What's the difference between SOE coffee and hand-made beans? Is the roasting degree of soe coffee suitable for hand brewing?

In contrast to traditional espresso, SOE (Single Origin Espresso) is an espresso made of beans from a single producing area. The novel concept and taste are mainly fresh and sour, which has become the main product of many coffee shops in recent years, and some friends will buy coffee beans to make SOE at home. Let's talk about what coffee beans can be used to make SOE coffee.

The difference between SOE Coffee and hand Coffee

The extraction mode of SOE coffee is different from that of hand-brewed coffee. SOE is an espresso extracted by Italian machine with high temperature and high pressure, which belongs to pressurized extraction. On the other hand, the hand-brewed coffee releases the substances from the hot water permeated coffee powder and is extracted by trickling.

When we make a cup of espresso, we use hot water to pressurize it through the compacted coffee pressed powder, and because espresso is extracted in a very short extraction time, we use finely ground coffee powder and hot water to make the compounds in the coffee extract quickly.

In the environment of making hand-brewed coffee at room temperature and pressure, we need to use more water to let the coffee powder absorb enough water in a certain period of time to release the soluble aroma substances in the coffee.

Extraction characteristics of SOE

When we use blended coffee beans to make Italian concentration, the coffee beans from different producing areas are mixed. With the deepening of roasting degree, the flavor and taste tend to be balanced and round, which is more conducive to the stability of extraction. When going back to the SOE with regional flavor, the roasting degree is usually not too deep, so the flavor of coffee beans with shallow roasting degree is more difficult to extract when SOE is extracted. 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 roasting of all individual coffees should take into account the unique regional flavor of the place of origin and the aroma of the coffee beans themselves, just as Yega Xuefei should have fresh and bright citrus and citric acid, and Blue Mountain coffee should have sweet dark chocolate and caramel aromas. Similarly, SOE should also show the flavor characteristics of the place of origin, otherwise it would be meaningless to use a single product of coffee to make Italian concentration. 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.

Because espresso will magnify the taste of coffee, such as the bright and moderate acidity of hand-brewed coffee, it is easy to become sharp in Italian concentration, while the mellow taste of hand-brewed coffee is very bitter in Italian coffee. Therefore, for different extraction methods, the roasting degree of coffee beans will be adjusted. In other words, we can choose individual coffee beans with moderate roasting degree, which not only show rich layering in hand-brewed coffee, but also can be made into SOE to amplify the aroma of beans.

What coffee beans does SOE recommend?

The first condition for a good cup of coffee is good quality coffee beans, and the coffee beans selected by SOE should also be high quality individual coffee beans. Qianjie's baking tenet is "freshly roasted coffee". We hope that every guest will drink freshly roasted and fragrant coffee beans, and the coffee beans shipped will be freshly roasted within 5 days. The coffee on the front street bean list below is an example to introduce which coffee beans are suitable for making SOE.

1. Sun plus snow, red cherry, coffee beans

This coffee bean was originally used to brew coffee in the form of hand drip filtration, which shows a very high sweetness and a strong fruity flavor. When used to extract espresso (need to adjust the grinding degree), the surface of the oil is delicate, the color is yellowish, it smells sweet and sweet berries, sweet and sour berries and caramel, taste clean. The hot milk added will show the sweetness of honey.

two。 Treatment of Shirley Coffee beans in Honduran Whiskey barrel

The medium baking degree gives the coffee a roasted aroma while retaining the acidity of the berries. The SOE highlights the aromas of vanilla biscuits and whisky, adding milk to show the smooth aroma of chocolate cream, with a pungent aroma, the overall taste is very soft. Qianjie store sunflower warm sun blend is made of Shirley and red cherry coffee according to 7:3, wine aroma, sweet and sour fruit, Hot Chocolate Milk's smooth perfect blend in a cup of coffee.

3. Costa Rican musicians series Mozart coffee beans

Anaerobic honey treatment allows coffee beans to retain the pectin layer for closed fermentation before drying to maximize the sweetness of coffee beans. This coffee shows rich roses and high sweetness of raisins when brewed. The extracted SOE shows strong tropical fruit and fermented flavor.

4. Yellow bourbon coffee beans at the Queen's Manor in Brazil

If none of the above is your favorite flavor, take a look at this Queen's Manor coffee bean from Brazil, a big coffee country. The medium-deep roasting degree gives the coffee a strong nutty, creamy, peanut aroma, the aftertaste is sweet chocolate, the extracted SOE is beautifully rich in oil, and the coffee is made into milk coffee with full aroma.

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