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Kona Coffee , brewing tips ?

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  • Kona Coffee , brewing tips ?

    Iv been given 2 packs of Kona beans that my parents bought back from Hawaii
    one is a medium roast and the other is kona peaberry, full city roast.

    Does anyone have any experience with kona and have any tips for brewing?

  • #2
    Here are few tips-

    1. Always keep you equipment clean: After each use, be sure to rinse the brewer with clean hot water to remove residue. If you use soap, make sure all soap residues are removed.
    2. Start with fresh Kona Coffee. Whole bean coffee has a shelf life of two to three weeks, so treat your coffee like a perishable. Storage: Coffee should be stored in a cool dry place, in the bag you purchased it in. Refrigerating coffee can be a problem because it allows moisture to collect on the beans and this can ruin the fresh coffee flavor. If you plan to keep your coffee for a longer period of time, it can be frozen. Wrap your coffee bags well to keep air and moisture out. Once thawed, store at room temperature and do not refreeze.
    3. Grinding your coffee: Coffee beans are like little packages filled with flavor. When you grind your coffee you are allowing the flavor to be released. So, only grind the coffee that you will use that day.
    4. Water: The water you use in you coffee pot can effect the flavor of your coffee. Always try to use cool, filtered or bottled water.
    5. Coffee Strength: Start with the recommended ratio of 1 tablespoon of ground coffee for every six ounces of water. You can make adjustments to your taste preferences.
    6. Serve Coffee Immediately: Your coffee will have the best possible taste within the first 30 minutes after brewing. Coffee held on a warming unit more that 30 minutes will effect the taste. A thermal carafe is best to hold your freshly brewed coffee for a longer period of time.


    • #3
      well going purely by the roast depths i'd say use the full city as espresso and the medium roast as some form of manual brew (plunger, syphon, pourover, drip etc) if you have such equipment

      you might get interesting results blending half and half as espresso as well if you don't have a manual brewer, depends on how dark your 'medium' roast is as that's always up for interpretation and different opinions