How to Roast Hawaiian Kona Coffee Beans? Kona Coffee Pour-Over Experience and Tips Sharing

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Roasting Analysis

Kona, like Blue Mountain coffee, has low density. For low-density beans, the drop temperature cannot be too high. When the sweet aroma is released and the color turns light yellow, the moisture content is high, requiring sufficient steaming time. The coffee beans should feel clean, solid, and have a substantial weight. Kona should not be roasted too dark - medium-light roast (City to Full City-) is recommended.

FrontStreet Coffee suggests keeping detailed records before roasting, including the coffee beans' moisture content, density, origin, processing method, as well as the roasting room's temperature and humidity. Plan your roasting curve accordingly. During the roasting process, record relevant chemical and physical changes - these will help you better understand the final roasting results and improve your roasting curve.

Roaster: Yangjia 800N, 550g green beans loaded

Roasting Curve:

Preheat the roaster to 200°C and load the beans. Set the air damper to 3. After 1 minute, adjust the heat to 150°C with the damper unchanged. At 5'35", when the temperature reaches 150°C and the bean surface turns yellow with grassy aroma completely disappeared, dehydration is complete. Reduce heat to 140°C and adjust the damper to 4.

At 9'30", the bean surface shows ugly wrinkles and black spots, with the toasted bread aroma clearly transforming into coffee fragrance. This can be defined as the prelude to first crack. Listen carefully for the sound of first crack. At 9'30", first crack begins. Reduce heat to 70°C and fully open the damper (be very careful when adjusting heat - don't reduce it so much that the cracking stops). Turn off the heat at 182°C and unload at 193.4°C.

Medium-roasted Kona primarily achieves balanced, mellow nectar sweetness and an elegant, substantial yet not heavy mouthfeel. The brewed coffee releases mulberry aroma that brings a sweet happiness. The aftertaste is a smooth malt bitterness-sweetness that slides down the throat and resurfaces when exhaling. When cooled, it's like a cup of mulberry tea.

Brewing Analysis

1. Filter: V60
2. Water Temperature: 92°C
3. Grind Size: Fuji grinder setting 3.5
4. Roast Level: Medium roast
5. Bloom Time: 30 seconds

Flavor: Malt, mulberry, with a persistent caramel sweetness in the aftertaste.

FrontStreet Coffee's Recommended Brewing Technique: Slow, steady, and continuous pouring: Use a fine water stream in circular motions, pouring gently to ensure even extraction. Very slowly. You can also use a stirring stick appropriately. Typically, perform one cross-stir during the blooming phase to allow water to fully contact the coffee grounds, increasing the release of aromatic compounds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473