Kaʻu Morning Glory
Summary
Kaʻu Morning Glory is a 100% Kaʻū coffee from the Big Island of Hawaii, scoring 97 points on Coffee Review. It features a blend of Maragogipe, Bourbon, Typica and Caturra varieties, roasted to a medium-light level. The coffee offers tasting notes of pecan, caramel, cinnamon and spruce with juicy elements of orange and vanilla. It is bright, sweet, and known for long juicy fruit tones with a sweet candied nut finish. Grown in mineral-rich volcanic soils of the Kaʻū district, it is roasted-to-order and shipped fresh from Hilo, Hawaii.
Chemex
- Coffee in
- 40 g
- Water
- 600 g
- Time
- 4:00
- Temperature
- 96°C
Grind: medium, about the size of sea salt
- 1.Place filter in Chemex with the triple-fold side against the spout. Rinse filter with hot water, discard the rinse water, and preheat the mug.
- 2.Add 40g coffee to the filter and gently shake to level the coffee bed.
- 0:00Start timer and pour 100g of hot water (about 205°F) over the coffee, ensuring all grounds are saturated.
- 4.Let the coffee bloom for 45 seconds. (45 s)
- 5.Pour 150g of water every 45 seconds in a circular pattern, starting from the center and moving outward, until the total water reaches 600g. Finish pouring all water by 3 minutes.
- 6.Allow the water to finish draining; the last pour takes about 1 minute to drain.
- 7.Remove the filter and discard. Swirl the coffee in the Chemex, then pour into a mug and enjoy.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Decaffeinated
- No
- Cupping score
- 97
- Variety
- Bourbon, Caturra, Typica, Maragogipe
- Notes
- Caramel, Pecan, Vanilla, Orange, Cinnamon
Reviews
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The roaster
Big Island Coffee Roasters does exactly what the name says: 100% Kona and Hawaiian-grown coffee, roasted to order on the Big Island. They run their own farm an…
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