Category: The Art of Making Coffee

Summer Coffee Mocktails are indeed the way. As we head into the peak of summer, cool, refreshing and invigorating are the keywords for all of the various gatherings on the schedule. One of the best things that young hosts can serve at their backyard BBQs and friend get-togethers are coffee mocktails. Before I get you some really awesome recipes, there is a reason why coffee mocktails are trending hard right now. Alcohol consumption among young adults is down by over 50% according to Gallup News, and they cite health consciousness, Read More…

Although I admit in these last few years my hiking has been less and less, I love a good hike and find the smells and sounds and the wind on my face to be an excellent and healthy way to spend time. I want to share three hikes with you today that will really allow you to experience our diverse eco-systems and see some incredible vistas. I will also share a cold brew recipe and some variations so you have plenty of energy to get back home. Makalawena (King’s Trail) Read More…

On the farm, we use the French Press daily. When someone wants to try one of the coffees not on sample that day, we can usually do a 4-minute French Press and let them “try before they buy.”So in addition to giving you an amazing French Press Recipe below, let’s take a quick peek at how this popular coffee-making device came to be and what you can expect from the cup. French Press Historical Overview As with many things that we have grown to love, the French and Italians both Read More…

Entertaining during the Holidays is fun for some and hard for others. We all hope for that Christmas miracle (no family arguments?) of joy and peace. In our house, we enjoy hosting, but try to make it so that we can enjoy the time with friends and family rather than spending all of our time in the kitchen preparing food. A few years ago, I decided to pursue a barista license, starting with an online course and then several classes in brewing science, cupping skills, and palette development through Counter Read More…

Although we call this blog the “Art of Making Coffee”, sometimes looking at something else and seeing the similarities gives insight into the original subject of your study. As Greenwell Farms also grows cacao that we turn into estate chocolate, we thought it would be fun to look into that process and see what similarities exist with coffee. First, both Coffee and Chocolate: Are the seeds of the fruit Are Tropical fruits (defined as being native to 23.5 degrees North or South of the Equator) Contain Caffeine (although chemically slightly Read More…

Currently, Coffee is grown on five Hawaiian Islands and in eight distinct regions. Since the 1980’s and more intensively through the early 2000’s, the Islands have seen the introduction of many (25+) new coffee varieties and innovative processing methods, creating unique and varied cup profiles. Year after year, we see a balancing act between the varietals that Kona built its reputation on, and all of the modern entries. Cupping competitions in Hawaii now distinguish between Heritage and Creative Divisions to honor both. There is no doubt that growers in many Read More…

 I grew up in a house with a Mr. Coffee and Folgers. (First world problems!) Nobody discussed brewing methods or cup profiles. If you didn’t like it, you doctored it up with as much cream and sugar as necessary to make it palatable, and went about your business. If coffee wasn’t your thing, you dropped a Lipton tea bag in hot water and followed the same rules. We no longer live in that simple world. As the internet has brought the world and its knowledge to our fingertips, we have Read More…

Summer iced coffee is back. Every summer for about 6 years now, I have scoured the internet looking for the latest trends in Iced Coffee, hoping to share with you the best of the best to make your summer just a little better. If you are looking for that magical formula that cools the core and awakens the mind, welcome to the land of cold coffee drinks. In 2025, the iced coffee scene is buzzing with a mix of classic favorites and innovative new drinks. Popular trends include flavored cold Read More…

Happy Holidays! In addition to gifting 100% Kona Coffee to those you love, I thought I’d share with you some cool gear that will help your favorite home barista up their game. I have an ever-growing assortment of coffee-related goods and surprisingly it is not enough. Every year at this time as kids and family ask what I want for Christmas there is always another thing. I can’t honestly say I use all of it though, so I thought I’d help you wade through the real and the fluff if Read More…

Now that the holidays are again upon us and the world has mostly returned to normal, it is time to start thinking about holiday gatherings and a refresher in the etiquette of serving coffee to guests with a few “pro” tips to take your hosting to the next level. There are many situations where one might serve coffee to guests, so let’s take a peek at each and see what insights we can add. Remember also that in the modern day United States, coffee etiquette can vary by age, location, Read More…

Despite the double entendre that may have flashed across your mind when you read that title, today we are talking about coffee cups. Does it matter what size cup you use? Do you need to think about cup choice? The answer is yes to both, and you may be surprised how much can be involved in proper cup selection. First Things First The most obvious point about cup size is that it will determine the amount of coffee grounds you will use. If you are using a coffee maker then Read More…

The flavored coffee industry as we know it is said to have begun in 1958 with flavored instant coffee. How many of you remember that small rectangular can of General Foods International Coffee? These were instant, add-to-hot water concoctions with names like Swiss Mocha, French Vanilla Café, Café Vienna, Irish Mocha Mint, and the first time I tasted it (as a kid) I loved it. It was like a sophisticated Hot Chocolate. It was 1975 and I was hooked. Now if we are to be true to the topic, flavored Read More…

In a recent lecture I attended, it was explained that the United States “At Home” coffee industry was worth 17 billion dollars annually. Of that, only one billion were sold as whole beans. Of the 16 billion sold pre-ground, half of that was sold in individual pods. (Nespresso, K-cup, Pete’s, etc.) For those of us who work in or enjoy “Specialty Coffee”, who have taken the time to learn to make a perfect cup and enjoy the best coffees the world has to offer, these numbers are shocking, but upon Read More…

Month to month we have been on a journey to discover the joys of coffee and the intricacies of getting the most from our magic beans. I hope we have shared (virtually) in different times and places the soothing aroma of a perfect cup of coffee and have learned to appreciate the nuances of the cup. While I personally enjoy my coffee simply black or with the occasional splash of milk, there is a “theme” in the coffee world that connects well with our Mother’s Day related topic today. That Read More…

Happy New Year! If you regularly read this blog, you know that we are dedicated to the pursuit of exceptional coffee and avid seekers of tips and tricks to enhance our coffee-making ability. About six months ago we had a guest stop by the farm and ask if he could have 20 grams of coffee. He had brought his own kettle and his AeroPress and told us he travels for a living and always has the ability to make really good coffee wherever he is. As the AeroPress was his Read More…