Hawaiian coffee how to make Hawaiian coffee? Hawaiian Kona coffee flavor

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Coffee plants were first introduced to Hawaii in 1817 during the reign of King Kamehameha, the first Spanish consultant, Don Francisco de Paula Marin. The planting was not successful, and in 1825 Oahu Mayor Chie Boki successfully introduced coffee from Brazil to Manoa Valley. Since then coffee has been grown all over the island. At present, there are about 950 farms growing coffee in Kauai, Oahu, Maui, Mokokai and Big Island, most of which are family-run small farmers, covering a total area of 7900 acres.

There are two coffee producing areas in Hawaii that have to be mentioned: Kona and Kaofu.

Can accept

When it comes to Hawaiian coffee, most people think of Kona, Kona coffee. In 1828, missionary Samuel Ruggles first planted coffee in the Kona area of the big island. To date, Kona coffee production accounts for about half of Hawaii's total coffee production, with about 600 independent farms located in the north and south of Kona. But most of the coffee is grown on the west side of Manua Loa and on the slopes of the Hualailai volcano, mostly at low and middle elevations, about 3000-2000 feet. The volcanic area has always been famous for its black soil, which is moderately acidic and alkaline, is more rich in minerals, and helps to maintain soil water content. But the area is sunny early in the morning, and clouds begin to emerge at noon, which happens to keep coffee seedlings away from the hot afternoon sun, so it is said to be suitable for coffee pollination and flowering, contributing to the fruiting climate of coffee cherries.

Mark Twain, an American writer, mentioned in Letters from Hawaii in July 1866, "Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." Legend has it that since then, Kona coffee has become its favorite. Coffee experts believe that Kona Coffee is on a par with Jamaican Blue Mountain Coffee, with an elegant and mellow taste with slightly sour fruit. With the adjustment of roasting degree, it can be a cup of pure tea or a cup of delicious fruit juice.

KAU card fog

In recent years, Hawaiian Kau card fog coffee has been paid attention to in the United States. Planted at an altitude of about 3000-2000 feet above sea level on the east side of the Manua Loa hillside. Most of the award-winning estates are located in the northernmost town of Pahala in KA'U area of the big island. The topography of the KAU area varies greatly, with coffee grown on sunny slopes, plenty of sun in the early morning combined with cloudy and foggy weather in the afternoon, and the mineral-rich black soil of the world's largest Manua Loa volcano is not only moderately acidic and alkaline, but its porous texture helps to maintain moderate water content. Create the best growing environment for coffee trees.

Originally, the Kawu area mainly planted sugarcane, but in 1894 it began to grow a small amount of coffee. Until the sugar price plummeted in 1996, the Kawu area actively transformed from sucrose to restart coffee cultivation. Thanks to the efforts of farmers, it caught up with excellent soil conditions and intensive farming techniques, and began to participate in regional and national cup testing competitions. From then on, it was repeatedly praised. In the cup test competition held in SCAA in 2011, Cafe Coffee not only won the first prize in Hawaii, but also won the honor of top coffee in the world. Cafu coffee is praised by experts as it has a rich, thick taste and unique aroma, such as walking in the garden, the entrance is as smooth as silk, and world-famous coffee brands have snapped up, making it a rising star of Hawaiian boutique coffee.

Coffee experts often compare the Kona coffee produced in Hawaii with the blue mountain coffee produced in Jamaica, both of which have mild and suitable acidity and the sweetness of delicate fruits. However, due to the strict quality control of Kona coffee, there is no bad evaluation of Kona coffee to maintain a high level of quality, unlike the occasional murmur of poor evaluation of blue mountain coffee.

Shallow baked (City) Kona grinds with a hint of plum acid, boiled with the aroma of Tieguanyin ripe tea, clean, fresh and moist without impurities, light citrus acid turns 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 sweetness stay in the mouth all the time.

The Hawaiian coffee on Qianjie comes from the Kona producing area and likes the special flavor of the Kona coffee very much.

The recommended brewing parameters of Qianjie coffee:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: Mulberry, sucrose