Brewing Ritual
How to Brew Wild Kopi Luwak
A coffee this rare deserves deliberate preparation. Three methods, each revealing different dimensions of the cup. No shortcuts. No compromise.
Pour Over / V60
01Grind 15g medium-fine — the texture of table salt
02Rinse your paper filter with hot water, then bloom the grounds with 30ml at 92°C for 30 seconds
03Pour in slow, concentric spirals to 250ml total over 2.5 minutes
04Allow the drawdown to complete fully. Serve immediately in a pre-warmed cup.
Ratio: 1:16Time: 3:00Temp: 92°C
French Press
01Grind 18g coarse — the texture of raw demerara sugar
02Add 300ml water at 94°C and stir gently once to saturate all grounds
03Place the lid and steep for exactly 4 minutes, undisturbed
04Press the plunger slowly and steadily. Pour immediately — do not leave coffee on the grounds.
Ratio: 1:16Time: 4:00Temp: 94°C
Espresso
01Dose 18g into a clean, dry portafilter. Grind fine for a 25–30 second extraction.
02Distribute the grounds evenly and tamp with consistent 15kg pressure
03Extract at 93°C, targeting 36ml of espresso in approximately 27 seconds
04Look for a rich, golden-amber crema. Sip slowly and savour the concentrated complexity.
Ratio: 1:2Time: 0:27Temp: 93°C
We recommend tasting your first cup without milk or sugar. Allow the coffee to cool slightly — the flavour profile deepens and evolves as the temperature drops, revealing layers of caramel, toffee, and dark chocolate that peak around 60°C.
A Note on The Vintner
Our limited edition wine process coffee brews differently from Kopi Luwak — it favours a lower temperature (88°C) and a brighter extraction to reveal its fruited complexity. See The Vintner's dedicated brewing guidance for the full method.
Ready to Brew?
These methods were perfected for Gayo Wild. Experience the difference for yourself.
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