How do you make the perfect cup of coffee? CTAHR’s Cooperative Extension partnered with the Kona Coffee Cultural Festival and Lehu‘ula Farms to educate coffee producers, consumers, and the public on how to make that perfect cup by making informed decisions when purchasing and brewing coffee. Matt Miyahira, Bob Nelson, and Andrea Kawabata organized three fun and interactive workshops for coffee farmers and consumers.
These workshops combined blind tastings with discussions related to subjects of brew water quality and temperature, stale coffee, and how different roasts affect flavor and aroma. Participants walked away with improved methods of coffee storage and brewing, as well as an appreciation for medium roasts and freshly roasted coffee.
To top off 10 days of Kona Coffee Cultural Festival activities, Andrea, Shannon Sand, Stuart T. Nakamoto, and Matt participated in the festival’s Ho‘olaule‘a with an educational booth that included information about ongoing coffee pruning and root-knot nematode projects. A display of green (unroasted) coffee defects attracted visitors and farmers alike and sparked conversations about the impact of unsorted defects on coffee flavor and aroma.
Starting with quality coffee is the first step towards enjoying the perfect cup! Learn more about coffee at here. HawaiiCoffeeEd.com.