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The World’s Most Expensive Coffee is From Beans Cycled Through an Indonesian Monkey’s Digestive System-Truth!
The World’s Most Expensive Coffee is From Beans Cycled Through an Indonesian Monkey’s Digestive System- Truth!
Kopi Luwak is a rare and gourmet coffee from Indonesia that is made from beans passed through the digestive system of monkeys.
Kopi Luwak does exist, is very expensive, and is made from coffee beans passed through the digestive system of an Indonesian animal, but it’s more like a cat than a monkey. According to a feature article by the Manila Coffee House, which sells the stuff, the people who harvest the digested beans don’t really have to pick through cat litter to get it. The animal processes the beans and excretes them whole, unscratched, and without dung.
The animal is a palm civet, a dark brown tree-dwelling cat-like creature found throughout Southeast Asia. The scientific name is paradoxurus hermaphroditus.
According to the Manila Coffee House, the palm civet just happens to like to ingest the ripest and reddest coffee beans, which also happen to be the ones best for brewing. The cat eats the outer covering of the beans in the same way that is accomplished by de-pulping machines. Something happens to the beans in the journey through the cat’s intestines that gives it a flavor that is celebrated by coffee drinkers.
At this point, most of the beans are purchased by Japanese buyers.
BEST COFFEE MADE FROM MONKEY POO; CRAPPUCCINO DAILY STAR
Wed Nov 21 2001 10:22:30 ET Coffee drinkers are going bananas over a brew that’s made of MONKEY DUNG.
Brits are flooding exclusive US stockists with orders for the brew, called Kopi Luwak, made from berries that have passed through the digestive system of Indonesian monkeys. Unlucky coffee plantation staff have to search through the dung to gather the bizarre “harvest” of coffee berries, which are said to emerge virtually intact.
Experts reckon the monkey business gives the drink a unique “earthy” taste, which has made it the most expensive and sought-after coffee in the world.
It is in such short supply – just 500 lb of it is harvested a year – that it is virtually impossible to get hold of in Britain and has only limited availability in the States and Japan.
Experts say the brew first came to light hundreds of years ago, when explorers sampled it on the Indonesian isles of Java, Sumatra and Sulawesi.
The monkey – known as the Palm Toddy Cat – lives on a diet of alcoholic tree sap and coffee berries.
US-based food and drink critic Chris Rubin said:
“Whether it’s because the intestinal juices give some special flavor or because it eats only perfectly ripe berries, the Toddy Cat’s droppings produce what many say is the world’s finest coffee.”
Some exclusive US outlets sell Kopi Luwak for around a FIVER a cup.
US Coffee supplier Mark Mountanos has snapped up 110 lb of the beans.
He said: “We’ve had interest from all over the world because it is very hard to get hold of.”
US coffee shop owner Richard Karno ordered a pound from Mark’s firm – but only after he convinced him it wasn’t a joke.
He said: “It’s the best coffee I’ve ever tasted. It smells musty, but it roasts up real nice.
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Kaffeegrossrösterei A. Joerges
Guter Kaffee seit 1847
Genuss ohne Schnick-
Im Jahr 2004 haben wir für unsere Hausröstungen eine eigene Marke entwickelt: Gorilla Kaffee. Damit haben wir auf den Trend reagiert, dass sich immer mehr Menschen einen Kaffeevollautomaten in die heimische Küche stellen.
Alle Sorten von Gorilla sind von uns selbst komponiert. Sie werden stets mit unterschiedlichen Bestandteilen aus Robusta- und Arabica-Bohnen zusammengestellt und unterscheiden sich in Stärke und Säureanteil, bei Geschmacksfülle und Röstgrad.
Unsere spezielle Art, die Kaffeebohnen zu reinigen und zu rösten, sorgt dabei stets für exzellenten Genuss. Mit sechs unterschiedlichen Varianten hat Gorilla Kaffee für jeden Geschmack das Richtige. Also geben Sie dem Affen Zucker – und genießen Sie unseren Gorilla.
Die Sorten können alle problemlos auf Kaffeevollautomaten und auf italienischen Espressomaschinen verwendet werden.
Alle Kaffees haben ihren eigenen Charakter – mit Stärken von mild bis kräftig.
Espresso Gorilla
Eine hochwertige Komposition bester Hochland-Arabicakaffees. Feinste Geschmackssäuren umschmeicheln den Gaumen, die feste Crema streichelt ihn.
Espresso Gorilla
Super Bar Crema
Ein Espresso fГјr die besonderen Momente. Mit aromatischem Duft, unvergleichlich nussigem Aroma und besonders fester Crema.
