Which Coffee Extraction Methods Suit Huakui Beans?

Huakui coffee can be brewed well with several coffee extraction methods, and each one highlights different qualities. For pour-over, use 15g of coffee at a 1:15 ratio, water at 91-93°C, and a grind similar to caster sugar, with 75-80% passing a No. 20 sieve. Huakui is usually roasted medium-light to medium, so the beans stay dense and release flavor slowly.

The same logic guides immersion, iced pour-over, and cold brew, where dose, ratio, grind size, and contact time change the result. Water temp for brewing coffee matters most: 91-93°C suits pour-over, while cooler water slows extraction. No single method ranks above the others, so trying a few and adjusting to taste is the practical approach.

Huakui coffee has maintained high popularity in the coffee circle thanks to its outstanding value for money and its annually updated naming method. Front Street also often includes it in the activity bean list, and many friends ask customer service after ordering: how can it be made to show Huakui's flavor to the greatest extent? In fact, different extraction methods each have their own characteristics, and there is no absolute ranking of better or worse. Everyone might as well try several methods and find the cup that best suits their own taste. In this article, Front Street will systematically share the specific parameters and operational details for making Huakui by four methods: pour-over, iced pour-over, immersion, and cold brew, including key information such as coffee dose, coffee-to-water ratio, water temperature, grind size, and extraction time, to help you more easily recreate Huakui's floral and fruity aroma at home.

Huakui coffee, with its extremely outstanding value for money and its name changing year by year, continues to be popular in the coffee circle. Because there are so many friends who like Huakui, Front Street always includes it in the activity list. For example, in today's activity, Huakui coffee is still included.

Many friends always ask customer service after placing an order how to best showcase the deliciousness of Huakui, but to be fair, coffees made by different extraction methods have their own characteristics and are not comparable at all. Everyone can try different making methods and see which way of making coffee best matches your preferences.

So today Front Street will share what parameters to use and how to make Huakui with different extraction methods~

1. Pour-over coffee

In order to fully showcase Huakui's floral and fruity aroma, the roast level of Front Street Huakui coffee is mainly medium-light and medium (the former mainly used for pour-over, the latter mainly used for espresso), and it will not be too dark, so that Huakui's floral and fruity aroma will not be covered by roasting aroma.

And such a roast level allows the coffee beans to retain a relatively high density, and the flavor substances dissolve relatively slowly, so when brewing Huakui coffee, the extraction efficiency of the parameters we use can be slightly higher.

Taking Front Street as an example, if Front Street plans to brew Huakui coffee by pour-over, then the parameters used will be as follows: 15g coffee dose, 1:15 coffee-to-water ratio, water temperature 91°C~93°C, grind size of caster sugar, with a 75%~80% passing rate through a No. 20 sieve. Then it will be brewed with a V60 dripper, which has a faster flow rate, and a three-stage pouring method. The extraction time is controlled within the range of 2 minutes to 2 and a half minutes.

The brewing method is also very simple, three-stage: first use twice the coffee weight in water for a 30-second blooming; after the blooming ends, use a moderate stream to pour the second stage of hot water in large circles, totaling 120ml; after the second stage of hot water has mostly penetrated, use a small stream to pour the third stage of hot water in small circles, totaling 75ml; after the third stage of hot water has completely dripped through, we can remove the dripper and end the extraction.

The Huakui coffee made by pour-over has a very clean mouthfeel, with rich and distinct flavor layers. We can clearly taste berry, citrus, floral, and oolong tea flavors.

2. Iced pour-over coffee

If what we want to make is iced pour-over coffee, then the grind size should be finer than the original, and because ice cubes need to be added to cool it down, the coffee-to-water ratio should be larger, in order to increase the concentration of the coffee and offset the dilution effect caused by melting ice. The parameters used by Front Street are as follows:

15g coffee dose, 1:10 coffee-to-water ratio, 1:6 coffee-to-ice ratio, water temperature 91°C~93°C, grind size of caster sugar, with an 80%~85% passing rate through a No. 20 sieve. Likewise, paired with a V60 dripper and three-stage brewing, with an extraction time of 2 minutes.

The brewing method is basically the same, also using twice the coffee weight in water for blooming. The only difference is that in order to extend the extraction time, we need to change all pouring to a small stream, because the amount of water has been reduced; other aspects are the same as the former. The pouring amounts are changed to: 30ml, 70ml, 50ml.

After brewing is finished, we should appropriately shake the sharing pot so that the coffee's concentration and temperature can be more uniform, and then we can begin to enjoy the delicious coffee.

Because not too much bitterness has been dissolved, the iced-brewed Huakui coffee tastes more sweet and sour, full of juicy feel. The flavors presented are still berry, citrus, and floral, with a clean and refreshing mouthfeel, very good.

3. Immersion coffee

Immersion coffee refers to coffee made by immersion extraction, which is a method of letting coffee grounds and water mix and soak in a container for a period of time, and finally filtering out the coffee. Methods such as French press, Clever Cup, or cupping all use immersion extraction to make coffee.

There are two ways to play with immersion coffee. If you want to quickly make a cup of coffee, then the coffee grind size can be slightly finer, and stirring can be added during the making process; and if you are not in a hurry to drink and want something simpler, then the coffee grind size can be coarser, and the water temperature does not need much control, and there is no need to stir during making. After the time is up, just filter out the coffee.

Here Front Street is sharing the latter, because it is really convenient! The extraction parameters are as follows: 15g coffee dose, 1:15 coffee-to-water ratio, grind level of caster sugar, with a 75%~80% passing rate through a No. 20 sieve, soaking time 8 minutes, and just use boiled hot water. The making method is as simple as Front Street said above, so we will not go into too much detail here.

Because immersion can extract the coffee grounds relatively evenly, and the extraction time is relatively long, the Huakui coffee we finally make will taste fuller and heavier than pour-over coffee, with a more balanced taste and a relatively rich flavor expression.

4. Cold brew coffee

The taste of cold brew coffee is different from the three coffees shared above, because cold brew is a low-temperature extraction and also requires a long period of resting and fermentation to develop coffee flavors, so Huakui coffee made by cold brew will have a completely different expression. The extraction parameters used by Front Street are as follows:

Coffee dose as desired, 1:10 coffee-to-water ratio (1:12 if not adding ice), grind level of caster sugar, with an 80%~85% passing rate through a No. 20 sieve, soaking time 8h+.

First, pour the coffee grounds and an appropriate amount of room-temperature water into a sealed container and mix and stir, then seal it well and put it in the refrigerator to chill. After chilling for a certain period of time, we can take it out and filter out the coffee grounds, and finally put the filtered coffee liquid into a sealed bottle and refrigerate it to ferment for several hours, and then the cold brew coffee is done~

In cold-brewed Huakui coffee, almost no bitterness can be tasted, and the acidity also becomes very soft, with higher sweetness. We can taste apricot, citrus, and berry flavors. In addition, the coffee also has a unique fermented feel, which combined with the fruit charm is like fruit wine, very good!

Although Front Street would also like to share how to make Huakui espresso, espresso is relatively complicated and would easily become a lengthy introduction, so everyone can refer to Front Street's previous articles to learn about it, and we will not go into too much detail here~

So the above is all the content shared by Front Street this time. Friends who are interested can try it at home, very good~

The above content is compiled by CoffeeHunters, a coffee news website.