If coffee terminology and jargon weren’t already complicated enough, there are also plenty of words that have double-meanings. Or at least, words that sound the same but actually refer to two completely different things.
One example being Cona Coffee and Kona Coffee. As the spelling suggests, these words sound identical when spoken. But if you were to ask a true coffee expert for their thoughts on either of them, you’d have to be a little more specific or descriptive. The reason being that while one refers to a popular type of coffee, the other is a popular coffee maker.
First up, those who think that all coffee makers are essentially the same could definitely do with experiencing a glass vacuum coffee maker personally. While the basic principles of coffee always remain the same – infusing liquid with the flavours within the beans/grounds – the glass vacuum coffee maker (or often called Cona Coffee) is often said to be the granddaddy of them all.
This is because it follows the two primary rules of preparing quality coffee – the water is poured over the grounds before it reaches boiling point and is only pulled over the grounds once. As the temperature is never allowed to climb too high, the bitter taste associated with low-end coffee is avoided as the required chemical reaction doesn’t take place. Plus the fact that the system is made from glass means that the flavour isn’t in any way affected by the usual plastic or metal housing.
It’s a highly sensory experience millions swear by. The coffee is grounded and placed into the top vessel, after which pre-heated water is added to the bottom. A heat source or spirit lamp is then used to heat the water, after which the funnel is placed into the bowl. Then the real magic happens – the liquids defy gravity in a kind of brewing-ballet the likes of which is hypnotic. When it’s all done, the funnel is removed, the coffee poured and the difference experienced.
Seriously – it really does produce an outstanding cup of coffee! Or should that be, six to eight cups with each cycle.
As for its similar-sounding counterpart, Kona Coffee is one of the world’s most famous and highly acclaimed coffees, which is grown exclusively in two volcanic regions on Hawaii’s Big Island. Perched on the slopes of two volcanoes, the unique soil and climate produce the kind of coffee that’s both unmistakable and one-of-a-kind. Rare, exclusive and reassuringly expensive – the choice of the true connoisseur.
But it’s not just the growing conditions that contribute to the kind of cup you won’t be forgetting in a hurry. Instead, there’s a highly labour-intensive picking and processing method that’s been followed by growers of Kona Coffee for generations. It’s not the kind of stuff you can simply throw together – a very strict set of rules have to be followed from seed to cup.
There are effectively five reasons why the natural conditions on these volcanic slopes make for the best possible coffee-growing environment, which are:
Put all of the above together and you have yourself the perfect recipe for an equally perfect coffee. It might not come cheap, but there are several good reasons for this.
First of all, it is produced in comparatively small batches only. There’s not a lot of the stuff to go around, so it tends to fetch a high price. On top of this, the picking and production processes are both long and labour-intensive, which again contributes to a higher final purchase price. Last but not least, there’s the fact that Kona Coffee is quite simply one of the most delicious coffees you’ll ever have the opportunity to try – at any price.
So as you can see, a very similar word with two very different meanings. But if you ask us, both Cona Coffee and Kona Coffee are more than worth checking out for yourself!
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