Great Moments in Food Science #211


☆July 23, 2004: University of Guelph Food Scientist Massimo Marcone tests Kopi Luwak coffee beans to determine whether passing them through the gastrointestinal tract of the Asian Palm Civet (or ‘luwak’) really makes them taste better.

‘The coffee cherry fruit is completely digested by the luwak, but the beans are excreted in their feces,’ says Marcone. The internal fermentation by digestive enzymes adds a unique flavour to the beans, which he said has been described as ‘earthy, musty, syrupy, smooth and rich with jungle and chocolate undertones.’

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