25 – 30 seconds
An espresso machine is a substantial expense that turns this method into a costly way to brew civet coffee. A portable espresso maker costs around $55, while a professional espresso machine can reach up to $11,000. You also need to calculate additional costs for the supporting tools like frother, scale, coffee tamper, and others. For this reason, espresso machines are mostly used in middle-sized to large-scale coffee shops for commercial espresso coffee.
Espresso machines produce full-bodied and less acidic civet coffee espresso. According to Shaffer (2023), despite its concentrated flavor, espresso coffee has less acidity compared to regular coffee. When making espresso coffee, only less acidic roasted coffee beans are used in this brewing method. Some to mention are medium-to-dark or dark-roasted civet coffee. For this reason, espresso coffee turns out to be less acidic than typical brewed coffee.
Espresso coffee is graded high in terms of flavor. In the first sip, you can taste an intense and bitter flavor. Then followed by a smooth and creamy mouthfeel. The flavor of espresso comes down to the water pressure, water-to-coffee ratio, coffee grind particle size, and the ground coffee amount used. So it is crucial to follow all of the ratio guidelines in the steps below.
The espresso machine brewing method is a perfect match if you are expecting full-bodied, amazingly flavorful, and less acidic civet coffee. In contrast to its concentrated flavor, it presents a smooth aftertaste in a cup of your civet coffee. However, the machine might become the only consideration in choosing this brewing method.
Remove the portafilter from the espresso machine. Put it on a scale and take the weight.
Rinse the group head with hot water.
The perfect ratio for espresso is 1:2, which means to 1 part of coffee Luwak, add 2 parts of water. If your machine is adjusted to let out 20 ml water per small shot, use 10 grams of Luwak coffee.
In this case, use 20 grams of civet coffee for a double shot. Put the civet coffee in the portafilter.
Distribute the civet coffee – swipe with a finger across it. Alternate sides in a series of 90-degree increments.
Place your portafilter on a flat surface and position your tamper on top of it.
Remove the tamper and see if the surface of the Luwak coffee is flat. If it isn’t knocked softly on the elevated coffee side of the portafilter.
Spin the tamper. This will smoothen the surface and guarantee a more even extraction.
Put the tamper back in and press. Don’t press too hard, just enough to seal the civet coffee evenly. About 30 pounds of pressure should do it.
If prepared correctly, the espresso starts with a slow drip and then develops an even stream.
After about 30 seconds, the extraction will end. This causes the stream to thicken or turn yellow. When this process begins, stop the shot.
Practice makes perfect, and this method takes extensive training until you brew a perfect cup of Luwak coffee.