Eine mittelkräftige, milde Röstung. Nach norditalienischer Tradition geröstet. Harmonischer, bekömmlicher, cremiger Geschmack.
Espresso Gorilla
Die besondere Mischung sorgt für einen rassigen Charakter und eine Stärke, die selbst in einem Caffé Latte den Espressogeschmack hervorragend inszeniert. Mit einer Crema wie edler Marmor.
Ausgesprochen fein in der Tasse, edel, kräftig und sehr aromatisch. Ideal für Kaffee aus dem Vollautomaten. Nach deutschem Geschmack geröstet.
Eine Mischung verlesener Sorten, speziell geröstet für den deutschen Geschmack. Ein voller Körper, milder Geschmack und mit einer angenehmen Crema.
Gorilla kaffee
One bag. A world of difference.
Through the sale of gourmet Rwandan coffee, Coffee Rwanda invests in the future of the poorest people in Rwanda: those who have been "left behind by history" and their neighbors. Many of these people were once known as the Batwa Pygmies, now called the "Community of Potters" of Rwanda.
Rwanda's specialty coffee is second to none. In the past few years, Rwanda has gone from a complete unknown in the specialty coffee industry to becoming the source of some of the finest coffees in East Africa. Now, with the help of Coffee Rwanda, you can help save endangered people while enjoying some of the best coffee in the world!
We rely on an international team of talented, passionate volunteers to make this work happen, ensuring that all profits, after expenses, can be donated for the reconstruction and development of Rwanda, through our non-profit Pygmy Survival Alliance. No other coffee company can say the same.
We are available for educational presentations to schools, churches, community groups, professional organizations and other interested parties.
BIG GORILLA COFFEE COMPANY
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Gorilla Mountain
(2,32 € pro 100 gram)
Taste Profile:
spicy · full-bodied · wild · rich flavor · Ideal for French Press and Filter (V60)
Province of "Cyangugu" in the mountains of the Highland of Lake Kivu on the border of Rwanda towards Congo. Active volcanic area and habitat of the majestic mountain gorillas.
Border countries: Burundi, Congo, Tanzania, Uganda
Climate: mild, 2 rainy seasons in Feb / April and November / January in the mountains frost and snow, mountainous highlands geography
Lowest point: Rusizi River 950m
Highest point: 4,520 m Karisimbi volcano
Smallholders (100 coffee trees). Impala in cooperatives and Nyamaseke on SICAF offering reasonable purchase prices and assistance in social and agricultural sectors. The coffee cherries are transported by the farmers in small boats on Lake Kivu.
This Gorilla Montain coffee is carefully processed according to western processing methods in the two washing stations of the "Tropical Farm Management LTD". Latest finishing technologies and environmentally friendly standards guarantee consistent production quality.
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hints of caramel
long pleasant finish
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Gorilla kaffee
Specialty Coffee Drinks
We can serve all of our coffee drinks decaffeinated or iced.
Add flavor to any drink – Single .75, Double 1.00, Triple $1.25
Almond Joy …….. Almond, Coconut, Ghirardelli Chocolate, Espresso, Milk
Andes Avalanche ……. Creme de Menthe, Ghirardelli Chocolate, Espresso, Milk
Beam Me Up Scottie …….. Butterscotch, Espresso, Milk
Black Forest …….. Cherry, Ghirardelli Chocolate, Espresso, Milk
Heath Bar …….. English Toffee, Ghirardelli Chocolate, Espresso, Milk
Catwalk Skinny ……. English Toffee, Espresso, Skim Milk
Matterhorn ……. Vanilla, Caramel White Ghirardelli Chocolate, Espresso, Milk
Dublin Ditty ……. Irish Cream, Vanilla, Espresso, Milk
Jumpin’ Gorilla ……… Banana, Ghirardelli Chocolate, Espresso, Milk
Mango Tango …….. Mango, Vanilla, White Ghirardelli Chocolate, Espresso, Milk
Snickers ……. Hazelnut, Caramel, Ghirardelli Chocolate, Espresso, Milk
Mandarin Mocha …….. Orange, Ghirardelli Chocolate, Espresso, Milk
Whopper ……. Malted Milk, Espresso, Ghirardelli Chocolate, Espresso, Milk
Reese’s Revenge ……. Chocolate, Peanut Butter, Ghirardelli Chocolate, Espresso, Milk
Night In Paris ……. Amaretto, White Ghirardelli Chocolate, Espresso, Milk
Alice In Wonderland …….. Raspberry, White Ghirardelli Chocolate, Espresso, Milk
Bavarian …….. French Vanilla, Honey, Cinnamon, Espresso, Milk
Coffee Drinks
We can serve all of our coffee drinks decaffeinated or iced.
