Hawaii Kona Coffee How to Drink Hawaii Kona Coffee

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Hawaiian Kona Coffee

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.

Hawaiian 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.

Hawaiian Kona coffee beans are evenly shaped, with a strong sour and sweet taste, and a 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.

Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the Kona coffee industry in Hawaii. 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

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.