What's the difference between soe coffee and blended coffee? how to make soe coffee with an espresso machine?

Nowadays, coffee shops are springing up all over the street, and various types of Italian coffee drinks are so dazzling that there is no way to place an order. In order to improve their competitiveness, some coffee shops will also launch several SOE for customers to choose from, and their flavor features will be described in the promotion. At this time, some friends wondered, what on earth is this SOE? What's the difference between ordinary beans and ordinary beans?

S=single O=original E=espresso

SOE refers to espresso made from beans in a single producing area. The "producing area" can be a producing country, region, cooperative, manor or farm. Coffee harvested in the same batch belongs to single coffee. For example, on the small blackboard on the left side of the front street bar, dozens of coffees from different places belong to individual products, and Qianjie is generally produced in the form of hand flushing. Single coffee is based on the concept of boutique coffee, the purpose is to emphasize the flavor of the producing area, so single coffee is a kind of boutique coffee. Generally speaking, coffee products are often produced in the form of hand brewing in coffee shops. in recent years, the concept of single coffee is very popular, and more and more single products are applied to the extraction of Italian coffee.

Friends who often drink American style and lattes should know that coffee is extracted from an Italian coffee machine, and baristas can usually make it in two or three minutes, much faster than hand brewing. Due to the rapid extraction of Italian concentrate under fine grinding, high water temperature and high pressure, the concentrated liquid gathers a variety of flavors, and various flavor compounds impact our tongue exponentially, so ice water, milk and other excipients are generally added to drink.

The opposite of SOE is espresso, which combines beans from more than two producing areas and is generally roasted in medium to deep depth, giving the coffee a balanced, strong flavor. SOE and blending both belong to the category of espresso. Coffee shops that have launched SOE simply replace coffee beans with beans from a single place of origin, such as Ethiopia's Yega Xuefei and Sakuran. In order to distinguish it from the traditional mixed beans, lighter roasted coffee will be used to highlight the acidity and fruit flavor of the coffee. Emphasize when ordering, so that people will have the idea of SOE.

Does SOE have to be more advanced than matching?

When we choose to change the coffee base to SOE, we often need to add a few yuan, and many people subconsciously think that "SOE must be higher than matching beans." However, this is not the case. SOE only says 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 show that the taste is necessarily better than the combination.

Up to now, most coffee shops still focus on Italian blending. The reason why blended beans have become the mainstream of the market can not only reduce the cost of raw materials, but also provide a stable extraction for daily production, and try to ensure the taste of drinks based on Italian concentration. To put it simply, the coffee shop chooses to match in order to stabilize the standard of production.

The individual beans used for hand-brewing should consider the unique regional flavor of the origin and the aroma of the coffee beans themselves, just as Yega Xuefei will have fresh and bright citrus and citric acid, and Blue Mountain Coffee will have 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.

So why is SOE often more expensive than matching?

When ordering a cup of coffee beans, the barista will not describe them too much, but if the beans are replaced, they will emphasize "SOE", mainly to distinguish them from 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.

Single-origin SOE uses shallower baking, showing a light taste different from the traditional bitterness, such as the citrus and floral flavor of Ethel beans. A higher degree of recognition makes it easier for consumers to remember the characteristics of SOE, but in terms of cost, higher-quality beans are certainly more expensive, and the extra money should be taken for granted.

How do you make SOE coffee?

Now that we know that SOE is the category of espresso, we need to learn the characteristics of espresso.

Due to the fine grinding, high water temperature and high pressure extraction of espresso, espresso converges a variety of flavors, and various flavor compounds hit our tongues exponentially. Therefore, if we use single coffee beans that are too shallow or too deep to be extracted, the taste may be too strong and the aroma of the coffee may be masked. For example, the shallow baked water in front of the street can drink fresh and pleasant citrus citric acid and the fragrance of white flowers, but making it into espresso shows a stimulating and astringent taste.

Therefore, Qianjie suggests that we can choose some coffee beans that are moderately roasted and the flavor is easier to present, which can not only enrich the taste of our cup of coffee, but also more conducive to the stability of extraction. For example, these items on the front street bean list: fresh and sour suntan cherry coffee beans with tropical fruits, Papuan Paradise bird coffee beans with sweet hazelnut sugar cane, Costa Rican Mozart coffee beans with rich fermented fruit flavor, and Brazilian Queen's Yellow bourbon coffee beans with chocolate cream peanuts.

Here in front of the street, we choose the coffee beans of the Queen's Manor in Brazil to tell you how to make SOE coffee.

The front street uses a coffee machine with the capacity of a double powder bowl, with a powder capacity of about 18 to 20 grams, and 20 grams of coffee powder will be used when it is produced in front street. In front of the street, the extraction ratio is 1:2, that is, 20 grams of coffee powder, and 40 grams of coffee liquid is extracted. The time is related to the flow rate of coffee powder. generally, the duration of a single extraction is controlled at 20 to 35 seconds, because the coffee is easy to taste thin within 20 seconds, while it is easy to be extracted for more than 35 seconds, and the concentration in front street is mostly in the range of 28 to 30 seconds.

Before extraction, you need to dry the powder bowl, turn on the bean grinder, grind out the amount of double coffee powder, and place it on an electronic scale to increase or decrease the weight of 20 grams. Then use the cloth powder machine to smooth the coffee powder, press the powder down vertically, and fill the coffee pressed powder tightly to ensure that the coffee extraction is more stable.

Then turn on the extraction switch and wet the head for 1 / 2 seconds, while taking away the coffee grounds stuck on it. Place an electronic scale under the cup connected to Espresso, return the weight to 0, and place it under the boiling head during extraction.

Gently buckle the handle to the boiling head and start pulling down the extraction switch. Observe the change of the extract, when the electronic scale shows that the coffee extract is 40 grams, the time is about 30 seconds, pull the extraction switch. The brewing parameters will change subtly according to the daily air humidity and the state of coffee beans, so it is necessary to adjust the amount of coffee powder, scale and the amount of coffee liquid extraction.

The extracted SOE can be drunk directly and gargled with a glass of water to taste the dense grease foam and the mellow taste of the underlying coffee liquid. If you can't accept the strong bitterness, you can also add water into a refreshing SOE American style according to your preference, or add a certain proportion of milk to soften the taste, which is a delicious SOE latte.

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