What is SOE espresso? Do boutique coffee shops have to sell espresso from a single producing area?

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There are always people who think that a coffee shop that doesn't sell SOE is not a boutique coffee shop.

"

-that's right. SOE is so unstable, why do people put their hands on individual products and do not drink, they have to concentrate and extract.

-because many people think that mixing coffee beans is not fine coffee.

(mix coffee beans os: not only did I not mess with you... Even very innocent! )

With the spread and popularization of boutique coffee culture, not only coffee beans are Arabica, more and more consumers begin to pursue the quality and flavor of coffee beans, thus increasing the demand for boutique coffee.

Boutique coffee is tested and scored by coffee appraisers certified by Q-Grader using the SCA scoring system. The coffee with a total score of more than 80 is called "boutique" coffee. Usually, most of these boutique coffee beans come from a single producing area.

This also makes many friends think that the coffee beans in a single producing area are fine coffee. As a result, the "matching" lies down with numerous guns. As a "single" opposition, the blending of coffee beans always makes people have a kind of "em, how can it be regarded as boutique coffee?" Donovan's idea.

The pursuit of boutique coffee is getting higher and higher, and coffee from a single producing area will be a trend, but this does not mean that the coffee made with coffee beans is not fine coffee, nor does it mean that all coffee from a single producing area is fine coffee.

Boutique coffee refers to the cultivation of coffee beans with the flavor of the producing area under the unique micro-climate and geographical conditions of the producing area, that is, the most important feature of the fine coffee is that it can drink the flavor of the producing area.

If a blend of beans uses a high-quality coffee mix, after the blending is completed, it can not only learn from each other and stabilize the quality of each coffee, but also feel the flavor of its respective producing areas in the process of tasting it. Then this coffee can be regarded as fine coffee.

In addition to the quality and flavor of beans, the interpretation of coffee beans by roasters and baristas is also very important. Not every coffee bean from a single producing area can be used in all extraction methods.

Although SOE (Single Origin Espresso) uses coffee beans from a single producing area, it can be said to test the skill of the interpreter to extract a good cup of espresso!

Using coffee beans from a single producing area to make espresso is too easy to make some of its own good flavor difficult to swallow because of the increase in concentration. It will also be because with the release of carbon dioxide from coffee beans, the quality of espresso can not be guaranteed every time.

In the era of the second wave of coffee-espresso, in order to stabilize the quality of coffee extracted by pressurization, people balance each other's "shortcomings" through complementary flavors of coffee beans in different producing areas, making espresso stable and popular.

With the arrival of the third wave of coffee and the improvement of the quality of coffee beans, more and more people begin to re-challenge the production of espresso from coffee beans in a single producing area. It can be said that fashion is a reincarnation, but not every interpreter can bring fashion into full play.

The third wave of coffee pursues the rich and delicate flavor of coffee, so people begin to roast it more and more shallower in order to retain the acidity of coffee.

Under drip extraction, lightly roasted coffee beans can show more fresh and rich coffee because of the lower concentration. When the concentration becomes higher, the acidity of the coffee will also improve, and the taste will become thinner because of the lack of mellow substance.

How to balance the advantages and disadvantages of coffee beans in a single producing area requires that the interpreter does not have an in-depth understanding of coffee beans and formulate a suitable baking idea of pressurized extraction & the formulation of appropriate extraction parameters. There is no proper roasting and extraction, although it is a boutique coffee bean, it is not necessarily a cup of boutique coffee after extraction.

For consumers who are accustomed to the traditional flavor of coffee beans, it is difficult to change from a stable and balanced flavor of mixed beans to a unique flavor of individual coffee beans.

We are willing to try SOE, one is the chain coffee brand as a selling point to vigorously promote the word "SOE", so that consumers intuitively experience the difference between it and traditional Italian coffee beans. A drinker is willing to try more products made from coffee beans in a single producing area because of his or her preference for coffee flavor, origin or treatment.

The development of each wave of coffee is iterative, and the old wave will not become worthless because of the new wave. The popularity of SOE is a sign of the development and progress of the boutique coffee market, but it cannot become all of the boutique coffee.

The third wave of coffee does not really mean a cup of coffee, but contains all the elements of coffee, presents a complete supply chain, which is an experience.

It is certainly good for a store to have a special SOE coffee, which can provide consumers with more choices and deepen their impression of the coffee shop. But it doesn't matter if you don't provide SOE! Professional service, high quality of coffee beans, high quality of coffee products & stability, is the most precious place of a boutique coffee shop.

Photo Source: Internet