Hawaiian Coffee Bean Story: How to Brew Hawaii Kona Coffee Beans and Kona Coffee's Flavor Characteristics

The volcanic soil along Hawaii's western coast provides abundant nutrients for coffee trees, giving rise to rich, mellow coffee. Hawaii produces over 8 million pounds of coffee annually, making it the only coffee-growing state in the United States. FrontStreet Coffee's Hawaiian coffee is smooth and aromatic, with an enticing nutty flavor and balanced acidity. When it comes to describing coffee flavor, FrontStreet Coffee believes everyone has their own interpretation, and what FrontStreet Coffee truly wants to do is guide newcomers to specialty coffee in finding a connection between coffee and their palate.

Hawaiian Coffee

Twenty years after American independence, the coffee industry was still dominated by commercial coffee models. Europe had made substantial profits, and America wanted its share of the coffee market. However, America wasn't suitable for coffee cultivation, and Hawaii's annexation solved this problem. Typica was introduced from Guatemala and planted extensively. At that time, Jamaica's Blue Mountain coffee already had 60 years of development history and was quite mature. Being similarly an island, Hawaii couldn't help but emulate this model. That's why we often see Jamaican Blue Mountain coffee and Hawaiian Kona coffee compared together.

Hawaii is an American archipelago located in the central Pacific. Among the numerous islands, only the Big Island grows coffee. This is not only because the Big Island has the highest elevation compared to other islands, but also because it has the most suitable climate and lacks excessive hybrid varieties, ensuring a pure growing environment.

Although the Big Island has the highest elevation among the islands, coffee-growing areas range only from 300 to 1,100 meters. According to the typical elevation requirements in specialty coffee, this doesn't meet the standards. Yet no one would say Kona coffee doesn't belong to specialty coffee—isn't that contradictory? We at FrontStreet Coffee often discuss with other coffee professionals that while the concept of specialty coffee seems to have certain standards, there are always distinctive coffees that break these standards. This is exactly what FrontStreet Coffee finds fascinating about coffee.

Although Kona coffee from the Big Island remains the most famous, coffee is now grown on every major island across more than 950 farms, with a harvested area exceeding 7,900 acres. Hawaii's year-round warm, sunny weather, rich volcanic soil, rolling hillsides, gentle trade winds, and abundant rainfall combine to make Hawaiian coffee among the world's finest.

In 1813, the first plants were brought to Oahu, although sugar far surpassed coffee as an agricultural product for farmers. In the late 1820s, Bourbon variety coffee was brought to the Big Island, and over the next decade, the first coffee-focused plantations were established.

However, coffee industry development here wasn't smooth. For example, in 1858, blight halted coffee production on Kauai Island. Then came competition from the sugar industry, as landowners shifted from coffee to sugar to increase income. These factors led to many plantations being abandoned and subsequently divided into smaller farms. The United States began occupying the islands in 1898 and eliminated protective tariffs on coffee, further weakening the market. As a result, more farmers began planting sugarcane. It wasn't until the 1980s, due to falling sugar prices, that the coffee industry found a turning point.

Currently, there are 12 coffee regions distributed across the islands, with Kona being the most famous. However, due to limited production and high costs, with the increasing demand for specialty coffee in recent years, Kona's market price rivals that of Jamaican Blue Mountain, making high-quality Kona beans increasingly difficult to purchase. Although Hawaiian coffee is often expensive, it offers excellent traceability.

Kona Coffee Grading System

Kona coffee beans are actually divided into five grades, with the first three being more common: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly known as male beans, specially selected because some coffee enthusiasts prefer them and can sell them at higher prices—about 5% of Kona coffee beans are Peaberry type). Except for Peaberry which is specially selected, the other four grades are classified according to bean size, weight, and defect ratio.

FrontStreet Coffee's premium Hawaiian Kona offers a balanced acidity with subtle wine-like aromas, very rich flavor, and irresistible fragrance.

