can indeed cause all sorts of health issues including potential dehydration. But assuming we are talking about one to three 8-oz cups, the overall dehydrating effect is similar to that of water.



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Office Coffee Tasting

Most of us are au fait with the concept of wine tasting – with organised ‘experiences’ and fayres offering such an activity in countries all over the world. But beverage tasting doesn’t stop at wine – whilst majorly less represented, coffee tasting is arguably an activity of equal skill…

This introductory guide to coffee tasting will therefore boost any budding barista in the world of coffee tasting; providing the basic knowledge and vocabulary required for anyone to confidently enter coffee tasting territory. All you need is a coffee vending machine with a selection of varied coffees and a couple of colleagues who are willing to participate too!

Here are the four things you will need to know about when coffee tasting…

1. Acidity – The acidity of coffee is said to be the most important characteristic which differentiates between one coffee and another. Acidity can be assessed by the sharpness around the edges of the tongue and towards the back of the palate. However, do be careful not to confuse acidity with sourness as these are entirely different in the world of coffee tasting. When you see coffees described as ‘mellow’ this essentially means they have low acidity. This requires balancing though, as coffees with little or no acidity are often deemed bland.

2. Body – The body of coffee refers to its texture and the way it tastes in the mouth. As an example, ask yourself whether the coffee you’re tasting is smooth and light or rich and heavy? The body of coffee is decided based on the amount of oils and soluble compounds taken during the brewing process. Typically, a stronger brew would be considered to have more body.

3. Aroma – As the name suggests, the aroma is the way in which coffee smells when inhaled as a result of contact with the oils released during the brewing process. In order to assess a coffee’s aroma, place your nose very close to the beverage and inhale fully. In order to describe the aroma you may use words such as burnt, fragrant, musty, nutty, winey, spicy, chocolaty, earthy and bland.

4. Flavour – The flavour assesses and combines the previous three points, assessing the total effect of the acidity, body and aroma in addition to other sensations experienced by our tongues such as bitterness, sourness, saltiness or sweetness. This criteria can vary greatly and differ from one coffee taster to the next.

So rally your colleagues, raid your office coffee machines and transform yourselves into coffee connoisseurs.

KLIX office vending machines use in-cup technology, easy to use & highly reliable. Serving nearly 1 billion coffee, tea, soup & cold drinks through our vending machines per year.



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