Can Huakui 8.0 be used to make SOE? Why are SOE coffee beans roasted deeper than single pieces?

Many coffee enthusiasts have such a habit when they encounter a favorite bean, they are not satisfied with an extraction method to taste coffee, but want to use all the tools at hand to extract it, such as the highly personalized SOE is one of the most popular methods. Like the new Esser Sakui 8.0 on Qianjie not long ago, because of its full aroma of fermented fruit and the unique mellow sweetness of sun-tanned coffee, it has become the daily rations of many players, and the contestants who are equipped with Italian coffee machines at home are eager to try and personally carve a cup of coffee shop's same style Sakura SOE latte or SOE American style, which is already enjoyable just to think about it.

But Qianjie found that many people thought that SOE directly used single-product beans in the extraction of Italian coffee machines, thus making a single-origin espresso series. It was not until the various floral and fruit-flavored beans in the shopping cart were bought home that something was wrong after trying it. First appeared the following kind of clattering picture, then was too surprised by the acid concentration to drink a second sip, and then began to wonder if their own equipment was too poor, or where there was a mistake in operation.

In fact, the reason why you can't make the same SOE at home is probably not because of your equipment and beans, but because the roasting degree of this coffee bean is not suitable for the current extraction parameters. Do not believe you see, the current street usually used for hand-flushing products of Huakui 8.0 single beans directly into SOE, also "turned over a cart". As the sunflowers used in Qianjie stores are medium to deep baked and the texture is relatively fluffy, the scale of the bean grinder needs to be adjusted first in order to cater to the harder texture of Huakui 8.0 single peas. Then let's take a look at the adjustment of Qianjie. For the first time, the extraction parameters of Huakui SOE were set as follows: Galileo Q18 scale 1.4g, powder quantity 20g, liquid weight 40g, ratio of powder to liquid 1:2. After pressing the extraction key, the first drop of coffee began to be released in the 8th second, the flow rate was slow, and the whole liquid was reused for 37 seconds. The concentrated oil is yellowish, with dark tiger spots, sharp acidity in the mouth, and only a little citrus aroma and caramel tail on the flavor, which is obviously insufficient extraction.

So Qianjie slightly adjusted the grinding scale to 1.6 grid, and took the same powder amount and proportion for extraction, the adjusted concentration time was 7 seconds, the flow rate was relatively fast, and the whole process took 32 seconds. The taste of espresso is not as exciting as the first cup, but the flavor is still weak, with only a hint of citric acid and swallowed black tea, without the fermented fruit aroma that Sakui should have.

On the basis of this grinding, Qianjie accelerated the flow rate by reducing the amount of powder, extracted 40 grams of liquid weight with 19.7 grams, and finally took 30 seconds. Compared with the first two cups, this faster concentrated aroma is better, the oil has a slight fruity aroma, and the entrance is the acidity of citrus and passion fruit. So Qianjie followed this extraction formula to make a hot American and a hot latte. However, the taste performance of both is not ideal. The lack of aroma in the American style is like drinking a cup of sour plum soup with a strong sense of water, while the SOE latte is greatly masked by the taste of milk. Although there is no negative taste, there is almost no "coffee flavor".

The reason is very simple: the proportion we use today is based on the original Italian blend of coffee beans, most of them have reached a medium-to-deep roasting degree and will have a very thick so-called "coffee flavor"! As a result, the production ratio of American style and latte will go to 1 (coffee liquid): 4: 5 (water / milk)! To put it simply, because the extracted coffee is strong, you don't have to worry about the taste being masked even if you dilute it with more water or milk. As the baking degree of individual beans is generally shallow, the advantage is that they can better show their taste when used as trickling or immersion extraction, and the disadvantage is that they cannot be made with the original Italian formula. Therefore, when we want to use SOE made from single beans to make a cup of American or milk coffee with strong coffee flavor, we need to reduce the amount of water and milk and reduce the dilution of the coffee flavor!

Sure enough, after the current street reduced the amount of water and milk a little, the coffee flavor of Sakuran began to show, but it was still not too outstanding, especially in the milk coffee, which was still mediocre, mainly because the baking was too shallow. To this end, Qianjie readjusted its thinking and put the focus of Sakuran SOE on the baking link. Try to reduce the sour taste by adding a little bit of baking, while increasing the coffee flavor produced by roasting, so that you don't need to make a big adjustment in the original ratio!

Combined with past production experience, the Qianjie baker worked out two new curves of Huakui 8.0: one is fine-tuned with reference to the sunflower red cherry in the sunflower combination, in order to strive for a more stable performance in concentrated extraction. The other curve is fine-tuned on the hand-made single item Huakui 8.0, which aims to make SOE have both the regional flavor (rich fruit aroma) and the mellow body of Italian coffee, without losing the sweetness and tonality of cocoa.

On the 7th day after baking, after the coffee beans were almost finished, Qianjie immediately tried it. The extraction parameters of Huakui SOE are as follows: the amount of powder is 20g, the liquid weight is 40g, and the extraction time is 30g / 35s. The SOE concentrate under the first curve is rich in oil, and Crema is golden and creamy, but unfortunately, the taste still does not achieve the desired effect. Due to the longer baking time, more caramelized substances were brought to the beans. Accordingly, the fruity part of Sakuran itself was also worn out in the Mena reaction, which eventually led the coffee to the bitter taste of caramel and spices. By contrast, the second moderately baked Sakuran SOE has an unexpected surprise. In terms of parameters, 40g coffee liquid was extracted with 20g coffee powder for 33 seconds. Drinking espresso directly has the balanced aroma of dark berries, dried apricots, caramel and cream chocolate. American style can feel fresh citrus acid, while the latte made by adding milk shows rich taste of butter cookies, plums, almonds and chocolate biscuits.

After many attempts, Qianjie found that this is exactly the SOE taste we want! Sour, sweet and bitter taste is very balanced, and there will not be too prominent sour and bitter taste, which is very friendly to friends who do not like to be too sour and bored. After thinking about it, Qianjie decided to launch this curve of Sakuran, so that friends who love high sweetness can also taste this beauty! And specific information can be moved to the second article for detailed explanation. Activities are limited to today's ha-END-