How to drink Hawaii Kona coffee Hawaii Kona coffee brand recommended Kona coffee good to drink?

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Hawaii (Hawaii) after nearly two centuries of efforts to grow coffee, the term Kona is almost synonymous with "quality". But historically, it has been a rugged way to grow coffee since it was first introduced to the island in 1825. Even today, factors beyond human control tend to have an impact on the harvest in a coffee-growing area as successful as Hawaii.

The western and southern Kona region of Hawaii is famous for being rich in Kona coffee, which is located between 800 and 1100 meters above sea level, which is the most suitable environment for coffee trees. As a result, the slopes of Horala and Mauna are covered with coffee trees.

Kona Coffee has always been grown at home. The harvest season of Kona coffee is from late August to January of the following year, when farmers pick the ripe fruit in batches and get coffee beans after processing.

This Kona comes from Queen Farm, Queen's Farm. In 2009, he won the runner-up title in the 2011 Geberia (Hawaii KONA Review) Cup Grand Prix. 70% of the harvest there is the top premium boutique beans, and it is a farm known for its high quality. Even, the boutique beans which are slightly worse than it also have the fragrance of super-grade boutique beans. People in the baking industry are amazed and full of praise!

The unique natural environment of Kona region has given birth to Arabica coffee, which has become the highest yield of coffee plantation in the world. Not only the quality is guaranteed, but also the coffee cultivated under the unique growth environment and climate is more fragrant. The coffee beans planted in Kona area are very good-looking, full in shape and bright in color, and are known as "the most beautiful coffee beans in the world".

Hawaiian Kona coffee brewing advice:

1. Filter cup: V60

two。 Water temperature: 92 degrees

3. Degree of grinding: small Fuji 3.5

4. Baking degree: medium baking

5. Steaming time: 30 seconds

Flavor: malt, mulberry fruit, long-lasting caramel sweetness

Qianjie coffee suggestion technique: slow and stable continuous water injection: thin water flowing around, gently injecting water to let it extract evenly, very slowly, can also be stirred properly with a stirring rod, usually in the steaming stage, a cross stirring is carried out to make the water fully come into contact with coffee powder and increase the release of aromatic substances.

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