Product DescriptionThe Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawaii, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands producing more than seven million pounds of coffee last year valued at over $30 million. The Hawaii Coffee Book: A Gourmet’s Guide from Kona to Kauai is the first-ever comprehensive overview of the Islands most recognizable and highly coveted product. The Hawaii Coffee Book includes a region-by-region guide and flavor profiles of the major varieties cultivated in the Islands, listings of farms offering tours, cafes that roast on-site, and detailed information on where Hawaii-grown coffees can be purchased in person or online. In addition, the book includes more than a dozen recipes for cooking with coffee, complete with mouthwatering photography. Ranging from entrees of lamb and ahi to desserts that go beyond brulees and brownies, many of the recipes are past winners of the annual Kona Coffee Festival Cooking Contest. In addition, this comprehensive coffee book dispenses tips on coffee appreciation and provides a thorough education on coffee essentials. Common questions such as, Is it really a good idea to refrigerate my coffee? and, How do I brew the perfect pot of coffee? are answered in an easy-to-digest sidebar format. A resource for everyone, even coffee fanatics who might think they know it all about their favorite beverage, The Hawaii Coffee Book addresses all aspects of the coffee industry and culture, from ethical farming to roasting techniques and coffee tasting to events and festivals.
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This book takes the reader on a journey through the islands of paradise using one of its iconic products-coffee-as the motif. All aspects of coffee growing, processing, tasting, even using in recipes, are included in here. For those visiting Hawaii, the many tours and seasonal festivals are really nice inclusions in the book. Since most people associate Hawaiian coffee with the Kona growing region, I found the sections on the history of where and when coffee was (and is being) grown to be particularly enlightening. The diversity of coffee varieties being grown was also interesting, especially since most of that diversity is outside the Kona region. This is a good read for those who want to learn more about one of the world’s premier coffees, and I look forward to the second edition with updates in a few years’ time. Rating: 5 / 5