FrontStreet Coffee · Hawaiian Kona Coffee

Kona green coffee beans are labeled with numbered tags on burlap sacks before export, indicating certification by the Hawaii Department of Agriculture and accompanied by official identification seals, making them more expensive. Kona coffee's market price is second only to Blue Mountain coffee. Moreover, Kona coffee relies entirely on manual labor from sowing and harvesting to washing, sun-drying, and polishing, resulting in limited annual production. Currently, 100% Kona coffee and Blue Mountain coffee are jointly recognized as symbols of premium coffee.

The unique natural environment of the Kona region nurtures Arabica coffee, making it one of the world's highest-yielding coffee plantations. Not only is the quality guaranteed, but coffee grown in the unique growing environment and climate offers even richer flavors. Coffee beans from the Kona region are very attractive in appearance, with full, round shapes and bright colors, earning them the title "the most beautiful coffee beans in the world."

Coffee trees in the Kona region mostly grow on volcanoes, able to absorb abundant nutrients stored in the soil. Combined with manual cultivation techniques, each coffee bean here has a unique appearance. Kona coffee brewed from these beans is silky smooth, richly aromatic, with captivating nutty notes and moderate acidity—moving and meaningful like the colorful scenery of Hawaii.

Kona coffee cultivation has always followed a family farming model. The Kona coffee harvest season runs from late August each year until January of the following year, with farmers harvesting ripe fruits in batches and processing them into coffee beans. Initially, only men were allowed to work in coffee gardens, but later women also joined. Hawaiians' family production model prefers to rely on family efforts rather than hiring workers, so it was normal for Hawaiian families to have eight or nine children. Later, new immigrants continuously came from the Philippines, mainland America, and Europe to engage in coffee cultivation. Over time, Hawaii developed a social atmosphere centered on family culture while being receptive to foreign cultures, making this one of Hawaii's special characteristics.

Queen's Estate

The FrontStreet Coffee Hawaiian Kona coffee comes from Queen's Estate Farm. It won second place in the 2009 and 2011 Gevalia (Hawaii KONA Cupping Competition) competitions. Seventy percent of the harvest there is considered top-tier premium specialty beans, and it's a farm known for high quality. Even the slightly lower-grade specialty beans have aromas comparable to premium specialty beans, earning praise and admiration from the roasting industry.

Currently, common Hawaiian coffees on the market include estates from Maui, Kauai, and Molokai islands, besides the Kona region of the Big Island. Common Hawaiian coffee varieties include Typica, Mocca, and Catuai.

FrontStreet Coffee · Hawaiian Kona Coffee Beans

Region: Kona Region
Estate: Queen's Estate
Altitude: 1100m
Variety: Typica
Processing: Washed

Roasting Recommendations

Like FrontStreet Coffee's Jamaican Blue Mountain coffee, FrontStreet Coffee's Hawaiian Kona consists of low-density beans. The initial temperature cannot be too high. When sweet aromas emerge and the color turns light yellow, the high moisture content requires sufficient steaming time. The coffee beans are clean and solid with a substantial weight. FrontStreet Coffee suggests not roasting Kona too dark and recommends medium-light roasting.

Machine: Yangjia 800N, 550g green beans
Entry temperature: 200℃
Yellowing point: 5'35'', 150.1℃
First crack: 9'30'', 187℃
Development after first crack: 1'50'', discharged at 193.4℃

Preheat the roaster to 200℃ with the air damper at 3. After 1 minute, reduce heat to 150 degrees, keeping the air damper unchanged. At 5'35'', when the temperature reaches 150 degrees and the bean surface turns yellow, the grassy aroma completely disappears, indicating dehydration completion. Reduce heat to 140 degrees and adjust the air damper to 4.

