How do you drink Kona coffee in Kona, Hawaii? What flavor will it have to brew Kona? Kona Kona Coffee

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How do you drink Kona coffee in Kona, Hawaii? What flavor will it have to brew Kona? Introduction to the planting of kona Kona Coffee Garden?

Hawaii is a beautiful island. It began to grow coffee in the 18th century. Most of the coffee was grown on Kauai Island and the Big Island of Hawaii. It has a very ideal climate and soil. The process is extremely careful, and the appearance of coffee beans is very perfect. But the limited acreage and high wages in the United States are all the reasons why Kona beans are expensive. But Kona coffee, which is perfectly clean and full of unique tropical fruit aroma, cannot be replaced by any other coffee.

Coffee experts often compare the Kona coffee produced in Hawaii with the Blue Mountain coffee produced in Jamaica, both have mild and suitable acidity and the sweetness of delicate fruits, but the strict quality control of Kona coffee makes Kona coffee without bad evaluation to maintain a high level of quality, unlike the occasional poor evaluation murmur of Blue Mountain coffee.

Compared with gold manning, there is no significant difference in color between Kona and gold manning.

Each batch of Kona beans will be marked with farm address, farm name, batch number, weight and crops produced in the United States.

This batch selects 100% Kona coffee, Kona (Kona) Coffee Cooperative Select batch No. 50 on the big island coffee farm, coffee beans with the characteristics of Kona coffee send out fresh grass aroma, defective beans have the same complete size, coffee beans are fresh and clean and have a strong and heavy touch (Broog has pictures), Kona do not bake We agree with you that there is not! Too deep, medium and shallow baking (City--Full City-) is recommended.

The new batch of Kona beans is 100% Hawaiian kona beans, Kona coffee cooperative batch No. 50 Kona beans.

The lightly baked (City) Kona is grinded with a hint of plum acid, cooked with the aroma of Tieguanyin ripe tea, clean, fresh and moist without impurities, a slight citrus acid turned into banana pineapple sweetness, and the sweetness of brown sugar swirls in the mouth and nose.

The medium-baked Kona mainly gets a balanced, warm, sweet nectar and elegant, full-bodied taste. Brewing coffee gives off the sweet fruit aroma of cantaloupe, which makes people feel sweet and happy. Yuyun, a kind of smooth malt sweet slips into the throat and then rushes on the throat, letting the sweetness stay all the time.

Grade

Real Kona coffee is indeed a treasure in the world and is not easy to find. According to the evaluation specifications of the Hawaiian Department of Agriculture, coffee beans are divided into four grades: Extra Fancy, Fancy,Prime and Gr.No.1, (100%KONA). Each bag must be accompanied by a complete file identified by the Council of Agriculture and a grade mark printed in a sack. Due to the low production and high cost, with the increasing demand for boutique coffee, the price of Kona coffee on the market is catching up with the Blue Mountain of Jamaica, and the best Kona beans are becoming more and more difficult to buy.

◆ cutting environment

Kona Coffee, which is popular in the world, is born from the special climate of Hawaii. The elevation of Kona area is about 600m, but because the climate belongs to marine climate, its climatic conditions are similar to those of 1200m in Central America. The mountains are rainy and much cooler than peacefully. Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. In addition, Hawaii has plenty of rainfall and sunshine, and there is no worry of frost. The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool. Suitable natural conditions make the average yield of Kona coffee very high, up to 2240 kg per hectare, coupled with fertile land and fine management of farmers, making coffee suitable for growing climate. Make Kona coffee a boutique in the market.

Characteristics of ◆ coffee beans

The Kona coffee bean from Hawaii is the most perfect coffee bean in the world. Its fruit is unusually full, with cinnamon flavor and a well-balanced sour taste. And bright, Kona bean-shaped average neat, rich aroma when drinking, not bitter, not astringent, no scorched taste, no calories, with a strong sour sweet taste, rich, smooth, mellow taste. Real Kona coffee is indeed a treasure in the world, it is not easy to find, and it is the highest quality coffee. Because the products grow on volcanoes, Hawaii's unique volcanic climate creates Kona's unique aroma and highly artificially cultivated agronomy, so each bean can be said to be a spoiled lady with beautiful, plump and baby-like skin.

◆ fragrance characteristics

The sweet and rich aroma of Kona coffee is even more outstanding in its clear texture. It tastes fresh, refreshing, fragrant and smooth, with excellent mellow and sour taste, strong aroma and a long finish in the mouth after tasting. Kona coffee has a mixed aroma of fruit, wine and spice. Kona coffee, which is considered to be a high-end product, is a bean that has been familiar to Japan for many years. Kona coffee is characterized by reminiscent of the fresh sweetness of grass or trees, as well as the acidity and richness of citrus fruit. There is no muddy texture at all! Excellent and outstanding.

Qianjie recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Japanese little Fuji R440)

V60 filter cup, 15g powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 225ml

That is, 30-120-225g