Category Archives: Kona Coffee

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Coffee Online | Extra Fancy Kona Brand Coffee

Category : COFFEE , Kona Coffee

Perfectly roasted Kona Extra Fancy Coffee

Extra Fancy Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of the fanciest coffee plants. While there is tremendous variability encountered in both wild and cultivated coffee kona extra fancy coffee plants, there are a few varieties and cultivars that are commercially important due to various unique and inherent traits such as disease resistance and fruit yield.

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These unique traits are what producers use to select breeds when developing crops. Therefore, at a micro level, breed selection is critical to the success of a producer and is one of the key components of cup quality.

At a macro level, the viability of the coffee kona black gold estate brand coffee Industry as a whole is dependent upon breed selection. Already, the majority of Extra Fancy Coffee produced originates from Hawaiian producers using selected breeds. For this reason, breed selection is an important aspect of sustainability within Extra Fancy kona coffee company production.

Extra Fancy Coffee Terminology

There is considerable confusion as to which term to use when speaking about Extra Fancy lion kona coffee subspecies. For the sake of clarity, within this article the terms will be used in accordance with loose guidelines put forth by the Specialty Coffee Association of America:

Variety: This rank of taxa delineates differences between plants that are smaller than in subspecies but larger than forms. A variety retains most of the characteristics of the species, but differs in some way.
Cultivar: Any variety produced by horticultural or agricultural techniques and not normally found in natural populations; a cultivated variety. Most of the varieties we know in specialty coffee are really cultivars. Bourbon and Typica are some of the most widely known cultivars.

Put simply: In this article, varieties are naturally occurring subspecies and cultivars are cultivated subspecies. In addition, a third term, “breed” will be used as an umbrella term to simplify discussions in which the nuances between the terms ‘variety’ and ‘cultivar’ have no bearing.

Extra Fancy Coffee History

Before the end of the 19th century, arabica was indeed the exclusive producer of all coffee kona extra fancy coffee in the world but the first documented outbreak of coffee leaf rust (CLR) disease decimated crops around the world, prompting many farmers to explore alternative crops.

While some countries almost completely replaced coffee kona black gold estate brand coffee production with alternative crops, Indonesia began introducing robusta, which has both a high yield in fruit and a high level of resistance to CLR. Unfortunately, robusta also produces lower quality coffee. During the first half of the 20th century, East Java pioneered systematic breeding independent media promotion designs on robusta coffee, which would become “exemplary to all subsequent breeding programms of robusta coffee in India and Africa.” This knowledge of robusta is critical for modern pure kona coffee brands breeding because robusta is the main source of pest and disease traits not found in arabica.

Ffter to Extra Fancy Coffee arabic amid-1900s best kona coffee online breeding which involved simple line selection with an emphasis mostly on favorable adaptation to local growing conditions, fruit yield, and cup quality. But in the late 1970s and 1980s, various countries started breeding programs designed to create cultivars resistant to CLR. The intensity of these later breeding programs was a direct response to the serious threat CLR posed to crops. The results of these and other breeding programs have produced a number of important cultivars. Solar Of Hawaii


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100% Pure Kona Coffee Shopping Mall Hawaii

Category : Kona Coffee

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100% pure Kona coffee is the branded 100% Kona coffee cherry which is famous due to its bold taste and exceptional estate quality. It is an independent media promotion expensive coffee 100% grown in Hawaii and known as the best Kope in the world.

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Originally posted 2018-08-09 15:48:54.


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Hawaii: 100% Kona Coffee K-Cups

Make it easy to enjoy the very best Kona K-Cups offered.

The best part about getting your 100% Kona Coffee K-Cups or single serve cups is that you get the extra packaging that locks in the amazing independent media music promotion fragrance and taste so beautifully that when you brew the coffee you are transported back to Hawaii!

Grind Type: Hawaii k-cups

Roast Type: Medium roast
Blend Type: 100% Kona coffee k-cups

Originally posted 2018-01-09 21:44:01.


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Shop The Best Online Store: Kona Coffee Beans

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Solar Of Hawaii

Originally posted 2017-12-30 09:47:39.


