The Michelin Star of Coffee: What Would Wild Kopi Luwak Earn If the Guide Rated Beans?
André and Édouard Michelin published their first restaurant guide in 1900, initially as a way to encourage French…
Read Articlecoffee quality
Why Kopi Luwak Never Wins Coffee Competitions — And What That Actually Proves
The most frequently cited piece of evidence against kopi luwak’s quality is a blind tasting result that has…
Read ArticleThe Coffee That Converts People Who Hate Coffee
63% of Americans drink coffee daily. The 37% who don't mostly cite bitterness. Wild kopi luwak's civet processing…
Read ArticleBrewing Kopi Luwak Pour-Over: The V60 Method
The V60, released by Hario in October 2005 and popularized by Michael Phillips at the 2010 World Brewers…
Read ArticleKopi Luwak vs Kopi Tubruk: The Same Island, Two Completely Different Philosophies About Coffee
At any warung in Yogyakarta — the roadside food stalls that anchor Indonesian street-food culture — a glass…
Read ArticleWhat First-Time Kopi Luwak Buyers Get Wrong — And How to Get It Right
The most common first-time kopi luwak experience isn’t the one the descriptions promise. It’s a cup that’s unremarkable…
Read Article100g or 250g? How the Kopi Luwak Quantity You Choose Changes the Experience
The 100g vs 250g decision for kopi luwak is really a freshness calculation. Getting it wrong means the…
Read ArticleKopi Luwak vs Yemeni Mocha: Two Ancient Coffees at Opposite Ends of the World
Yemen gave coffee to the world. Java transformed it through an animal. How wild kopi luwak compares to…
Read ArticleKopi Luwak in a Latte or Flat White: What Milk Does to the World’s Rarest Coffee
A flat white made with wild kopi luwak at a specialty café in Sydney, Melbourne, or London will…
Read Article