Five ways to brew it, with the exact ratios, times and temperatures from Pacific Coffee Research's analysis of our coffee.
Each recipe uses 20 g of coffee (40 g for cold brew). Grind settings are for the Mahlkönig EK43 grinder used in the analysis.
Bloom with 20 g of water for 30 seconds. Start pouring in a circular motion from the outside, then switch to a straight, gentle stream. The bloom counts toward the total, and the 2:20 pour finishes it at 320 g.
Complex, milk chocolate, creamy, dark caramel, apple juice, plum, smooth, ume plum.
Bloom with 40 g for 30 seconds, then keep pouring in one continuous, circular pour up to 320 mL total.
Black currant, tartaric acidity, creamy and coating mouthfeel, black walnut, plum, raisin, black tea.
Tartaric and citric acidity, heavy and gritty mouthfeel, nutty, cocoa.
A classic cold brew profile with a heavy body, bittersweet notes and low perceived acidity.
Nutty, dark chocolate, cocoa powder, dried apple, a hint of red fruit, silky and full body with a slightly bitter aftertaste.
A delicate style of cold brew with a lot of clarity in the tasting notes.
Roasted almond, canned peaches, red fruit, delicate and silky body with no bitter aftertaste.
Recipes and tasting notes are from Pacific Coffee Research's "Kona, Hawai'i, Roasted Coffee Analysis and Descriptors" for Kona Love, 1/30/2026. The cold brew recipes are from the 2/9/2024 analysis.
Light meter readings from the 2026 analysis.
