What is SOE? What are blended and blended coffee beans? What does boutique coffee represent? Why does espresso taste sour?

SOE, which means espresso extracted from single-origin coffee beans, is one of the hottest products in coffee shops in recent years. Not all coffee shops have sour SOE, but at least most of them are. So every time we go to a new store and want a cup of sour espresso, we habitually look around the restaurant's menu to see if there is an option for SOE.

So the question is: why is most SOE sour? To get the answer to this question, we need to know the causal relationship between SOE and matching!

Why are most SOE sour? Although SOE is a popular concept in recent years, in fact, when the Italian coffee machine was just invented, the espresso extracted by people was SOE! It's just that at that time, there was no concept of singles, combinations, or SOE. People only knew that the coffee beans they used came from mocha, Brazil, or Colombia, and that was taken for granted. Until later, the consumer market formed a certain scale, coupled with the war opened the gap of material scarcity, the supply of some coffee beans became a problem, people had no choice but to start looking for other coffee beans to replace. Robusta was the popular "stand-in" at that time. Under the deep baking, Robusta's bitterness is very exciting. Obviously, not everyone can accept the taste. So people came up with a good way to mix coffee beans!

By adding some Arabica, we can not only dilute the taste of Robusta, but also reduce the proportion of Arabica use, that is, importance. Because it was very practical, this practice was quickly spread, and the blending of coffee beans became popular.

Even if we enter the era of abundant materials, the operation of blending coffee beans has not stopped! Because people find that there are too many benefits of blending coffee beans! In addition to saving costs and diluting the importance of each bean, it can also make up for the shortcomings of the other bean through the advantages of each bean, and the most important thing is its high stability. So today, mixed beans are still the main force of Italian style in major cafes. It was not until Ms. Ernusen put forward the concept of boutique coffee that a crack began to appear in the era of independent kingship of mixed beans. In "Why is most coffee sour nowadays?" In this article, Qianjie explains in detail that the reason why coffee beans have been roasted in depth for a long time, in addition to the problems carried by the roasting equipment at that time, is the impact of the uneven quality of coffee beans.

When Ms. Ernusen put forward this concept, a large number of leaders in the industry improved the quality of coffee beans in a variety of ways, including the formulation of standards, the spread of scientific cultivation, and the purchase of high-quality coffee at high prices (such as the "Red Cherry Project"). All of these methods can help and encourage farmers to plant and harvest coffee more attentively in order to get high returns. So gradually, the quality of coffee beans began to improve! When the quality of beans is better, people no longer need to cover up the negative taste of low-quality coffee through deep roasting. Through the attempt, it is found that without the bitter taste of deep baking, beans can emit more attractive aromas of flowers and fruits. So from now on, the roasting of coffee beans is getting shallower and shallower. But this is limited to individual coffee, in the field of espresso, people are still bound by "tradition".

This situation was not broken until 2007! Because Mr. James Hoffman moved the concept of SOE "Single Origin Espresso" to the world coffee tournament. At that time, most baristas were studying how to use multiple beans to make a delicious deep-roasted coffee, while Mr. Hoffman went astray and used a light-roasted single-area coffee bean to make espresso.

Not surprisingly, because SOE's flower and fruit aroma is too outstanding, he won the championship in the competition. At this point, baristas realized that espresso should not be limited to a certain setting. Therefore, the concept of SOE has spread!

To sum up, we can know that most of the SOE is sour because of the use of shallow baking, so we can drink more regional flavor. But as mentioned at the beginning of the front street, not all SOE beans are roasted moderately and lightly, such as Manning, such as Brazil. After years of imperceptible influence, people have to remember them as deeply baked. In the final analysis, it is the deep baking that leaves such a strong impression that it appears: only the deep baked mantrin can be manning! So even though shallow baking may perform better, people are willing to cook the beans with deep baking. So why is most of the SOE in coffee shops sour?

This has to mention another reason: in order to provide guests with more choices! Classic deep-baked blending is essential for every coffee shop, and when the store has a deep-baked coffee bean, then choose another coffee bean as the SOE, people will choose medium-and light-roasted coffee beans in order to provide more options. If you still choose the same deep-roasted coffee beans, the homogenization is too serious.

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