Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
Coffee in world cultures a shared sweet. In the past, Portugal imported most of its coffee beans from Brazil, which heavily influenced its coffee culture. Using mainly robusta beans, Portuguese coffee is made very strong, and the usual order is a Bica (only in Lisbon), a very bitter shot of espresso. According to a legend, this is an acronym for "Beba Isso Com Açúcar", which translates to "drink this with sugar". Much like Nordic cultures. coffee in Portugal is used for shared time among friends. Coffee is a way of life in Spain. It is consumed during almost every meal, but most often during