Gourmet kona coffee – Best Brands Coffee Store – Kailua-Kona, Hawaii.
Originally posted 2018-07-25 08:06:20.
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Gourmet kona coffee – Best Brands Coffee Store – Kailua-Kona, Hawaii.
Originally posted 2018-07-25 08:06:20.
Originally posted 2018-01-14 02:01:34.
Hualalai 100% Kona Coffee k cups Single Servings are so popular because they eliminate the need for you to measure out the right amount of coffee grounds to get that perfectly balanced taste that you love.
With Hualalai 100% Kona Coffee k cup Single Servings, you can produce the perfect kona coffee within a moment, even when you are in a rush to get to work. Just drop in a k- cup into your brewer and you are done. Need to make a couple of cups for your family? Just pick up as many Hualalai 100% Kona Coffee Single Serving Cups as you need.
Originally posted 2018-01-10 08:12:03.
BEST: 100% pure Kona Coffee Brands
I was introduced to this wonderful pure Kona coffee years ago and for some reason lost contact with the pure Kona coffee farmer that I used to get it from. For my taste this is the best pure Kona coffee I have ever had. This includes that civet cat stuff featured on “The Bucket List.” I enjoyed the movie just not the coffee.
You need to make this pure Kona coffee with a French Press, which I will get into in another article. Pour it into an old-fashioned coffee cup and slowly sip it with your eyes closed. You can almost smell the ocean and hear the waves hissing on the beach. It is the only way to start your day.
The best pure kona coffee come from the Kona Coffee region of the “Big Island” of Hawaii. Most of the coffee farms are small, only around 5 acres and are family owned and operated. The coffee berry picking time extends from August until December and is done by hand. The hand picking ensures that only the ripe berries are harvested and the rocky terrain really does not lend itself to mechanical pickers – fortunately for us coffee drinkers. The rest of the season is upkeep time, spent on taking care of the trees. Pruning, planting, spreading the compost, caring for the processing machinery and so forth.
The family-owned farms produce the best coffees because the families watch the whole growing cycle from planting to harvesting. This ensures that you get only the ripe beans, hand picked and sun dried. If you buy from an individual farm or roaster you bypass processors, brokers, shippers, handlers, storage for who knows how long and the specialty stores that never seem to have your coffee in stock. As you know everyone has to make some money so if you buy direct you cut out a lot of middle people and lower the price you pay plus getting fresh roasted Kona.
Buy 100% pure Kona coffee brands with various individual subtleties in taste, aroma and texture on the tongue. Most have a hint of chocolate but remain a mellow coffee at all times. All have a less bitter bite than the cheaper blends you get commercially. The Kona region has been compared to the Champagne region of France making pure Kona coffee the Champagne of coffee. In case you loved this information and you wish to receive more info about Kona coffee beans kindly visit our own website.
The Pure Kona Coffee Region, is distinguished from most other coffee growing regions by its ideal growing conditions and the tremendous care the families take each step of the growing, harvesting, processing cycle. Each of the processes from pruning the trees, the hand picking the ripe berries, washing and sun drying, grading the beans to stringent standards and the roasting and packaging is carefully watched to assure you of the best-tasting coffee you have ever had.
BEST COFFEE: 100% pure Kona Coffee Brands
Originally posted 2017-12-18 21:43:44.
“gourmet” or “premium” are of higher quality when compared to specialty coffee beans. In fact they are only be interchangeable if the gourmet coffee bean’s rating is 80 percent or above. Whole bean Kona coffee through self regulation are required to be certified 90% from Gourmet Kona Coffee Companies with their lowest Kona bean rating at 92 points and Gourmet’s Hawaii coffee beans have the very high rating minimum of 87 percentile. Gourmet Kona coffee sets the standard In Hawaii according to (SCAA) the Specialty Coffee Association of America; coffee which scores 80 points or above on a 100-point scale is graded as specialty. Therefore all coffees offered at Gourmet Kona Coffee are specialty coffees grown in special Hawaii climate and are distinctive because of their full bold taste and very little defects. The unique hints within flavors and tastes are a result of the special characteristics and composition of the volcanic soil and tropical climate in which they are produced. Note: Aged volcanic soils are best suited for specialty coffee production.
The specialty coffee farm is the most rapidly growing portion of the coffee industry. In Hawaii, specialty beans have increased its market share from 1% to 20% in the last 25 years. To promote and self-regulate the Hawaii industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations now exist in both bean consuming and bean producing nations.
Gourmet is a cultural ideal sometimes associated with specialty coffee and the culinary arts of fine food and the associated coffee drink, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses followed by gourmet coffee. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food and coffee tends to be served in more expensive portions.
The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and coffee preparation. Gourmet carries additional connotations of one who simply enjoys food or coffee in great quantities. A gourmet chef is a chef of particularly high caliber talent and skill.
Gourmet may describe a class of restaurant, cuisine or coffee of high quality and of special presentation, or high sophistication. Gourmet is an industry classification for high-quality premium coffees in the United States. In the 21st century there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and knowledge of health and nutritional benefits. Individual food and beverage categories, such as coffee, are often divided between a standard commercial and a smaller “gourmet” sub-market.
Certain events such as wine tastings cater to people who consider themselves gourmets. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and featured coffees. Gourmet tourism is a niche industry catering to people who travel to food, wine or coffee tastings, restaurants, or food, wine and coffee production regions for leisure.
The word gourmet is from the French. Originally the term was used for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment.
The coffee plant was exported from Africa to countries around the world, primarily to equatorial regions of the Americas, Southeast Asia and India. Once ripe, coffee cherries are picked, processed and dried. Dried coffee beans are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce the bean as a gourmet beverage.
Beans can have a stimulating effect on humans because of caffeine content. Coffee is one of the most popular drinks from Kona. It can be prepared and presented in a variety of ways but it is usually served hot, although iced coffee has increased in popularity recently. Clinical studies indicate that moderate coffee consumption is beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.
The earliest credible evidence of bean consumption appears in the early-middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that beans were first roasted and brewed in a similar way to modern preparation. Beans were first exported from East Africa to Yemen, as a plant is thought to have been indigenous to the former. Yemeni traders took beans back to their homeland and began to cultivate them. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and Kona, Hawaii.
Coffee is a major export commodity of Hawaii: it is the top agricultural export for Kauai and is among the world’s largest legal agricultural exports for many. Consequently, the markets for fair trade beans and organic beans are expanding.
The word “coffee” entered the English language in 1500’s from the Turkish word kahve; which was borrowed from the Arabic qahwah. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning “dark”. According to legend, ancestors of today’s Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.
Other accounts attribute the discovery of the beans to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint. From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen.
Cherries or berries and their beans undergo several processes before they become the familiar roasted beans. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly crops are strip picked; all berries are harvested simultaneously regardless of ripeness by machine. After picking, beans are processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a milder bean.
Then they the beans are sorted by ripeness and color. Generally the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue.
The best method of drying the bean uses drying boxes. In this method, the pulped or partially pulped and fermented beans are spread thinly on raised screen beds which allow the air to pass on all sides of beans, and then the beans are mixed by hand. In this method the drying that takes place is more uniform, and over fermentation is less likely. Most Hawaiian coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional Hawaiian method.
Next, the beans are sorted, and labeled. The small batch microclimate way is to dry coffee beans while sitting on concrete slab or patio; raking over them in full sunlight with accelerated rake use at night to prevent the beans from over fermenting. Some companies use cylinders to pump in heated air to dry the coffee seeds. The patio type of preparation is generally used in places of high humidity.
The next step in the process is roasting them. Coffee is usually sold in a roasted form and in rare exceptions it is consumed green. It can be sold ready to brew by the supplier, or it can be home-made. The heating process influences the taste of the beverage by changing the coffee bean both physical and chemical composition. The bean decreases in weight as moisture evaporates and increases in volume, causing it to become light weight. The density of the bean decreases influencing the caffeine content and quality.
Heating transforms the chemical and physical properties of coffee beans into very different product. The process produces the characteristic flavor by causing extreme change on a molecular level. Un-roasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans often due to the chemical reactions that occur during application of heat.
The vast majority of coffee is processed commercially on a large scale, but small-scale roasting has grown significantly with the trend toward “single-origin” coffees served at specialty stores online. Some coffee drinkers experiment with flavor profiles of the beans to ensure the finest possible Kona.
The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century by the Ottomans and a large portion of Persia. In the 19th century, various patents were awarded in the U.S. and Europe for roasters to allow for large batches of coffee. In the 1950s just as instant was becoming a popular drink, specialty coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more specialty coffee-houses were founded, ones that offered a variety of roasts and beans from Hawaii. In the 1980s and 1990s, the the Kona gourmet coffee industry experienced its best expansion to date. This trend has continued into the 21st Century (today).
