How Does SOE Espresso Work With Huakui Coffee Beans?

Huakui is a naturally processed G1 bean from Ethiopia's Hambela region, grown near the Buku Abel washing station that won the 2017 Taste of Harvest Ethiopia regional championship. It shows citrus and guava acidity, a berry-like juicy body, sucrose sweetness and a lemon black tea finish. Beyond pour-over, drip bags and cold brew, the bean also works as an SOE espresso and in a moka pot.

Roast profile decides how the bean performs. A medium-light roast keeps the bright fruit acidity and floral notes that suit pour-over and SOE espresso; dark roasting pushes it toward bitter, roasty flavors. Front Street Coffee offers two Huakui products, one medium-light and one medium, so espresso coffee beans and filter brews each get a matching roast.

Huakui coffee has gained immense popularity in the specialty coffee scene thanks to its distinct floral and fruity aromas and full-bodied juicy mouthfeel. This naturally processed G1 bean from the Hambela region of Ethiopia is not only suitable for pour-over, cold brew, and other brewing methods, but can also be used for espresso SOE and moka pot extraction. Front Street Coffee has launched two Huakui products for different brewing methods, corresponding to two roast profiles—medium-light and medium—to meet diverse brewing needs. This article will walk you through the origin of the name Huakui, its flavor characteristics, and provide a detailed breakdown of the standard parameters and steps for pour-over and espresso, helping you better showcase this bean's layers and sweetness.

Front Street Huakui coffee drinks with the acidity of citrus and guava, a solid berry-like juicy mouthfeel, a hint of sucrose sweetness in the finish, and a lingering aftertaste of lemon black tea that lasts a long time—the overall layering is quite rich. This bean is not only suitable for pour-over, drip bags, and cold brew, but also handles espresso SOE and moka pot extraction with ease. Below we'll introduce this specialty coffee in detail and demonstrate the standard brewing method for Huakui coffee step by step.

The Origin of the Name "Huakui"

If you pay close attention, you'll notice that the Chinese and English names of this bean don't actually correspond—the Chinese name is "Huakui," while the English name is "Hambella," which literally translates to "Hanbela."

In 2017, Ethiopian green bean company DW sent a batch of naturally processed coffee beans from the Buku Abel washing station in Hambela to the TOH (the Taste Of Harvest) competition held by the African Coffee Association, ultimately winning the TOH Ethiopia regional championship, which brought Hambela and the Buku Abel washing station into the public eye. The batch later went on to achieve outstanding results in other competitions, and so it was named "Huakui" in its championship-winning glory.

Since Huakui coffee is known for its floral and fruity aromas, it is typically given a medium-light roast to preserve its signature bright fruit acidity and sweet floral notes; dark roasting tends to bring out bitter, roasty flavors, so it's recommended to prioritize light to medium roast Front Street Huakui coffee.

Considering the different brewing methods, Front Street has released two Huakui coffees corresponding to two roast profiles. One is the medium-light roast Front Street Huakui coffee, suitable for pour-over, cold brew, drip bags, the Clever Cup, French press, siphon, and other methods;

Pour-over coffee brewing parameters:

Dose: 15g

Coffee-to-water ratio: 1:15

Water temperature: 91°C~93°C

Grind size: fine sugar grind (75%~80% passing through a No. 20 sieve)

Dripper: V60 dripper

Pouring method: three-stage pour

Extraction time: 2 minutes~2.5 minutes

The brewing technique isn't complicated either—use a three-stage pour: first, bloom with water at twice the coffee dose for 30 seconds; after blooming, pour the second stage of hot water in a moderate stream in large circles, totaling 120ml; once the second stage has mostly drained through, pour the third stage in a slow stream in small circles, totaling 75ml; after the third stage has fully dripped through, remove the dripper to end extraction.

The pour-over Front Street Huakui coffee has strong layering—at high temperatures you can smell floral and passion fruit notes, with abundant juiciness; on the palate there are tropical fruit, citrus, and orange flavors, finishing with a syrupy thickness and a pronounced sweet aftertaste.

The other is the medium roast Front Street Huakui SOE coffee, mainly used for moka pot and SOE espresso extraction. Each bag of coffee beans is freshly roasted within 5 days and shipped within 24 hours of ordering, ensuring it arrives in the freshest possible condition.

Extraction Parameters for Front Street SOE Huakui Espresso

Coffee beans: Front Street. Ethiopia Huakui

Coffee dose: 20g

Coffee liquid yield: 40g

Dose-to-yield ratio: 1:2

Extraction time: 26~32 seconds

Grind setting: Galileo 2.0

The coffee machine used at Front Street has a double basket capacity, requiring 20 grams of coffee grounds each time, with a dose-to-yield ratio set at 1:2—that is, producing 40 grams of coffee liquid within a reasonable time. Extraction time is related to the flow rate of the coffee grounds, and a single extraction is generally controlled between 20~35 seconds. If less than 20 seconds, the coffee tends to taste thin and bland; if more than 35 seconds, it tends to over-extract, resulting in bitter, roasty flavors. Therefore, Front Street keeps espresso extraction within the 26~32 second range.

Before extraction, wipe the basket dry, turn on the grinder to grind a double dose of coffee grounds, and place them on a digital scale to weigh, adding or removing until it's exactly 20 grams. Then use a distribution tool to level the coffee grounds, and use a tamper pressed straight down with force to compact the puck firmly, ensuring more stable extraction.

Next, turn on the extraction switch and let water run for 1~2 seconds to wet the group head while flushing away any coffee grounds stuck to it. Place a digital scale under the cup that will catch the espresso, tare it to zero, and position the cup together with the scale under the group head.

Gently lock the portafilter onto the group head and flip the extraction switch down. Watch the extraction liquid—when the digital scale shows the coffee liquid has reached 40 grams and the time is around 30 seconds, flip the extraction switch off. Brewing parameters will vary slightly with daily air humidity and the condition of the coffee beans, so the coffee dose, grind setting, and extraction yield need to be adjusted accordingly.

The extracted Front Street Huakui SOE can be enjoyed straight; remember to have a glass of water to rinse your mouth so you can better appreciate the dense crema and the rich tropical fruit aromas emanating from the coffee liquid beneath.

If you can't handle the intense bitterness of espresso, you can also add ice water or warm water at a 1:4 ratio according to your preference to make a refreshing SOE Huakui Americano; or add steamed fresh milk at a 1:6 ratio to soften the mouthfeel, making a delicious SOE Huakui Latte that drinks with a strawberry-milk-like texture and orange blossom aromas—perfect for those who aren't big fans of bitter coffee.

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