Light roasted coffee how to make soe coffee beans the difference between soe coffee beans and hand-made single beans

With the public's love for coffee, coffee shops now have a variety of menus. In recent years, a new word "SOE Coffee" has frequently appeared on the posters of major coffee brands and attracted the attention of many friends.

SOE is actually an abbreviation for single origin espresso.

The full name of SOE is not usually written in coffee shops. Single origin espresso, which means espresso made from beans from a single origin, mainly emphasizes the flavor of coffee from a single region. Stores with SOE on the shelves will focus on the origin, treatment, flavor and other characteristics of coffee beans, the most common is the use of lightly roasted coffee beans, highlighting the floral aroma of coffee, light and sour taste.

SOE was first noticed at the 2007 WBC World Barista Competition, when James Hoffmann applied coffee beans from a single region to espresso and won the championship, SOE became more and more popular with the wave of boutique coffee. During the daily operation of Qianjie Coffee, many guests asked whether there was SOE. It can be seen that SOE has become a new trend in the development of boutique coffee.

Corresponding to SOE is espresso.

The reason why coffee shops emphasize SOE is mainly to distinguish it from the blending of coffee beans. Traditionally, coffee beans from a single producing area are usually used in drip coffee, such as hand-brewed coffee. Pressurized espresso will use blended beans as raw materials, and producers will combine coffee beans from different places to highlight the rich, mellow and bitter taste by deep roasting, and the flavor is basically fixed on the flavors of caramel, black Qiao, nuts and cocoa.

With the increasing pursuit of coffee, coffee beans in a single producing area are not only presented in the form of hand-brewing, people began to extract individual beans with unique flavor in various ways, in order to get clearer characteristics of individual coffee. Some coffee shops provide SOE coffee beans need to pay extra price difference, many friends think that SOE is more advanced than blending, better flavor. From the above, it is not difficult to see that SOE only means that coffee beans come from a single place of origin, so it does not mean that the quality of coffee is better, nor does it mean that the taste is necessarily better than the combination.

The single bean used for hand-brewing takes into account the unique regional flavor of the place of origin and the aroma of the coffee bean itself, just as Yega Xuefei has fresh and bright citrus and citric acid, and Blue Mountain Coffee has sweet chocolate and caramel aromas. Similarly, SOE should also show the flavor characteristics of the place of origin. The baking degree is too deep, the flavor aroma is easy to be covered by the thick substances after baking, and if the baking is too shallow, it is easy to cause insufficient extraction, resulting in acidity and thin taste. Therefore, whether a cup of SOE coffee tastes good or not tests the "interpretation" of SOE by bakers and baristas.

Is there any difference between hand-made beans and SOE coffee beans?

Friends who have come to Qianjie Dongshankou store for coffee should have seen the small blackboard with bean sheets in Qianjie. Half a hundred items are divided into different producing areas. Qianjie is all produced in the form of hand-made products, while Qianjie produces Italian style using only a "sunflower warm sun mix" baked by Qianjie itself. If you have a little friend, you will have doubts: why don't these single beans be made into SOE?

Regular drinkers of espresso should know that espresso uses steam pressure to squeeze hot water into coffee powder so that the essence can be extracted in tens of seconds, so the taste of espresso will be greatly magnified. If you use light roasting hand-made coffee to make Italian style, in a more fine grinding, the coffee taste will be very strong convergence, easy to show negative bitterness, sour, astringent. Therefore, there will be a difference in roasting degree between hand-made and Italian-style coffee beans.

Qianjie believes that the original intention of SOE is to highlight the characteristics of producing areas, even if the selection of high-quality raw coffee beans in producing areas, if not played properly in roasting and extraction, it is meaningless to emphasize a single origin. In order to present the unique style of SOE, roasting, grinding and extraction all need to find the corresponding parameters in order to reflect the advantages of this coffee, which also tests the skills of roasters and baristas, as well as their understanding of coffee beans. In addition, the extraction adjustment of Italian concentration needs to take into account the environmental humidity, extraction time, the degree of grinding of coffee powder, the amount of powder, the ratio of powder to liquid and other subtle factors, so it is more difficult to ensure stable production. This is why Qianjie did not choose SOE products.

Suggestion of SOE production in Qianjie

If we are making SOE at home, Qianjie recommends using medium or medium-depth baked beans for extraction, so as to avoid strong irritating taste caused by baking factors. For example, Qianjie Brazilian Queen's Manor coffee beans are roasted in medium depth, and the extracted SOE presents chocolate, roasted hazelnuts, cream, and sugarcane sweetness.

No matter how to extract a coffee bean, Qianjie believes that freshness is very critical. If you use coffee beans that have been roasted for more than a month, some of the aroma may have been lost and a bad wood smell has been produced. Qianjie wants every customer who places an order to taste the aroma of coffee during the best taste period, so it will ensure that only 5-day freshly roasted beans are shipped. People want to make SOE coffee with a better flavor, Qianjie recommends freshly roasted coffee beans.

When we use shallow roasted coffee beans to extract SOE, because the roasting time of coffee beans is short, the internal texture is still relatively hard, and the flavor is more difficult to extract. Therefore, it is necessary to adjust the extraction parameters to improve the extraction rate, such as prolonging the extraction time, increasing the water temperature, adjusting the grinding degree, increasing the content and so on.

The fine degree of Italian grinding is much higher than that of manual trickling filter, and the adjustment can not be too large, which can easily lead to excessive variables and more unstable extraction. Qianjie is the daily product of the store, so the adjustment of parameters will be based on the accumulation of daily experience. If we have a low amount of cups at home, it is difficult to grasp. Qianjie suggests that we can record it and summarize the relationship between extraction parameters and flavor performance. This is more conducive to our rapid adjustment, but also save unnecessary waste.

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