How to Make Wild Civet Coffee

At first the collection of coffee beans from the civet droppings washed until completely clean. Then the coffee beans dried in the sun to dry. Further to this civet coffee powder there are two ways, traditional and technological means.

Make the coffee powder is traditionally used pans made ​​of iron, first heat the wok until quite hot first and then input into the pan of coffee, and the stirring continuously so that it evenly cooked, and its uniform color, when its color is dark brown and brittle copies have to be removed and cooled in the open, after his cold coffee and coffee in mashed with a mortar and pestle that name, the tool is usually made ​​of wood or stone, after a fine coffee, coffee powder in the filter using a sieve, coffee is not pass filtered in the mash until smooth again, and this process is done repeatedly, until its all smooth coffee.

This traditional coffee-making will lead to a sharper aroma of coffee, because coffee grounds when the puree is hot, while the coffee is on rollers, there was heat in the coffee grounds out of the grinding machine, this is causing my coffee aroma to evaporate.

Another way of making coffee powder with perendangan (penyangraian) rice coffee is heated at a temperature of 200-225 ° C in this process can be done covertly or openly, in the process of this perendangan coffee experienced two processes, evaporation of water at a temperature of 100 ° C and pyrolysis at temperatures 180-225 ° C.

At this stage of the coffee pyrolysis chemistry changes, the evaporation of acid and formed its distinctive aroma of coffee. Having reached the stage of roasting coffee point or cooked roasted coffee finish heating, coffee and chilled ready rolled, we can make a civet coffee powder using the traditional way, it's just coffee refinement using rollers.