Add flavor to any drink – Single .75, Double 1.00, Triple $1.25
Espresso, steamed milk, 1⁄4 foam
Espresso, steamed milk
Espresso, Ghiradelli chocolate, steamed milk, whipped cream
Other Drinks
Ghiradelli chocolate, steamed milk, whipped cream
Steamed milk and your choice of flavor
Spicy tea latte
Bacon or Sausage, Egg & Cheese Croissant or Bagel …….4.29
Egg patties, ham, Thai dressing, and cheddar cheese on Ciabatta bread
Romaine lettuce, tomato, onion, green pepper, shredded carrots, cheddar cheese, croutons and your choice of dressing
Romaine lettuce, grilled chicken breast, black olives, Parmesan cheese, croutons, Caesar dressing
Romaine lettuce, ham, turkey, bacon, tomato, onion, shredded carrots, green pepper, cheddar & Swiss cheese, croutons and your choice of dressing
Romaine lettuce, grilled chicken breast, tomato, onion, dried cranberries, pecans, raspberry vinaigrette dressing
Romaine lettuce, grilled chicken breast, tomato, onion, green pepper, salted peanuts, crushed tortilla chips, spicy Thai dressing
Tuna with relish and celery in a creamy salad dressing on a bed of lettuce with tomato, onion and green pepper
Paninis
Grilled chicken, ham, Swiss cheese, tomato, honey mustard, mayo on Ciabatta bread
Ham, Swiss or cheddar cheese, tomato, honey mustard on Ciabatta bread
Cheddar cheese on Ciabatta bread
Chicken breast, Swiss or cheddar cheese, tomato, onion, green pepper, pineapple, Mel’s Maui sauce, on Ciabatta bread
Tuna with Swiss or cheddar cheese on Ciabatta bread
Turkey, Swiss cheese, tomato, mayo on Ciabatta bread
Turkey, bacon, cheddar cheese, tomato, mayo, Thai dressing on Ciabatta bread
Tomato, onion, green pepper, Swiss and cheddar cheese, Bistro sauce on Ciabatta bread
Sandwiches
Crispy bacon, lettuce, tomato with mayo on a toasted Ciabatta bread
Light chicken salad, leaf lettuce, mandarin oranges, pineapple chunks and pecans on a buttered French croissant
Stacked club sandwich piled high with ham, turkey, bacon, Swiss and cheddar cheese, tomato, onion with honey mustard and mayo on a toasted Ciabatta bread
Your choice of ham or turkey with Swiss cheese, lettuce and mayo on a pretzel bread
Swiss cheese melted over grilled chicken breast, with lettuce, green pepper, and pineapple, topped off with tangy Mel’s Maui sauce on a Kaiser roll
Premium corned beef or smoked turkey with melted Swiss cheese and Thousand Island dressing on a triple-decker marbled rye bread
Provolone cheese melted over seasoned chicken breast with lettuce, tomato, onion, mayo on a toasted Kaiser roll
Turkey, ham, Swiss cheese, Thousand Island dressing, on a triple-decker marble rye bread
Tuna, Swiss or cheddar cheese, lettuce, tomato, onion on a buttered French croissant
Grilled chicken breast, Swiss cheese, lettuce, tomato with ranch dressing
Ham, Swiss cheese, lettuce, tomato, onion, with honey mustard, mayo
Grilled chicken breast, lettuce, tomato, onion, cheddar cheese, pecans, with Mel’s Maui sauce
Tuna with relish and celery in a creamy salad dressing on a bed of lettuce with tomato, onion, and green pepper
Smoked turkey, Provolone cheese, lettuce, tomato, onion, green pepper with ranch dressing
Food & Drink
The truth about decaf coffee
Published August 25, 2014
Green coffee beans before (L) and after (R) the decaffeination process. (2014 Alastair Bird, SWISS WATER®)
An operators dumping the beans into the decaffeination process machine. (SWISS WATER® )
A cup of coffee surrounded by roasted beans. (iStock)
Millions of Americans drink decaf coffee to get that perfectly bitter taste without all the jitters.
But does decaf really have no caffeine? What’s the difference between "decaffeinated" and "naturally decaffeinated”? And are the chemicals used to strip the caffeine from coffee safe?
To understand what’s in your cup of decaf, you first need to understand what’s not in it.
FDA regulations specify that for coffee to bear a decaffeinated label, 97 percent of the original caffeine must be removed from the beans. So, yes, there’s caffeine in decaf coffee. But it’s not very much, right?
Not so fast. Caffeine content varies from bean to bean.
