If you're planning on making some Kona coffee, only grind the amount that you are going to use so you don't lose the aroma as well as the flavor. Kona coffee is so delicious that you don't want to lose any more flavor than you have to. Don't grind it until you're ready to use it either. You'll notice a loss of quality within two hours of grinding.

When it comes to actually brewing your Kona coffee, a lot of it is going to depend on your personal tastes. Everyone has different taste buds, even for coffee. Don't let me or anyone else tell you how to make your Kona coffee if you enjoy the way it tastes with the methods you're using. Grind your Kona beans as fine as you can without plugging the paper filter. Use a good grinder so you'll get the best possible grind and do not use cheap filters. Make sure you use good clean water.

Brewing at the right temperature is very important. 195 to 200 degrees will make great coffee, provided you're not afraid to use the right amount of Kona coffee. A general rule is 2 tablespoons for a 6 ounce cup. Make sure you don't use too much, however. Experiment until you get the best taste. Kona coffee only remains fresh for about 10 minutes so keep this in mind. Make sure your equipment is always cleaned as leftover built-up sediment can really affect the taste of your Kona coffee.

Here are two excellent recipes for a delicious beverage with your Kona coffee.

Kona Cappucino (1 serving)

• ½ cup milk
• ½ cup double brewed strength Kona coffee
• Cinnamon

Heat the milk until it's hot but don't boil. Pour it into a blender and blend until it's frothy on high speed. This should take about a minute. Pour the milk into the coffee, making sure any unfrothed milk gets in the coffee. Pile the foam into a peak and sprinkle with some cinnamon.

Cherry Chocolate Kona Frappe (four servings)

• 1 cup Kona coffee, freshly brewed
• 4 Tablespoons chocolate syrup
• 3 large scoops cherry custard ice cream
• 1 cup ice cubes
• 2 Tablespoons sugar

Blend the sugar, ice cream and chocolate syrup until it's mixed. Add the ice cubes and coffee, at the same time, and blend on a high speed until the mixture is blended well and the ice is crushed fine. Pour into glasses that have been chilled and add a long stemmed cherry and whipped cream.

There are many things to be considered when selecting your Kona coffee including:

1. The quality of beans you're buying
2. Where it was packaged
3. When it was roasted

When I'm talking about the "quality" of the beans, one thing that's important is that it's 100% Kona. Many coffees that are called Kona blends may have only 10% Kona coffee in the can or bag and 90% of other blends of coffee. With a combination like this, you won't be able to get the true flavor and excellence characteristic of authentic Kona coffee. Hawaii laws state that the percentage of Kona must be on the label.

Quality of the beans is also a term used to describe the different grades of Kona coffee:

1. Extra Fancy
2. Fancy
3. Number 1
4. Select
5. Prime

The better the coffee (extra fancy), the less the percentage of defects you'll find in the coffee and the better the flavor. Any Kona coffee that has more than 15% defects is probably not worth buying. If you're dedicated to buying Kona coffee for its excellence, get the best that you can get.

Peaberry is another type of Kona coffee that is made when there is only one coffee bean instead of the customary two. This happens if only one side of the seed pod develops. Peaberry coffee is considered like royalty in the coffee family.

Once you've chosen the bean you want, pay attention to when it was roasted. Coffee will quickly lose its flavor after it's been roasted. In fact, approximately half of the flavor is lost two weeks after it was roasted. To get the best coffee, try to get it from a roaster or pay attention to the roasting date on the label. The longer a coffee is roasted, the darker it will be so this will be a deciding factor for you as well. The lighter the roast, the more caffeine there will be in the coffee. It's all a matter of personal taste. Now that you've learned some of the important aspects of selecting Kona coffee, you have the knowledge of how to get the best flavored Kona coffee.

The United States requires certification for their coffee and the Hawaii Department of Agriculture uses a grading system for their Kona coffee, which is based on certain factors which include the coffee bean's shape, size, moisture content as well as the number of defects that can be found in the bean itself. Generally, two Kona beans will grow inside a coffee cherry, except for Peaberry Kona Coffee, which is one bean per cherry. Following is a list of the different types of Kona Coffee, based on these factors.

