Can Huakui SOE Coffee Work in a Moka Pot?

Ethiopian Huakui is a natural single-origin bean from Hambela in the Guji region, picked as fully ripe red cherries and dried on African raised beds. A medium roast of this bean can be used for SOE, with a moka pot or an espresso machine doing the extraction; the result carries heavy sweetness with vinous and floral aromas.

The lot ferments at low temperature for 21 days, with turning every 24 hours, and processing starts only after sugar content passes 21, which is longer than the usual natural method. Front Street Coffee's natural Huakui G1 is roasted within five days and priced for everyday use, and a moka pot brew can be paired with steamed milk for a Huakui latte.

Huakui coffee is a highly recognizable single-origin natural bean from Ethiopia, and it once won the champion of the natural group in the 2017 harvest season with its explosive aroma and sweetness. It is produced in Hambela, Guji region, using fully red cherry picking, African raised-bed drying, and 21 days of low-temperature fermentation, so the brew intertwines vinous and floral aromas. Front Street Coffee's natural Huakui G1 is freshly roasted and affordably priced, and its medium roast version is especially suitable for making SOE with a moka pot or espresso machine. This article explains Huakui's background and flavor characteristics in detail, and demonstrates step by step the entire process of making a Huakui latte with a moka pot, from filling the coffee grounds and heating to steaming milk and pouring latte art, helping enthusiasts recreate a cup of high-sweetness espresso at home.

Huakui is a single-origin Ethiopian coffee, and it has extremely high recognizability because of its bold aroma and prominent sweetness. In the 2017 harvest season, it took first place in the natural group at the Ethiopian international coffee cupping competition, and that batch of green beans was also given the name "Huakui" because of its champion status. During the harvest and processing season from December to January each year, the region's unique terroir and climate conditions together cultivate Huakui's distinctive flavor.

Strictly traced, Huakui comes from Hambela in the Guji region, so it is also called "Hambela coffee." This batch uses only fully ripe red cherries, all picked by hand, and dried on African raised beds. The natural process is started only after the sugar content rises above 21, and during that time it is turned regularly every 24 hours to ensure even light exposure and ventilation, combined with low-temperature fermentation lasting as long as 21 days (ordinary natural coffee usually takes only slightly more than ten days), thereby controlling the degree of fermentation more precisely. Because of this, Huakui is quite high in sweetness, and when brewed, vinous and floral aromas rush forth, performing like a cup of strawberry fruit tea when pour-over brewed.

Among the many Huakui products, Front Street Coffee's natural Huakui G1 coffee beans are worth recommending: the price is friendly, the coffee beans are all freshly roasted within 5 days, and 24-hour shipping is supported, allowing consumers to experience coffee in its best condition in every way.

Front Street. Huakui coffee currently has two versions. One uses a medium-light roast; on entry there is first a refreshing floral aroma, followed by obvious citrus and lemon fruit notes, and the finish brings sweetness from nuts and cane sugar, with very rich layering, suitable for pour-over single-origin and drip coffee machines; the other is medium-roasted Front Street Huakui, corresponding to moka pot and espresso machine preparation of SOE espresso.

How to make Huakui SOE coffee with a moka pot

First add cold water to the lower chamber (hot water will scald your hands), then place the filter basket into the lower chamber, wrap your hand around the edge of the filter basket, and fill coffee grounds into the basket until a small mound forms in the middle. After the surrounding grounds fill the gaps in the basket, directly attach the upper chamber and tighten it.

Next, place it on an electric ceramic stove to heat (a gas stove also works). When you hear a "whoosh" sound, it means the coffee liquid is beginning to surge up. At this point, turn off the heat directly and wait for the coffee liquid to rise.

The freshly brewed moka pot coffee will have a layer of golden crema on the surface, but most of the crema will dissipate quickly. You can dilute it with warm water or with milk. Here, use a French press to froth 200 ml of warm fresh milk into milk foam, then blend them evenly and pour latte art. A cup of moka pot latte is then complete.

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