Brewing and sharing: how to brew Hawaiian boutique coffee Kona

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Strong sour and sweet taste, smooth and smooth taste. Growing on volcanoes, Hawaii's unique volcanic climate makes Kona coffee unique aroma and high-density artificial farming, so each bean can be said to be a spoiled "lady". Beautiful, plump and baby-like skin.

Kona Coffee is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish. Most rarely, Kona Coffee has a blend of wine, fruit and spice, as fascinating as the colorful colors of this volcanic archipelago. The method of making coffee by hand

1. Boil the hot water to 100 ℃. If you boil and turn off the fire. Keep the temperature.

two。 Prepare coffee powder with 20g in advance.

3. Put the filter paper into the filter cup. Rinse filter paper with 100℃ hot water. And add the coffee cup to the hot water hot cup. Don't pour it out yet.

4. Pour the coffee powder into the filter paper to keep the balance.

5. Measure or weigh the hot water bucket 320-350cc

6. Soak the coffee powder in a small amount of hot water and wait for about 15-30 seconds. Then slowly pour the remaining hot water into the average noodles, do not wash the coffee powder up and float. The slower the speed, the better.

7. From injection of hot water to complete filtration. The best brewing time is 3 minutes.

8. The best water temperature is 90-95 ℃. If you follow this process. The water temperature is also about 90-95 ℃.

9. You can enjoy a cup of delicious KONA coffee. The above brewing method is the most suitable KONA coffee for our company.

10. Adjust it according to personal preference (concentration).

End