Is it better to drink a single espresso with different characteristics? Is the taste of SOE coffee beans suitable for hand flushing?

When we often go to the coffee shop to order, many baristas will recommend "would you like to try our SOE?" Some guests who came to Qianjie for coffee also asked if they had SOE coffee. The so-called "SOE" is Single Origin Espresso, which refers to espresso made from individual coffee beans.

In recent years, coffee culture has been continuously promoted, and the concept of individual coffee is very popular, with cafes in the streets becoming a trend. The option of SOE has been added to many menu. the novel concept, unique style and high price have made SOE the "resident" of many coffee shops. Some friends even subconsciously think that SOE will taste better than Italian matching, so let's talk about SOE in the front street.

The origin of SOE?

Literally, SOE is different from blending espresso House Blend Espresso. Roasters select coffee beans from different places and different flavors that are mixed and roasted (or roasted separately and then mixed in proportion) to make espresso with rich flavor and balanced taste. Back to our SOE, using single-origin coffee beans, the aim is to highlight the unique flavor of the region, such as the flower and fruit aroma of Ethiopian coffee, the sweet chocolate of Colombian coffee nuts, etc.

In the era when espresso first became popular, coffee shops around the world used individual coffee beans, but did not put too much emphasis on coffee origin information. With the increasing consumer demand for coffee, coffee from various producing areas is prone to uneven levels and unstable flavor and quality. in order to avoid the impact of this kind of low-quality coffee, some businesses begin to combine coffee beans from different producing areas to make the coffee taste more stable. In recent years, with the growing atmosphere of coffee culture, coffee people began to emphasize the origin of coffee beans, hoping to drink some espresso made from beans from well-known boutique coffee producing areas, so SOE became popular again.

What are the characteristics of SOE?

Since we know that SOE is coffee from a single producing area, if we use the superior batches of beans in this area, coupled with appropriate roasting and extraction parameters, the brewed coffee can fully show the flavor characteristics of this region. For example, the full juice acidity of Kenyan coffee, the mellow cream chocolate of Brazilian coffee, and the floral citrus flavor of Ethiopian coffee.

Whether it is Italian coffee beans or Italian coffee beans, they all have to go through the high temperature and high pressure of the Italian coffee machine, the extracted espresso taste will be greatly magnified, that is, the acid will become more sour, and the bitterness will become more bitter.

In order to reflect the "personalization" of SOE, the quality of coffee beans should be guaranteed and the defect rate should not be too high. On the other hand, the baking degree and extraction must take into account the unique flavor characteristics of the producing area, which has technical requirements for both bakers and baristas. Roasting degree is too deep, Italian coffee is easy to appear only bitter taste, aroma substances can not be reflected; roasting degree is too shallow, the requirements for coffee extraction are increased, once there is no good regulation of grinding degree and extraction parameters, the taste of SOE espresso is easy to be thin, making milk coffee is even more "coffee-free".

Therefore, Qianjie suggests that individual coffee beans with extremely deep or shallow roasting degree should not be used to make espresso, so as to avoid producing too strong taste and bring unpleasant flavor experience.

Does SOE taste better than matching?

As Qianjie said, SOE chose coffee beans from a single region to highlight the unique flavor of coffee in the region, that is, to make some flavors clearer. On the contrary, Italian blending is designed to neutralize a variety of different flavors and achieve a balanced taste. On this basis, the espresso made does not highlight who tastes better, but more about the taste differences brought about by different coffee beans.

If we want to find espresso that suits our own taste, Qianjie feels that we might as well focus on the various flavor characteristics of coffee beans in terms of production area, roasting degree and treatment, which will make us better identify our favorite flavor types.

What kind of coffee beans are suitable for SOE?

When we come into contact with hand-made coffee, we can find that the flavor tonality of coffee beans can be divided into three types: sour, bitter and fermented flavor. SOE coffee beans are also based on the above flavor tonality, we can choose according to our own preferences and needs.

1. Fresh fruit acidity

Mainly using the traditional washing and sun treatment, the coffee flavor presents a rich floral flavor and citrus berry fruit sweetness, such as Qianjie bean list on the very popular sun red cherry coffee beans.

Front Street Coffee: sun Red Cherry Coffee beans

Producing area: Altland Manor G1 in Yega Sheffield area

Altitude: 1700-2200m

Treatment: insolation

Variety: Heirloom native species

Flavor: berries, jasmine, lemon

Produced in the famous Yega Sherfield, Ethiopia, the sun red cherry coffee selects the coffee red cherries that reach the standard of maturity and is artificially turned irregularly during the sun drying process to make the raw coffee beans ferment moderately with pulp to form a full sweetness of tropical fruit. The SOE coffee tastes fresh, sweet and sour.

two。 Fermented wine flavor

To visualize the flavor extracted by SOE coffee, Qianjie recommends some coffee beans with high flavor recognition, such as Honduran Shirley barrel coffee.

Front Street Coffee: Honduras Shirley barrel Coffee beans

Producing area: Masaguara, Honduras

Manor: Moca Manor

Altitude: 1500m-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washing whisky barrel fermentation

Flavor: vanilla whisky, cream chocolate.

Put the washed coffee raw beans into the round barrel of whisky, rotate and turn regularly, so that the beans can fully absorb the aroma of the wine in the barrel. The SOE coffee made from the Shirley barrel has a strong aroma of wine and vanilla and is integrated into the milk with a dense taste of chocolate cream.

3. Full-bodied and bitter

Some friends may think that the above two types of SOE coffee made in Qianjie are not "coffee-flavored" enough, and the mellow and rich types of coffee beans should be suitable for you. Coffee beans like the Brazilian Queen's Manor on the front street are very typical.

Front Street Coffee: Brazilian Queen's Manor Coffee beans

Producing area: Morgiana producing area

Manor: Queen's Manor Fazenda Rainha

Altitude: 1400Muth1950m

Variety: yellow bourbon

Treatment: sun treatment

Flavor: cream peanut sugar nut chocolate

Unlike many commercial beans produced on a large scale in Brazil, the Queen's Manor of Brazil mainly produces boutique batches of coffee beans and selects excellent yellow bourbon varieties. Through the sun treatment, the coffee not only has a strong flavor of cream, peanuts and nuts, but also has the sweetness of ultra-high sucrose. The production of SOE has a mellow coffee aroma and a remarkable flavor tonality in the aftertaste.

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