August 29, 2017 • Kay Dixon
As we watch the images of devastation left in the aftermath of Hurricane Harvey in Texas the staff at Sugai Kona Coffee felt the need to help any way we can so we have partnered with American Red Cross of Hawaii to help raise badly needed funds Please place your orders today, large or small. Every little bit helps. Sugai Kona Coffee will donate 5% from all sales from our website sugaikonacoffee.com starting August 29th, 2017 through September 11, 2017. This donation will support Hurricane Harvey Relief Fund. The American Red Cross name, Emblems and copyrighted materials...
June 14, 2017 • Kay Dixon
June 09, 2017 • Kay Dixon
We all know that a cup of Kona coffee is always good with any meal, even a barbecue but have you ever considered seasoning your steak,chicken or burgers with it before you put them on the grill? This spice rub made with Kona coffee is sweet, smokey and spicy and packed with coffee flavor. It is easy to make and keeps well. Enjoy! KONA COFFEE RUB RECIPE Ingredients. ...
June 02, 2017 • Kay Dixon
KONA COFFEE GRADING SYSTEM HAVE YOU EVER WONDERED WHAT IS MEANT BY THE DIFFERENT GRADES OF KONA COFFEE AND HOW THE GRADES ARE DETERMINED? Here is a simple explanation. Kona coffee is graded by the Hawaii Department of Agriculture based on a grading system that takes a number of factors into account, including a bean size, shape and number of defects in each bean. This grading process is done during the dry mill stage of processing Kona coffee before it is roasted. It...
May 12, 2017 • Kay Dixon
To make the cookie crust, in a small mixer bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light, about 5 minutes. Add the egg and beat well. Beat in the 2/3 cup melted chocolate and vanilla. Stir in flour, salt, and baking soda into the chocolate mixture until well blended. Fold in macadamia nut pieces.
Preheat oven to 375° F. Spread crust mixture into a 9" spring form pan prepared with parchment liner on the bottom. Bake for 12 to 15 minutes.
To make the mousse cake, in a medium bowl, mix the Kona Coffee and 1 lb. melted chocolate with a whisk. Whip egg whites to soft peaks and fold into the chocolate/Kona Coffee mixture by hand. Whip heavy cream to soft peaks and fold into chocolate mixture by hand. Pour on top of cooled cookie crust. Refrigerate overnight. Remove spring form pan.
To make the ganache, heat cream in microwave until very hot (1 to 3 minutes). Pour in the ¼ cup melted chocolate and slowly whisk together until smooth and shiny. Add the ground 100% Kona Coffee and whisk together. Pour over mousse cake as a frosting. Refrigerate before serving.