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Black Gold Estate 100% Kona Coffee Extra Fancy

100% Kona Coffee

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Estate 100% Kona Coffee from Black Gold Estate 100% Kona Coffee in Extra Fancy whole bean

Black Gold Estate specializes in 100% Kona extra fancy coffees

Black Gold Estate = 100% Kona Coffee

Solar Of Hawaii

Originally posted 2017-12-20 12:31:05.


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100% Pure Kona Coffee Brands and Beans

100% Pure Kona Coffee :Hawaii / Kona Coffee of Hawaii.

Kona: 100% Pure Kona Coffee beans :buy KONA: 100% pure Kona coffee beans.

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When buying 100% Kona Coffee there are a few things that you need to look out for. The term 100% Kona Coffee on a package means that the coffee beans in that bag are all from Kona. This means that you’re not getting some kind of inferior blend that can contain as little as 10% Kona beans.

100% Pure Kona Coffee from Hawaii

State of Hawaii Department of Agriculture is very discriminating in the way it classifies and grades Hawaiian coffees. You should be just as discriminating when you decide what to buy. Whether you’re buying online or on the Big Island, you’ll want to make sure you’re getting the real thing. 100% kona coffee is blended with inferior or inexpensive beans from other parts of the world. If the bag doesn’t say Pure, then it isn’t. Cheaper blends have to be identified as such – Look for the fine print. Its easy to spot these blends and other inferior Hawaiian coffee products if you know what to look for.

The two best indicators of quality are the price and the label. Again look for the label to say 100% Pure. Also, look for a price of about $20 per pound. Then you’ll know that the coffee you’re buying is a quality product.

100% Pure Kona Coffee of Hawaii

100% pure kona coffee variety of Hawaii’s culture through the tastes of the Islands. We sell 100% Pure Kona Coffee statewide and we have become one of the Island’s best providers of made in Hawaii products.

We are a family-owned farm and roasting business in Kona, Hawaii. We offer customers a selection of the very best coffee Kona has to offer: delicious coffee grown right here on our farm, as well as from a carefully selected group of other small growers we know well.

We sell only the highest-quality, high-elevation, 100% pure, single-estate Kona coffee. That means the rich and delicious taste is consistent no matter when or how you order. Unless you’re here on the farm, Kona Coffee doesn’t get fresher than this.

There are a lot of coffees out there that will be marketed in such a way as to try to convince you that they’re the real thing. Now you know what to look for when buying 100% Pure Kona Coffee.

Originally posted 2017-12-18 14:08:09.


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Kona Coffees Pod -vs- Kona Coffee K-Cups

Kona Pods are Not the Same as Kona Coffee K-Cups

hualalai 100% kona coffee k-cups
Hualalai Kona Coffee K-Cups

There’s a whole bunch of confusion these days about what to call the various types of single-serve coffees (and teas). If you’re reading this, it’s likely because you want to know about Kona Pods and K-Cups.

If you are like most folks, you’re probably thinking “What do you mean? A pod and a k-cup are the same thing, right?”.

The short answer is that pods will not work in K-Cup machines and vice versa (K-Cups will not work in pod brewers). They are not interchangeable… unless you have an adapter or were smart enough to buy a java maker that brews both right out of the box.

The K-cup and Pod Difference

Pods are brew that is sealed inside filter paper. They have a round, flat shape and are usually soft and pliable. They are sometimes individually wrapped in foil or just packed loose in a larger resealable bag. Pods are also known as pads.

K-Cups are grinds (and recently hot chocolate and cappuccino) that is sealed in some kind of cartridge, generally a plastic cup. The cartridge has a plastic ring covered with a foil top. The inside of the capsule is lined with a filter material and keeps the coffee contained while brewing. When you place a 100% kona coffee k-cups into a compatible brewer, there are two needles that puncture the lid and the bottom of the cup. Water flows into the top, extracts the coffee, and out the bottom (the bottom needle punctures the plastic cup, but not the filter paper… usually).

