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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.
The Gourmet Kona Grind
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.
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