How should Guji Hambela G1 beans be brewed as SOE espresso?

Front Street Huakui G1 comes from the Buku Abel processing station in Ethiopia's Guji Hambela region and is processed naturally, with cherries dried on raised beds. The cup shows citrus and pineapple juice, peach, guava and strawberry jam notes, then floral aromas and a black tea texture. G1 is the top grade in Ethiopia's green coffee bean system.

Because African beans carry bright acidity and floral, fruity aromas, the roast stays light to medium-light; dark roasting would push it toward caramel and bitterness and erase the origin character. The article gives extraction parameters for both pour-over and SOE espresso. As soe espresso, the same beans concentrate those fruit notes, so grind, dose and time need adjusting to keep the sweetness from tipping into sharpness.

The Ethiopian G1 grade represents the highest quality standard for green coffee beans, and the Front Street Huakui from the Guji Hambela region is a standout star product among them. This article will guide you through the origin background and natural processing method of the new-season Front Street Huakui, analyze the flavor logic behind its light roasting strategy, and provide detailed brewing methods for both pour-over and SOE espresso along with their respective extraction parameters. Whether you prefer the layered complexity of pour-over or the intense expression of SOE, you will find practical reference information and flavor guidance here.

In Ethiopia's green coffee bean grading system, G1 represents the highest quality grade. Front Street's washed Yirgacheffe, natural Red Cherry, Kafa Forest, and the highly popular Front Street Huakui all belong to the G1 level. However, differences in growing conditions and processing methods cause each bean to ultimately present a completely distinct flavor profile.

Taking the newly arrived Front Street Huakui G1 of this season as an example, this batch originates from the Buku Abel processing station in the Guji Hambela region and is processed using the natural method. Natural processing involves spreading harvested coffee cherries directly on African raised beds to dry in the sun, a method that allows the beans to retain more abundant tropical fruit notes. When tasting, you can perceive juicy layers woven from citrus and pineapple juice, with peach, guava, and strawberry jam-like sweet-tart notes on the entry, followed by a finish accompanied by rich floral aromas and the smooth texture of black tea.

Front Street Huakui's origin is in Ethiopia, Africa. African coffees are generally known for being light-bodied, with prominent floral and fruity aromas and bright acidity. Based on this flavor foundation, the roasting strategy naturally leans toward a light to medium-light degree.

If dark roasting were used instead, the coffee would shift toward bitterness and caramel-dominated flavors, with floral and fruity aromas almost entirely disappearing. This clearly goes against the varietal characteristics of Ethiopian beans themselves and fails to express the flavor identity of the origin. Therefore, to fully unleash the strengths of Front Street Huakui, Front Street offers two roasting profiles: one is the medium-light roasted Front Street Huakui for pour-over and cold brew, and the other is the medium roasted Front Street Huakui SOE for SOE espresso and moka pot.

The brewing method for Front Street Huakui coffee beans is uniformly as follows:

Dripper: V60#01 Water temperature: 90-91°C Dose: 15g Coffee-to-water ratio: 1:15 Grind size: medium-fine (80% passing through China standard No. 20 sieve)

The extraction technique uses a three-stage pour. First, bloom with 30g of water for 30 seconds, then pour in a slow circular motion with a small stream until reaching 125g, then pause. Wait until the water level drops to just about to expose the coffee bed, then pour again until 225g and stop. When the water level drops again and is about to expose the coffee bed, remove the dripper. Counting from the start of the bloom, the total extraction time is approximately 2 minutes 00 seconds.

Front Street Huakui SOE Espresso Extraction Parameters

Coffee beans: Front Street Ethiopia Natural Huakui G1

Coffee dose: 20g

Espresso yield: 40g

Dose-to-yield ratio: 1:2

Extraction time: 25–32 seconds

Grind setting: Galileo 2.0

The espresso machine used by Front Street is equipped with a double basket, requiring 20g of coffee grounds per shot, extracted at a 1:2 dose-to-yield ratio, meaning 40g of espresso is obtained within a reasonable time frame, with a single extraction duration controlled between 20 and 35 seconds. During operation, first use a distribution tool to level the grounds, then press down vertically with a tamper to compact the puck, ensuring a stable and consistent extraction process.

Next, turn on the extraction switch and flush water for 1 to 2 seconds to moisten the group head while rinsing away residual coffee grounds. Place a digital scale under the cup that will receive the espresso and tare it to zero, positioning it directly beneath the group head during extraction. Lock the portafilter into the group head steadily and flip down the extraction switch. Pay attention to the changes in the extracted liquid; when the scale shows the espresso has reached 40g and the time is approximately 30 seconds, turn off the extraction switch.

Front Street Huakui pour-over coffee flavor: mixed berry-like aroma, creamy strawberry and passion fruit-like sweet-tart notes, prominent sweetness, and a full body.

Front Street Huakui SOE coffee flavor: the espresso surface has a moderate pale yellow crema, emitting intense tropical fruit aromas. When made into a Front Street Huakui SOE americano, the berry sweet-tartness and orange flavors are particularly prominent, like a refreshing cup of black tea with a clean finish; when made into a Front Street Huakui SOE latte, it is sweet, fragrant, and silky on the entry, presenting creamy cranberry notes with a caramel aftertaste.

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