Coffee in America generally contains one or a blend of two bean types – the hardy Robusta bean and the sweeter, delicate Arabica bean. Robusta beans generally contain twice the caffeine of Arabica beans, but their harsh taste is often considered inferior. Instant coffee brands like Folgers and Maxwell House tend to be Robusta blends, while coffee houses like Caribou and Starbucks pride themselves on their pure Arabica beans.
While 97 percent of the caffeine must be removed, the Robusta bean will have more caffeine left over than the Arabica bean after the decaffeination process is completed, which can lead to a lot of variance among brands.
The FDA does not require the amount of caffeine to be labeled on decaffeinated coffee products, but the upshot is that if you’re looking for less caffeine in your cup, you should pay attention to the type of bean that goes into it.
The average 12-ounce cup of decaf coffee – a Starbucks tall – usually contains between 3 and 18 milligrams of caffeine. (By comparison, an 8.4-ounce can of Red Bull contains 80 milligrams of caffeine) The average of amount of caffeine in regular coffee can vary significantly, usually between 140 and 300 mg.
In 2007, Consumer Reports studied cups of decaffeinated coffee from popular chains. While most cups had fewer than 5 milligrams of caffeine, one cup from Dunkin Donuts contained a whopping 32 milligrams, and another from Seattle’s Best came in at 29 milligrams – certainly not a caffeine-free choice . In their sample, decaf cups from McDonald’s consistently had the fewest milligrams of caffeine.
Maria Bella, a nutritionist who founded Top Balance Nutrition, a weight management and healthful eating consulting center, in New York City, says caffeine sensitivity will affect how jittery you feel, and it may be influenced by other factors like diet and daily schedule.
She stresses that there is no such thing as coffee with zero caffeine in it.
“Beverages should only be considered ‘caffeine-free’ if there was never any caffeine in the ingredients to begin with,” she says. “Coffee and non-herbal teas should not be labeled caffeine-free.”
So how do you get (almost) all that caffeine out of the coffee, anyway?
The caffeine is removed from green coffee beans, before they are roasted, and there are a number of different processes, all of which affect the roasting process and how long the coffee stays fresh. (Decaf coffee goes stale almost twice as fast as regular coffee.)
The first decaffeination method, developed in the early 1900s, used a repetitive rinsing process aided by the chemical benzene, which is no longer used because it is a known cancer-causing agent.
Today, like seasoned vintners, coffee processors favor different decaffeination methods for optimum taste and quality.
Many brands use the Direct Process, which involves the chemical methyl chloride.
Two other methods are the Natural Process, which removes the caffeine using the plant hormone ethyl acetate or carbon dioxide, and the Water Process, which uses no chemical agents, just pure H2O.
Processes utilizing CO2 and the Water Process, pioneered by SWISS WATER®, are both considered Natural Processes and are the only methods that can be certified organic. And while organic coffee is gaining popularity, it is still hard to find in many supermarkets.
Methyl chloride, used in the Direct Process, is listed as a possible carcinogen by the National Cancer Institute, but FDA regulations consider up to 10 parts per million (ppm) to be safe for consumption. Trace amounts of the chemical have been found in decaf coffee brews, but most blends have a concentration at or below 1 ppm.
Lorenzo Perkins of Cuvee Coffee in Austin, Texas, who has been brewing coffee for 13 years, says that small trace is not a cause for concern. As a SCAA—Specialty Coffee Association of American-- certified level 2 barista and vice chair of the Barista Guild of America, he’s seen it all when it comes to coffee production.
“Methyl chloride has the least affect on taste because of the way the chemical bonds with the alkaloids in caffeine,” Perkins said. “It leaves the other organic material alone, resulting in a superior tasting coffee.”
Nonetheless, coffee producers are increasingly sensitive to consumer concerns about additives. Starbucks, which uses methyl chloride to decaffeinate most of its blends, now offers a “naturally processed” decaf Sumatra brew. Caribou Coffee uses a non-chemical water process in all its decaf blends. And the Coffee Bean says it tests its decaffeinated blends to ensure that there are no chemical residues from the process it uses.
One final note about decaf: Studies have linked excessive regular coffee drinking to hypertension, decreased bone density and high levels of gastric acidity. And while switching to decaf might help with insomnia, those looking to avoid other unwanted health problems associated with coffee should not assume that eliminating their caffeine intake is the answer.
“Many health conditions that are affected by coffee are also aggravated by drinking decaf, due to the phytochemicals that remain after the decaffeination process,” Bella said.
These conditions include increased gastric acidity (heartburn or GERD), interfering with mineral absorption (particularly iron) and increased incidence of rheumatoid arthritis.
Bella says that up to 400 milligrams of caffeine is considered fine for most adults in good health.
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