Yega Xuefei SOE single espresso how to drink soe espresso correctly taste characteristics

The expansion of single-item coffee in the hand-brewed coffee market also affects the development of Italian coffee. Some boutique coffee shops have also begun to use individual coffee beans on espresso machines, a practice known as SOE, or single espresso.

Normally, soe coffee costs a few yuan more than regular Italian beans because SOE beans are more expensive.

Logically speaking, making espresso from coffee beans from a pure Brazilian region can also be called "SOE". But such an operation is rarely seen on the market. Because the flavor and taste of espresso extracted in this way may not be comparable to that of coffee beans. Therefore, coffee beans under the banner of "SOE" must have a flavor that is different from those traditionally blended coffee, so that consumers are willing to pay for it. So there will be a lot of coffee beans from small Ethiopian areas will be used as SOE, because Ethiopia is mainly citrus, floral flavor, coupled with more bold (slightly shallow) roasting, people can taste a different flavor of Italian coffee.

Or from another point of view, the launch of soe has never been to explain the regional flavor of coffee, but to select those coffee beans with flavor characteristics and sell them at a higher price, so as to create a higher tonal effect. There are some differences between this and the handmade coffee market.

Hand-made beans do not necessarily work for SOE, because espresso extraction of lightly roasted beans can easily show a sharp taste, so even for the same type of coffee beans, the roasted degree of soe beans is different from that of hand-baked beans.

For example, the baking degree of Qianjie red cherry is different from that of red cherry used in warm sun blending, and the baking degree of warm red cherry is deeper than that of single bean.

Ye Jia Xuefei how does soe taste?

Qianjie uses warm red cherry Yejiaxuefei as soe for extraction. The parameter is 20g coffee powder and 40g coffee liquid is extracted for 35 seconds.

American coffee is made according to the ratio of coffee liquid to water at 1:4, with the sweet and sour flavor of berries and the aroma of caramel.

Latte is made according to the ratio of coffee liquid to milk at 1:4, with the aroma of caramel and the sweetness of lactose.

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