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Espresso Enthusiasts

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For many years same routine every morning for my wife: three shot espresso flat white served in a vacuum‑insulated mug. To the extent possible, always the same medium-dark roast bean, avoiding dark or French. Always made exactly the same. It takes 10 minutes to grind, make, and froth milk. Every move is optimized. Cleanup takes longer. She is extremely punctual so it can be ready just when she comes down.

I also get a three shot espresso with whatever milk is left after she gets the best microfoam.
 
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Our son decided to be born on our 4th wedding anniversary in 2004,
So now we celebrate both, today July 22nd, afterwards had Italian cappuccino
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and
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Creamy Limoncello , both were yummy.
 
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2 months after buying we had our first cup of this $$ 100% Hawaiian coffee..
It’s so unique to anything we’ve ever tasted.
My wife calls it “bold”, I’m not feeling that, it’s not strong like French roast, nor bitter, nor acrid….
There’s these taste notes in it I’m having trouble associating to a description.. still experiencing it
 
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mtbdudex said:
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2 months after buying we had our first cup of this $$ 100% Hawaiian coffee..
It’s so unique to anything we’ve ever tasted.
My wife calls it “bold”, I’m not feeling that, it’s not strong like French roast, nor bitter, nor acrid….
There’s these taste notes in it I’m having trouble associating to a description.. still experiencing it
Click to expand...
As I have never ever seen, laid eyes on, (let alone sipped, sampled, savoured) Hawaiian coffee, I must confess that I would be most interested in reading a detailed description of what this coffee actually tastes like, and what coffee (if anjy) it most resembles.
 
Scepticalscribe said:
As I have never ever seen, laid eyes on, (let alone sipped, sampled, savoured) Hawaiian coffee, I must confess that I would be most interested in reading a detailed description of what this coffee actually tastes like, and what coffee (if anjy) it most resembles.
Click to expand...

The main Hawaiian crop is an Arabica Typica cultivar that was brought to Hawaii from Latin America in the late 1800s. Of course long ago it started out in Ethiopia and then was taken to Yemen...on to India, to Java, to France, to French and Dutch colonies in the western hemisphere, and then everywhere else in the Latin America....and then on to Hawaii.

Here's one roaster's verbage;

"...The traditional variety, Kona Typica, is responsible for the balanced, sweet, and slightly floral tasting notes of great Kona coffee. With lighter roast Kona you’ll find notes of stone fruit and cocoa butter, whereas dark roasted Kona will result in a more chocolatey and nutty cup....

...Kona Coffees typically lend themselves to fruity and floral tasting notes, with a balanced, nutty, and sweet cup profile. Below are expanded examples of what consumers can find within each tasting note.
  • Floral refers to flavor profiles such as jasmine, rose, chamomile, and even black tea. Think delicate, light, and sweet.
  • Fruity flavors like blackberry, cherry, pear, and orange are common in a100% light roasted Kona.
  • Spice flavors are warm and comforting. You’ll likely pick up notes of brown sugar, pepper, nutmeg, and cinnamon on the finish.
  • Nutty is a commonly found flavor profile across many darker roasted coffees and often gives the cup a balanced finish. Nutty coffees may taste like chocolate, hazelnut, and almond.
  • Sweet tasting notes are often linked to flavors like vanilla, brown sugar, honey, and caramel. Coffees with sweet notes are often approachable and versatile. ...."

And another roaster's description;

"...Generally, Kona coffee is known to be smooth, balanced and slightly nutty. Kona coffee generally has a syrupy, medium body and tasting notes like caramel, honey and milk chocolate...."


That's Kona and Kona Typica, but other varietals are grown in Kona and other places in Hawaii. Here are the tasting notes from a package of Catuai coffee beans grown in the Ka'u zone of Hawaii;

"Tart cherry, candied orange, cinnamon and chocolate; balanced, sweet and smooth with a syrupy body"

Alas, there's only enough of the Catuai for maybe two more cups.
 
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mtbdudex said:
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2 months after buying we had our first cup of this $$ 100% Hawaiian coffee..
It’s so unique to anything we’ve ever tasted.
My wife calls it “bold”, I’m not feeling that, it’s not strong like French roast, nor bitter, nor acrid….
There’s these taste notes in it I’m having trouble associating to a description.. still experiencing it
Click to expand...

Is it a Full City roast (medium) or an espresso roast (dark)?

I always find it fun to see what I can recognize among the roaster's flavor notes...sometimes it's clear (chocolate is easy) but sometimes it's a mystery
 
Macky-Mac said:
Is it a Full City roast (medium) or an espresso roast (dark)?

I always find it fun to see what I can recognize among the roaster's flavor notes...sometimes it's clear (chocolate is easy) but sometimes it's a mystery
Click to expand...

We’ve steered away from espresso roasts mostly, moved to medium.
Yea, we were tourist there
Bought from dole plantation , this is the 100% Kona coffee not a blend.
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A Google response spot on:
“The Dole Plantation (located on Oahu) typically sells local Oahu-grown or regional Hawaiian coffees like Waialua Estate rather than authentic 100% Kona coffee from the Big Island.

If a souvenir bag is labeled as 100% Kona, it features a smooth, low-acidity profile with light chocolate and nutty notes.

Flavor and QualityTaste Profile: Expect a very smooth, mild cup with virtually no bitter aftertaste or sharp acidity.
Notes: Faint hints of milk chocolate, brown sugar, and a clean, light body.”

Ok, I’d say the above reflects what we’ve experienced, taste wise.

Drinking another cup right now 6am EDT, Light chocolate and some nutty notes definitely.

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Btw, we’ve typically collected used coffee pucks and then put into the garden, being green.

However we’ve been overrun with groundhogs this year, worst in 24 years here.
I read coffee grounds into their holes can stink them away, as dislike the smell.
Been trying that past 4 weeks, put grounds in the hole, nearby, after 2 weeks seems they gone, I plug it with rocks and dirt.

What you guys doing with your coffee grounds?
 
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Top notes can take a bit of getting accustomed to, especially the "floral" ones. I like a touch of chocalatey bitterness and find Lavazza Rossa beans a comfortable middle ground for that, though I do always Americano-ise my espressos for volume enjoyment and because I use an Aeropress.

Tried some organic Peruvian Machu Picchu beans a couple weeks ago. Nice and smooth but with distinctly "floral" top notes which became more agreeable as the 750g bag went down, but glad to get back to the usual Lavazza which I'm enjoying a cup of right now.
 
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