How to choose soe coffee beans _ light roasted coffee for soe coffee _ soe coffee bean brand recommendation

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SOE, also known as single origin espresso, what single coffee and SOE coffee have in common is the beans of single origin (single producing area), but the two beans have undergone a mission change when they are handed over to the baker.

Although there are a variety of utensils for making ● single coffee, a hundred flowers blossom, but the mainstream extraction methods are manual extraction and siphon extraction under atmospheric pressure. If it has to be divided into the first and second, the order quantity of hand-brewed single coffee in most coffee shops is relatively more than that of other single-product production methods. The reason should be attributed to: convenient production, clean and convenient, of course, as well as the grasp of the taste and the pursuit of the point. The production of SOE coffee will rise to the espresso system, which will involve the Italian coffee machine about the atmospheric pressure of 9bar as another extraction condition. So this is one of the reasons why the baking rhythm of single coffee and SOE coffee is different.

Since this is only one reason, what are the other reasons? As mentioned earlier, SOE coffee is to eventually enter the espresso system, so to determine whether the beans can be identified as successful soe beans after roasting is not only to pass the cup test, but also to evaluate whether the final SOE espresso meets the criteria for a cup of espresso.

In recent years, at the China qualifier and final of the World barista Competition, more and more contestants choose soe coffee beans to participate in the competition, which is first the pursuit of roasting skills and then the further pursuit of boutique coffee, because a coffee bean that can be roasted by SOE has to have many characteristics and advantages, of course, do not misunderstand that mixed coffee beans are not good, everything is absolutely not absolute.

In 2007, we discuss which is better to use SO (single estate coffee,single origin) or Blend coffee? People have changed to how to choose or configure espresso to use beans to get high scores, which is actually a sign of the maturity of barista and roaster, especially after Copenhagen in 2008 and Atlanta, which just ended in 2009, the number of espresso beans you can refer to has become more diverse.

● first talked about SO. Contestants should use single beans or formula beans, this is purely a multiple choice question! Contestants should use bean ends depending on the following conditions:

(1) how much do you know about bean sex? Can you show the flavor characteristics of bean style?

(2) what is the stability of baking? Including raw bean conditions, baking stability and performance, ripening period, etc.

(3) Competition planning: is an espresso bean used to make three kinds of drinks, or is it planned separately according to different drinks? (that is, two kinds of competition beans)

First, let's take a look at the competition rules of WBC, especially since 2008, the sensory score accounts for a very heavy proportion. There are four key points in the evaluation of espresso, namely: (1) Color of crema: The color of crema should be hazelnut, dark brown and/or reddish. (2) Consistency and persistence of crema. 3) Taste balance: a harmonious balance between sweetness, acidity and bitterness. (4) Tactile balance:full bodied, round and smooth. In Taste balance, espresso must have a well-balanced and coordinated flavor in sweet, sour and bitter tastes, and a smooth and round oral touch in tactile balance, so that it can get at least 3.5 points in espresso.

The JCC Technical Committee of WBC has noticed the trend of barista using single origin since 2006. The evaluation training camp in Tokyo since 2007 and the Copenhagen training camp in 2008 have all asked us to pay special attention to: barista may use single origin coffee And the coffee may lack one of the three attribute (sour, bitter, sweet) In other words, we have to compare the characteristics and sources of the manor beans described by the contestants with the taste of espresso. It can be seen that the judges and technical committee actually have a deep understanding of SO espresso and have great tolerance, but the basic taste balance, attractive, brilliant degree, these conditions for getting high marks have not changed!

● contestants must not get me wrong, that means the judges can drink very sour, or very strong taste, so use a single manor, such as Yirgacheffe or Panama Geisha, to be espresso must get a high score, that is risky! Any espresso that lacks sweetness, is too irritating and tastes monotonous, especially similar to acetic acid and salty acid, will score very low or even zero. Single producing area or single manor bean, at first glance, seems to have a higher fault tolerance rate and better preparation, but the cup performance still determines the score, so the contestant and your competition team should really have the ability to identify the flavor of espresso. Some single manor beans can be used to make two kinds of drinks (dual-use), as well as espresso and Cabo. As for whether they can also be used as creative drinks, it depends on the theme and taste of the creativity.

● [note the limitations of SO]

(1) what's the taste of making kapok? When you pick SO to make a great espresso, is she suitable to be a bean for Cabo? Is it too milky?

(2) stability. Pay attention to the flavor changes during ripening. Is sweet zone sufficient for barista? Will it be difficult to adjust? how is crema doing? Some SO are excellent in taste, but the crema is too thin, so the score on touch is not high, which is important to study and negotiate with the bean baker many times and try to bake, and then test the flavor.

● soe coffee bean brand recommendation

The soe beans roasted by Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 10 grams of powder per cup of espresso, a packet can make 22 cups of coffee, and each cup of soe coffee costs only about 3 or 4 yuan, which is very cost-effective for cafes to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com