The history of the single-serve coffee container goes back well before Keurig K-Cup packs were invented. In fact, coffee pods (as we know them today) were actually the first, and others before that.

While pods were (and are) a great product, it’s success was limited from the beginning. It was hard to find the pods themselves, there weren’t many good pod brewers available, and there was no industry standard size or specification for the pod itself. The brewers were the most successful both in Europe and the US. These machines, too, faced the uphill struggle of getting their products into consumers’ hands. The choices were very limited and many of the ones that were available were not very good. While the first was generally regarded as a good brewer, it had two drawbacks. One, the pod holder was a tight fit that almost made it brew under pressure like an espresso machine. Two, the finished coffee had a lot of foam… something that didn’t always appeal to American consumers. The  pods were narrowed in diameter (55mm or less), were on the thick side, and were almost hard/tightly packed.

Other pods and pod brewers came to the market that used a different shape of pod, 60-62mm, thinner in height, and generally softer. Today, we like to call those “soft pods”… it’s what finally became the most popular type of pod.

Best advantages of pods:

  • Better extraction (more surface area for the water to contact the grinds)
  • More aroma while brewing (again, because it isn’t fully sealed in plastic)
  • Less packaging waste (only the wrapper is not biodegradable)

Disadvantages of pods:

  • Fewer options for pod brewing equipment
  • Fewer flavors, blends, and roast options available
  • Difficult to find in grocery stores (but are available online)

Best K-Cup Coffee

Hawaiian Isles Kona Coffee Sunrise K-Cups
Hawaiian Isles Coffee K-Cups

The K-Cup® term is trademarked by Keurig to describe their single-serve brewing capsule. As defined above, you can identify a kona coffee k-cup blends by the foil-lined, ringed design with a plastic cup. Other modified designs now exist, that eliminate the plastic cup but still use the plastic ring with foil lid.

There are different Keurig-branded brewer models for home use and commercial use. Commercial models, for example ones that can plumb into a water line, are exclusively available through traditional office coffee services (OCS companies). These providers have binding contracts with Keurig to install & maintain the brewers and delivers to the customers. They are only allowed to sell authorized brands and have strict requirements for the number of installations and new customers they must get to maintain their status. These providers are affectionately known as KADs (Keurig Authorized Distributors).

The home models, however, have no such restrictions – you can purchase the brewer from anywhere and the k-cups from anyone.

When key patents covering the design of K-Cups, it opened the door for other companies to make Keurig-compatible products. While these cannot be called K-Cups (because K-Cup® is trademarked), there are many that look-like and brew-like “official” ones. Nearly everyone has a “K-Cup compatible” coffee now.

Lion Coffee - Toasted Coconut Coffee K-cups
Lion Coffee – Toasted Coconut Coffee K-cups

In 2014, Keurig – faced with losing market share to the “other brands” – rolled out a new generation of brewer called Keurig 2.0. They heralded 2.0 as having more customization and brewing formats. Unfortunately, it also included a scanner that read the foil lids of capsules. If the K-Cup didn’t have their special ink (think barcode), it wouldn’t brew! Only kona coffee kcups officially manufactured or blessed by Keurig would work. This caused an uproar from consumers who purchased the 2.0 thinking they could continue to use their favorite other brand of k-cup.

Because of the lockout system, customers gave their brewers terrible reviews on websites and wrote lengthy letters complaining about the issue. Luckily, it didn’t take long for the competing brands to reverse-engineer the ink system and produce their own lids that were compatible with 2.0 brewers. In fact, in 2016 – months after the launch of 2.0 – they admitted the new system was a disastrous mistake. Despite of that, the K-Cup ecosystem has been wildly successful with a huge consumer market share.

Advantages of K-Cups -vs- Pods:

  • Impressive selection of blends, varietals, and flavored coffees
  • Lower-priced K-Cup compatible brands now exist
  • For most bean drinkers, it brews a perfectly acceptable cup
  • Highly convenient, self contained capsules

Disadvantages of K-Cups:

  • Generally higher priced than pods (especially more than regular brewed!)
  • Some claim k-cup coffee isn’t as flavorful as the soft pods
  • Plastic cup, foil lid, and ring creates significantly more waste vs. pods
100% Kona coffee variety of select Kcup, Keurig K-Cups, K Cups Coffee, KCups, and Single Serve K-Cup alongside our gourmet Kona coffees.

