How do Kenyan coffee beans do Italian concentrate? Can Kenyan coffee beans do SOE?

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SOE stands for single-origin espresso, although it is not necessarily equivalent to fine coffee, but if you select single-origin coffee beans with easy to identify flavor as SOE, you can produce a typical espresso with unique flavor. For example, Yega's typical citrus flavor, Kenyan coffee beans with fruit flavor, etc., coupled with espresso will magnify the taste of coffee, so specific flavors will be more prominent than hand brewing. However, although SOE 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, so it is not necessarily better to drink than coffee.

I confirm that "most boutique coffee does not apply to Espresso", and it is almost certain that this sentence will drive many coffee players who are obsessed with Espresso crazy, or at least very unconvinced (I have argued with a lot of coffee over the years). However, my point of view does not mean to belittle Espresso. On the contrary, I actually like Espresso very much and often serve beans and baking specially for the Espresso machine at home. The main reason for holding this argument is that what boutique coffee and Espresso pursue are two very different kinds of coffee enjoyment. Try a brief explanation to see if you agree with it.

Boutique coffee attaches importance to meticulous and unique aroma and flavor, including special sour, flower or fruit aroma and so on. These characteristics are not resistant to deep roasting. Once the baked beans enter the "second explosion" stage, such as French Roast or Italian Roast, most of these qualities that they want to retain will disappear. So when dealing with boutique coffee, the beans are usually roasted only until they are lightly roasted to medium baking, and then go up to a pity.

What Espresso pursues is the smooth taste like silk, and the rich and lasting aroma (slightly different from the aroma of flowers and fruits, which tends to be roasted), which must be supported by a thick layer of Crema (mainly emulsified by coffee oil and air), while for beans that have not reached the deep-baking stage, the oil is not easy to extract, so sacrifice the fineness of the fine coffee to make the deep-roasted Espresso. It's always rare. In addition, to make a beautiful Crema, there is a public opinion: washed beans are not as good as sun beans, and Arabica beans are not as good as robasta beans, which explains why sun beans and robasta beans are often found in Espresso's mixed bean formula.

Kenyan AA coffee beans can also make SOE, but the tree species must be SL28 or SL34 (or a mixture of both), and manors or cooperatives are not so important. You know, Kenya grades coffee beans by screen size, but if the tree species are not good (such as Ruiru 11), even the AA grade Kenyan coffee beans may still be disappointing, so it is most important to ask about the tree species when buying Kenyan coffee beans. My personal feeling is that when I drink really good Kenyan espresso, I get a sense of "value for money" satisfaction.

Looking for the beloved SOE

When it comes to the rise of this trend, some people think that coffee is similar to whisky. From the beginning, people only know the brand and taste blended whisky, and it is not until nearly a decade that single malt whisky from different regions has become very popular, and SOE is the same concept.

If you want to find espresso that suits your taste, don't rely solely on single origin or blended coffee. Next time, ask the clerk about the flavor and roasting degree of espresso beans. Keep trying to find your favorite taste.

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