Making Kopi Luwak (cat poop coffee) - Koji coffee hack
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- čas přidán 25. 07. 2024
- Today we are making our version of Kopi Luwak at home from scratch using bacterial fermentation and koji mold. We were able to pick some fresh coffee cherries at an award winning coffee farm called Elida Estates: lamastusfamilyestates.com/pag...
This farm won top prizes for their Geisha coffee and auctioned their coffee off at a whopping $1029 per pound. If you want to see more about that check out our original video where we visited that farm here: • The Worlds Most Expens...
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Eric
Oh man! I love these videos that quickly span well over a year! What an exquisite video!!!!
Glad you enjoyed it!
I have heard of this before though not as thoroughly explained as the one presented here. Thank you informative and entertaining.
I love coffee and koji equally... It's wonderful to be able to combine them, thank you...❤
You usually want to wait 1-2 weeks after roasting - put it into container with one-way valve so gases could leave without introducing extra oxygen to the beans. However - totally love your dedication!!
This might be the singlemost work someone put into a coffee making video. I tip my hat to you sir...well done... although I wish you brought in some people to share and review it with!
Insane. Instant sub.
Awesome!!!!!
More koji experiments please!!!!!!!
I've got a few more in the works 😁
Wow, this was great. I mean, I hate to say it, the salami videos are nice, but these "unusual food" projects keep me riveted to the end. 😏
Just discovered your channel it was an instant like, and subscribe the work you put into making this video definitely deserves it!
Thank you for putting the entire process into one video. Love the dedication
Thanks for watching!
I love this chanell...i am from Indonesia but i love the most is ur content making various of sausages!! I've been looking for this kind of channel...love the all, thanks a lot for making the recipes❤️❤️❤️❤️❤️
I suggest you give your first patron some beans. I mean.....why not right? I would love to try this experiment. Need to have my dad find me some coffee cherries from Hawaii to make this.
This video deserves way more views!
Have to respect the dedication of time that went into that 10+ minute video. Well done 👍
I'm more intrigued by the fact you have a 100 watt INCANDESCENT bulb. Those haven't been available in Canada for years.
they sell them in hardware stores here in America... I bought a pack the other day.
@@kmain0 must be nice to not have to deal with all the environmetally friendly virtue signalling.
That’s awesome. Are you going to start selling it?
This is awesome
That was fun to watch!
Well after 4 months i had to get more beans for this project. But now i have the koji
Another well done video!
Thank you! Cheers!
I just discovered your channel! Very informative! What strain of aspergillus are your Koji spores?
I think a seed heating matt which is water resistant would be a safer option than that light bulb.
Great video. Talk about delayed gratification eh?
Who thought, "aw sweet dude! Coffee beans!" And brewed that up? Humans are astounding.
🤣😂🤣😂🤣😂
There's gotta be a way to accelerate the aging process
I used to live in Indonesia, When I asked the locals in Jawa (Java , where a lot of the coffee plantations are) about Kopi Luwak, They just laughed and said bule gila! (crazy foreigner) terlalu mahal, hanya untuk kopi! (Too expensive for only coffee! )
It would have been amazing if you sent some to James Hoffman to do a video on. I'm still learning about coffee myself, but that grinding process and french press was a bit lackluster compared to all the effort prior haha.
As another commenter mentioned, I'm also very curious how much a difference aging it for 12 months in a sealed bag does vs not aging it.
Hello dear, could you please let me know the measurements of the the Sauerkraut and Kefir water you put into the brine for fermenting the beans. Would be so helpful. I'm very exited to try this out. Fortunately I have a friend with a machine to remove that parchment too ;)
Would be happy to hear from you.
Have you ever drank any of the poop coffee? Hard to compare apples & oranges, how did yours come out compared to the poop coffee? Because of the lack of air during aging, is humidity really that important?
I've never had kopi luwak so I couldn't tell you the difference but compared to regular coffee the koji enhanced version was spectacular. Not even in the same category!! You are correct. Humidity doesn't need to be controlled (as it was in a vac bag. Only temperature.
Why does the 12 months make a difference if it's vacuum packed in plastic????
Also, I'd really like to see a blind taste test between these beans, some that weren't aged for 12 months, and the real deal! Something tells me they all taste like......wait for it........coffee!
Good question
I would rather have your coffee than the cat pinch off blend.
😂😂🤣🤣 Me too!!
Don't you just love drinking cat poop in the morning!
That's the old original method they stepped up their game and now use elephant poop to Mass produce this type of coffee so now you got a bunch of elephants running around dropping fermented coffee Patty's
All that work and time spend and then you use french press to make watered down american style coffee. I know - to each his own, we all have different preferences, but that coffee deserved an espresso machine or at least cafetiera (moka pot) to brew.
LOL, and I was going to use a Mr. Coffee to brew this cup 😁😁😂😂😂🤣🤣🤣🤣🤣
@@2guysandacooler btw - I live in Slovenia, to east of Italy, and we have long tradition of sausage, salami, meat products making in our country, you may want to check it out and try to do some products. My friend is living in California at the moment, and he says it's impossible to get any salami or sausage with our taste profile in USA, the closest he can get are german sausages, but they are just not the same. Given our geographic location, you can imagine we have this melting pot when it comes to food - a mixture of germanic, italian, balkans and hungarian influences, that people made into something unique over the ages.
@@69vrana cool. Whats some of your favorite sausages/salami from solvinia?
@@2guysandacooler Well, the most known would probably be "kranjska klobasa" or "carniola sausage", a kind of smoked sausage for cooking, then "pecenica", sausage for baking, we also have "krvavica", which would be our take on black pudding or blood sausage. I also had some very good home made game salami. If you like cured meat, like prosciutto, we have one of the best ones called "kraski prsut". To be honest - Slovenia is very small country, with many distinct regions, and each region has it's traditional meat products. Not to mention we also love balkan meat dishes like cevapcici and pleskavica, so there's something for everyone. I had a friend from Greece visiting and he loved the food in general.
So in essence, animal shit
Not in essence. Literally.