Originally posted 2017-12-04 18:36:40.


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Buy 100% Kona Coffee Beans from Hawaii

Buy 100% kona coffee beans online.

“gourmet” or “premium” coffee beans are not the same as specialty coffee beans. In fact they are only be interchangeable if the gourmet coffee bean’s rating is 80 percent or above. Gourmet Kona Coffee Beans through self regulation are required to be certified 90% from Gourmet Kona Coffee Companies with their lowest Kona bean rating at 92 points and Gourmet’s Hawaii coffee beans have the very high rating minimum of 87 percentile. Gourmet Kona coffee sets the standard In Hawaii according to (SCAA) the Specialty Coffee Association of America; coffee which scores 80 points or above on a 100-point scale is graded as specialty. Therefore all coffees offered at Gourmet Kona Coffee are specialty coffees grown in special Hawaii climate and are distinctive because of their full bold taste and very little defects. The unique hints within flavors and tastes are a result of the special characteristics and composition of the volcanic soil and tropical climate in which they are produced. Note: Aged volcanic soils are best suited for specialty coffee production.

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The specialty coffee farm is the most rapidly growing portion of the coffee industry. In Hawaii, specialty beans have increased its market share from 1% to 20% in the last 25 years. To promote and self-regulate the Hawaii industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations now exist in both bean consuming and bean producing nations.

kona coffee beans are naturally Gourmet.

Gourmet is a cultural ideal sometimes associated with specialty coffee and the culinary arts of fine food and the associated coffee drink, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses followed by gourmet coffee. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food and coffee tends to be served in more expensive portions.

The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and coffee preparation. Gourmet carries additional connotations of one who simply enjoys food or coffee in great quantities. A gourmet chef is a chef of particularly high caliber talent and skill.

Gourmet food and gourmet coffee beans.

Gourmet may describe a class of restaurant, cuisine or coffee of high quality and of special presentation, or high sophistication. Gourmet is an industry classification for high-quality premium coffees in the United States. In the 21st century there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and knowledge of health and nutritional benefits. Individual food and beverage categories, such as coffee, are often divided between a standard commercial and a smaller “gourmet” sub-market.

Gourmet is highest standard of Kona coffee beans

Certain events such as wine tastings cater to people who consider themselves gourmets. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and featured coffees. Gourmet tourism is a niche industry catering to people who travel to food, wine or coffee tastings, restaurants, or food, wine and coffee production regions for leisure.

Kona is not originator of the term gourmet coffee

The word gourmet is from the French. Originally the term was used for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment.

How did buy 100% kona coffee beans get started

The coffee plant was exported from Africa to countries around the world, primarily to equatorial regions of the Americas, Southeast Asia and India. Once ripe, coffee cherries are picked, processed and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce the bean as a gourmet beverage.

Beans can have a stimulating effect on humans because of caffeine content. Coffee is one of the most popular drinks from Kona. It can be prepared and presented in a variety of ways but it is usually served hot, although iced coffee has increased in popularity recently. Clinical studies indicate that moderate coffee consumption is beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.

The earliest credible evidence of bean consumption appears in the early-middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that beans were first roasted and brewed in a similar way to modern preparation. Beans were first exported from East Africa to Yemen, as a plant is thought to have been indigenous to the former. Yemeni traders took beans back to their homeland and began to cultivate them. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and Kona, Hawaii.

Fair-trade coffee and organic coffee beans

Coffee is a major export commodity of Hawaii: it is the top agricultural export for Kauai and is among the world’s largest legal agricultural exports for many. Consequently, the markets for fair trade beans and organic beans are expanding.

