Fresh ground Kona in estate medium and dark roast 100% Pure Kona Coffee grounds.
Premium 100% Kona Coffee - Hualalai Kona Just the Way You Like It
When you choose the global favorite Kona, you are definitely making a smart choice. Not only is the natural taste of this 100% Kona variety among the best in the world. Hualalai 100% Premium Kona Coffee comes from the very best estates on Big island. Most of these estates are family owned and they have been producing world class quality coffee for decades. You can order Kona of your choice or ask for special Kona roasting to get just what you desire.
Bean Type: Fresh ground coffee
Roast Type: Medium -dark
Blend Type: Certified premium 100% Kona coffee
Kona Peaberry is the Best Kind of Coffee
Normally the cherry of the coffee tree contains two seeds or beans that develop with flat facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. These oval or pea-shaped beans are known as Peaberry.
Peaberry coffees are particularly associated with Kona Coffee although other Peaberry varieties of coffee have also become quite popular.
Bean Type: Single estate ground coffee
Roast Type: Medium-dark
Blend Type: Certified 100% Kona Peaberry coffee
Oldest working Coffee Roasting House in Hawaii
It is always in the roast the boss says. Like to pinch him sometimes, like the time my hair-net fell in one of the coffee roasters. He pitched a fit then threw the whole batch out. Needless to say I still get my job, pays good here and the Ol' Man does roast the best coffee in Hawaii.
Bean Type: Fresh ground coffee
Roast Type: Medium
Blend Type: Certified 100% Kona coffee
Kona Single Estate Coffee from Kona
At Big Rock we still roasts the same great Kona you have come to expect, only now we drive a few miles to the Kona farm making our Kona truly fresh from Hawaii.
8 ounces of Kona in 1 oz. single serve fresh packs.
Bean Type: Single estate ground
Roast Type: Medium
Blend Type: 100% Kona coffee
Coffee preparation is a Kona agricultural and Hawaii process for producing ground coffee.
Ground Kona coffee preparation is the process of turning coffee beans into a drinkable beverage. While the particular steps vary with the type of Kona coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground Kona coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid Kona coffee must be separated from the used Kona grounds.
Ground Kona coffee is usually brewed immediately before drinking. In most areas, coffee may be purchased unprocessed but not Hawaiian coffees, Kona a Hawaiian Coffee must be already roasted, or already roasted and ground. Kona Coffee is often vacuum packed to lengthen its shelf life.
Gourmet Kona Grinding
An old-fashioned manual or electric burr-mill coffee grinder is best.
Wheel coffee grinder - good
Steel blade grinder - bad
The whole coffee beans are ground, also known as milling, to facilitate the brewing process.
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Kona that is too finely ground for the brewing method in which it is used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak Kona coffee unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly desirable.
If a brewing method is used in which the time of exposure of the ground Kona coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces Kona coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in your ground Kona coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee grounds too finely ground will slow down filtration or screening.
Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many Kona coffee drinkers grind the beans themselves immediately before brewing for best results. There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.
Burr-grinding best for Gourmet Kona Coffee
Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's oils, which are then more easily extracted during the infusion process with hot water, making the Kona coffee taste richer and smoother.
Both manually and electrically powered mills are available. These mills grind the Kona coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the Hawaii coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine particles that clog filters.
These mills offer a wide range of grind settings, making them suitable to grind coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Burr grinders are of two types-conical burrs and flat wheel burrs. Both of them grind coffee bean consistently and with uniform size. Almost every burr coffee grinder grinds at low noise, offer large hopper for storing whole coffee bean, easy to use with filter for espresso grind, body made with stainless steel or ceramic with modern design as well as slow operating system ensures find grind all the time.
Chopping -- Blade or Propeller Grinder
Ground coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm), either in a blade grinder designed specifically for coffee and spices, or in a general use home blender. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes, while ideally all particles should have the same size, appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the grinding process, which makes it difficult to achieve a consistent grind from batch to batch. Your ground Kona coffee is also warmed by friction, although it is debatable whether this heating effect has any detectable effect on the flavor of the Kona coffee.
Blade grinders create “coffee dust” that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding Kona coffee for use with pump espresso machines.
Ground Arabic coffee that requires the grounds be almost powdery in fineness such as espresso, finer than can be achieved by most burr grinders. Pounding the beans with a mortar and pestle can pulverize the coffee finely enough.
Roller grinding for Kona
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground Kona coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and industrial scale coffee producers. Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.
Brewed Kona coffee
Water seeps through the ground Kona coffee, the paper filter, and is then collected in a container placed below a holder used for drip brewing.
Brewed Kona coffee is made by pouring hot water onto ground Kona coffee beans, then allowing to brew. There are several methods for doing this, including using a filter, a percolator, and a French press. Terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, or simply ground Kona coffee. Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot.
Paper coffee filters were invented in Germany by Melitta Bentz in 1908and are commonly used for drip brew all over the world. In 1954 the Wigomat, invented by Gottlob Widmann, was patented in Germany being the first electrical drip brewer. Drip brew coffee makers replaced the coffee percolator in the 1970s due to the percolators' tendency to over-extract coffee, thereby making it bitter. One benefit of paper filters is that the used grounds and the filter may be disposed of together, without a need to clean the filter. Permanent filters are now also common, made of thin perforated metal sheets or fine plastic mesh that restrain the grounds but allow the coffee to pass, thus eliminating the need to have to purchase separate filters which sometimes cannot be found in some parts of the world. These add to the maintenance of the machine, but reduce overall cost and produce less waste.
Drip brewing is a widely used method of coffee brewing. There are several manual drip-brewing devices on the market, offering a little more control over brewing parameters than automatic machines, and which incorporate stopper valves and other innovations that offer greater control over steeping time and the proportion of coffee to water. There also exist small, portable, single-serving drip brew makers that only hold the filter and rest on top of a mug or cup. Hot water is poured in and drips directly into the cup.
Brewing with a paper filter produces clear, light-bodied coffee. While free of sediments, such coffee is lacking in some of coffee's oils and essences; they have been trapped in the paper filter. Metal filters do not remove these components.
It may be observed, especially when using a tall, narrow carafe, that the Kona coffee at the bottom of the coffeepot is stronger than that at the top. This is because less flavor is available for extraction from the Kona coffee grounds as the brewing process progresses. A mathematical argument has been made that delivering comparable strength in two cups of coffee is nearly achieved using a Thue-Morse sequence of pours.
Coffee Grounds Reuse or Second Use
Spent Kona coffee grinds can be reused for hair care or skin care as well as in the garden. These grounds can also be used as biodiesel fuel.
Used coffee grounds
Used coffee grounds are the waste product from brewing fresh coffee. In the late 19th century, used coffee grounds were used to adulterate pure coffee. Used coffee grounds have other homemade uses in wood staining, air fresheners, and body soap scrubs. They may also be used industrially in biogas production or to treat wastewater.
Grounds In gardens
In gardens, Kona coffee grounds may be used for composting or as a mulch as they are known to slowly release more nitrogen into the soil. The Kona coffee grounds are rich in potassium, magnesium and phosphorus. They are especially appreciated by worms and acid-loving plants such as blueberries, although due to acids being leached from the grounds while in use, they typically have a fairly neutral pH. Used Kona coffee grounds are particularly noted as a soil amendment. Gardeners have reported the use of used coffee grounds as a slug and snail repellent in Hawaii, but this has not yet been scientifically tested.