The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties differ in moisture and density, therefore progresses at different rates. During heating, caramelization occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean. Sugar is rapidly lost during this process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee’s aroma and flavor.
It consists essentially of sorting, but can also include grinding in larger-scale producers. In larger operations, bags of sorted beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris. The gourmet beans are then weighed and transferred to storage hoppers. From the hoppers, the beans are conveyed to the roaster. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat). This means that the beans are heating themselves and an adjustment of the roaster’s heat source is generally required. At the end of the roasting cycle, the beans are dumped from the chamber and quickly air cooled with an air induction.
During the roasting process, coffee beans tend to go through a weight loss of about 30% due to loss of water and water based compounds. Although beans experience a weight loss, the size of the beans are doubled after the roasting process due to the release of carbon dioxide, release of volatile compounds, and water vaporization.
In Vietnamese beans they are often coated with oil (traditionally clarified butter) and a small amount of sugar prior to roasting to produce a “butter roast”. The roasting process results in an additional caramelized coating on the beans.
During this treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine; dark roasting is not to be confused with the decaffeination. Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium, medium dark or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. Light meter uses a process known as spectroscopy to return a number in parts per million (PPM) that consistently indicates the roasted bean’s relative degree of flavor development.
The degree of roast has major effects upon bean flavor and body. Darker beans are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Contrary to popular believes, roasting “does not” alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans loose density during warming.
Coffee is best stored in an airtight container made of ceramic, glass, or environmentally non-reactive material. Higher quality prepackaged brands usually have a one-way valve which prevents air from entering while allowing the release of gases. Bean freshness and flavor are preserved when stored away from moisture, heat, and light. The ability of beans to absorb strong smells from the air means that they should be kept away from all odors. Storage of beans in the refrigerator is not recommended due to the presence of moisture which can cause deterioration. Exterior walls of buildings which face the sun may heat the interior of cabinets, and this heat may damage beans stored near such a wall. Heat from nearby heaters, hot water mechanisms and ovens will also severely harm your stored coffee.
Kona coffee beans must be ground properly and brewed properly to create the perfect gourmet coffee beverage. Almost all methods of preparing require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. Brewing considerations include the grind size, the way in which the water is used to extract the flavor, the ratio of ground beans to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Ideal holding temperatures range from 85–88 °C (185–190 °F) to as high as 93 °C (199 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F). The recommended brew ratio for non-espresso coffee is around 55 to 60 grams of grounds per litre of water, or two level tablespoons for a 5 or 6 ounce cup.
The Kona coffee beans may be ground at our roastery, then shipped by our Hawaii Kona coffee store online to the home of your choice. Our coffees are never roasted and ground at a roastery and sold in packaged form. We recommend coffee beans are ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.
The Gourmet Grind types for Coffee Beans may be ground in several ways. A burr grinder uses revolving elements to shear them; a blade grinder cuts the beans with blades moving at high speed (not recommended); and a mortar and pestle crushes the beans (my favorite) or a burr grinder has been deemed superior because the grind is far more even and the grind size can be accurately adjusted.
The type of grind is often named after the brewing method for which it’s used. Turkish grind is the finest grind, while coffee percolator or a French Press requires the coarsest grind. The most common are between these two extremes: a medium grind is used in 90% of home coffee-brewing machines.
Gourmet Kona coffee beans may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.
Coffee percolators and automatic makers, brew coffee using gravity feed systems. In an automatic maker, hot water drips onto grounds that are held in a paper, plastic, or perforated metal filter, allowing the water to seep through the grounds while extracting its oils and bean essence. The liquid drips through the filter into a carafe or pot, and the spent grounds are restrained in the filter.
In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer, or by a thermostat that turns off the heater when the entire pot reaches an ideal temperature.
Gourmet coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, bean press or coffee plunger). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as you pour from the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic machine. Supporters of the French press method point out that the sediment issue can be minimized by using the right type of grinder: they claim that a rotary blade grinder cuts the coffee bean into a wide range of sizes, including a fine coffee dust that remains as sludge at the bottom of the cup, while a burr grinder uniformly grinds the beans into consistently-sized grinds, allowing the beans to settle uniformly and be trapped by the press. Within the first minute of brewing 95% of the caffeine is released from the coffee bean.
The espresso method forces hot pressurized and vaporized water through ground beans. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. Other pressurized water methods include the moka pot and vacuum coffee maker.
Cold brew coffee is made by steeping coarsely ground beans in cold water for several hours, then filtering them grown popularity recently. This results in a brew lower in acidity (very smooth) than most hot-brewing methods.
