How To: Make Your Own Cold Brew Coffee!

Posted by Sarah Klacik on

Caffeinated and cold, I'm not sure if there's a better summer beverage than Cold Brew Coffee for the hot and humid summer we experience here in Hawaii!

There are many benefits to choosing it over regular iced coffee (check out this blog post about Cold Brew), so why not work it into your summer routine!

 

In a large jar, add:

  • 1 part coarsely ground coffee (request a French Press grind, if you have us grind it)
  • 4-8 parts cool filtered water, depending on your desired strength.

Coffee Gallery Note: Any of our coffees work, but 100% Maui Kaanapali Estate Mokka makes a delicious cold brew!!

Give it a gentle stir, until well combined. 

Cover with something breathable (a paper towel or cheese cloth works well), and let stand at room temperature for at least 12 hours, and no more than 24.

After your desired steeping time, line a fine mesh sieve with a paper coffee filter and strain the cold brew.

If you don’t have a paper filter, use a cheese cloth or paper towel, repeating until you get your desired clarity.

Refrigerate with an airtight lid for up to 2 weeks.

To serve, pour your cold brew over ice, add milk, cream, simple syrup or whatever you want!

Enjoy!!

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Explore Oahu: Pu'u o Mahuka Heiau State Monument

Posted by Sarah Klacik on

I was always curious about Pu’u o Mahuka Heiau every time I drove up Pupukea Road. The other day I finally decided to drive back in there to check it out.

I was a little surprised by how far from the entrance the heiau was! But it was worth the drive even for the many unique plants and trees lining the paved road. 

Pu’u o Manuka means “Hill of Escape”, and according to Hawaiian legend, Pele leaped from Oahu to the next island, Molokai, from this piece of ground.

A heiau is a Hawaiian temple, and according to my quick Wikipedia search, the highest wall may date back to the 17th century!

I have to say, it was a little unimpressive when I pulled up. It just looks like an abandoned garden plot, surrounded by a rock walls. So unless you have a real interest in Hawaiian culture, history and legend, you may be disappointed.

Because I was in exploration mode, I decided to wander down the trail taking off from the parking lot. What I found was one of the most beautiful views of Waimea Bay I've ever seen! A rainbow broke out over the bay, and I could've sat there forever, soaking in the view.

Waimea Bay, from Pu'u o Manuka Heiau State Monument

Warning: It began to rain, and started getting really slick - Not a good combination with the steep drop-offs! Wear good shoes, and don’t attempt any section of the trail that doesn’t have good foot/handholds!

This is definitely a place I'll visit again, especially for a sunset! Just remember, the gate closes at 8 each evening, so be sure to get out of there by then!

Location:

Off Pupukea Road (Highway 835), Pupukea HI 96712

Directions: Turn on Pupukea Road (where the Foodland supermarket is located), from Kamehameha Hwy. Follow the winding road up, the until you see the signs to the heiau on your right (about 1 mile from Kam Hwy).

Parking:
There is adequate free parking.

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Spotlight On The Menu: Cafe Latte

Posted by Sarah Klacik on

If you’ve never heard of a latte, I think its safe to assume you’ve probably never set foot in a coffee shop. [If you really don’t know what it is, click here……]

But even if you do, there’s plenty about a latte that the average coffee drinker probably doesn’t know!

Cafe Latte © Coffee Gallery

How Much Espresso?

Interestingly each coffee shop varies in the amount of espresso they use! You don’t have to be afraid of asking how many shots are are included in your size choice.

Coffee Gallery sticks to…

8 oz (X-Small): 1 shot

12 oz (Small): 1 shot

16 oz (Medium): 2 shots

20 oz (Large): 3 shots

 

Espresso Facts:

  • Espresso is concentrated coffee.
  • It will start to to lose it’s full flavor 10 seconds after it is extracted, unless it’s stabilized with something like milk. 
  • “Sour” espresso - Caused by tannic acid that is found in coffee beans, and means the shot was poorly extracted. A common cause under-extraction (a shot that has pulled too quickly.)
  • “Bitter” espresso - Caused by over-extracted coffee, water that is too hot or the wrong grind size.
  • Depending on the size of the bean, one shot of espresso requires approximately 50 coffee beans!

 

How Much Foam?

This varies by barista, and is determined by how long they froth the milk. A traditional latté is approximately 5% foam. That’s not much!

More Foam? 

You might consider ordering a wet cappuccino (equal parts milk & foam), or a dry cappuccino, if foam is all you want!

Less Foam?

Consider a Flat White! It’s just espresso with steamed milk … no foam!

