Characteristics of flavor difference between SOE and blended coffee is the taste description of SOE American coffee good?

Guests who come to Qianjie for coffee often ask baristas if they have beans to choose from and whether they can make individual coffee. At this time, Qianjie Coffee always apologetically tells customers that at present there is only one kind of Italian coffee beans: sunflower sunflower matching (Shirley sunburn cherries), because Shirley coffee beans account for a large proportion, so Qianjie coffee ice American coffee will have a strong wine aroma, this aroma will rush into the nose just after the bean grinder is started, and it tastes more like tasting a cup of old wine. Whenever the baristas on the front street describe this special espresso flavor to customers, people always brighten up and gladly accept it.

This leads to today's discussion: what is the individual coffee that the guests want when they first arrive?

Qianjie Science Popularization: in fact, SOE coffee was very popular abroad as early as more than a decade ago, and now it has developed very mature, but it has only become popular in China in recent years, so there are still many people who do not know what SOE is. The so-called SOE is actually an acronym for Single Origin Espresso, which means espresso in a single producing area. Is there an enlightened feeling that this is not advanced coffee, just replacing the "blended coffee" commonly used to make Italian coffee beans with "single coffee", but it is still espresso made by Italian coffee machine under high pressure extraction.

So does SOE really taste better than coffee? There are many factors that determine the quality of a cup of coffee, such as coffee beans, roasting, coffee maker, craftsmanship, personal tastes and preferences, and so on. SOE only refers to espresso made from a single coffee bean, the coffee beans used are not necessarily better than the mixed coffee, and several other factors also have a great impact on the quality of coffee, so you can't generalize what kind of coffee is good!

Take the iced American coffee of Qianjie Coffee, for example, the warm sun blend used is not to reduce costs and cover up the flavor of shoddy coffee, but to create a new and unique flavor. a carefully designed recipe that shows the difference between Qianjie coffee and other cafes.

Back to the title, what's the difference between Yega Sheffield American and standard American? Through the above description of Qianjie Coffee, you should also understand that SOE American coffee is Yega Xuefei American coffee. Yega Xuefei coffee bean itself has a very subtle floral aroma, with aromas of flowers, fruits and alpine black tea in its round and smooth taste. Yega Xuefei coffee beans used to make Italian coffee may even have the taste of dark chocolate, with clean and bright acidity, intertwined with a soft and pleasant flavor and finish. This is the flavor of a good Yega Sheffield American style.

Qianjie believes that making espresso with single coffee beans is nothing more than allowing people who like concentrated and milk coffee to taste the flavor of each product, so if the recognition of a single bean is not high enough, so that the whole coffee can not taste the flavor that the single bean should have, it would be better to drink a cup of coffee with a balanced taste and high mellow thickness. The difference between American coffee and latte is that it is based on espresso and is diluted with water, while lattes are diluted with milk. If you make SOE coffee, you should pay more attention to the taste of latte, because the taste of milk may steal the limelight of individual coffee. For individual coffee, Qianjie also has a point of view, that is, do not pursue the stability of SOE coffee, because coffee is an agricultural product, the degree of single coffee will be affected by the weather, planting and other factors, so it is very normal for different years of SOE coffee in the same producing area to have different flavor.

Speaking of which, there are a lot of people asking if there is SOE coffee. Why is everyone asking Yega Xuefei? Qianjie thinks it has something to do with the popularity of Yejasuffi Coffee. Yega Chuefei was originally part of the Essidamo producing area, but because of its excellent quality, it has been independently subdivided into new producing areas, where some sun-cured coffee will be produced, but at present most of it is still washed coffee. Coffee aristocrats with unique lemon fruit aromas come from Yegashafi, Ethiopia, because they are grown almost in the wild. Manual harvest, the selected coffee beans are often only up to 1 stroke 4 of the harvest, light floral aroma and balanced acidity, taste full of aristocratic Yegashifi, is known as the best coffee in Ethiopia.

At present, Qianjie Coffee Store has four kinds of Yega Chuefei, they are: sun Red Cherry (Sun), Konga Cooperative (Sun), Waka Co-operative (Water washing), and Fruit Ding Ding Cooperative (Water washing). Each bean has its own characteristics, and the general flavor is the tonality of citrus and berries.

Red Cherry Coffee Raw beans on Qianjie Street were purchased from Trabocca, the largest coffee raw bean manufacturer in the Netherlands. In order to pursue higher raw bean quality, the raw bean merchant put forward the Red Cherry Plan [ORC], which requires full manual harvesting of all red fruits of coffee, in order to improve the quality of coffee raw beans, so that the price of coffee is too high, bringing higher profits for coffee farmers as well as surprises for roasters.

The Konga Cooperative is one of the 26 cooperatives under the Yega Xuefei Coffee Farmers' Cooperative Union. What makes Konga special is the red soil where coffee beans are grown. Red soil is rich in high-iron, which is a micronutrient that helps plants produce chlorophyll, which is very helpful for photosynthesis, allowing plants to absorb more energy and produce better fruit. There is no doubt that red soil is one of the keys to the production of delicious coffee beans by Kongjia Cooperative. According to the investigation in Qianjie, at present, Kongjia coffee mainly grows iron pickup and native species.

Although the Wauka Cooperative is famous for its sun-dried coffee beans, Qianjie Coffee chooses its washed coffee beans because Qianjie believes that the washed Waka coffee beans have been delicately washed: they are fermented and shelled in a sink for about 72 hours. some of the acid produced in the process of gelatinous fermentation will enter the beans. Therefore, the flavor will prefer clean and bright acid, very pure and refreshing.

Although the coffee produced by the cooperative is not necessarily a guarantee of quality, Guodintin has never let Qianjie down. The Guotintin Cooperative is located in the Gedeb producing area of Ethiopia. It is independent of Waka in 2012 and is famous for its careful selection of ripe coffee cherries. The entrance of Qianjie Coffee is softer than Waka, and the taste of black tea is prominent.

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