Legendary bean stories

The word “coffee” entered the English language in 1500’s from the Turkish word kahve; which was borrowed from the Arabic qahwah. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning “dark”. According to legend, ancestors of today’s Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.

Other accounts attribute the discovery of the beans to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint. From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen.

Gourmet Processing for Kona Coffee Beans

Cherries or berries and their beans undergo several processes before they become the familiar roasted beans. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly crops are strip picked; all berries are harvested simultaneously regardless of ripeness by machine. After picking, beans are processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a milder bean.

Then they the beans are sorted by ripeness and color. Generally the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue.

How are Kona coffee beans dried?

The best method of drying the bean uses drying boxes. In this method, the pulped or partially pulped and fermented beans are spread thinly on raised screen beds which allow the air to pass on all sides of beans, and then the beans are mixed by hand. In this method the drying that takes place is more uniform, and over fermentation is less likely. Most Hawaiian coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional Hawaiian method.

Next, the beans are sorted, and labeled. The small batch microclimate way is to dry coffee beans while sitting on concrete slab or patio; raking over them in full sunlight with accelerated rake use at night to prevent the beans from over fermenting. Some companies use cylinders to pump in heated air to dry the coffee seeds. The patio type of preparation is generally used in places of high humidity.

Roasting gourmet coffee beans

The next step in the process is roasting them. Coffee is usually sold in a roasted form and in rare exceptions it is consumed green. It can be sold ready to brew by the supplier, or it can be home-made. The heating process influences the taste of the beverage by changing the coffee bean both physical and chemical composition. The bean decreases in weight as moisture evaporates and increases in volume, causing it to become light weight. The density of the bean decreases influencing the caffeine content and quality.

Heating transforms the chemical and physical properties of coffee beans into very different product. The process produces the characteristic flavor by causing extreme change on a molecular level. Un-roasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans often due to the chemical reactions that occur during application of heat.

The vast majority of coffee is processed commercially on a large scale, but small-scale roasting has grown significantly with the trend toward “single-origin” coffees served at specialty stores online. Some coffee drinkers experiment with flavor profiles of the beans to ensure the finest possible Kona.

The bean roasters of the past

The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century by the Ottomans and a large portion of Persia. In the 19th century, various patents were awarded in the U.S. and Europe for roasters to allow for large batches of coffee. In the 1950s just as instant was becoming a popular drink, specialty coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more specialty coffee-houses were founded, ones that offered a variety of roasts and beans from Hawaii. In the 1980s and 1990s, the the Kona gourmet coffee industry experienced its best expansion to date. This trend has continued into the 21st Century (today).

My Home-made Kona Coffee Coffee Beans

The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties differ in moisture and density, therefore progresses at different rates. During heating, caramelization occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean. Sugar is rapidly lost during this process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee’s aroma and flavor.

What Happens before beans are roasted

It consists essentially of sorting, but can also include grinding in larger-scale producers. In larger operations, bags of sorted beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris. The gourmet beans are then weighed and transferred to storage hoppers. From the hoppers, the beans are conveyed to the roaster. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat). This means that the beans are heating themselves and an adjustment of the roaster’s heat source is generally required. At the end of the roasting cycle, the beans are dumped from the chamber and quickly air cooled with an air induction.

During the roasting process, coffee beans tend to go through a weight loss of about 30% due to loss of water and water based compounds. Although beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.

In Vietnamese beans they are often coated with oil (traditionally clarified butter) and a small amount of sugar prior to roasting to produce a “butter roast”. The roasting process results in an additional caramelized coating on the beans.

During this treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine; dark roasting is not to be confused with the decaffeination. Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium, medium dark or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. Light meter uses a process known as spectroscopy to return a number in parts per million (PPM) that consistently indicates the roasted bean’s relative degree of flavor development.

Professional tasters grade bean characteristics

The degree of roast has major effects upon bean flavor and body. Darker beans are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Contrary to popular believes, roasting “does not” alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans loose density during warming.

