Kopi Luwak (#)
„The green beans, which range from tiny to elephant, have a faint smell that hints of a zoo or stables -- a little funky, not your average coffee aroma. He lightly roasts about 21 grams, enough beans for three cups, in a Jabez Burns two barrel sample roaster, a rare and beautiful machine dating from the '30s. Vournas gives the beans a light roast -- just after the second popping -- to accentuate the specific flavors of this rare coffee; a darker roast would obliterate the subtler flavors and replace them with a more generic taste. Vournas points out that this coffee, like most Indonesian-grown, has lots of moisture and roasts nicely.“
http://www.sallys-place.com/beverages/coffee/ kopi_luwak.htm - Cached
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View topic - Why Do You LOVE Coffee? - Coffee Forum
„I love the shine of the fresh roased beans, I love the carmel streaks in the latte, I love the aroma of a shot pulled perfect. I love the hints of things coffee never tasted like before I entered the realm of the bean.“
http://www.coffeeforums.com/ viewtopic.php?p=6913
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„card for the sample and see it's the La Magnolia. There are both mid-range floral and hazelnut hints in the dry fragrance, along with a mild secondary aroma of caraway seed. The wet aromatics turn much more lively and dynamic, with citrus-flower blooms and the smell of sweet bread baking. The cup has a light body and a mild intensity to match, a beautifully delicate and refined cup.“
http://www.sweetmarias.com/ coffee.central.costarica.html
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„Due to the optimal design of the brewing technology all AromaPassions possess a powerful brewing system. This ensures even, fast and thorough extraction of the aroma at optimal brewing temperature.“
http://www.braun.com/global/products/fooddrink/breakfast/coffeemakers/.../ brewingsystem.html
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„Table 1 shows the compounds that are likely to be the most influential in coffee aroma This data was compiled from the work of both Grosch and Blank and is by no means exhaustive. It should be noted that the OAV alone does not dictate which compounds are the most important compounds present in coffee, but rather suggests compounds that are likely to have a large impact on the aroma of coffee. The furans are found to be the most predominant group of compounds amongst the coffee aromatics. They typically have caramel-like odors since they result from the pyrolysis of sugars.“
http://www.coffeeresearch.org/science/ aromamain.htm
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