Hawaiian Coffee
A mellow, nutty coffee with warm coconut milk and a hint of macadamia, finished with toasted coconut. It is built around Kona, Hawaii's famous coffee, though any smooth medium roast works.
At a glance
- Coffee : coconut milk
- 2:1
- Active time
- 5 min
- Total time
- 8 min
- Makes
- 1 mug
- Serve
- Hot or iced
- Kit
- Pour-over or press
Ingredients
Note: Coconut milk splits if boiled. Warm it gently until steaming and stop there.
Method
-
Brew the coffee
Brew a mug of coffee at normal strength, about one to sixteen, as a pour-over or in a French press.
3 to 4 minutes -
Warm and froth the coconut milk
Shake the tin, then warm the coconut milk gently until steaming. Froth with a handheld frother for ten seconds.
-
Combine and top
Stir the syrup into the coffee, pour in the coconut milk, and scatter toasted coconut on top.
Why this works
Kona coffee is grown in the Kona districts on the western slopes of Hualālai and Mauna Loa on Hawaii's Big Island. The volcanic soil, the altitude and a reliable afternoon cloud cover give a coffee that is usually mild, smooth and low in acidity, with nutty and sweet flavours. That mildness suits coconut and macadamia, which would bury a sharp, fruity coffee and clash with a very dark one.
It is also expensive, and the labelling catches people out. Under Hawaii state law, a coffee can be sold as a Kona blend if it contains only 10 percent Kona coffee. For the real flavour, look for 100 percent Kona. Any smooth, low-acid medium roast, from Brazil or Central America, makes a very good version of this drink at a fraction of the price.
Coconut milk is mostly water and coconut fat, and that fat carries the nutty, creamy flavour. It is heat sensitive: boiling separates the fat from the water and the drink turns oily. Warming it gently and frothing it emulsifies the fat back through. Shaking the tin first remixes the cream that rises to the top.
Macadamia is native to Australia but was planted widely in Hawaii, which became one of the world's major growers in the twentieth century. Its buttery flavour, through a syrup or crushed toasted nuts, completes the tropical picture. Toasted coconut on top adds crunch and the roasted aroma that raw coconut lacks.
Variations
- Iced: cold coffee, cold coconut milk and syrup over ice.
- With condensed coconut milk: in place of coconut milk and syrup, for a sweeter, thicker drink.
- With pineapple: a thin slice of grilled pineapple on the rim, if you are committed.
- With rum: 20 ml of dark rum for an evening version.
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Questions
What is Kona coffee?
Coffee grown in the Kona districts of Hawaii's Big Island, on the slopes of Hualālai and Mauna Loa. It is known for being mild, smooth and low in acidity.
What is a Kona blend?
Under Hawaii law, a Kona blend need contain only 10 percent Kona coffee. Look for 100 percent Kona if you want the real thing.
Why did my coconut milk separate?
It was heated too hard. Coconut milk splits when boiled. Warm it gently until steaming and froth it.
Can I use another coffee instead of Kona?
Yes. Any smooth, low-acid medium roast works well with coconut and macadamia.