Waikiki Coffee is characterized by its abundance of Hawaiian sweetness and aroma.
Customers often ask us, "How should I brew it to make it taste delicious?"
We test various extraction methods daily, and among them, there are a few recipes where we think, "This is delicious!" So, this time, we will introduce a particularly recommended hand drip method that is simple and can be done by anyone.
Actually, about 80% of this recipe is the same as a World Champion’s recipe, so I think other coffees besides Waikiki Coffee will taste good with this recipe too. Haha.
We hope you enjoy Waikiki Coffee deliciously!
Waikiki Coffee Recommended Recipe (Hot Coffee)
It is a very simple recipe but truly delicious, so please give it a try.
This recipe is characterized by high stability and a clear, refreshing taste.
Considering the characteristics and roast level of Waikiki Coffee beans, I think this recipe fits best.
Recipe Details
Waikiki Coffee tastes delicious when the sweetness and aroma are brought out firmly with little off-flavor or bitterness, so we adjust the recipe to take advantage of those characteristics.
The temperature is set at 91°C, but anywhere within the range of 90 to 92°C is fine.
- Amount of Waikiki Coffee beans… 16g
- Grind… Medium (Medium-coarse is recommended if you buy whole beans)
- Water Temperature… 91°C
- Water Amount… 250ml (Brew Ratio 1:15.6)
- Brewing Time… 2 minutes 45 seconds
How to Pour the Water
Just remember to pour 50ml every 30 seconds and you are good to go.
The pouring speed should be about 6 to 7ml per second, drawing a circle from the center, taking about 7 to 8 seconds to pour water over the entire coffee.
- 1st pour (0:00)… Pouring a smaller amount increases "sweetness," while a larger amount increases "acidity."
- 2nd pour (0:30)… Same pouring method is OK; firmly brings out aroma and acidity.
- 3rd pour (1:00)… Same pouring method is OK; creates the core of sweetness and body.
- 4th pour (1:30)… Same pouring method is OK; brings out bitterness and depth.
- 5th pour (2:00)… Same pouring method is OK; cleans the aftertaste as a finish.
The water should finish dripping through within about 3 minutes.
Waikiki Coffee Recommended Recipe (Iced Coffee)
In the case of iced coffee, it is basically the same as the method for hot coffee.
To make it as easy as possible, we use a "rapid cooling" method (Flash Brew) where hot coffee is cooled down with ice.
Recipe Details
Since it is iced coffee, we try to squeeze out the components tightly with a smaller amount of hot water.
The temperature is also set at 91°C, but anywhere within the range of 90 to 92°C is fine.
- Amount of Waikiki Coffee beans… 17.5g
- Grind… Medium (Medium-coarse is recommended if you buy whole beans)
- Water Temperature… 91°C
- Water Amount… 175ml (Brew Ratio 1:10)
- Brewing Time… 2 minutes 45 seconds
How to Pour the Water
For iced coffee, please put about 100g of ice (or 40% of the extraction amount) in the cup beforehand.
Then, just remember to pour 35ml every 30 seconds and you are good to go.
The pouring speed is the same, about 6 to 7ml per second, drawing a circle from the center, taking about 7 to 8 seconds to pour water over the entire coffee.
- 1st pour (0:00)… Pouring a smaller amount increases "sweetness," while a larger amount increases "acidity."
- 2nd pour (0:30)… Same pouring method is OK; firmly brings out aroma and acidity.
- 3rd pour (1:00)… Same pouring method is OK; creates the core of sweetness and body.
- 4th pour (1:30)… Same pouring method is OK; brings out bitterness and depth.
- 5th pour (2:00)… Same pouring method is OK; cleans the aftertaste as a finish.
The water should finish dripping through within about 3 minutes.
The Same Recipe Used at the Waikiki Coffee Cafe
Actually, the recipe introduced here is the one we actually use at the Waikiki Coffee cafe.
There may be slight changes depending on the seasonal beans used, but we basically serve using this 5-pour method (blooming + 4 pours).
There are small additions such as rinsing the drip filter, but our philosophy is that it is meaningless if there is no system for you to enjoy the taste of the shop as is at home.
It is not delicious because a barista brews it, nor is it delicious because the coffee machine is expensive; it is a coffee created through research so that it becomes delicious coffee anywhere!
In the introduced recipe, we adjust both hot coffee and iced coffee so that the final amount of coffee extracted is about 220ml and at its best, so as long as the ratio is the same, there is no problem at all in changing it.
This method is not the only answer, so we would be happy if you enjoy it while adding your own touches to suit your preferences!