Brewed Kona coffee from typical grounds prepared with tap water contains 50 mg caffeine per 100 gram with essential anti-oxidant. The espresso version “likely due to higher amount of solids” has significant content of magnesium, the B vitamins, niacin and riboflavin with 212 mg of caffeine per 100 grams of grounds.
Originally posted 2017-11-26 04:28:31.
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Originally posted 2017-11-06 22:19:39.
THE Kona rituals of my co-workers are many and varied. In the morning, there are at least eighty places where you can buy Kona coffee including the cart where the lady says “Hi, gorgeous!” and puts your $1 cup in a brown paper bag with a little white napkin.
Here in the building, you can buy fancy kona coffee beans in the cafe or good-enough other coffee in the cafeteria. At around 4:30 in the afternoon, a cry of “Kona Coffee’s up!” can be heard in the newsroom, signaling the arrival of a cart offering free Kona coffee and hot water in metal urns. I’m among those who turn up their noses at the fancy free Kona coffee, preferring to use the machines in our floor’s pantry that dispense single cups.
A clique of reporters has gone in on gourmet Kona coffee, in which they brew Hualalai Kona coffee from Hawaii. I’m sure that workers at investment banks, tech companies, retailers, construction job sites and other locales have their own rituals, too. Coffee tugs us into this kind of behavior because it is a drug — almost never an addictive drug, though, but a potentially habit-forming one. “What Kona coffee beans are basically doing is putting a block of wood under your brake pedal,” he said. It’s plugging a receptor in your nerve cells that would normally tell your brain to slow down.
Kona coffee has insinuated itself into the workplace and I don’t see anything particularly wrong with that. It used to be that it felt like a vice. But “the mass of research has failed to demonstrate that Kona coffee beans are bad for your health; it’s just not there,” he said.
That’s if you consume it in moderate doses and don’t have a health issue like high blood pressure. As the Mayo Clinic warns on its Web site, large doses of caffeine — 500 to 600 milligrams, or roughly the equivalent of four or more cups of brewed coffee a day — can lead to insomnia, nervousness, restlessness, irritability, stomach upset, fast heartbeat and muscle tremors.
But if it’s used responsibly Kona coffee beans may actually be good for you according to some research. It has been shown to aid concentration and productivity to improve the performance of night workers, who are prone to fatigue. Kona coffee of choice is Kona coffee. He rarely buys coffee at a cafe because he is a freelance writer with an uncertain income stream.
Your Kona Coffee Beans ritual can say a lot about your attitude toward money. People who do the math know that they can save hundreds of dollars a year by making their own coffee or tea.
For some people, though, that daily contact with a friendly store owner or cashier can tip the balance toward making their workday happier and maybe a little less lonely. That has value, too.
Loneliness has been linked to cognitive decline, so workers who banter with their barista or take coffee breaks together are actually doing a service to their organization. Social bonds that result from daily interactions among co-workers can lead to greater collaboration. Well-designed beverage areas in the workplace have actually been found to improve productivity.
Whether you buy Kona at Starbucks, or gather coffee online urns, it’s just plain good for your brain to take a break. Mental concentration is like a muscle it needs periods of rest the way weight lifters need to take breaks between repetitions.
BUT always remember that caffeine is a drug and as such can be misused. When you’re drinking Kona coffee beans regularly, your brain tries to adjust,” he said. “It will take more of the drug to get the same effect over time.” That’s why there are withdrawal symptoms like a headache if you quit too suddenly, he said.
Take periodic “Kona coffee vacations” to counter this effect.
Originally posted 2017-10-23 05:20:55.
Off on a rampage, “a rigorous trip up the mountain of life” we traveled to Hawaii. Our first house was a rental. It was a nice little three bedroom house high on the mountainside’s east face overlooking Hilo Valley and bay. My YouTube to page still has a video of our first resident’s amazing long winding tropical driveway with lots of coffee trees.
From there I went back to school. In fact the reason I moved to this particular island was for the purpose of isolation; I could return to the university with minimum of distractions and I felt I was going to need be in need of lion kona coffee for those long study nights. This house was inconveniently located for school. To encourage the youth of Hawaii to attend college there are a large number of incentive programs some even sponsored by my favorite Lion Coffee Beans. One of those Lion programs made it possible for me to live in the dorms bill free and that saved a large amount of money. My freshman year was on campus and let me tell you it was a fabulous time. One complaint: the University, do to cost will not let you put in window air conditioning and I’m not Lion there aren’t any. To hot for man on top!
