Wednesday, February 16, 2011


What is Cappucino?
Cappuccino  is the drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin monks, referring to the color of their habits.
 It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of firm milk froth prepared a minute or two earlier; this foam is often sculpted to an artistic peaked mound. Shaved chocolate, raw sugar, cinnamon or other spices are often sprinkled onto the top of the finished drink. The cappuccino is then consumed with a teaspoon.

In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/froth make up between approximately 150–180 mL (5–6 imp fl oz; 5–6 USfl oz). Commercial coffee chains in the US more often serve the cappuccino as a 360 mL (13 imp fl oz; 12 US fl oz) drink or larger.

Monday, February 14, 2011

Why strange Luwak coffee/civet coffee?

Civet Coffee is the most peculiar types of coffee in Indonesia, or even in the world.
Because the process of picking Luwak coffee beans are very different from coffee - another coffee.
Coffee is generally harvested first and then the seeds are picked when ripe. Meanwhile, the process of picking Luwak coffee, arguably is a bit disgusting. Where when coffee beans are ripe, the farmers took off Civet (a type of civet or civet) to eat the seeds - seeds that fell. After that they waited for the civet, mongoose is throw dirt. after the coffee beans that come out simultaneously with the civet droppings that are taken for further processing.
Many people who doubt how this case of fermentation. However, researchers at the Canadian research proves, that the protein content in the stomach Luwak, a coffee beans ferment and mature more perfect. Thus, the resulting feeling much better and solid than coffee - coffee the other.

Tuesday, February 8, 2011

About Luwak/Civet coffee


Luwak coffee comes from the Indonesian Island of Java and Sumatra, an area well known for its excellent coffee. Also native to the area is a small civet-like animal called a Paradoxurus. That's the scientific name, the locals call them luwaks. These little mammals live in the trees and one of their favorite foods is the red, ripe coffee cherry. They eat the cherries , bean and all. While the bean is in the little guy's stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits. The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee.

History Luwak/Civet coffee

The origin of Luwak Coffee is closely related to the history of the coffee crop cultivation in Indonesia. At the beginning of the 18th century, the Dutch opened the plantation of commercial crops in the colonies in the Dutch East Indies, especially in Java and Sumatra. One of them is arabica coffee seedlings imported from Yemen. In the era of "Planted Forced" or cultuurstelsel (1830-1870), Dutch ban indigenous plantation workers picking fruit coffee for personal consumption, but the locals wanted to try the famous drink coffee. Then the plantation workers eventually find that there is a kind of weasel who likes to eat the coffee fruit, but only the flesh is digested, the epidermis and the coffee beans is still intact and undigested.

Luwak coffee/Civet coffee

Luwak/Civet coffee is steeping coffee use coffee beans taken from the remaining dirt mongoose / palm civet. Coffee beans are believed to have different tastes when eaten and passed through the digestive tract mongoose. Notoriety of this coffee in Southeast Asia has long been known, but only became widely known in the gourmet coffee enthusiasts after its publication in the 1980's. Civet coffee beans is the most expensive in the world, reaching U.S. $ 100 per 450 grams,so that the civet coffee became one of the world's most expensive coffee

Thursday, January 13, 2011

How to Store Coffee Coffee Beans To Be A Steady


The quality of coffee beans depends on how we save them, because coffee is very sensitive to the various treatments that can make them lose the best quality. One thing to note is that letting the coffee beans are exposed in the open air plays a role in damaging the quality that should be owned coffee. This is why coffee is often stored in containers sealed tight, to ensure the audience can consume a delicious coffee whenever you want.

Coffee Brewing

Coffeenesse will provide some tips for brewing coffee at home produced the perfect cup of coffee: