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Brewing Flavored Coffee the Right Way
Brewing flavored coffee is very similar to brewing non-flavored coffee, but there are a few small adjustments that can help you get the best taste — and protect your gear. Since flavored coffees (like ours) are infused with natural oils during the roasting process, those oils can linger slightly more than in standard roasts. To avoid flavor carryover between brews, it’s a good idea to clean your grinder and coffee maker regularly — especially if you switch between flavored and non-flavored beans. If your budget allows, many coffee lovers choose to keep a dedicated grinder or French press just for flavored coffees to maintain purity of flavor and reduce cleaning time.
For best results, use filtered water and the same general brewing principles you would with any high-quality coffee: a 1:15 to 1:16 coffee-to-water ratio, fresh medium grind, and water temperature between 195–200°F. Our flavored coffees are designed to be smooth and aromatic, so pour-over, drip, or French press methods all work beautifully. Avoid using boiling water or over-extracting, as this can mute the subtle Kona notes behind the flavor infusions. And as always, store your beans in an airtight container to preserve their freshness and delicate aromatics. After brewing flavored coffee, rinse your equipment (especially French press mesh or reusable filters) to prevent residual flavor from affecting your next cup — especially if switching back to non-flavored beans.