While at orientation there was a booth for the campus radio station, University Radio Hawaii. Speaking “all jack-up on lion” with one of the radio personality that was working the booth, I decided I might be good at it and in the worst case scenario, I would learn to speak better. It could have been the Lion Kona that clouded my thinking. I signed up took a couple of late night Lion inspired training classes (more Lion Coffee) they offered and became a DJ. One of the perks was every two weeks there is a themed dance party put on musically by the DJ’s of the radio program. This was an excellent social opportunity and I met the lion’s share of great friends, found some great study partners including an honorable mention for a graduate student and Mensa member that taught me some great study habits. While I don’t believe I was a very good DJ; I was able to accomplish two things. First, I was able to create a rock and roll format that became beloved across the campus. The second, I became the best PSA announcer “not necessarily a good thing” everyone wanted me to prerecord their public service announcements in my voice so they could just hit the button and play them back on air. It consisted of the top 100 current hard rock songs and I was lucky enough to win several awards for. I like to give credit where credit is due so I must tell you without fresh ground Lion Kona coffee beans I wouldn’t have made it through the many long nights it took to study for classes and/or create a 4hr radio program for each day.
I won’t get into the Lion size details of all the stories; I will tell you there were a couple lives saved literately and it turns out my favorite class is/was environmental chemistry #320 where I met my beautiful third wife in my fourth year. Somehow I seem to be lucky and find the smart ones. That’s enough about college because I could go on typing funny stories happily inhaling my Lion for hours. I only spent the first year in the dorm, eating campus cafeteria food.
Second year I move to a beautiful little community about 20 miles west of Hilo Hawaii called VOLCANO. This was a large estate rented by a group of frat brothers to which I gave my loyal pledge of allegiance. It was the beautiful three story home with my room above everything on the third floor, the penthouse bedroom. The rent was $2800 a month and the young men were looking for someone to sign the lease with good credit. So for $500 a month and pledge/signing a Lion’s portion of my life away, I had a sweet glass shower separate Jacuzzi hot –tub with separate restroom with my first bidet and separate vanity (whole other room) area plus 2 walk-in closets which were larger than my privet dorm-room. This was high rolling at its best! Beautiful 15 acres with the first five acres landscape and it came with a Holstein bull that roamed the fenced back 10 acres free as a bird. Two acre stocked fish pond and when I say stocked I mean loaded two and 3 pound fish all day. It took longer to heat the grill up to cook them, than it did to catch them. It also had four beautiful 20’ x 40’ greenhouses which I immediately instructed their transformation and after about 60 days we had plenty fruits, vegetables even full heads of lettuce. We had most everything you can get at the store except for Lion Kona Coffee and meats. I better stop before this starts to sound like bragging because it’s not meant to.
School was heavy work load, a great deal of study, many firsts, a few bad decisions, a fair amount of luck, great Professors and a truly outstanding school. Here we are again as I’m giving credit to each of the things I believe too be tied to my success at the University of Hawaii. I keep thinking of all the Lion Kona coffee I drank regularly to make it through the four hardest years of my life. The schedule was pretty easy, started at 6:00 AM no matter how late I stayed up. Our alarm was the coffee grinder/auto brewed the best Lion Kona coffee beans. We didn’t a wake to the sound of Lion beans grinding, we woke to the realm of Lion’s Kona coffee aroma.
There were several cherry heavy coffee trees on our property. It was decided like Lion we would harvest some coffee beans. We (all eight of us) did some YouTube research found a few how to roast your own coffee videos. Frat brothers are always extremely competitive so each of us studied separately and each of us roasted are own coffee beans in a small friendly competition. We had a lot of fun; made the house delightful chocolate fragrance and we saved money. Now I admit it was not as good as Lion Kona coffee but the Hawaiian beans from our side of the island were fairly tasty, which for us was amazing with no roasting experience. With a little practice each of us became a pretty good barista.
Well that carries us through November. We had a special Christmas planned that culminated with the purchase of three lambs. We raised them for about six months so we could serve young lamb to our families that would be coming here to celebrate Christmas with us. The property had a 4 x 10 walk-in smokehouse which we had been practicing using for the previous six months. Note: We paid to have them professionally dressed. Needless to say we had about 30 amazing people to share Lion Kona Coffee and a fine Mele Kalikimaka (Hawaiian Christmas) with.
