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Acting Like A Stomach Acid Professional In Coffee Workshops Means Learning Your Kona Lessons Early

January 28, 2012 | Comments: 0 | Views: 143

Bring your suggestions to the table the next time you enter a workshop discussion about the benefits of roasting your own coffee. Define the attributes of raw Kona coffee cherries by acting like a stomach acid professional. Be informed and share your knowledge by learning the benefits of drinking home-roasted gourmet Kona coffee. Experience of this caliber will make you a stand-up authority in the coffee-drinker workshops the next time you frequent them. This article will enlighten the most astute coffee drinker to the benefits of low-acid, high in flavor, quality fresh-roasted Kona coffee. What could be better ammunition for a true coffee lover in the coffee discussion circle than to become an authority on the benefits of roasting your own green Kona coffee beans?

Acting like a professional in a workshop conversation is gratifying, however, the title of expert does involve ferreting out information and doing your homework ahead of time. By becoming the expert green-coffee home-roaster, you are in the best position to bring to the discussion table the benefits of roasting the lowest acid coffee bean available in the world today, Kona coffee.

100% pure Kona coffee is the buzz word in coffee circles around the world today. Kona makes up only 1% of the world's supply of coffee. Kona coffee is the low-acid, or stomach-acid-friendly coffee of the century. People that suffer from the over production of stomach acid are continually searching out ways to reduce the infernal misery caused by acidity. The objective of their inquiry is to continue to enjoy their favorite foods and drinks without suffering from acid reflux. No self-respecting coffee lover likes to give up their favorite confections they have come to know as necessities, especially their morning wake-up call, coffee.

Green Kona coffee beans are raised in only the richest volcanic soil in the western region of the Big Island of Hawaii. If coffee bearing the Kona label is not 100% pure quality coffee beans from the Kona region of Hawaii, that coffee is not real Kona. There are many impostors on the market today pretending to be 100% Kona. If there are any additives, such as the words "blend" or "Like" and the description does not contain 100% pure Kona coffee beans, it is a fake. If the price is too cheap, it is probably a fake. Real 100% low-acid freshly roasted Kona coffee should retail for somewhere between $25-$39 per pound, depending upon the roast, time of year, and quality of the beans. Excellent Kona is Estate Grown, meaning the grower takes in no other farm beans from another supplier or surrounding farm, and ideally the coffee beans are harvested from aged coffee cherry trees. Green Kona coffee beans should retail any where from $15-$18 per pound deriving from a respectable estate farm.

100% green farm-raised Kona is cultivated from only pure Kona coffee cherries hand harvested, dried to perfection, meticulously sorted and stored for roasting. The harvest begins in September and lasts through December. The benefits derived from home-roasting pure 100% green Kona coffee are numerous. Connoisseurs of fine coffee involve themselves in home-roasting farm fresh green coffee cherries to encounter the freshest and finest quality of coffee beans available. This practice is growing in popularity and rank.

There are various ways of home roasting your fresh dried green Kona coffee beans. One simple way to home-roast coffee beans is in a popcorn popper. Other ways include: a regular oven or a convection oven. I prefer the oven method, and much prefer the convection oven method. There are still people who prefer the over-the-direct-fire method of roasting by using a simple campfire popcorn popper.

Home-roasting green coffee cherries can be a delicate process and must be monitored closely for the "cracks". Cracks are formed at increasing temperatures and occur quite quickly once they begin to erupt. Beginning with the first crack stage, a light roast is achieved and preserves the maximum caffeine in the beans. The second crack stage comes quickly and produces a medium roast, providing a more robust flavor but slightly less caffeine is retained and the beans emit a bit more coffee oil leaving a shiny look to the beans. Both roasts preserve Nature's inborn flavonoids and antioxidant properties. Kona is best roasted only to a medium stage to preserve the caffeine content, floral aroma and flavor Kona is noted for. Kona has the kick coffee lovers crave.

Personally, I much prefer to mix a light roast Kona equally with a medium roast Kona for superb results in the final brewed cup of coffee. Such mixing of these 100% pure roast flavors makes a perfect coffee lovers delight in every cup.

Be daring, and informed. Be the expert stomach acid professional in your next coffee circle workshop discussion. Indulge in the fine art of home-roasting your own green coffee beans for the freshest cup of java every time. Or, simply unearth a coffee-conscious Kona supplier who offers fresh roasted Kona coffee beans and simply mix a light roast with a medium roast. Either way you are a member of the "Coffee Echelon of Coffee Connoisseurs".

Host your own home workshop and give the gift of learning. Educate others regarding green coffee roasters around the world.

Enjoy the pure pleasure of fresh ground coffee every day! Each day is a gift. Make it wonderful!

For more information on freshly ground Fair Trade coffee beans and burr grinders click on the link below:


Please feel free to share this article with others. One request is that it is shared in it's entirety, and the links are left intact.

Best to you, Teresa A. Naylor

Grind It Fresh

Source: EzineArticles
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