Front Street Coffee's Huakui coffee has a citrus and guava acidity on the palate, a full-bodied berry juice sensation, and a touch of sugarcane sweetness in the aftertaste. The finish is reminiscent of lemon black tea, with a lasting and richly layered flavor. It is not only suitable for pour-over, drip bags, cold brew, and other methods, but can also be used for espresso SOE and moka pot extraction. Below, I will introduce this specialty coffee and provide a detailed demonstration of how to brew Huakui coffee to standard.

The Origin of the Name "Huakui"

If you look closely, the Chinese and English names of the "Huakui" coffee bean do not correspond. In Chinese, it is called "Huakui," while in English, it is "Hambella," which translates directly to "Hanbella."

 
In 2017, Ethiopia's DW Green Bean Company submitted a batch of sun-dried coffee beans from the Buku Abel processing plant in Hambella to the TOH (the Taste Of Harvest) competition hosted by the African Coffee Association. It won the TOH Ethiopia championship in one fell swoop, making Hambella and the Buku Abel processing plant well-known. Subsequently, this batch won awards in other competitions as well, and thus, as a champion, it was named "Huakui."

Since Huakui coffee is renowned for its floral and fruity aroma, it is typically roasted to a medium-light level to preserve its signature bright fruit acidity and sweet floral notes. Dark roasting tends to emphasize burnt bitterness, so it is recommended to优先 purchase Front Street Huakui coffee with a light to medium roast.

Considering different brewing methods, Front Street offers two versions of Huakui coffee, each corresponding to a different roasting profile. One is the medium-light roasted Front Street Huakui coffee, suitable for pour-over, cold brew, drip bags, clever cup, French press, siphon, and other coffee 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)

Filter: V60

Pouring method: three-stage pouring

Extraction time: 2 minutes to 2 and a half minutes

The brewing method is also simple, using a three-stage pour: First, use twice the coffee's weight in water for a 30-second bloom. After the bloom, pour the second stage of hot water in a moderate stream in a large circular motion, totaling 120ml. Once the second stage has mostly drained, pour the third stage of hot water in a slow, small circular motion, totaling 75ml. When the third stage has completely dripped through, remove the dripper and the extraction is complete.

The pour-over Front Street Huakui coffee is richly layered. When hot, it smells of floral and passion fruit aromas, with a full juice-like body. On the palate, there are tropical fruits, citrus, and orange, with a syrupy thickness in the finish and a noticeable sweet aftertaste.

There is also a medium-roasted 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 after ordering, ensuring that every bag arrives in the freshest 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 by Front Street has a double basket capacity, requiring 20 grams of coffee powder each time. The extraction ratio is 1:2, meaning 40 grams of coffee liquid is produced within a reasonable time. The extraction time is related to the flow rate of the coffee powder. Generally, a single extraction is controlled between 20 and 35 seconds. If less than 20 seconds, the coffee taste tends to be thin and bland; if more than 35 seconds, over-extraction can cause burnt bitterness. Therefore, Front Street aims to control the espresso time within 26 to 32 seconds.

Before extraction, we need to wipe the basket dry, turn on the grinder, grind a double dose of coffee powder, and place it on an electronic scale to measure and adjust until it reaches exactly 20 grams. Then use a distribution tool to level the coffee powder, and use a tamper to press down vertically with force to compact the coffee puck, ensuring more stable extraction.

Then turn on the extraction switch to release water for 1 to 2 seconds to moisten the group head, which also removes any stuck coffee grounds. Place an electronic scale under the cup for the Espresso, tare it to zero, and place it under the group head during extraction.

Gently lock the portafilter onto the group head and start the extraction switch. Observe the changes in the extracted liquid. When the scale shows 40 grams of coffee liquid, at about 30 seconds, turn off the extraction switch. The brewing parameters will subtly change based on daily air humidity and the condition of the coffee beans, so it is necessary to adjust the coffee dose, grind setting, and extraction yield accordingly.

The extracted Front Street Huakui SOE can be enjoyed directly. Remember to pair it with a glass of water to rinse your mouth, allowing you to taste the dense crema and the rich tropical fruit aroma of the underlying coffee liquid.

If you cannot accept the strong bitterness of espresso, you can of course, according to your preference, add ice water or warm water at a 1:4 ratio to make a refreshing SOE Huakui Americano, or add steamed fresh milk at a 1:6 ratio to soften the taste, making a delicious SOE Huakui Latte. It will have a strawberry milk-like mouthfeel and orange blossom aroma, suitable for those who do not accept bitter coffee.

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