How to drink SOE Coffee the characteristics of SOE espresso beans and how to choose and make them

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With the recent popularity of SOE espresso, many coffee shops also regard SOE coffee as the main selling point. Many people will also ask what is the difference between front street coffee SOE coffee and mixed coffee, whether SOE coffee must be better than mixed espresso? Qianjie doesn't think so. SOE espresso uses individual coffee beans to be pressurized and extracted through an espresso machine to enlarge and extract the good and bad flavor of a bean, so there may be unpleasant flavors such as acidity. The purpose of blending coffee is to stabilize the flavor of an espresso, so the front street is not saying that SOE espresso is not good. Compared with espresso with coffee beans, SOE is lucky to have the same taste every time.

What is SOE espresso?

What is SOE? "SOE", in fact, is the abbreviation of "Single Origin Espresso", which translates to "single-origin espresso". That is to say, the espresso made by emphasizing the single origin is easier to identify the flavor of the producing area and increase the connection between the producing area and consumers compared with the blending.

In addition, coffee beans from SOE single-origin espresso will also be more difficult to bake. On the one hand, in order to highlight the flavor of a single origin, the roasting degree of SOE coffee beans should not be too deep to avoid eroding the flavor of the coffee itself, but on the other hand, in order to provide the mellowness and better stability of espresso, the roasting degree of coffee beans should not be too shallow. So how should I choose neither too deep nor too shallow? Qianjie recommends choosing some moderately roasted coffee beans when choosing SOE coffee beans. Compared with blending, single-origin espresso can better express the flavor of the producing area, and can also produce espresso with unique flavor, so around this characteristic, Qianjie suggests that the extraction scheme of SOE espresso should be reconsidered and the extraction scheme suitable for the espresso bean should be worked out. When making SOE-based coffee, the ratio of coffee and water / milk needs to be reconsidered to highlight the flavor performance of the espresso.

Advantages of SOE Coffee

Qianjie believes that the greatest advantage of SOE is its "single origin" feature. Baristas can connect the taste of coffee to the origin through the factor of single origin, just as hand-brewed coffee brews individual coffee. At the same time, because there is only one coffee bean, the taste is not as complex as matching, that is, compared with blending, there will be a clearer flavor level (the difference between orange juice and compound juice, a single orange juice can better describe the taste of oranges, but compound juices are more difficult to describe all the fruit flavors).

Disadvantages of SOE Coffee

Although SOE is very common these days, and the method of making it is very simple-you just need to change the coffee beans from blended beans to single-origin coffee beans, but is it really that simple? Qianjie Coffee thinks it is easy to make SOE, but it is not easy, or even difficult, to extract delicious SOE. What's the difficulty? Just like the characteristics of its single origin, the aim is to better show a clearer taste, which requires a combination of baking and extraction.

Roasting in order to reflect the flavor of the coffee origin, so the roasting degree should not be too deep, once too deep will wear out the flavor of the origin itself, but not too shallow, which will increase the acidity of SOE espresso and cause imbalance, which increases the difficulty of extraction. Extraction needs to be constantly adjusted to achieve the ideal state, first, coffee is an agricultural product, and each batch of coffee varies every year, followed by the exhaust of roasted coffee beans, and the pressurized extraction of espresso is also very sensitive to many factors, and the freshness of coffee beans is also a factor affecting the extraction SOE.

How does Qianjie Coffee extract SOE espresso?

Brazil has a low altitude, flat and monotonous landform, lack of micro-climate, and is used to growing coffee trees in the sun, so it produces the unique soft bean flavor of Brazil. Brazilian coffee beans from different producing areas are tested in the front street. It is considered that the Brazilian coffee beans have low acidity, sweet chocolate and mellow taste in the nutty flavor.

Qianjie Coffee-Queen Manor of Brazil

Producing area: Morgiana

Altitude: 1400Muth1950m

Variety: yellow bourbon

Treatment method: half-sun treatment

How does Qianjie Coffee roast Brazilian Queen's Manor Coffee beans?

Qianjie Coffee roasting this bean is roasted moderately deep. Using Yangjia 800N, the amount of beans 550g: warm-up to the facility 200 degrees into the pot, firepower adjustment of 150, throttle open 3, temperature recovery point 1 "39", 30 ", maintain firepower, 5" 39 "10" turn yellow, grass smell disappears, enter the dehydration stage, firepower is reduced to 125, throttle is open to 3.5. After dehydration, the bean surface appeared wrinkles and black markings, and the taste of toast changed to coffee, which was a prelude to an explosion. When the firepower dropped to 80 at 178 degrees Celsius, you should pay attention to the sound of an explosion. When 9 degrees 39, 14 "began to explode, the throttle door was fully open. After an explosion, the development time is 390 degrees 3900 minutes. 201 degrees.

Brazilian SOE extraction parameters of Qianjie coffee:

Grinder: Pegasus 900N

Degree of grinding: 1.6

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 28s

Powder content: 20g (double espresso)

Extraction amount: 40ml

Taste: smooth taste, medium mellow thickness, palate with obvious aromas of creamy peanuts, nutty and chocolate flavor.

The Sidamo region is located in the south of Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated at the altitude of 1400m-2000m. Most of the coffee beans in the Sidamo area are treated by the sun treatment. Qianjie believes that the sun treatment makes the coffee beans in the Sidamo area have a strong fruity aroma and smooth taste.

Qianjie Coffee-Ethiopia Sakuran

Producing area: Gujinhambela

Altitude: 2300 m

Variety: native species

Treatment method: solarization treatment

How does Qianjie Coffee roast Huakui Coffee beans?

Qianjie Coffee Baking this bean is roasted moderately light. Yangjia 800N, bean 480g: furnace temperature to 175 degrees Celsius into the pot, throttle open 3, firepower 120. Rise to 140 degrees, throttle open 4. Bake to 6: 00 ", the temperature is 151.7 degrees, the bean surface turns yellow, the smell of grass disappears completely, and the dehydration is completed. When the bean surface appears ugly Hu wrinkles and black markings, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, which starts to explode at 9: 50 ", the throttle is fully open, and the firepower of 188 degrees is reduced to 80." the development time of an explosion is 1: 40 ", put into the pot at 196 degrees.

Qianjie Coffee Sakuran SOE extraction parameters:

Grinder: Pegasus 900N

Degree of grinding: 1.7

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 30 sec

Powder content: 20g (double concentrated)

Extraction amount: 40ml

Taste: medium acidity, medium to low bitterness, medium sweetness, sticky taste, berry flavor, slight floral aroma, light tea feeling, long finish.

The above extraction parameters are for reference only, and the state of coffee beans varies from day to day. Whether you use individual coffee beans or blended coffee beans to extract espresso, Qianjie Coffee recommends debugging espresso every day to ensure that the parameters of each day extract the best flavor of coffee beans.

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