[Homeroast] another twist on "special process" coffee
peter at midwestbicycleworks.com
Thu Dec 13 19:51:59 CST 2012
Thanks, I needed that smile for today.
Sent from my Motorola Smartypantsphone on the Not Now Network from Sprint!
From: Dave Huddle <137trimethyl26dioxopurine at gmail.com>
To: "A list to discuss home coffee roasting. There are rules for this list, available at http://www.sweemarias.com/maillistinfo.html" <homeroast at lists.sweetmariascoffee.com>
Sent: Thu, Dec 13, 2012 20:43:07 EST
Subject: [Homeroast] another twist on "special process" coffee
Portland blanketed the Internet memescape yet again for its
gourmet-absurdist foodie-ism, this time in the form of a Craigslist
post (now offline, but screenshotted here) from a person claiming that
they would be making their own kopi luwak coffee—otherwise known as
cat-poop coffee—by eating and defecating the coffee personally.
Kopi luwak, in case you didn't know, is considered the most expensive
coffee in the world. It is made by washing and roasting the undigested
portions of coffee beans found in the feces of southeast Asian civets,
which are small cat-like mammals.
The Craigslist poster offered to eat his homegrown coffee beans
himself, poop them out, then roast the result as coffee, at $30/pound.
He added, "I’m 47, healthy, and will guarantee you’ll like my kopi
luwak style coffees. Fecal specimens available for inspection upon
The fecal specimens pictured in the craigslist ad had been lifted from
elsewhere, and were not his own.
Well, WW responded to the ad to ask about his process for making the
A man with a Yahoo account under the name Randy Goldman rapidly
responded. And despite all obvious signs he can't possibly be serious,
in a town where Rogue Ales makes beer with yeast from its brewers' own
beard, we're still not sure whether it's a prank.
Judge for yourself. Randy's response is below:
I eat the cherries and then digest them. The seeds are left in
tact when they pass. I carefully sort through it, wash them
thoroughly, dry them in my Excelsior dehydrator (on the lowest
setting) until they reach 14% moisture. Then I use my trusty HotTop
roaster. At 400 degrees, any sort of bacteria is killed off. I let it
rest for a few hours and then pack them in valve bags.
My yellow bourbon plants are well taken care of (plenty of
fertilizer) and they produce a coffee that's smooth, mild, and the
process gives it a nice mouthfeel and low acidity.
Unfortunately I only had a few pounds to process and they were
snapped up quick by people on Craigslist. I'm securing some fresh
cherry from my buddies in Costa Rica so I hope to be processing again
in the next week or so. Do you want me to put you on the waiting list?
Thanks for your interest,
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