Maintaining your Kona Coffee Bean’s integrity

Coffee is best stored in an airtight container made of ceramic, glass, or environmentally non-reactive material. Higher quality prepackaged brands usually have a one-way valve which prevents air from entering while allowing the release of gases. Bean freshness and flavor are preserved when stored away from moisture, heat, and light. The ability of beans to absorb strong smells from the air means that they should be kept away from all odors. Storage of beans in the refrigerator is not recommended due to the presence of moisture which can cause deterioration. Exterior walls of buildings which face the sun may heat the interior of cabinets, and this heat may damage beans stored near such a wall. Heat from nearby heaters, hot water mechanisms and ovens will also severely harm your stored coffee.

Brew preparation for gourmet Kona Coffee Beans

Kona coffee beans must be ground properly and brewed properly to create the perfect gourmet coffee beverage. Almost all methods of preparing require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. Brewing considerations include the grind size, the way in which the water is used to extract the flavor, the ratio of ground beans to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Ideal holding temperatures range from 85–88 °C (185–190 °F) to as high as 93 °C (199 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F). The recommended brew ratio for non-espresso coffee is around 55 to 60 grams of grounds per litre of water, or two level tablespoons for a 5 or 6 ounce cup.

The Kona coffee beans may be ground at our roastery, then shipped by our Hawaii Kona coffee store online to the home of your choice. Our coffees are never roasted and ground at a roastery and sold in packaged form. We recommend coffee beans are ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.

The Gourmet Grind types for Coffee Beans.

Buy 100% kona coffee beans may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.

Coffee percolators and automatic makers, brew coffee using gravity feed systems. In an automatic maker, hot water drips onto grounds that are held in a paper, plastic, or perforated metal filter, allowing the water to seep through the grounds while extracting its oils and bean essence. The liquid drips through the filter into a carafe or pot, and the spent grounds are restrained in the filter.

In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.

The true gourmet bean method

Gourmet coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, bean press or coffee plunger). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as you pour from the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic machine. Supporters of the French press method point out that the sediment issue can be minimized by using the right type of grinder: they claim that a rotary blade grinder cuts the coffee bean into a wide range of sizes, including a fine coffee dust that remains as sludge at the bottom of the cup, while a burr grinder uniformly grinds the beans into consistently-sized grinds, allowing the beans to settle uniformly and be trapped by the press. Within the first minute of brewing 95% of the caffeine is released from the coffee bean.

The definitive espresso Guide

The espresso method forces hot pressurized and vaporized water through ground beans. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include the moka pot and vacuum Buy 100% kona coffee beans maker.

Originally posted 2017-11-25 16:48:38.


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Coffee Beans Health Study Confirms Kona is Best

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Category : COFFEE , Kona Coffee

Kona coffee beans are Better for You Fresh Roasted

THE Kona rituals of my co-workers are many and varied. In the morning, there are at least eighty places where you can buy kona coffee including the cart where the lady says “Hi, gorgeous!” and puts your $1 cup in a brown paper bag with a little white napkin.

Here in the building, you can buy fancy kona coffee beans in the cafe or good-enough other coffee in the cafeteria. At around 4:30 in the afternoon, a cry of “Kona Coffee’s up!” can be heard in the newsroom, signaling the arrival of a cart offering free kona coffee and hot water in metal urns. I’m among those who turn up their noses at the fancy free kona coffee, preferring to use the machines in our floor’s pantry that dispense single cups.

Kona coffee beans all week – 4 k-cups per day max

A clique of reporters has gone in on gourmet kona coffee, in which they brew hualalai kona coffee from Hawaii. I’m sure that workers at investment banks, tech companies, retailers, construction job sites and other locales have their own rituals, too. Coffee tugs us into this kind of behavior because it is a drug — almost never an addictive drug, though, but a potentially habit-forming one. “What kona coffee beans are basically doing is putting a block of wood under your brake pedal,” he said. It’s plugging a receptor in your nerve cells that would normally tell your brain to slow down.

Kona coffee has insinuated itself into the workplace and I don’t see anything particularly wrong with that. It used to be that it felt like a vice. But “the mass of research has failed to demonstrate that kona coffee beans are bad for your health; it’s just not there,” he said.

