Kopi Luwak Taste

To know the kopi luwak taste, first we must knowing the process of making kopi luwak. It start of the collection of the coffee bean that come along with the civet droppings. The civet droppings that contain coffee baean, can be collected from wild civet droppings that live in the wild and can also be collected from civet droppings that live in captivity.
The process starts from ripe coffee fruit (ripe cherries)eaten by the civet. In the stomach, the coffee fruit is processed by the proteolytic enzymes. Research conducted by a researcher of food, Massimo Marcone at the University of Guelph, Canada showed that the endogenoussecretion of digestive civet seep into the coffee beans.
Secretion of proteolytic enzymes break down the proteins contained in coffee beans. The result, peptides and free amino acids is reduced.Temporary hypothesis, says that the change in the amount of protein and free amino acids produces the unique taste of kopi luwak.
Meanwhile, processing of roasting coffee produces mailard browning reaction (browning reaction) of the proteins, amino acids,trigonelin, serotonin with carbohydrates, hidroksilat acids, phenols, etc..
Indeed, there is need for further research on the chemical processes that occur after eating the fruit civet coffee. However, anyreactions that occur during digestion in the stomach civet coffee beans, including the final assessment of kopi luwak taste, performed on stage organoleptic (cupping test).