What's the difference between the growing regions of Hua Kui and Geisha coffee? How should Hua Kui coffee beans be brewed, and what kind of flavor profile do they have?

There are many ways to brew coffee, and different methods can produce varying flavor profiles.

Common coffee brewing methods include espresso, pour-over, Moka pot, French press, AeroPress, and others.However, if you go to a coffee shop, your options may be more limited, often consisting of basic types of coffee.Taking Front Street Coffee as an example, its cafés offer espresso, cold drip, and pour-over.

??,,.As for what types of coffee it is suitable for, if you want to be discerning, the first thing to consider is what type of coffee beans they are. Generally speaking, espresso is the brewing method that requires the highest level of roast among all coffee preparation methods.

Therefore, espresso has dedicated espresso beans, usually a blend of 2 to 5 types of coffee beans.So can Huakui coffee beans not be used for espresso? Of course not. SOE (Single Origin Espresso) is also popular now. So if you want to make espresso with Huakui, just choose Huakui SOE coffee beans.

Here, using the Huoqian Coffee Hua Kui 5.0 as an example, I will share how the baristas at the shop make cold drip, cold brew, and hot and iced pour-over coffee, along with the parameters used.

Front Street's Hua Kui Cold Brew Method

The method for making cold brew coffee at Front Street is to use a coffee powder cup containing 60g of coffee powder to extract 600ml of coffee liquid, achieving a powder-to-liquid ratio as high as 1:10.In terms of grind size, a slightly finer setting than standard pour-over coffee is chosen. Judging by a No. 20 sieve, the extraction rate is around 85%.The ratio of ice water mixture used is 1:1, and the flow rate is controlled at 7 drops per 10 seconds using the throttle valve.The entire extraction process typically lasts around 6–8 hours.After extraction, the coffee is bottled and chilled for 12 hours before drinking.

50,2085%.

Put the coffee powder into a glass bottle, then add 400 milliliters of room temperature water and 200 grams of hard ice cubes (total ice-water mixture is 600 grams). The coffee-to-water ratio is 1:12. Then stir the coffee powder and water evenly with a stirring stick, seal it, and place it in the refrigerator for cold brewing.

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5.0,,,,V60.The V60 filter cone has a 60-degree taper, and this conical angle allows the coffee grounds to be centrally distributed. During pouring, the water flow naturally converges toward the center of the cone, ensuring sufficient contact time between water and coffee grounds, thus extracting the right coffee liquid.Additionally, the inner ribs of the V60 filter cup spiral clockwise from the bottom to the top, creating enough space between the filter paper and the cup to improve water flow, and the large hole at the bottom allows water to flow relatively faster compared to many other filters.

:90℃,1:15,15g,(2080%).First, wet the coffee grounds thoroughly with 30g of water to form a “hamburger” shape and let it bloom for 30 seconds; the second pour is done when the timer hits 1:00, adding water up to 125g, then wait until the water level drops to two-thirds of the coffee bed before making the third pour; the third pour is done at 1:40 on the timer, adding water up to 225g. The total extraction time, once all the coffee has dripped through, is 1:59.After the coffee extraction is complete, gently shake it, and once the coffee liquid is evenly mixed, proceed to taste it.

:91℃,1:10,15g,(2085%),100g.The same three-stage pouring method is used: the first stage involves pouring 30ml and blooming for 30 seconds, the second stage 60ml, and the third stage another 60ml. The brewed coffee is then poured into a cup containing 100g of ice cubes and shaken evenly.

,,,,.Or, you can get better through extensive practice—after all, pour-over is quite fun and offers a different experience each time.