Beans are selected for SOE in coffee and beans from which area are better for SOE.

After the emergence of the concept of "boutique coffee", the unique flavor of each producing area is more and more familiar to coffee gluttons, and SOE is becoming more and more popular in the coffee market, so how to choose the right SOE coffee beans?

SOE

SOE is the abbreviation of "Single Origin Espresso", which means "single-origin espresso". Its focus is to highlight the coffee flavor of a certain area, which is actually to show the flavor of coffee beans from a single origin in the form of Italian concentration.

Since its birth, Soe has been affixed with coffee with good flavor in the producing area, which means that the selected coffee can highlight the unique flavor of the producing area and give people a bright feeling.

The characteristic of espresso is to increase the flavor of the producing area, which not only increases the aroma of coffee, but also increases its acidity. Secondly, for the purpose of concentration produced by most people, it is used as the base of milk coffee. Then the requirement of oil is naturally essential.

Unlike hand-made drip-filter coffee, espresso releases most of its aroma substances in just 20 to 30 seconds, while espresso has a golden layer of Crema, which is what we call fat, including not only the oil of the coffee itself, but also the carbon dioxide emitted from freshly roasted coffee beans.

Oil is essentially the insoluble oil in coffee beans wrapped in carbon dioxide, which is full of coffee flavor substances. So the richness of oil determines the flavor richness of espresso to a certain extent, and enough oil can support the flavor display of a cup of espresso. That's why freshly baked beans have more fat performance.

In other words, the general demand for Italian style is so sour and has a more appropriate oil performance, so, excluding the flavor, what kind of roasted coffee beans are suitable for soe Italian use?

Here, we use Italian concentrate using very fine ground coffee powder, with a powder-to-liquid ratio of 1: 1. 9: 1. The coffee liquid extracted from 25s~35s is used as a reference at high temperature (94 degrees) and high pressure (9bar).

Qianjie tried to make a cup of standard Italian with three kinds of rations beans with different baking degrees, including light-baked Yega Chuefei, medium-baked Brazil and deep-baked manning beans, to observe the richness of oil at different baking degrees.

Extraction parameters

Coffee powder is heavy

Coffee liquid weight

Extraction time

Yejia Xuefei

20 grams

38 grams

28 seconds.

Brazil

20 grams

38 grams

30 seconds.

Manning

20 grams

38 grams

30 seconds.

As a result, we can directly see that in the case of the same extraction parameters, the light-baked Yegasheffei oil is less than the medium-baked Brazil and Mantenin, and the color of the oil is lighter than the latter two, while the medium-baked Brazilian oil is less than Mantenin. That is, in the comparison of the richness of oil: Yega Xuefei