What does SOE coffee mean? why is it more expensive than blending? Introduction to the advantages, preparation methods and taste and flavor characteristics of SOE single bean

With the popularity of espresso, SOE espresso is becoming popular, so guests on the front street often come to ask questions about "can you choose beans for espresso" and "do you have a choice of SOE coffee?"

What is SOE Coffee

The full name of SOE is "Single Origin Espresso", that is, "single-region espresso". As the name implies, it is an espresso made from coffee from a single region. For example, in front of the street, the espresso made of Essex and Shiffi beans is called SOE, while the English name of espresso is "Espresso". But not all coffee beans are suitable for making SOE.

Because the Italian coffee machine has a characteristic is that it can magnify the original flavor of the coffee bean, for example, it only extracts the Yega Xuefei from Ethiopia, the flavor of this bean is citrus and lemon flavor, which is relatively fresh, then the SOE coffee pressed by the Italian coffee machine will be particularly sour, or it can be extracted from Indonesia Mantenin in Qianjie. The flavor of this coffee bean is characterized by herbal soil flavor. Then the extracted SOE coffee will be very bitter.

The SOE produced on the market is also different from the single bean in baking. For example, some coffee beans with obvious sour taste will be roasted shallower in hand-washing and other drip-filtration brewing, and will be roasted deeper if they are used in an Italian coffee machine. So SOE, which is theoretically used to make espresso, is not suitable for hand-brewed coffee.

Similarly, most of the lightly roasted coffee beans are not suitable for Italian coffee machines, because of their small degree of water absorption expansion, easy to appear channel effect, the flavor will not be good naturally.

Characteristics of SOE Coffee

As mentioned in the previous article in the street, the espresso extracted by the espresso machine will deepen the flavor, so the espresso beans from a single area of SOE are generally not roasted too deeply, so compared with the traditional espresso beans, the flavor is more difficult to extract, so it is necessary to pay attention to the extraction parameters.

On the other hand, when producing espresso based on SOE, you need to adjust the ratio of espresso to milk or water. Reduce milk or water and highlight the taste of the coffee so that the coffee is not too light. Finally, the beans that choose to make SOE also have very strict requirements. Although SOE coffee is outstanding, its shortcomings are relatively easy to be magnified because it comes from a single place of origin, so factors such as roasting and particle size will affect the flavor.

The article before Qianjie also said that coffee beans will be affected by weather, planting, baking and other factors, which will cause subtle differences in the flavor of different batches of coffee beans every year, so when these coffee beans from these single producing areas are used to make SOE coffee, there is no guarantee that every cup of SOE will have a stable flavor, which is why there is no SOE coffee on the front street. At the beginning of Qianjie, the original intention of opening a coffee shop was to enable coffee fans who come to Qianjie to drink individual coffee of stable quality and flavor with regional characteristics, or high-quality espresso and milk coffee every time, while the taste risk of SOE is too great. But this does not mean that SOE coffee has no advantages. Let's talk about the advantages and disadvantages of SOE coffee in front of the street.

Advantages of SOE Coffee

The biggest advantage of SOE coffee is that it belongs to the same "single-origin" coffee beans as individual coffee, so it is purer in flavor and has a clearer flavor hierarchy compared with the Espresso coffee beans mentioned in the front street.

Disadvantages of SOE Coffee

As the article in the former street said, it seems that making soe coffee is very simple, you only need to replace the coffee commonly used to make espresso with individual coffee beans, but in fact, it is very difficult to extract the delicious flavor, because in roasting, you want to reflect the flavor of the coffee origin, and you use an Italian coffee machine, so the roasting of coffee beans must be well controlled, not too deep. Because once it is too deep, it will cover the flavor of the origin itself, but it should not be roasted too shallow, which will make the acidity of soe espresso unbalanced, thus increasing the difficulty of extraction. Therefore, high-quality SOE coffee is also a test of the baker's ability.

Secondly, as Qianjie said, there are subtle differences in the flavor of each batch of coffee beans every year, and the pressurized extraction of espresso is also very sensitive to many factors, so the freshness and flavor of coffee beans are also a factor affecting the extraction of SOE. It is also for these reasons that SOE coffee will be much more expensive than espresso.

The above is the introduction of soe coffee arranged in Qianjie. I believe coffee fans have a deeper understanding of soe coffee after reading this article, and the former street article also mentioned Italian coffee beans, so let's make a supplementary introduction to coffee blending in Qianjie below.

What is blended coffee?

It is also said in Qianjie that blended coffee is mainly used in common espresso such as mocha and latte in order to optimize coffee flavor. generally blended coffee is a mixture of two or more different varieties of coffee beans. The coffee beans baked into coffee beans suitable for Italian coffee machines are called Italian coffee beans.

Of course, this kind of comprehensive coffee beans can not be spelled casually, but through the unique understanding of coffee flavor, so that different coffee beans learn from each other and blend with coffee beans with excellent flavor.

For example, the coffee beans in the two producing areas that are mixed at 1:1 are absolutely dark and strange in flavor, so there is also a strict requirement in the proportion of coffee beans. Like Qianjie's blending idea is to mix sour, bitter, sweet, fragrant and alcohol into another kind of coffee with unique flavor.

For example, there are four kinds of mixed coffee in Qianjie store, each of which has its own characteristics. It is the best flavor coffee bean selected by Qianjie baker through a large number of proportioning tests.

Among them, such as Qianjie Coffee, sunflowers, sunflowers and coffee beans when used to make espresso will give off an obvious aroma of fermented wine. When tasting, the acidity of citrus and berries immediately emerges, with the aroma of whisky, and the finish is dark chocolate. The ingredient is a blend of Yega Sheffield sun-red cherries and Honduran Shirley at 7:3.

Therefore, Qianjie advises coffee fans that if they pursue a stable flavor of espresso, blending coffee beans will be a better choice than soe coffee, and it will also be more cost-effective.

Of course, there is no soe coffee on the front street, but it will be studied thoroughly in private. Let's share the performance data of extracting soe coffee with Yega Sherfield red cherry coffee beans in the front street.

Qianjie Coffee Ethiopia Yega Xuefei Red Cherry Coffee beans

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1700-2200m

Variety: native species

Treatment method: solarization treatment

Extraction parameters of SOE espresso

20g coffee powder

35 grams of coffee liquid

Extraction time 27 seconds

Grinding degree Galileo 1.9 scale

SOE flavor description: citrus, berries, fermented aroma, sticky, moderately bitter, moderately high acidity, bright and lively acidity.

After talking about Qianjie extraction soe, then talk about Qianjie how to extract warm sun mix.

Matching combination of Honduran Shirley & Yega Chuefei Sun Red Cherry

The matching ratio is 7:3

Extraction parameters of mixed coffee beans

20 grams of coffee powder

40 grams of coffee solution

Extraction time 30 seconds

Degree of grinding Galileo 2.2 scale

Flavor: smooth on the palate, with obvious acidity on the palate with a hint of berry aromas, whisky and rich chocolate flavors.

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