Questions on brewing Kopi Luwak

Question

Well, I have a few questions on Kopi Luwak. I finally brang myself to decide to buy some.

The first questions, What should I buy and where exactly? I found a few online shops. The two kinds I can really find are Arabica and Robusta. What do you suggest I get? What is the difference between the Arabica and Robusta besides the cost?

Second set of questions, how can I brew it perfectly? How long should I brew it? What temperature? Should I use a coffee machine or brew it by stove and filter? How much coffee should I use to how many cups of water? I want to do this perfect because of the cost. This is really not something I want to do via trial and error.

Answer 1

It's like any other coffee....except for the extra "processing"'.   Take it to your local coffeehouse for perfect preparation...I'll bet they would love to try it too.

Here's the Wiki info:

Kopi Luwak (pronounced [ˈkopi ˈluwak]) or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet (Paradoxurus hermaphroditus). The civets eat the berries, but the beans inside pass through their system undigested. This process takes place on the islands of Sumatra, Java and Sulawesi in the Indonesian Archipelago, in the Philippines (where the product is called Kape Alamid) and in East Timor (locally called kafé-laku). Vietnam has a similar type of coffee, called weasel coffee, which is made from coffee berries which have been defecated by local weasels. In actuality the "weasel" is just the local version of the Asian Palm Civet.