What does espresso have to do with SOE

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Standards for espresso:

In the process of extraction, if it is found that the state of the coffee liquid will soon become unstable, a large jump, and the color will soon become very light, at this time, we can judge: there is a problem inside the pressed powder (cracks appear) or the uneven pressing of the coffee powder makes the less part of the coffee powder overextracted (and this is probably due to the uneven distribution of the powder) or the uneven distribution of the powder. So that the edge is not covered with coffee powder, causing the water to flow directly through there.

After the extraction is completed, take off the handle and observe the shape of the pressed powder. If there is no coffee powder on the edge, or the coffee powder is soaked or there is an obvious gap in the pressed powder, it is the extraction failure caused by uneven cloth powder.

What is SOE: SOE (Single Origin espresso), single-origin concentration, has been around since 2007, which is also a process of the development of boutique coffee. When you order espresso in a cafe, have a latte or cappuccino. Will a barista recommend a good bean to you? they will say that we have added a new bean these days. He is partial to scented tea, citrus and honey, which is different from another bean. It is quite special. Do you want to try it? you say yes, and then after drinking it, it is really very special scented tea, citrus, and quite sweet. Then the coffee bean you drink may be a SOE of Ethiopia.