The area, and especially South Kona, is now starting to display Kona snow, pretty much not seen since mid-December. February was pretty dry, so with the decent rainfall almost two weeks ago, coffee trees are blossoming again. It’s a nice sight to see. We’ve only received a little over an inch cumulative, so our blossoming is light. I saw some heavy blossoming in South Kona.
This week, I’m not writing much, mostly just sharing some articles about a few international coffee recipes/creations.
What is flash brew coffee? also known as Japanese iced coffee. Which term sounds more exciting and trendy? It’s not hard. I wanted to brew it and share my experience, but I didn’t get around to it yet. I almost always prefer my coffee hot.
I was just reviewing the article again, and was enticed to click through to the article about Indonesia’s iced coffee revolution. The word “revolution” piqued my curiosity. I skimmed it, but it wasn’t that revolutionary or exciting to me, mostly about online delivery, apps, etc. But this little part was interesting, “Some kiosks mix the coffee with avocado …” I’ve had avocado shakes before, but never an avocado coffee. I did quickly find this simple recipe.
We have no shortage of avocados. We have a sad volunteer avocado tree whose sorry, mostly leafless, occasionally hacked-at-vs-pruned, state is even more apparent now that our neighbor ‘ulu co-op removed all their big trees. We picked some of the round avocados and carried them up, accidentally dropping the hard balls multiple times (now apparent as dark black bruises). They aren’t bad, but they aren’t great, so that tree is going to come down. We still have our neighbor’s avocados that hang over our property that taste better, and we have two young avocado trees that will hopefully bear fruit in the next year or so.
I’ve written about Scandinavian egg coffee about a year ago. Here are more egg coffee recipes from various regions of the world.
Another article, also from homegrounds, is for Mexican coffee recipes. I’m a fan of spiced drinks, so the cinnamon stick, star anise, citrus peel, cloves, caught my interest. (I like recipes that have chocolate in them, too. I do love hot chocolate made with Ibarra chocolate para mesa hexagonal tablets.) If I remember correctly, Bea craved cinnamon when she was pregnant with me. Maybe that’s why I’ve loved cinnamon my whole life.
The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it.
Daniel Gilbert