Cupping Notes on Mountain Thunder’s Coffee:
American - Floral, medium body, complex with grapefruit notes.
Vienna - Nutty along with a sweet fruitiness.
French - Having a lighter body and featuring a bittersweet chocolatiness.
Espresso - Smokey with caramel notes.
Black and Tan - A full body, with fruity orange notes.
Organic - A smooth light body
1) Which roast is the best?
- This is strictly a personal preference. Just as many people have their individual taste for how a steak should be prepared, coffee drinkers have a different preference on a roast level they enjoy most.
2) How long does the roasting process take?
- Depending on the roast being made, our average roasting will take 14-16 min.
3) What does it take to become a roastmaster?
- Like many professions, there are schools, apprentice programs and of course, years of hands-on experience.
4) How do you know when the roast if finished?
- There are many factors that determine when a roast is completed. We watch the
temperature, time, and color of the coffee bean. As well as look for indications of
oil and increase in the coffee bean size.
5) What is your most popular roast of coffee?
- Most of our guests enjoy our Vienna (medium) the most as it offers a very pleasant nuttiness and has a smooth, fruity finish.
Roasting Levels of Coffee
There are four roasts that we offer at Mountain Thunder Coffee Plantation. We call the first American (light), which ends at 410*F and takes around 14 minutes of roasting. The American offers a sweet acidity in flavor with cinnamon after notes. Our second roast is the Vienna (medium), ending at 430*F around 15 minutes into the roasting process. This is the most popular roast as it offers a pleasant nuttiness with a very smooth and balanced after taste. Our third roast is the French (medium dark), ending at 450*F taking about 16 minutes to finish. This provides a stronger flavor including more of a smokiness that many desire. And finally, we have an Espresso (dark) roast which is removed about 30 seconds after the French is completed at 460*F. This is the boldest roast that we offer, coupled with an enjoyable bittersweet chocolate flavor that has become popular.
From a Roastmaster’s Eyes
We provide a hands-on roasting experience with one of our roaster masters up at Mountain Thunder. You will have the opportunity to learn from start to finish, all that goes into making your delicious cup of 100% Kona Coffee. Your coffee is crafted to your personal taste and labeled with your own custom packaging to share with your friends and family or to enjoy on your own for mornings to come. Taking this tour will give you a new appreciation for the complex process needed to create the perfect cup of coffee.
How are Private Reserve and Premium Coffees Different?
It is the quality of the coffee bean. Private Reserve and Premium coffee are made from the same sized coffee beans but differ in density. Extra Fancy, Fancy and Number 1 sized beans are blended together and separated by density. The densest beans from the mixture are sold as Private Reserve coffee which is our highest quality of non-organic coffee. While coffee beans that are slightly less dense from the same batch of beans become our Premium grade, having a bit more of an acidic or bitter after taste dependent on the roast selected, this is something that most coffee drinkers may not detect while it is subtle … particularly if you add cream or sugar to your coffee.
What is Peaberry and How is it Different?
Peaberry is a coffee bean which was an accident of nature during the pollination of the coffee flower, resulting in one bean developing instead of two. They are typically smaller with the tendency to be smoother when brewed, having less acidity and bitterness, while having a bit more caffeine.
When to Buy Espresso Roast … in what drinks is it used?
Did you know that most customers that buy Espresso Roast do not use an Espresso machine? Many people prefer the stronger, dark, rich aroma and taste of Espresso and use brew by drip, pour-over, or French press.
If you have an espresso machine, our espresso roast is a perfect option for you. It has a very smooth finish along with strong, rich flavor. The espresso machine can magnify the richness while the body of the coffee will thicken due to the coffee oil. As a result, you will get an aromatic and bold cup of espresso.
A shot of espresso is found to be the base for most coffee drinks, including but limited to; café lattes, cappuccinos, café macchiatos, mochas, flat whites, and café americanos.
CO2 Decaf Process - Why is it Superior to Swiss Water?
We find Carbon Dioxide in the air that we breathe. During the decaffeination process, the CO2 is contained under heat and pressure to pass through the coffee beans causing the molecules to be mobile. After a few hours, some of the caffeine is extracted so that when the CO2 is removed the caffeine molecules are also taken out. Roasting the coffee afterward will draw out the flavor naturally found in the beans and leave you with a better-tasting decaffeinated cup.
We have found the CO2 method to be a better option when decaffeinating because it doesn’t strip the flavor of the coffee as the Swiss Water method does. Leaving us with a better-tasting cup of coffee with 97% of the caffeine removed.
Mountain Thunder’s Kona Cool 100% Kona Coffee
Our 100% Kona Premium coffee is course ground for this special coffee.
Mountain Thunder’s Premium Cold Brew coffee exemplifies the classic Kona Coffee taste profile—a smooth balance of flavor and aroma, with low acidity.
It's a perfect coffee for summer, with a slightly sweeter taste and much lower acidity than hot-brewed coffee. You can store cold brew in a refrigerator for up to two weeks.
Available in 1-pound (16-oz) bags.
How to Make Mountain Thunder's Kona Cool Cold Brew:
ü Easy Method
- Place specially ground cold-brew coffee (coarse) in a large jar or pitcher with water. Place 16 tablespoons of coarse-ground coffee in a reusable pouch or place directly into the container. Add 32 ounces of room temperature water to the ground coffee. Stir thoroughly, seal the lid. Steep for 18 – 24 hours. Strain the grounds. Serve your cold brew over ice, then add milk and sugar to taste.
- When straining, use a fine-mesh sieve with a paper coffee filter as a liner; repeat until all residue is removed. Allow it to drip through the filter; do not force.
- Chill your cold brew in the refrigerator.
