Kona Coffee Experience For Two Recipe

Warm and measure

Warm the two serving cups by rinsing them with hot water, then discard the rinse. Place your scale on a stable surface and tare a carafe or the brewing vessel. Measure 40 g of whole Kona beans and place them by the grinder.

Heat 600 ml of filtered water to 92–96°C (198–205°F). If you do not have a thermometer, bring to a boil then let rest 30 seconds.

Grind the 40 g of Kona beans on a medium-coarse setting for pour-over (similar to sea-salt texture). If using an espresso-style brewer provided at the table, grind slightly finer (fine to fine-medium) according to that device's recommendation.

Immediately transfer the ground coffee into the paper or metal filter placed in the brewing cone or into the brewer’s portafilter/chamber. Gently level the grounds so they are even.

Start your timer. Pour 80 ml of hot water evenly over the grounds to saturate them completely. This is the bloom pour to release CO2. Let the coffee bloom for 30–45 seconds. You should see the grounds swell and bubble slightly.

After the bloom, pour additional hot water in slow, concentric circles, avoiding the filter walls. Pour to a total of 300 ml (including the 80 ml bloom). This pour should take about 1 minute. Allow the water to drip through until the level drops slightly.

Continue pouring in slow, controlled increments until you reach the total 600 ml of water (including bloom). Maintain an even pour rate so the brew time from first pour to finish is 3:00–3:30 minutes for pour-over. If using the provided espresso-style brewer, follow the device's extraction time (typically 25–40 seconds) and stop when you reach the equivalent yield for two cups.

When brewing is complete, remove the filter with spent grounds and discard. Swirl the brewed coffee gently in the carafe to homogenize the flavor.

Pour the brewed Kona coffee into the two warmed cups. Serve immediately to appreciate the aroma. Offer milk, cream, sugar, or honey on the side if guests prefer—Kona coffee is often enjoyed black to savor its nuanced floral and citrus notes.

If serving iced coffee: fill each cup with a few ice cubes and pour brewed coffee over ice. Expect slight dilution; for stronger iced brew, reduce brew water to 520 ml so final strength is maintained after melting.

Rinse the grinder, brewing equipment, and carafe. Dispose of coffee grounds by composting if possible. Wipe the table and return equipment to storage.