Hawaii single product bean producing area of the United States introduces how to brew Hawaii single bean.

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Practice

1. This one uses the single punch method.

two。 Put pomegranate syrup in the cup and add some ice

3. Put the coffee beans into a grinder and crush them, usually about 30 grams of coffee beans into a cup (about 4 tablespoons).

4. Pour hot water into the pot and light the fire to bring it to the boil

5. Then pour the ground coffee powder into the container

6. Put it on a pot that boils water, and from the moment the boiling hot water rushes up, it is best to brew coffee for 1 minute.

7. After brewing, sit the brewed coffee in the ice and cool it, then pour it into the cup.

8. Finally, squeeze in the whipped cream and put on a few slices of fruit and petals.

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced. Hawaiian coffee is the only top variety produced in 50 states in the United States, and the United States is naturally its largest market.

Kona coffee is grown on the slopes of Mauna Roa volcano on the southwest coast of Hawaii. In terms of flavor, Kona beans are closer to Central American coffee than Indonesian coffee. Its average quality is very high, carefully handled, medium texture, good sour taste, very rich flavor, and fresh Kona coffee is extremely fragrant. If you think your coffee is too thick, African coffee is too sour, Central and South American coffee is too rough, then "Kona" may be suitable for you. Kona is like a girl in the Hawaiian sunshine breeze, fresh and natural.

Kona coffee beans are average and neat in shape, with strong sour and sweet taste, moist and smooth taste. Because they grow on volcanoes and have high-density artificial farming, each bean can be said to be a spoiled "lady" with beautiful, plump and baby-like skin.

Hawaii Hawaii

Population: 1404000

Hawaii's coffee bean reputation mainly comes from "Kona". If you like typical island coffee with less acidity, more consistency and less fruit flavor, other islands are also worth exploring.

KONA, BIG ISLAND

In Hawaii, the Kona producing area is different from many other growing areas. More diversified industries are located in the district, with more than 630 farms producing coffee. Usually run by individual families, these farms are usually less than 2 hectares (5 acres). The yield here may be the highest in the world. At the same time, the scale of coffee farms in this area is much smaller than that in other parts of Hawaii, so manual harvesting can often be seen.

Altitude: 150-900m

Harvest: August-January

Variety: Typi

KAUAI ISLAND

The Kauai growing area is dominated by a single company that runs 1250 hectares of coffee production (3100 acres). The Kauai Coffee Company began to grow coffee in the late 1980s, reducing the planting of sugar cane with a view to increasing agricultural diversification. Because of the size of the company, it is a highly mechanized farm.

Altitude: 30-180m

Harvest: October-December

Variety: yellow Catuai, red Catuai,Typica,Blue Mountain,Mundo Novo

Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. There is plenty of rain and sunshine, and there is no worry of frost. In addition, there is a strange natural phenomenon called "free shade". On most days, around 2 o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. In fact, it is such superior natural conditions that make Arabica coffee in the Kona region produce more coffee than any other plantation in the world, and always maintain high quality, unique growth and climate environment to create a stronger coffee flavor.

But to the regret of coffee fans, only about 1400 hectares of coffee is produced. And because of Hawaii's high income and a large number of tourists, Kona coffee is so expensive that it is even sold as "konablend" (no more than 5 per cent of Kona beans). Neighboring islands such as maui, kauai and molokai have also begun to grow coffee commercially.

Taste

Taste characteristics: strong acid, mellow, all have tropical flavor. Fragrant, similar to Blue Mountain Coffee, but with a little bitterness in the mouth, giving people a feeling of vicissitudes and maturity, suitable for drinking alone at dusk.

Flavor

Flavor: smooth, fragrant, with attractive nutty aromas.

Fried culture

The best frying degree: medium-depth

Product

Due to the limitations of the production process, the raw beans of Hawaiian Kona Coffee are usually individual beans, usually 100 packages of single coffee beans.

The development

Kona coffee is indeed a treasure in the world, very real Kona coffee, not easy to find. The main Kona coffee beans from Hawaii can only be found in Hawaii, as described below.

The practice of Hawaiian coffee

30 grams of coffee beans, 50 grams of whipped cream, right amount of pomegranate syrup, right amount of ice, right amount of rose petals