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What is the recommended proportion of water temperature and grinding time for hand-flushing Huakui coffee beans? What parameters should be used for cold extraction and cold brewing hand-brewed Huakui coffee?

Published: 2026-03-25 Author:

Last Updated: 2026/03/25, Huakui Coffee continues to become popular in coffee circles due to its excellent cost performance ratio and its name changes year after year. Since there are many friends who like Huaquai, Qianjie will always include it in the list of activities. For example, in today's event, Huakui Coffee still participates. There are many friends who always place an order

Huakui Coffee continues to become popular in coffee circles due to its excellent cost performance ratio and its name changes year after year. Since there are many friends who like Huaquai, Qianjie will always include it in the list of activities. For example, in today's event, Huakui Coffee still participates.

Many friends always ask the customer service what to do to best display the delicacy of Huaqui after placing an order. However, to be reasonable, the coffee made by different extraction methods has its own characteristics and is not comparable. You can Try different production methods and see which method to make the coffee best suits your preferences. So today, Qianjie will come and share what parameters should be used when making flower quails with different extraction methods and how to make them ~

1. Hand-brewed coffee In order to fully display the aroma of flowers and fruits of Huakui, the roasting degree of Qianjie Huakui coffee is mainly medium to light and medium (the former is mainly used for hand-brewed, and the latter is mainly used for Italian style). It will not be too deep, so as to ensure that the aroma of flowers and fruits of Huakui will not be covered up by the aroma of baking. This degree of roasting will allow the coffee beans to retain a higher density, and the flavor substances will dissolve relatively slowly, so the extraction efficiency of the parameters we use when brewing Huakui coffee can be slightly higher.

Take Qianjie as an example. If Qianjie plans to brew Huakui coffee by hand, the parameters used will be as follows: powder amount 15g, powder and water ratio 1:15, water temperature 91°C~93°C, grinding degree is ground with fine sugar, and the sieving rate of No. 20 sieve is 75%~80%. Then it will be brewed with a V60 filter cup with a faster drainage speed and three-stage water injection. The extraction time is controlled within the range of 2 minutes to 2 and a half minutes. The brewing method is also very simple, three-stage: first, use twice the amount of water to steam for 30 seconds; after the steaming, use moderate water flow to inject the second section of hot water around a large circle, totaling 120ml; When the second section of hot water penetrates almost, we inject the third section of hot water into a small circle, totaling 75ml; When the hot water injected in the third section is completely filtered out, we can remove the filter cup and end the extraction.

Huakui coffee made by hand has a very clean taste and rich and distinct flavors. We can clearly taste the flavors of berries, citrus, floral flowers, and oolong tea.

2. Hand-brewed iced coffee If we want to make hand-brewed coffee with ice, then the degree of grinding should be finer than the original. Then, because ice cubes need to be added to cool down, the proportion of powder and water in the coffee should be larger. The purpose is to increase the concentration of coffee and offset the dilution effect caused by melting ice cubes. The parameters used in Qianjie are as follows: powder amount 15g, powder and water ratio 1:10, powder and ice ratio 1:6, water temperature 91°C~93°C, grinding degree is fine granulated sugar, and 80%~85% screening rate of No. 20 sieve. Similarly, use it with a V60 filter cup and three-stage brewing, and the extraction time is 2 minutes.

The brewing method is the same, and the same is done using twice the amount of water as the powder for steaming. However, in order to extend the extraction time, we need to change all water injections to small water injection, because the water volume has been reduced and other aspects are the same as the former. The water injection volume was changed to: 30ml, 70ml, and 50ml. After brewing, we shake the sharing pot appropriately to make the concentration and temperature of the coffee more uniform, and then we can start to enjoy the delicious coffee.

Because it does not dissolve too much bitterness, the ice-brewed Huakui coffee tastes more sweet and sour, and is full of juice. The flavors are still berry, citrus, and floral. The taste is clean, refreshing, and very good.

3. Soaking coffee Soaking coffee refers to steeping extracted coffee. It is a way to mix coffee powder and water in a container, soak for a period of time, and finally filter out the coffee. For example, French press pots, smart cups, or cup testing all use immersion extraction to make coffee. There are two ways to play soaked coffee. If you want to make a cup of coffee quickly, the grind of the coffee can be slightly finer, and then stir can be added during the making process; if you are not in a hurry to drink and want to be simpler, then the grind of the coffee can be thicker, and then the water temperature does not need to be controlled too much, and there is no need to stir during the making. After the time is up, the coffee can be filtered out.

Then the latter is shared on Qianjie here, because it is really convenient! The extraction parameters are as follows: powder amount is 15g, powder and water ratio is 1:15, grinding degree is fine granulated sugar, sieving rate of 75%~80% of No. 20 sieve, soaking time is 8 minutes, and boiling hot water can be used. The production method is as simple as described above on Qianjie, so I won't go into it too much here. Since the soaking method allows the coffee powder to be extracted more evenly and the extraction time will be longer, the flavor of the Huakui coffee we make will be fuller and thicker than that of the hand-brewed coffee, and the taste will be more balanced. The flavor performance will be more intense.

4. Cold extract coffee The taste of cold extract coffee is different from the three coffees shared above. Because cold extract is a low-temperature extraction and requires a long time of fermentation to develop a coffee flavor, the coffee made with cold extract will have a completely different performance. The extraction parameters used in Qianjie are as follows: self-determined powder amount, powder and water ratio 1:10 (1:12 without adding ice), grinding degree of fine granulated sugar, 80%~85% sieving rate of No. 20 sieve, soaking time 8h+.

First, we pour coffee powder and appropriate amount of room temperature water into a sealed container to mix and stir, then seal it and place it in the refrigerator for refrigeration. After refrigerated for a certain period of time, we can take out and filter the coffee grounds, and finally put the filtered coffee liquid into a sealed bottle for refrigeration and fermentation for a few hours, so that the production of cold extracted coffee can be completed. The cold extracted Huakui coffee can hardly taste any bitterness, and at the same time, the sour taste becomes very soft and the sweetness is high. We can drink the flavors of apricots, citrus, and berries. In addition, the coffee also has a unique sense of fermentation, combined with fruit charm, it looks like fruit wine. It is very good!

Although Qianjie also wants to share the making of Huakui Espresso coffee, it is quite complicated and easy to introduce it into a long way. Therefore, you can refer to Qianjie's previous articles to understand it, and I won't go into it too much here ~ So, the above is all the content Qianjie shared this time. Interested friends can try it at home. It's very good ~

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