What does the full name of soe coffee bean mean? description of the flavor characteristics of Brazilian SOE coffee bean brand

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"soe Coffee" is not sophisticated at all. It is an espresso coffee made by replacing "mixed coffee beans" with "single coffee beans" and made by high pressure extraction.

Note that it is only a title, and there is no general description of raw bean roasting information and extraction scheme, so it does not represent any significance of coffee, nor is it the standard of "good or bad". Brazilian SOE coffee beans

Why is "SOE" born? Brazilian SOE coffee beans

SOE, which became popular in 2007, has gradually matured and its influence has spread, and consumers in North America have become accustomed to ordering a cup of single-producing espresso served in cafes that season. Brazilian SOE coffee beans

In the past, I thought that the flavor of coffee beans was incomplete, and in order to make up for the deficiency of some beans, another bean was added, which was blending; but slowly, as the quality of the raw beans of fine coffee became higher and higher, the baking technology became better and better, and when good beans began to appear, they could be concentrated with one bean without any shortcomings, and there were also distinct regional characteristics of beans, such as flower aroma, citrus flavor, and so on.

The popularity of SOE makes people realize that as long as there are enough good beans, the formula of espresso does not need to be complicated, and you can get a good cup of coffee. Brazilian SOE coffee beans

But in the current environment, cafes with the courage and ability to provide SOE are destined to be rare, because the output of high-quality coffee beans is not enough to supply the mass market, and it is not easy to fully express the sweet and sour taste of coffee with light roasting.

Good coffee is a seasonal product.

The flavor of coffee is due to the unique flavor achieved by variety, origin, climate and baking. Coffee producers hope that their efforts in the planting and growing stages can be tasted by consumers.

The popularity of simplified recipes means that consumers have been able to accept the idea that good coffee is a seasonal product. Boutique coffee roasters no longer need to make raw beans with more than seven or even more than ten ingredients in order to maintain the richness and consistency of the formula. (because there are few styles of components, it means that each replacement of "parts" will make a big difference to the overall flavor performance. )

The stability and consistency of taste is no longer the primary consideration, but the consistency of "concept" is the key. Faithfully present the seasonal flavor and keep the espresso formula bean products under the same "concept".

You can understand it this way: if you order the same bean SOE in the same store, but drink a little different flavor, it is normal, there is no need to question the store's professionalism at this point.

TIPS:

There may also be "matching" in SOE.

For example, although the same production area, the same treatment, it is also possible to use old beans and new beans, or separately baked into two or more baking degrees, and then put the ripe beans together, and so on. However, more bakers should still choose not to fight, so that the taste of coffee is distinctive and more recognizable.

Why make soe coffee beans? What are the advantages and disadvantages of SOE?

Tim: the disadvantage is that if you don't have quality coffee (beans), it won't taste good and you can't hide it. You can only cover it up with overbaking or something. The reason why I stopped doing matching is that rationally, I think matching doesn't make any sense.

I want to taste the variety I drink, where it comes from and how it is treated. That's what I want to drink. So I spend a lot of time on coffee farms, growing different varieties and optimizing the quality of coffee (raw beans). I hope all this can be drunk. If you mix these coffee beans with other beans, you won't get the taste.

I also think that if you have very high-quality coffee (beans) and the taste is complex, sweet and balanced, you can bake and brew it well, so you don't have to mix other beans.

If I buy a very good red wine in France or a particular vineyard and want to make it more rich and complex, I mix it with Australian or Latin American red wine, but it doesn't make sense.

I was in Honduras, a farmer mixed two coffee varieties, and after we roasted it, we thought it was very delicious. So matching doesn't have to be done at the baking stage, it can also be done at the planting stage.

So I don't object to matching, but I don't want to drink it this way, because I don't think it will be that interesting.

● 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