Brewing Misma Lani Joy
Lately, I’ve found myself lingering a little longer in the mornings—the kettle humming, the cafecito aroma filling the air. Brewing is one of those simple rituals that grounds me, no matter where I am. On the farm, it connects me back to the land. On the road, it brings me home no matter the distance.
Each Misma Lani coffee was roasted with intention, and how you brew it will shape the story it tells in your cup. A French Press can pull out a dense, creamy body you won’t find in a pour over. A filter brew might glow with bright citrus and tea-like clarity.
I’ve put together some guides so you can taste our coffees the way I taste them here in Hawaiʻi: layered, nuanced, alive.
NOCHEBUENA
French Press ONLY:
20 grams (4 heaping tablespoons) coffee
11.5 oz of water
Heat water to 195-205F
3:30 brew time
Notes: Roasted hazelnut, toasted marshmallow, baker’s chocolate, dense and creamy body
I highly recommend brewing this as a French Press, as the dense body is lost and becomes unbalanced when used as a pour-over/filter coffee.
PEABERRY
French Press:
20 grams (3 heaping tablespoons)
11.5 oz of water
Heat water to 195-205°F
3:00 brew time
Notes: Honey, sweet tea, lemon, sugary, creamy body
Pour Over:
20 grams (3 heaping tablespoons)
320 grams water
Heat water to 195-205°F
40 gram bloom for 30 seconds followed by 100-gram pulse pours until reaching 320 grams total brew weight.
3:20-3:40 brew time
Notes: Honey, black tea, citrus, silky body
CELESTE
French Press:
20 grams (4 tablespoons)
11.5 oz of water
Heat water to 195-205°F
3:30 brew time
Notes: Milk chocolate, black tea, vanilla cream, orange, creamy body
Pour Over
20 grams (4 tablespoons)
320 grams of water
Heat water to 195-205°F
40-gram bloom for 30 seconds, followed by 100-gram pulse pours until reaching 320 grams total brew weight.
3:20-3:40 brew time
Notes: Black tea, milk chocolate, citric acidity, apple, silky body
NATURAL
Pour Over:
20 grams
320 grams water
Heat water to 195-205°F
40 gram bloom for 30 seconds followed by 100-gram pulse pours until reaching 320 grams total brew weight
2:50-3:15 brew time
Notes: Dried cherry, hibiscus, orange, milk chocolate
Espresso:
18 grams in
32 grams out
35-38 second extraction
Notes: Strawberry, brown sugar, vanilla cream, milk chocolate
When steamed milk is added, this espresso tastes like a strawberry shortcake!
HONEY
French Press:
20 grams (4 tablespoons)
11.5 oz water
Heat water to 195-205°F
3:00 brew time
Notes: Roasted almond, cocoa, caramel, dense body
Pour Over:
20 grams (4 tablespoons)
340 grams of water
Heat water to 195-205°F
40-gram bloom for 30 seconds, followed by 100-gram pulse pours until reaching 340 grams total brew weight.
3:15-3:30 brew time
Notes: Almond, honey, cocoa, red apple, toasted caramel
Every brew is an invitation, an invitation to pause, to taste, to listen. These recipes are just starting points; what matters most is the joy you find in the process. My hope is that these guides bring a little more warmth and wonder to your mornings.
Thank you for sharing this journey with me, cup by cup.
With so much gratitude,
Victoria
