在象屎咖啡发现前,猫屎咖啡是咖啡界最昂责的。一个叫布莱克·丁金的加拿大人一直想找一种咖啡来取代猫屎咖啡。他花费了多年的时间和精力在世界各地奔波游走,一边探索不同的咖啡工艺,一边调研、试验各种可能性。他还邀请加拿大圭尔夫大学的著名食品科学家查理一起进行研究。终于,他们研究出了猫屎咖啡拥有独特风味的秘密。咖啡入口是否甘甜,在于咖啡中蛋白质的含量,若蛋白质 Prior to the discovery of elephant coffee, cat coffee was the most responsible coffee. A Canadian named Black Dinking has been looking for a coffee to replace the cat coffee. He spent years of time and energy travelling around the world, exploring different coffee techniques while investigating and experimenting with possibilities. He also invited Charlie, a famous food scientist at the University of Guelph in Canada, to conduct research together. Finally, they developed the secret of the unique flavour of cat flesh coffee. The sweetness of the coffee entrance is due to the protein content of coffee, if the protein