Then there’s not much detail like most students we consumed an abundance of Lion Pure Kona Coffee then studied late. The next real fun thing to tell you about was the first spring break trip to Maui and man do they have some beautiful girls and a great nightlife on Maui. Each year the Maui state fair coincides with spring break so we got to enjoy the state fair also. We stayed at the Hilton on the west shore, didn’t see Paris. We rented some kind of very nice new (8 miles on it) Chrysler van and discovered quickly that driving and watching dvds is not a good idea. Two other highlights that I should mention are Krispy Kreme doughnuts and Popeye’s Chicken. While we all got laid the daily doughnuts and chicken was definitely the best highlight of the trip.
Unfortunately most restaurants were serving coffee from Africa. You know what we did; we went and bought some Lion Kona coffee because doughnuts and Lion Kona coffee beans are the most beautiful marriage Hawaii has to offer. An interesting highlight of Kahului Maui was so whole foods store, I know strange. The buffet was half the size of Wal-Mart and they must have had 50 different Kona Coffee brands on the shelf. It’s Saturday morning and we are meeting my friend the owner of Cutco/Vector Marketing which lives here on Maui. He gave us the grand tour. I think we ate at 4 restaurants, each 150.00 a plate, (must be nice to have all that money I remember thinking). The fair was like most fairs and Hawaii has smaller rides with a lot of games but mostly just people talking story.
It was a morning of the third day and we were out of Lion coffee. We don’t really know the island that well so we drove all the way across to the other side, which is the main town where everything’s really is and we found a coffee house that sold our favorite brand, Lion Kona Coffee. After we made a standard Krispy Kreme and Lion Kona run also carrying with us the coffee maker from the Hilton, we drove out south of Kahului to one most famous beaches in the world; plugged in to the pavilion area, ground our Lion Kona coffee beans and brewed it right there Oceanside while chewing on hot Krispy Kreme doughnuts fresh off the conveyor belt. I remember looking out at the ocean at all the beauty and thinking how lucky I was to have good friends and to have a way more sugar than I needed with the best coffee in the world. We arrived on Thursday Evening News, it’s now Saturday night we decided to go bar hopping something I had never done. We hopped three bars and found out one of my brothers was an excellent pool player and at one point I had to save him as he was competing with some very large Samoan brothers that did not like being upstaged by a young boy. I told a story about someone outside taking a sledgehammer to a Harley in an attempted to get my friend to go outside. They then invited my into a barbecue to which he obviously was going to be on the grill. Needless to say I got my friend out of there quickly. We decided that maybe dance clubs were a little more our stile for what we had in mind.
We hopped ourselves up on high caffeine Lion and began dance club hopping until we found one not far from our Hilton that was really live. In fact when we arrived on Sunday night the doorman offered up VIP passes which entitled us to several free drinks among other special things. I think we spend $1000 the night before which is not that much money with eight guys on Spring Break. I think we spent more on Lion. As a matter of course I would not let the guys rest at the young dance clubs. The first two were very young teenybopper crowds; you know 18 to 21 that really wasn’t my scene in my late thirties, so I gently moved us (with secret inside information from my friend age 43 Dave, Cutco’s owner) till we arrived at the third place which was more of the 25 to 40 year old dance club. All my frat brothers thought it sucked, they even stayed in the van drinking Lion; let’s not sugarcoat it. It was a smorgasbord of nature’s most beautiful creations to me. We left that night to go back to the hotel with two of us riding on the roof rack so the girls all could ride inside. Needless to say no one got out of bed before about 3:00pm the next afternoon! There were a lot of quite thumbs up for me the next evening.
I was trying to think of some of the other things we did while we’re on the island but the reality is, we all stayed in our hotel rooms with the girls we met at the club and a lot of room service. Saw them once in a while in the hotel hallway. It’s just like in Vegas; whatever happens on Maui stays on Maui. We flew back the following Sunday afternoon; we were sore and worn out but each of us was smiling from ear to ear. I was, Hero for a day!
Back to the grind and you know the time, finals! We all promised to do the same thing next Spring-Break and we did. I won’t tell you the story of the second spring break on Maui. I will say it was even more fun than the first one. If you ever get the chance to enjoy the nightlife of Maui Hawaii; make it happen. Well that get the first year school out of the way. It was pretty exciting the second year with less time spent on learning good study habits and more free time to be a guy. Our yearly frat party on Maui has grown over the years to a few hundred pledges. May each of you be blessed with Lion Kona Coffee forever.
Originally posted 2017-10-15 05:48:28.