Post #635692 by Melintur on Wed, May 9, 2012 2:23 PM

I have had great luck in mitigating the acidity of 'regular' coffee to better mimic the acid-less notes of Kona by either of these 2 methods.

1. [more work] Cold-press the Coffee.

2. [less work] Use 'stale' coffee. I find that the 'left-over' morning coffee carafe of my Cuisinart drip machine works very well for these recipes when I transfer to the fridge when I come home in the evening. Let it sit for a few hours to mitigate the acid.

Neither will produce the magic of low-acidity Kona, but you can get quite close, especially with cold-pressed.

cmh

On 2012-04-27 20:49, CincyTikiCraig wrote:

On 2012-04-27 19:31, thePorpoise wrote:
has anybody tried it using different kinds of coffee?

kona is hard to find and pretty durn expensive over here back east...

You might try a Kona blend. I bought one at Kroger (Ralphs) last weekend that was on sale for $5.99 per 1 pound package. It makes a pretty tasty drink, especially when used at double strength as many recipes call for.