 

 

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How-To: French Press Coffee

Posted by Sarah Klacik on

7 Steps To Making The Perfect French Press Coffee.

Coffee Gallery French Press

Less “finicky” then most methods, French press brewing is an ideal way to make coffee, producing a full-flavored cup with a delicious sweetness. It retains the oils that a paper filter naturally soaks up.

But it’s not just about the method. There’s 2 things to remember when making sure your coffee grounds are all they should be: freshness and consistency.

Freshness

Bottom line? Buy whole beans and grind them moments before you use them. A whole bean naturally protects the coffee oils by keeping them right where they should be: in the bean. Coffee oils are water soluble, and oxidize easily, so as soon as you break the protective shell, the delicate oils are then opened to the air and can make them deteriorate quickly, losing flavor.

Consistency

Consistency in grind is especially important when using a French press. Because the grounds steep in hot water for an extended period of time, will release extra bitterness (Not to mention, you could potentially end up drinking them, due to the built-in filter being made for a coarse grind.) 

Consistency is best achieved with a burr grinder, so if you don’t already own one, you can always ask our staff to grind it for you! However, in doing that, you sacrifice freshness for a consistent grind. Which is more important? You’ll have to experiment and decide for yourself.

 

Ready to make coffee?

Step 1:

Clean your French Press. Anything left from last time can give your coffee a bitter flavor.

Step 2:

Coarse Grind your coffee. Think “Hawaiian Sea Salt” size, however, this is a personal preference so grind it a little finer if you prefer a stronger brew.

Step 3:

Bring water to a boil (filtered is best). Wait 20-30 seconds after pulling water from it’s boil, before pouring it over your coffee grounds. If you’re using a dark roast or decaf, aim for 190-200*.

Pro tip: Boil extra water, to “preheat” your french press with. This will keep your water from cooling too fast.

Step 4:

Add your coffee grounds. 

Coffee Ratio:

Let’s get technical for a minute. For french press, a good ratio of coffee to water is between 60-70 grams of coffee per liter of water. If you don’t have a scale to weigh your coffee, that’s about 12 TBS per 36 oz of water (4.5 cups)

Step 5

Brew Time. Ever heard of coffee bloom? It’s the fast release of gas that occurs when hot water hits coffee grounds, and you want it. In fact this is a good way to tell how fresh your coffee is. More gas = more flavor, fresher coffee, and a bigger “bloom”.

To start the bloom, begin by pouring just enough water over the grounds to get them evenly wet, and wait 20 seconds before pouring the rest of the water in.

At this point it’s easy to walk away and guess the amount of time it’s rested, but don’t do it! Set a timer for 4-5 minutes depending on your brew preference. 

Step 6

Take the plunge. You don’t want to disturb the coffee grounds, so push it down slowly. If you feel it getting tight this could be due to small coffee particles clogging the filter. Pull it up a little and try again.

Step 7: Enjoy.

Serve the coffee immediately. If you let it continue to sit in the french press, the grounds will continue to release bitter flavors. Pour it into an insulated container if you don’t plan on drinking it right away.

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Spotlight On The Menu: Teapigs Tea

Posted by Sarah Klacik on

We're all about coffee here at Coffee Gallery, but there's nothing quite like a good cup of tea when you want it!

We chose Teapigs because they select their teas based on taste and quality. Not only is the end result superior, but they take care to source Fair Trade and Green-Friendly farms.

We offer all of our teas hot or iced. [And you can always tap into our "secret menu", by adding any of our milks or fruit juices.]

We currently carry the following tea blends:

Everyday Brew
From Teapigs: "A perfectly balanced blend with a malty, zesty, rich strength."

Darjeeling Earl Grey
From Teapigs: "The exotic, floral tones of Darjeeling tea are balanced with the zesty citrus taste of bergamot."

Mao Feng Green
From Teapigs: "This tea has a delicate natural taste of fresh summer air, peaches and apricots. The infusion will turn clear pale green (not the murky brown you often see with standard green teas)."

Jasmine Pearl
From Teapigs: "Very delicate green tea with a light, floral, refreshing, natural jasmine taste."

Lemon & Ginger
From Teapigs: "A ginger kick with refreshing lemon."

Peppermint
From Teapigs: "Pure mint - so, as you’d expect a strong minty taste, then. Very refreshing, very light."

Superfruit
From Teapigs: "Super and fruity - this cheeky drink is a little tart!"

White
From Teapigs: "Refreshing, light and aromatic – think peaches and apricots. Very pure. We have chosen to bring you genuine white rather than green tea masquerading as white tea. If your white tea looks green in the cup, then it is green tea - watch out for fakes."

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