• Extra Fancy – These coffee beans have the fewest defects (only 10 per pound), have a full flavor and comprise the largest variety of Kona coffee beans. They have a moisture content of only 9% to 12% and only account for about 20% of the Kona beans produced. Extra Fancy can be found in Private Reserve and Signature Roast coffees. These beans will not pass through a 19/64" hole.
• Fancy – These are large coffee beans with 9% to 12% moisture and 16 or less defects per pound. Found in Private Reserve Coffee, this fancy Kona has a smooth consistency with a medium body flavor. The beans will not go through an 18/64" hole.
• Number 1 Kona – These coffee beans with the nutty flavor are a mild and medium-sized bean. Their 9% to 12% moisture content and 20 or less defects per pound make it perfect for every-day drinking and can be found in Estate Kona Coffee. There 50 or less other beans per pound of Number 1 coffee.
• Peaberry Kona Coffee is a bean shaped like a pea with only one bean per coffee cherry. Peaberry beans are very small but give you a very robust and flavorful coffee. There are less than 20 defects per pound and 50 other beans per pound. To the coffee expert, Peaberry is considered the Royalty of coffees.
• Prime – This term may be used on the Kona Prime or the Peaberry Prime and describes beans with 25% defects per pound. They are a small coffee bean and are great for "estate" coffee.

Image by jspatchwork

Kona coffee, although unfamiliar to some, has actually been around for well over 100 years. John Wilkinson and his missionary Samuel Ruggles planted the first coffee in Kona in 1828. They brought some Brazilian cuttings and seedlings from Arabica trees into Oahu. Ruggles's original plan was to plant the coffee trees as ornamentals in his new West Hawaii home. At first it was an unsuccessful crop but the combination of the excellent Oahu island climate and rich volcanic soil grew an excellent crop. Warm sunny mornings with rainy afternoons and little wind are also consistent of the island and made for excellent growing conditions. The conditions had to be just right to grow a good crop of Kona coffee and they were perfect in Kona. What started off slowly soon became consistently successful crop. These plants and trees quickly changed from ornaments to the start of a very prosperous coffee industry.

The coffee crop was grown on large plantations where a lot could be produced at one time. In 1899, the worlds' coffee market crashed, which resulted in the owners of the plantation having to lease their land to their workers, which were imported from Japan. These workers, experienced in growing sugar cane, worked parcels of land from 5 to 10 acres in size as "family farms" and were extremely successful at growing high quality and large coffee crops. This tradition of family farms has continued throughout the years and is still large in Kona. Today, in addition to the Japanese workers, family farms are also run by Europeans, Filipinos and mainland Americans, making a total of 600 Kona coffee farms. In 1997, the production of green coffee was over two million pounds.

For years, Kona coffee was treasured by the rich and those desiring the very best in coffee. Even today, the area where excellent coffee can be grown is small, making the demand of Kona coffee even larger and the supply smaller.

Image courtesy of Old Hawaiian Coffee

One of the things that authentic Kona coffee is most known for is its distinctive aroma and flavor, along with the smooth aftertaste you get. When you're drinking coffee that is described as "Kona blends", you may find yourself wondering what all the hype is about Kona coffee. The reason for this is that you probably do not even taste the 10% that is Kona coffee.

Getting the best possible flavor from your Kona coffee also revolves around the coffee being harvested at the right time, when it's at its peak ripeness as well as the correct milling processes. Kona coffee is hand-picked as opposed to other coffees which are machine picked, a process that decreases the flavor of the coffee drastically. The quality of the coffee is also decreased by not pulping it immediately after it's picked. Kona coffee processors follow these procedures right to the letter to give you’re the best possible coffee with the highest quality flavor.

100% pure Kona coffee has an intoxicating aroma that is known not just in Hawaii but all around the world with coffee drinkers that love a great cup of coffee. If you're drinking coffee just for the caffeine content, you may be satisfied with any inferior brand of coffee. However, if you're after real flavor in your coffee, you'll want to buy and drink only 100% Kona coffee. There's a reason why Kona coffee is one the most important exports for Hawaii. You may feel that Kona coffee is a little more expensive than your regular brand of coffee, but the old saying, "you get what you pay for" definitely comes to mind when discussing Kona coffee.

The dedication and hard work that goes into the growing, processing and milling of Kona coffee is what makes it so aromatic and flavorful. One cup of coffee will be all you'll need to realize the importance of drinking only 100% Kona coffee.

