Coffee of The Week

Hawaiian Coffee

 Enjoy this tropical delight on a warm summer evening, 

sunny spring morning, cool fall afternoon,

or a cold winter day.  

In other words, enjoy this coffee anytime!

1/2 cup milk
1/2 cup sweetened shredded coconut
1/2 cup freshly brewed coffee


Preheat oven to 350 degrees.  Place the milk and coconut in a saucepan and warm over low heat for 2 to 3 minutes, stirring occasionally. Strain the milk and place the coconut on a baking sheet in the oven until it turns brown, about 8 to 10 minutes.  Add the milk to the hot coffee and top with the browned coconut.
Serves 1

Here are a few tips for brewing the best cup of joe possible with the equipment that you have.

• Always use fresh water.  Your cup of coffee is only as good as the water that's used to make it.
• As a general rule, use 2 tbs of ground coffee for every 6 ounces of brewed coffee you wish to make.  With espresso, use 1 tbs of coffee for every 1.5 ounces of espresso.
• Use the proper grind for the equipment that you're using.  Too fine a grind will cause over extraction, clogging of your filter, or small particles of coffee beans getting into your coffee.  Too coarse a grind will lead to under extraction and a weak, bitter cup of coffee because the water will go through the coffee too rapidly.  
• Always serve coffee immediately after you make it.  Never reheat your coffee or reuse your coffee grounds.  If you want to use your hot coffee later, pour it into a preheated thermos right after it's brewed.
• Be sure to clean your coffee machine regularly, so that coffee residues or mineral deposits don't build up and ruin your future cups of coffee.
• Never leave your coffee on the burner for more than 20 minutes.  That will ruin it.