At 9'30'', the bean surface shows ugly wrinkles and black spots, with the toast aroma clearly transforming into coffee aroma—this can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. When first crack begins at 9'30'', reduce heat to 70 degrees and fully open the air damper (be very careful when adjusting heat—don't reduce it so much that cracking stops). Turn off the heat at 182 degrees and discharge at 193.4 degrees.

【FrontStreet Coffee's Hawaiian Kona Coffee】 Brewing Methods

FrontStreet Coffee experimented with five different brewing tools—Hario V60, siphon pot, AeroPress, French press, and KONO—to compare flavor differences.

1. Hario V60

Water temperature: 90℃
Coffee amount: 15g
Coffee-to-water ratio: 1:15
Grind size: Fine sugar (80% passing through China standard #20 sieve)

Brewing Method

Use 30g of water for a 30-second bloom. With small water streams in circular motion, pour to 125g for segmentation. When the water level drops to just before exposing the coffee bed, continue pouring to 225g and stop. Remove the filter when the water level drops to just before exposing the coffee bed (timing starts from bloom). Total extraction time: 2'00".

Flavor Description

Balanced and smooth osmanthus honey sweetness with elegant, full-bodied texture. The brewed coffee emits mulberry aromas that bring a sweet happiness. The aftertaste has a smooth malt flavor, and when cooled, it's like a cup of mulberry tea.

2. Siphon Pot

Coffee amount: 20g
Coffee-to-water ratio: 1:10
Grind size: BG-6M

Brewing Method

Add 210g of water to the lower chamber. When the lower chamber reaches 90℃, insert the upper chamber tightly. When the upper chamber reaches 90℃, add coffee grounds and stir to ensure full contact between coffee and water. After 30 seconds, stir again to break the crust. At one minute, remove from heat source and wipe the lower chamber with a dry cloth to accelerate coffee liquid return.

Flavor Description

Chestnut, caramel, almond, hazelnut, plum, toffee—overall relatively rounded口感 with prominent aromas.

3. AeroPress

Water temperature: 88℃
Coffee amount: 10g
Coffee-to-water ratio: 1:15
Grind size: BG-5R

Brewing Method

Directly pour water to 147g, then press crosswise 3 times. Stir 3 circles at 50 seconds. Press at 1 minute 30 seconds. Total extraction time: 1 minute 41 seconds.

Flavor Description

Sandalwood, herbal, chocolate, plum, peach, nuts, cream—rounded口感 with rich layers and soft fruit acidity.

4. French Press

Water temperature: 88℃
Coffee amount: 17g
Coffee-to-water ratio: 1:13
Grind size: BG-5R

Brewing Method

Directly pour water to 223g, stir 5 circles. When steeping to 50 seconds, stir 4 more circles. At 1 minute, insert the plunger to press down the coffee grounds. Complete pouring time for coffee liquid: 1'31''

Flavor Description

Brown sugar, nuts, cream, herbal, dark chocolate—oily texture is very smooth with high sweetness.

5. KONO Dripper

Water temperature: 88℃
Coffee amount: 15g
Coffee-to-water ratio: 1:15
Grind size: BG-6M

Brewing Method

Use 30g of water for a 30-second bloom. With small water streams in circular motion, pour to 125g for segmentation. When the water level drops to just before exposing the coffee bed, continue pouring to 225g and stop. Remove the filter when the water level drops to just before exposing the coffee bed (timing starts from bloom). Total extraction time: 2'00".

Flavor Description

Berries, chocolate, cream, spices, fermented notes, hazelnut—smooth texture with lively fruit acidity.

Conclusion

In the process of extracting FrontStreet Coffee's Hawaiian Kona coffee using different methods, FrontStreet Coffee found that V60 and KONO drippers extract more layered flavors with softer fruit acidity. The three extraction methods of AeroPress, siphon pot, and French press all retain some oils, making the texture more mellow, leaning toward nutty and cream flavors. FrontStreet Coffee suggests that those who prefer rich layers should try V60 and KONO, while those who enjoy mellow textures can use AeroPress, siphon pot, or French press.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473