Episode 12 : Coffee Picking

Grown on volcanic rock, taking five years to mature, Kona Coffee is considered by many to be the best coffee in the world. On the rugged slopes of Kona, Hawaii, picking the perfect coffee cherry is a serious art. Bob will have to work for his cup, by entering Kona's annual Coffee Picking Contest. Bob has just three frenzied minutes to pick against master pickers who can find ripe cherries with their eyes closed. Bob will pick, mill and roast thousands of pounds of beans on a coffee farm to train for the contest. It's a grind, but hopefully the caffeine buzz will keep him going.

Recipes:

Kona Coffee Crusted Mahi-Mahi with Tropical Fruit Salsa

Compliments of chef, restauranteur, and television personality Sam Choy

Ingredients:
6 4-ounce mahi-mahi filets
3 tablespoons minced garlic
Olive oil

Coffee Crust:
Ingredients:
3 tablespoons 100% Kona Joe's instant coffee
1 teaspoon garlic salt
2 teaspoons Kosher salt
1 teaspoon sugar
1 teaspoon black pepper
½ teaspoon red chili flakes

Directions:
1. Marinate mahi-mahi with garlic and olive oil.
2. Sprinkle with coffee crust and sear in pan for about three minutes on each side.
3. Top with fruit salsa before serving.

Tropical Salsa

Ingredients:
1 medium tomato, diced
1 medium mango, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 cup lychee, diced
½ cup cilantro, coarsely chopped
Juice from 1 medium lime
½ teaspoon li hing mui powder
¼ teaspoon chili flakes
¼ teaspoon salt
½ teaspoon cumin
½ teaspoon chili powder

Directions:

1. Dice fruits and vegetables and place in a mixing bowl.
2. Toss with remaining ingredients and chill before serving.

Kona Coffee and Hawaiian Chocolate Braised Beef Short Ribs

Compliments of Chef Cliften "Loetree" Berry, owner and executive chef of Kohala Pacific Diner on the Big Island of Hawaii

Ingredients:
3 pound grass-fed Hawaiian beef short ribs cut to 2 inches
1½ cup mirepoix (carrot, celery, onion)
3 garlic cloves
¼ cup red wine
¼ cup roasted red bell pepper puree
1 tablespoon chipotle peppers, chopped fine
¼ teaspoon cumin ground
1½ cup Kona coffee
2 ounces Hawaiian chocolate
4 ounces veal demi-glace
an extra ½ ounce Hawaiian chocolate
an extra 2 ounces Kona coffee
salt and pepper to taste

Directions:
1. Season and brown the ribs in a small amount of oil on a hot skillet.
2. Move the ribs to a roasting pan.
3. Sauté mirepoix and garlic in the skillet.
4. Deglaze with red wine.
5. Add pepper puree, chipotle, cumin and coffee. Bring to simmer.
6. Add chocolate and stir until chocolate melts.
7. Pour over the ribs in a roasting pan.
8. Cover pan and place in 350° F oven for two hours.
9. Remove cooked ribs to a platter and keep warm while finishing with sauce.
10. Strain braising liquid into a sauce pan.
11. Add demi-glace. Add extra coffee and chocolate according to taste to balance flavors.
12. Pour over ribs and serve.

Links:

Kona Coffee Cultural Festival
Sam Choy
Greenwell Farms
Ueshima Coffee Co. Ltd.
Kona Joe
Coffee Milling and Roasting Location: Kona Pacific Farmers Cooperative
Sheraton Keauhou Bay Resort & Spa
Big Island Tourism