Shawn Steiman The Hawaii Coffee Book

ISBN 13: 9780981508627

The Hawaii Coffee Book

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9780981508627: The Hawaii Coffee Book
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The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawaii, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands producing more than seven million pounds of coffee last year valued at over $30 million. The Hawaii Coffee Book: A Gourmet's Guide from Kona to Kauai is the first-ever comprehensive overview of the Islands most recognizable and highly coveted product.

The Hawaii Coffee Book includes a region-by-region guide and flavor profiles of the major varieties cultivated in the Islands, listings of farms offering tours, cafes that roast on-site, and detailed information on where Hawaii-grown coffees can be purchased in person or online. In addition, the book includes more than a dozen recipes for cooking with coffee, complete with mouthwatering photography. Ranging from entrees of lamb and ahi to desserts that go beyond brulees and brownies, many of the recipes are past winners of the annual Kona Coffee Festival Cooking Contest.

In addition, this comprehensive coffee book dispenses tips on coffee appreciation and provides a thorough education on coffee essentials. Common questions such as, Is it really a good idea to refrigerate my coffee? and, How do I brew the perfect pot of coffee? are answered in an easy-to-digest sidebar format. A resource for everyone, even coffee fanatics who might think they know it all about their favorite beverage, The Hawaii Coffee Book addresses all aspects of the coffee industry and culture, from ethical farming to roasting techniques and coffee tasting to events and festivals.

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About the Author:

Coffee scientist and author Shawn Steiman is a graduate student at the University of Hawaii-Manoa specializing in coffee studies. He is currently completing his doctoral dissertation on the effects of shade culture on coffee quality, physiology, and chemistry. Steiman frequently lectures and conducts workshops with farmers and the general public on coffee-related topics. His recently launched business, Coffea Consulting, uses science-based information to help farmers grow high-quality coffee, sustainably, and connoisseurs on all aspects of coffee. Working with small farmers is a passion for Steiman, who has traveled to Zambia to help smallholder coffee growers compete in the world coffee market.

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