Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lab produced "Kopi Luwak" coffee...

Recommended Posts

I was nosing around on the Trung Nguyen Coffee web site today and stumbled across this info on their new Legendee Blend

For those unfamiliar with it, "Kopi Luwak" coffee (sometimes spelled Luwat) is thought by some to be total hype and others consider it to be real. In various parts of Southeast Asia and Indonesia an animal, in some cases the civet cat and in others said to be a variety of fox, eats ripened coffee cherries that have fallen on the ground and excretes the inedible part - the coffee bean itself. The various enzymes that are part of the animal's digestive system are supposed to affect the bean in some way that produces a tantalizing and unusual flavor in the roasted and brewed beans.

There's unquestionably plenty of fake cat-poop coffee sold in various places because the high price of the beans (it is the world's most expensive coffee) leaves it open to such practices.

Trung Nguyen is the "Vietnamese Starbucks" with over 400 franchised locations serving their coffee. I've had their regular coffee in iced form with condensed milk here in the US and found it to be excellent.

The "Legendee" coffee, also referred to as Fox-Legend coffee, references that story and describes using

the mixed formula and the process of creating biological enzymes in order to create such a kind of coffee

Two questions:

1) By chance have any of you tried it?

2) If there is a chemist among us... what enzymes or substances would be used?

Link to post
Share on other sites

I still think my idea of feeding the coffee cherries to my domestic house cat and then wait at the litter box with a scoop is worth a try.


Michael Lloyd

Mill Creek, Washington USA

Link to post
Share on other sites

Very slightly off topic, but my best friend worked as a research scientist for Univeler, and one of her more, erm, off-the-wall tasks in her career was to formulate fake excrement for the purposes of toilet-bowl cleaner testing.

Apparently she had to consider such parameters are odour, viscosity, stickiness-to-porcelain, and something referred to as 'bitty-ness'.

delightful. :)

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

Link to post
Share on other sites
So you're either not a chemist or just not willing to take the time to discover a new enzyme or two? For shame.  I hope your cat likes coffee cherries.

As luck would have it, I do happen to have a MSc in analytical chemistry, earned back in the early 80's. My lab days are long behind me, however, and I have no idea how they would produce a fascimile of Kopi Luwak. One could hazard a guess, though of soaking them in a warm slurry inoculated with a culture of some sort of gut flora. That could be a way of replicating the GI tract of a civet cat.


Michael Lloyd

Mill Creek, Washington USA

Link to post
Share on other sites

I would assume there is a trypsin and pepsin digest portion--to simulate the stomach. Those are easily available and cheap. Then, probably a bile salt soak, to simulate the intestinal trip.

However, those would probably need to be tweaked a bit.

That's just off the top of my head after half a bottle of port.

I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

    • By Johnhouse
      Hello everyone!
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...