Hawaii kona Kona Coffee how to drink Hawaiian Kona coffee beans ranking

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KONA coffee beans are mostly classified according to bean size, which can be divided into four grades, which are the most advanced Extra Fancy, Fancy,Prime and Gr. No.1 et al. It is also divided into Type1 and Type2.

Type1 is a standard coffee bean that contains the largest Kona Extra Fancy, followed by ratings from large to small: Kona Fancy;Kona Select and Kona Prime.

Type2 is an exclusive small round bean, including two grades of Kona Number 1 Peaberry and a smaller Kona Peaberry Prime.

Hawaii is mainly water washing. The biggest difference from the sun method is the use of fermentation to remove the pectin layer. After completing the fermentation and removing the pectin, the coffee beans will be cleaned again because the fermentation bacteria and impurities will remain on the coffee beans. In order to clean, this step will consume a lot of water, and then the fruit will be dried and shelled.

Hawaii's clean and sweet mountain spring water provides the ideal conditions for washing, which creates the bright appearance and pure and fresh taste of Kona coffee beans. The washed coffee beans are placed on a huge plate and dried naturally by the sun.

Take the KONA of Queens Farm in Hawaii as an example, using V60 filter cup, 90 degrees water temperature, BG 5R (60% of China's No. 20 sieve pass rate).

Technique: first steaming with 30 grams for 30 seconds, slowly injecting water to 120 grams in sections, and finally injecting water to 225 grams at the end of cooking. The time for steaming starts at about 2 minutes.

Flavor: malt, mulberry, jackfruit and caramel sweet for a long time.

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