SOE single espresso explains what soe Coffee means the difference between SOE and ESP

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To put it simply, a single espresso (Single Origin Espresso) is an espresso brewed with beans from a single producing area / manor. this kind of coffee has the characteristics and flavor of the producing area, and compared with the Italian concentrate brewed by the formula beans (Blends) from more than two producing areas, the balance, alcohol thickness, coffee oil and so on are usually insufficient, but it also has a strong personality. It is one of the best ways to explore the flavor of a certain coffee bean, and it is also my personal favorite drink.

The common defective flavor of single espresso

It seems quite simple to say, as if simply replacing the formula beans with coffee beans from a single producing area, but in practice we have to face a lot of challenges and difficulties. If you overcome these obstacles, you will have the opportunity to taste a cup of espresso with rich layers and charming flavor. on the contrary, without proper adjustment of brewing parameters and flavor, it is easy to drink a cup of coffee that may have a variety of defective flavors. the common defective flavors of single espresso are: acidity, saltiness, bitterness, astringent taste, dry tongue and so on. Unlike the inherent balance advantage of formula beans (and therefore a large range of extraction errors), the disadvantages of single product concentration are very obvious and easy to be magnified and inspected. Providing single product concentration in business is a very challenging task for shopkeepers. In addition to the huge consumption of ripe coffee beans during testing, the external environment (temperature, humidity) is changing every day. Whether the stability of the quality between each cup of coffee can be maintained is the difficulty. For shops with quality requirements, it is common to concentrate and discard the cup.

Parameter range of ideal extraction of single espresso

In terms of extraction, because the roasting degree of single coffee is usually shallow, and its flavor is more slender, elegant and layered than that of formula beans, the range of "ideal extraction parameters" is very narrow. a slight channel effect, a change in temperature or pressure, uneven extraction, or even a drop of 3 grams of the actual liquid weight 2 Mel may make a huge change in flavor. In my experience of extraction, I have tasted the concentration of a single product with a difference of 2g in liquid weight between two cups. Under the condition that other factors are almost the same, it is only due to the lack of extraction for 3 seconds, resulting in a salty flavor with too sharp acidity.

Flavor adjustment and testing depend on the complete control of other man-made factors, that is to say, the uniformity of the cloth powder, the size and balance of the pressure channel must be consistent as far as possible, so as to test the effects of grinding fineness, water temperature, pressure and so on on the flavor of coffee. A good cup of espresso is not easy to come by, and it takes time to make and often has extraction problems. If you have a chance to drink this kind of coffee, you should give more encouragement to the barista who brews this cup behind the coffee machine. I believe he / she must have spent a lot of time and effort on such a drink.