Hawaiian Roast Coffee Recipe

Measure and heat

Measure 1 tablespoon (0.0625 cups) of coarsely ground Hawaiian dark roast coffee. Heat 3/4 cup (180 ml) water to just off boiling (around 200°F / 93°C).

Brew

Place the grounds in a French press or pour-over cone with a filter. Pour a small amount of hot water over grounds to bloom for 30 seconds, then slowly pour the remaining water, aiming to finish pour in about 2 to 2.5 minutes total for pour-over, or let steep 4 minutes in French press and then press.

If using a drip machine, use the same coffee-to-water ratio and brew as usual. Once brewed, pour coffee into the serving cup and keep hot.

While the coffee brews, add 1 teaspoon light brown sugar (or Hawaiian cane sugar), 1/8 teaspoon vanilla extract and 1 teaspoon coconut syrup (or coconut cream) to the serving cup. Stir to combine and partially dissolve the sugar.

Taste and adjust sweetness or coconut flavor to preference: add up to another 1/2 teaspoon sugar or 1/2 teaspoon coconut syrup if desired.

If serving hot: steam or warm 1/4 cup whole milk with 1 teaspoon heavy cream until around 140–150°F (60–65°C) and slightly frothy, then pour into the cup with the flavored sugar mixture.

If serving iced: fill a glass with ice, pour the flavored sugar mixture over the ice, add brewed coffee, then add 1/4 cup cold milk and 1 teaspoon heavy cream. Stir gently to combine.

Stir the brewed coffee into the cup with the sweetened coconut-vanilla mixture. Taste and adjust: add a pinch more sugar or a splash more milk/cream if you prefer a richer cup.

Garnish with a few whole coffee beans or a light dusting of finely grated toasted coconut (optional). Serve immediately.