Photo by jspatchwork

By Graeme Ramsey

A good cup of coffee is like fine wine and good quality cigars. There are various different types of coffee beans and these determine the flavors that the blend presents for the coffee connoisseur.

Many coffee makers blend a combination of the lower cost Robusta beans with the more expensive Arabica gourmet beans. The Arabica beans have a finer aroma, a richer flavor and more body than the less expensive beans.

The quality of the coffee depends on the proportions of the mix of these beans. Quite often a coffee might be advertised as a blend of gourmet beans and lower grade beans when in fact there are only small traces of the gourmet beans in the blend.

The gourmet beans gain much of their flavor from the soil they are grown in, with the best beans, like Kona Coffee, coming from volcanic regions where the rich soil produce the best tasting beans.

Coffee should always be made from fresh beans as the quality diminishes rapidly with age. This is quite noticeable when comparing a supermarket grade coffee with a coffee made from freshly ground beans at a coffee shop. Bear in mind that the supermarket coffees generally have a lower blend quality and in many cases the blends also have a proportion of older beans to reduce the production costs.

The only way you can be assured of quality and taste is to buy fresh gourmet quality. Once you have acquired the taste for gourmet coffee you might never want to drink commercial grade coffee again.

You can buy coffee from many different regions throughout the world and each one has it's own unique flavor, but we feel you will have the finest experience when you buy Kona Coffee.

Coffee aficionados can pick the region where the coffee bean was grown just by tasting it. The method of processing the beans also has an effect on the final flavor so you can't always assume that a coffee will be good just because it came from a particular region.

Coffee is one of the world's most popular beverages and more suppliers are catering to the needs of an ever-growing demand.

Coffee is one of the most important commodities the world over. This byproduct of coffee cherries and coffee beans has remained one of the most popular beverages. From the time that it originated from Ethiopia centuries ago, coffee has become a household basic, something that people cannot do without.

There are two basic coffee variants: one is the traditional Arabica, and the other is Robusta coffee. Many coffee enthusiasts agree that the former has a stronger flavor than the latter, so it tastes better.

This is because Arabica coffee contains beans in its purest form, rather than Robusta coffee which only has half of the caffeine amount that can be found in Arabica coffee variants.

Due to the high demand of Arabica coffee in the industry, many rare coffee variants found only in certain places have found a niche market.

Aside from the gorgeous beaches, lush forests and warm people, another thing that Hawaiians are proud of is a coffee variant that is solely produced in their islands, which is the Kona coffee.

Kona is a part of the Hawaiian archipelago where this special coffee variant is grown. Kailua-Kona is the largest town in the district, and it has two districts: the northern and southern districts of Kona.

The word Kona literally means on the dry side of the land. Kona coffee if therefore grown on the dry side of Big Island, which is the largest among all the Hawaiian islands.

There are two districts which divide Kailua-Kona, and Kona coffee grows primarily on the West side of the Hawaiian archipelago. This location, as well as the climate, makes Hawaii an ideal setting to grow Kona coffee, which has become a world-class coffee variant.

What makes coffee plants in Kona unique from other coffee plants in the world are:

• Hawaii is basically a group of islands formed by volcanic slopes. Kona coffee if grown along the rocky volcanic slopes of Mount Lona and Mount Hualalai.

• Due to the tropical climate in Hawaii, the mornings are almost always warm and sunny. During the afternoon, there is a slight mist which befalls the islands, further nurturing the coffee plants.

• Most of the coffee farmers in Hawaii rely on the basic hand-picking method, ensuring the freshness of the freshly-gathered coffee cherries. Some coffee producers use modern machinery to ensure fast harvesting when the coffee cherries are mature enough. However, a machine cannot give out the personal touch that farmers can give during harvesting. A machine may not recognize overripe or immature coffee beans, and put them all together once harvested. This results in an impure coffee blend once the beans are processed. On the other hand, a hand-picked batch of coffee cherries is assured of almost 100 per cent quality.

• Kona coffee is also an Arabica blend, making it a truly premier coffee variant that Hawaiians can proudly offer to the world.

Photo Source: Tim Wilson Article Source: ArticleSnatch Article Directory