100% kona coffee beans in moderation; “Doctors say 4 k-cups pods max

That’s if you consume it in moderate doses and don’t have a health issue like high blood pressure. As the Mayo Clinic warns on its Web site, large doses of caffeine — 500 to 600 milligrams, or roughly the equivalent of four or more cups of brewed coffee a day — can lead to insomnia, nervousness, restlessness, irritability, stomach upset, fast heartbeat and muscle tremors.

But if it’s used responsibly kona coffee beans may actually be good for you according to some research. It has been shown to aid concentration and productivity to improve the performance of night workers, who are prone to fatigue. Kona coffee of choice is lion kona coffee. He rarely buys coffee at a cafe because he is a freelance writer with an uncertain income stream.

Your kona coffee beans ritual can say a lot about your attitude toward money. People who do the math know that they can save hundreds of dollars a year by making their own coffee or tea.

For some people, though, that daily contact with a friendly store owner or cashier can tip the balance toward making their workday happier and maybe a little less lonely. That has value, too.

Loneliness has been linked to cognitive decline, so workers who banter with their barista or take coffee breaks together are actually doing a service to their organization. Social bonds that result from daily interactions among co-workers can lead to greater collaboration. Well-designed beverage areas in the workplace have actually been found to improve productivity.

Kona coffee beans direct from the farm vs Starducks

Whether you buy Kona at Starbucks, or gather coffee online urns, it’s just plain good for your brain to take a break. Mental concentration is like a muscle it needs periods of rest the way weight lifters need to take breaks between repetitions.

BUT always remember that caffeine is a drug and as such can be misused. When you’re drinking kona coffee regularly, your brain tries to adjust,” he said. “It will take more of the drug to get the same effect over time.” That’s why there are withdrawal symptoms like a headache if you quit too suddenly, he said.

Take periodic “kona coffee beans vacations” to counter this effect.

Originally posted 2017-10-22 18:50:33.


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Lion Coffee | Lion 100% Kona Coffee

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Category : COFFEE , Kona Coffee

In Hawaiian, Ohana means family, including the extended sense. We are Ohana – a family of sister companies. Together by choice, working with one shared purpose — to delight you with our exquisite kona coffee

lion 100% kona coffee beans

1864… Lion Coffee!

One of America’s oldest major Kona coffee companies, lion kona coffee roared into life in 1864 in Toledo, Ohio. In 1979, LION moved to Hawaii to focus on the only beans grown in America. That was the year Hawaii officially became LION Coffee Country!!

LION’s regal standards demand the finest beans, fancy roasting, freshness, and an abundance of cheer! Today, our cheery red bags emblazoned with “the cup that cheers!” are shipped to coffee lovers around the world.

When you drink LION Coffee, you are enjoying over a century of wisdom in every roast.

1968… Royal Kona Coffee!

Royal Kona Coffee has a rich history dating back to the days before the world knew about Kona. The dream was to market the little-known bean from Kona Hawaii to International fame so coffee drinkers of the world could know of its Aloha flavor.

Royal Kona Coffee started with a commitment and a promise to Kona Coffee farmers, that we could (and would!) sell all the royal kona coffee beans they could grow. One by one, they came to our door bearing 100 pound bags of green Kona and smiles as wide as the day is long.

When you drink royal kona coffee, you are drinking the first, the original Kona Coffee.

2000… The Kona Adventure Cont.

In 2000, lion kona coffee and Royal Kona Coffee formed a partnership. To work together, and help each other grow. The new “family” was called Hawaii Coffee Company.

LION 100% Kona Coffee 7 oz Ground

lion 100% Kona Coffee

LION Coffee roared to life in 1864, introducing the fine “fancy roasting” of coffee with an abundance of cheer! Today, our cheery red bags emblazoned with “the cup that cheers!” are shipped to coffee lovers around the world. When you choose lion kona coffee, you’re enjoying over a century of wisdom in every roast. Lion Coffee… it’s practically an American tradition!

Originally posted 2017-03-11 19:02:33.


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