It’s back. Civet poop coffee is back in the news, now given the stamp of approval by the Indonesian Ulema Council, which recently declared that it’s OK for Indonesian Muslims to drink the coffee as long as they wash the beans first. Considering where those beans have been and what they cost, I can’t imagine why they’d want to, but in some circles, these beans are considered the most prized in the world.
I first heard about this unique coffee in March 2006, but had since almost forgotten about its existence. At $200 a pound, it’s not what you’d call our daily morning quaff.
Longtime Record readers may recall a column about this amazing coffee sensation and the more amazing information that gourmet coffee drinkers around the world were actually fighting to get their hands on civet cat poop beans.
If you haven’t heard of it, Kopi Luwak (which is the Indonesian name for the beans) is actually ripe coffee “cherries,” which is what they call them before they’re picked, that have been eaten by civet cats, nocturnal animals that love these particular beans. The beans ferment in the stomach of the cat and are ultimately pooped out, gathered by civet poop pickers (more on that in a minute), and roasted, resulting in the world’s most expensive coffee. That’s right, folks; coffee extracted from civet cat dung.
I don’t think you’ll find this on Starbucks’ menu, and it’s extremely difficult to come by in many parts of the world because only about 1,000 pounds or less, depending on the coffee cherry crop and, I suppose, the civet cat activity, are on the market each year. When you read how it’s harvested, it’s not hard to see why. Kopi Luwak “pickers” scour the woods and riverbanks searching for civet droppings, which purportedly are hard to find. The droppings are gathered by the pickers (how’s that for a fun job), taken to the processor, washed (glad to hear that), roasted and sold, primarily online, to people who claim it’s the best coffee they’ve ever tasted.
Back in 2006, I was more than skeptical, but then had an opportunity to actually try civet bean coffee, as did Editor Brian, who accompanied me to a tasting. We agreed it was outstanding coffee, smooth and flavorful (I tried not to think about what was giving it so much flavor), and without any bitterness. If the per-pound price came down, a lot, I thought I might consider drinking civet bean coffee on a regular basis.
But then again, probably not, even if it found its way into the coffee-bean kiosks at the local supermarkets. It’s not easy to pay even a small amount of money for a product you know is harvested from cat (expletive deleted).
Until this recent ruling, Indonesian Muslims were forbidden the pleasure of civet poop coffee, because it was considered “unclean.” Wash the beans first, the Ulema Council finally declared, and it’s OK for Muslims to drink.
Well, as I understand it, the beans are washed at their source, prior to roasting, but apparently that’s not enough. And, the ruling applies only to Indonesian Muslims, so does this mean all other Muslims must still forego the delights of civet poop coffee? Do they care?
Should you, however, be intrigued enough to try Kopi Luwak, a.k.a. civet bean coffee, you need only type “civet bean coffee” into your computer search mechanism and sources of information and ways to purchase the coffee will be yours. You can also contact the Jousting Penguin Coffee Co. located here on the island, in Clinton. They are the folks who brewed up that pot of coffee for Brian and me to sample, and if they don’t have it on hand, I’m sure they can tell you how to get it.
Just to be safe, however, Muslim or not, you may want to follow the council’s advice and wash those civet poop beans, really well, before you turn them into your morning cup.
RECIPES
Coffee is the first thing I look for in the morning, but after that all-important eye opener, there are many other delicious ways to put coffee to good use, whether it’s civet cat beans or just whatever your favorite kind happens to be. Because it’s summertime, let’s talk ice cream, as in this rich, creamy mocha ice cream.
MOCHA CHOCOLATE ICE CREAM
1 cup sugar
1 cup unsweetened cocoa powder
¼ cup instant espresso powder
3 cups half-and-half
6 large egg yolks
2 T. Kahlua
2 t. vanilla
In a heavy saucepan, combine the sugar, cocoa, espresso powder and half and half. Scald the mixture over med. heat, whisking.
In a large bowl, with an electric mixer, beat the egg yolks until pale and thick. Pour the hot half-and-half mixture through a fine sieve into the bowl, beginning with just a little at first to temper the eggs, then in a slow, thin stream, stirring constantly. Transfer the mixture to another heavy saucepan and cook it over med.-low heat, stirring, until it thickens and coats the spoon. Stir in the Kahlua and vanilla. Transfer the custard to a metal bowl set in a bowl of cracked ice and let it cool, covered with a round of waxed paper or plastic wrap, placed directly on the surface of the mixture. Then place in the refrigerator for 2 hrs., or until thoroughly chilled. Freeze the custard in an ice-cream maker according to manufacturer’s instructions. Makes about 1 quart.
Note: If you want the ice cream to be super creamy and rich, use 1 cup half-andhalf and 2 cups heavy cream.
What could be better to have with your morning coffee than coffeecake, especially coffeecake that actually has coffee in it and on it.
COFFEE COFFEECAKE
For the cake: 2 cups sifted flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 t. vanilla
1 cup sour cream
2 T. instant espresso powder, dissolved in 1 T. hot water
For the glaze: 2-3 T. strong brewed coffee
1 1/2 t. instant espresso powder
3/4 cup confectioners’ sugar
Into a bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, with electric mixer, cream the butter. Add the sugar gradually, and continue to beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition; beat in the vanilla.
Add the flour mixture alternately with the sour cream, beginning and ending with flour mixture and blending batter well after each addition. Transfer about one third of the batter to a small bowl and stir in the espresso mixture until well combined.
Spoon half the plain batter into a well buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over it, spreading evenly, then spoon the remaining plain batter on top, spreading evenly. Bake the cake in the middle of a preheated 350-degree oven for 55-60 min., or until golden and a tester comes out clean. Transfer to a rack and allow cake to cool for 30 min., then invert onto a rack to cool completely.
To make the glaze, in a bowl stir together 2 T. of the brewed coffee and the espresso powder until the powder is dissolved; add the confectioners’ sugar (sift first) and stir the glaze until well combined. If necessary, add more of the remaining brewed coffee to get a pourable consistency. Pour the glaze over the cake and let cake stand for 10 min., or until the glaze is set.
Is there a better combination than caramel, chocolate and coffee? I doubt it. These delightful pots of coffee custard are a special dessert on a warm summer evening.
COFFEE CUSTARD
1/2 cup sugar
1/2 oz. semisweet chocolate, chopped fine
5 large egg yolks
1 large whole egg
2 cups milk, scalded
2 T. instant espresso powder
Pinch of salt
Whipped cream, for garnish and chocolate coffee beans, if desired
In a small skillet, cook 1/4 cup of the sugar over med. Heat, stirring with a fork, until melted and a golden caramel. Carefully add 1/4 cup of water (pour it in the side of the skillet) and simmer, stirring, until the caramel is dissolved. Remove from heat and stir in the chocolate, stirring until chocolate is melted.
In a bowl, whisk the yolks and whole egg with the remaining 1/4 cup of sugar; whisk in the chocolate mixture. Whisk in the scalded milk in a thin stream; add the espresso powder, vanilla and salt. Strain the custard through a fine sieve into another bowl, skim off any froth and divide custard among six ramekins (about 2/3 cup size).
Put the ramekins in a baking pan and add enough hot water to reach 1/3 of the way up the sides; cover the pan tightly with foil. Bake the custards in the middle of a preheated 300-degree oven for 30-35 min. or until just set. Remove from oven and allow to cool completely, uncovered, then cover and chill them for 3 hrs. or until very cold. Garnish each with a bit of piped whipped cream and, if desired, a chocolate coffee bean. Serves 6.
