Blog

Roasting at Home

I mean roasting your coffee, not yourselves. It is summer, after all. The Norwegian in-laws that live north of the Arctic Circle have been enjoying temperatures above 90F. That’s hotter than Hawaii. This is related to the news about Siberia recently hitting heat records and the permafrost melting. Scary.

This will be another short post, and takes the Coffee at Home post from two weeks ago a little further. Why not roast your own coffee? This is a nice introduction to roasting coffee at home. And here’s another similar article from the same source. We do sell green (unroasted) beans in small amounts (pound or more) for individuals. Use our contact form to inquire.

Bea’s Knees Farm uses a fluid bed roaster. This article delves a bit into fluid bed roasters, as opposed to drum roasters: Fluid-bed roasting, the path less taken.

Adventures with Coffee

Short post today. Just sharing some articles you may find interesting. One is about How to Become More Adventurous With The Coffee You Drink. It segues nicely with an article about Why You Should Be Adding Salt to Your Coffee. There are some interesting things to try. I was going to wait to share the article until I tried some things and could report my own experiences, but I seem to be procrastinating. You go for it. And report back.

Adventures, for some reason, made me think of yak butter. And then I did a little detour in the internet rathole of the old butter coffee trend. This guy describes his experimentation with Bulletproof coffee, in this older article. It was an amusing skim. I’ll probably try salt before butter.

Coffee at Home

The Big Island’s COVID-19 count has stood at 81, with no patients remaining in isolation since May 29. All people, visitors and returning residents, arriving anywhere in the state of Hawaii have been subject to a mandatory, 14-day quarantine for a few months now. Even inter-island travelers have had to quarantine; this restriction ends Tuesday, June 16. A few days ago Governor Ige declared that quarantine of those entering Hawaii state, however, remains in place until July 31.

One month more. And then another month more. Who knew these restrictions, worldwide, in their various forms would have been possible to do? I think it has been important that most deadlines have been one or two months out versus, say, six months long from the start. These deadlines have been like intermediate milestones. If you’re trying to lose 40 pounds, it’s easier to think of losing five, then another five, etc. Not the best analogy, but it was the first relatable one that came to mind.

Many of us are staying at home more than before. Maybe you’re making more coffee at home versus drinking it at the office or cafe or getting take-out coffee. I thought it’d be good to share yet another article about storing coffee at home. A new word for me is hygroscopic. And here’s an article with ideas for what to do with spent coffee grounds. The domain name is practicalselfreliance. Self reliance, self sufficiency, or movement in that direction, seems to be “the thing” since this pandemic has struck. I keep hearing about people wanting to bake bread, plant edibles, sew, and generally make things. The other “thing” is returning to nature. On that note, I want to bring a little coffee nature to you. Thanks again to my friend, Will, who continues to experiment with his new phone’s camera. The flowers and bees are from the end of May, and the ripening/reddening fruit is from the outer part of our farm yesterday.

The Annual June Stump Report

And for the annual June blog theme … the year’s stump progress. When we started renovating the coffee land at the beginning of 2018, the plan was to divide the three acres into three blocks. We’d stump one block each year in January/February. It’d help us clean up the coffee farm and also control Coffee Borer Beetle. The year’s stumped block wouldn’t contribute any coffee to that season’s harvest. Every year by June, the stumps have grown into lollipops and then been thinned to the strongest 4-5 verticals that will be the producers for the next two years. I find it amazing. Now, the third year, the whole farm has been brought back into control.

My friend Will has been practicing his photography skills with his new phone out in our coffee land. Thanks for sharing these beautiful photos, Will.

A Cup of Coffee Memories


The coffee harvesting season mandated that the summer vacation for Kona schools coincided with the “coffee picking season,” to the chagrin of all the students whose parents were farmers. All family members were depended upon to harvest the crop. August, September, and October were the endless coffee picking days of summer. So, we became very astute at finding excuses to steal away a few hours to have fun. But our parents were even more astute to not fall for the daily ploy to escape the work. However, there was one guarantee that never failed to grant our great escape — it rained often during the coffee season! Looking back to those young-kid-days brings back such pleasant memories of family members working together to advance the family economics and fellowship that strengthened the ties that have bonded each family for generations.

“Uncle Ray”

This is an old postcard from United Airlines. The postcard description on the back says, “School vacations coincide with harvests so the youngsters can help to pick coffee beans.”