For years, specialty coffee has been stuck in the dark roast paradigm - roast coffee beans until they are dark and oily, brew the coffee and then add sugar and cream to kill the taste. Even better add sugar, cream, flavoring, give it a fancy Italian name and sell it for $6.00. Fortunately, coffee roasters are learning that while you can sell over roasted coffee to all of the customers some of the …
roasted coffee
Change Your Coffee Brewer, Not Your Coffee Beans!
If you are tired of your coffee, one way to change the flavor is to change your brewer. At the Hula Daddy Coffee Tasting Room we brew coffee for our guests usindifferent methods to demonstrate the flavor changes. Our guests are amazed at the difference in flavor using the same coffee in different kinds of coffee brewers. The taste of coffee is a combination of coffee quality, grind, water …
Laura Ross, Hula Daddy Kona Coffee Master Roaster is Hawaii Retail Employee of the Year
The Retail Merchants of Hawaii have awarded Laura Ross, Hula Daddy Kona Coffee Master Roaster, the Ho'okela Award as Retail Employee of the Year. This award is given annually to an outstanding retail employee in Hawaii. "We have always known how special Laura is, we are glad to see other people recognizing her too." said Karen Paterson, owner of Hula Daddy Kona Coffee. …
Laura Ross, Hula Daddy Kona Coffee Master Roaster is Hawaii Retail Employee of the YearRead More
Twenty-five Steps to Creating Premium 100% Kona Coffee by Karen Paterson
Ten years ago we began the Hula Daddy Kona Coffee farm in Kona, Hawaii. When we started, we followed traditional Kona Coffee planting, harvesting and processing methods. Our coffee was good but we felt that there had to be something more we could do to create premium Kona Coffee. We asked various experts in Kona what we could do to create a great tasting Kona Coffee. Most of the answers were …
Twenty-five Steps to Creating Premium 100% Kona Coffee by Karen PatersonRead More
