Queen of Coffee - Different Brewing Methods of Hawaiian KONA Coffee Beans

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Today I’d like to introduce to you Kona from Hawaii, which is known as one of the most beautiful coffee beans in the world.

KONA, BIG ISLAND

The popularity of Hawaiian coffee mainly comes from this producing area. Unlike other producing areas in Hawaii, the coffee cultivation here is more diversified. There are more than 630 coffee plantations producing coffee in the area, most of which are less than 2 hectares in area and are usually run by different families.

The western and southern parts of the area are famous for their abundant Kona coffee, with an altitude of 800 to 1,100 meters, which is the most suitable environment for the growth of coffee trees. Therefore, the slopes of Hualala and Mauna Loa are full of coffee trees.

The unique natural environment of the KONA region gave birth to Arabica coffee, making it the world's highest-producing coffee plantation. Not only is the quality guaranteed, but the coffee grown in the unique growing environment and climate is also more fragrant.

The coffee beans grown in the KONA region are very beautiful in appearance, with full grains and bright color. They are known as "the most beautiful coffee beans in the world."

Today, I will show you how to brew the most beautiful beans in the world [Hawaii Kona] in different ways.

【Hario V60】

Parameters: 15g powder/1:15/88℃/grinding degree BG-5R (Chinese standard No. 20 sieve pass rate 56%)

Method: Steam with 28g of water for 30 seconds, then add water to the center to 126g and divide it into sections. When the powder bed appears, add water to 227g. When the powder bed appears, remove the filter cup. The total extraction time is: 1'50"

Flavor: walnut, caramel, berry, plum, nut, cream. Overall, it is clean and layered.

【Siphon pot】

Parameters: 20g powder/1:10/grinding degree BG-6M (the passing rate of the Chinese standard No. 20 sieve is 45%)

Method: Pour 210g of water into the lower pot, and when the water temperature of the lower pot reaches 90℃, insert the upper pot tightly. When the water temperature of the upper pot reaches 90℃, pour in the coffee powder and stir to allow the coffee powder to fully contact with the water. After 30 seconds, stir again to break the powder shell. After one minute, remove the heat source and wipe the lower pot with a dry cloth to speed up the reflux of the coffee liquid.

Flavor: chestnut, caramel, almond, hazelnut, plum, toffee. The overall taste is relatively round and the aroma is obvious.

AeroPress

Parameters: 10g powder/1:15/88℃/grinding degree BG-5R (the passing rate of the Chinese standard No. 20 sieve is 56%)

Method: Pour water directly to 147g, then press the powder 3 times in a cross shape, stir 3 times at 50 seconds, press out at 1'30", total extraction time 1'41"

Flavor: Sandalwood, herbs, chocolate, plums, peaches, nuts, cream, round taste, rich layers, soft fruit acidity.

【French Press】

Parameters: 17g powder/1:13/88℃/grinding degree BG-5R (the passing rate of the Chinese standard No. 20 sieve is 56%)

Method: Pour water directly to 223 grams, stir 5 times, stir 4 times again when soaking for 50 seconds, add a pressure rod to press down the coffee grounds at 1 minute, and pour out the coffee liquid completely in 1'31"

Flavor: Brown sugar, nuts, cream, herbs, dark chocolate, with a slightly oily texture and a very smooth, sweet taste.

【KONO】

Parameters: 17g powder/1:13/88℃/grinding degree BG-6M (Chinese standard No. 20 sieve pass rate 45%)

Method: Steam with 31g of water for 30 seconds, then add water to the center to 121g and divide it into sections. When the powder bed appears, add water to 222g. When the powder bed appears, remove the filter cup. The total extraction time is: 1'53"

Flavor: berries, chocolate, cream, spices, fermented aroma, hazelnut, smooth taste and lively fruity acidity.

Summarize

In the process of extracting Kona in different ways, I found that the flavors extracted by V60 and KONO filter cups are richer and the fruit acid is softer. The three extraction methods of AeroPress, siphon pot and French press pot will contain some oil, so the taste will be mellower, tending to the flavor of nuts and cream.

If you like rich layers, you can try V60 and KONO. If you like a mellow taste, you can use AeroPress, siphon pot, or French press.

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