Waikiki Coffee’s recipe is loved for its rich aroma and gentle sweetness that capture the true essence of Hawaii.
We often receive questions from our customers asking, “What’s the best way to brew Waikiki Coffee to make it taste even better?”
Our team experiments with different brewing methods every day, and through that process, we’ve found a few recipes that truly bring out the best flavors.
This time, we’d like to share one of our favorites — a simple, foolproof hand-drip recipe that anyone can enjoy.
Interestingly, this Waikiki Coffee recipe shares about 80% of its method with that of a world champion barista!
So not only does it work beautifully with Waikiki Coffee, but it’s also a great brewing guide for many other beans.
We hope this helps you enjoy Waikiki Coffee at its most delicious.
Waikiki Coffee’s Recommended Recipe (Hot Coffee)
It’s incredibly simple — yet the result is truly satisfying.
This method delivers a stable extraction with a clean, clear finish.
Given Waikiki Coffee’s roast profile and bean characteristics, we believe this recipe is the perfect match.
Recipe Details
Waikiki Coffee tastes best when its sweetness and aroma shine through with minimal bitterness and off-flavors.
This recipe is designed to highlight those qualities.
- Coffee beans: 16 g
- Grind size: Medium (if grinding at home, medium-coarse works best)
- Water temperature: 91°C (anywhere between 90–92°C is fine)
- Water amount: 250 ml (brew ratio 1:15.6)
- Total brew time: 2 min 45 sec
Pouring Method
Simply remember this rhythm — pour 50 ml every 30 seconds.
Pour in slow circles from the center outward, about 6–7 ml per second, taking roughly 7–8 seconds per pour.
- 1st Pour (0:00) – Use a smaller amount of water for more sweetness, or a larger amount for a brighter acidity.
- 2nd Pour (0:30) – Use the same pouring method to bring out the aroma and acidity.
- 3rd Pour (1:00) – Use the same pouring method to bring out the sweetness and body.
- 4th Pour (1:30) – Use the same pouring method to bring out the bitterness and depth.
- 5th Pour (2:00) – Use the same pouring method to create a clean, refreshing finish.
Let the water drain completely — aim for a total brew time under 3 minutes.
Waikiki Coffee’s Recommended Recipe (Iced Coffee)
The iced coffee method follows the same principle as the hot version.
To keep it simple, we use the flash brew method — brewing directly over ice to lock in the aroma and brightness.
Recipe Details
Because it’s iced, the water amount is reduced to extract a more concentrated brew.
As with the hot version, keep the temperature between 90–92°C.
- Coffee beans: 17.5 g
- Grind size: Medium (or medium-coarse if grinding beans yourself)
- Water temperature: 91°C
- Water amount: 175 ml (brew ratio 1:10)
- Total brew time: 2 min 45 sec
Pouring Method
Before you start, place about 100 g of ice (around 40% of the final brew weight) in your serving vessel.
Then simply pour 35 ml every 30 seconds, following the same pouring pace — 6–7 ml per second in gentle circles.
- 1st Pour (0:00) – Use a smaller amount of water for more sweetness, or a larger amount for a brighter acidity.
- 2nd Pour (0:30) – Use the same pouring method to bring out the aroma and acidity.
- 3rd Pour (1:00) – Use the same pouring method to bring out the sweetness and body.
- 4th Pour (1:30) – Use the same pouring method to bring out the bitterness and depth.
- 5th Pour (2:00) – Use the same pouring method to create a clean, refreshing finish.
Again, the total brew time should be under 3 minutes.
The Same Recipe Used in Our Café
This is actually the exact recipe we use at Waikiki Coffee cafés.
While we may make small adjustments depending on the season or bean freshness, the basic five-pour method (bloom + four pours) stays the same.
We do add small professional touches like rinsing the filter, but our philosophy is simple — coffee should taste delicious wherever you brew it, not just in a café or with an expensive machine.
We’ve developed this recipe so that anyone can enjoy the same great taste at home.
Both the hot and iced versions are designed to yield around 220 ml of final coffee.
Feel free to adjust the ratio to suit your taste — this isn’t a rigid formula but a guide to help you explore and enjoy coffee your own way.