What does Rose Summer SOE Coffee mean? How to make espresso with rose summer?

With its unique flavor performance, Guixia became famous and widely known in the 2004 BOP Competition. The rich fragrance of flowers and citrus honey is the taste of rose summer passed down by word of mouth. Many friends have a special liking for rose summer and are attracted by this charm. I believe that most of my friends are like Qianjie. When they encounter a favorite bean, they always want to cook it in all possible ways to feel the different characteristics they show under different extraction methods. In addition to the methods of making single-product coffee such as hand-brewed and cold extracted coffee, friends who have an espresso machine at home will even make it into espresso to experience the different delicacy of high-concentration coffee. Therefore, many friends who love Rose Summer deeply will make Rose Summer into espresso, even if the price is not friendly.

As we all know, if we use single beans to make espresso, then this espresso will have a unique name: SOE (Single Origin Espresso), which translates to espresso made from coffee beans from a single origin. The vast majority of single beans have one characteristic, that is, they are not baked so deeply! Because it is necessary to reduce the chemical reactions produced by coffee beans during the roasting process, so that they can better show their own floral and fruity charm. But this leads to a problem-we can't directly use the original parameters to extract coffee. The mainstream roasting degree of beans used for espresso is medium to deep and deep, while single coffee beans are more of medium to medium to light. The density and crispness of coffee beans differ in different degrees of roasting, so even if they are ground at the same scale, the thickness of the grains they grind will be completely different. This also leads to great differences in the parameters extracted by them at the same amount of powder, which is troubled by many friends who want to try to make concentrates with Rose Summer.

Because if we want to get a cup of rose summer concentrate with excellent flavor and balanced taste rather than a cup of espresso that can be sour and make a mask of pain and be astringent enough to doubt life, then we need to adjust the parameters during extraction, especially the degree of grinding. But there is another issue involved here, Rose Summer is... It is expensive, which is the reason that prevents most friends from using rose summer to make Italian style. Not only because of its own unique flavor, but also because of the low yield of Guxia variety and its high popularity, the combination of all these factors makes its value rise, and the price will be about 3 to 4 times that of conventional bean varieties. However, if we want to make a cup of delicious concentrate, we usually need more than 2 handfuls of extracts. For other coffee beans, it may be something that can be done for a few yuan or a dozen yuan. If it is Rose Summer, the well-known Panama T2722 Rose Summer, the cost of extracting one part will be about 20 yuan. This is still the price of a relatively basic rose summer. If one portion is not adjusted well, it may have to be extracted to 2, 3 or more portions, which can be said to be quite painful.

So this stops many friends who want to try rose summer concentrate and rose summer latte. They are afraid that a pack of beans will only end up with a cup of delicious coffee, and the cost will be too high! Then the question arises: Is there any way to reduce the cost of conditioning? Of course there is, and the method will actually be much simpler than we think! What method? That is-use "substitutes" for conditioning and grinding. Simply put, we can use some beans that are similar to or even lighter than Rose Summer to adjust the degree of grind, such as relatively cheap coffee beans in Ethiopia or other producing areas. When the coffee extraction time falls within the range we have proposed, we will replace it with rose summer to make detailed adjustments. In this way, we can save the cost to the greatest extent and make a delicious cup of rose summer espresso ~

Now that I have said this, why not ask Qianjie to actually demonstrate the specific process of using Guixia to make a good espresso ~(definitely not because Qianjie wants to drink it)

There are many countries that grow rose summers on the market. Although they all grow rose summers, the performance of rose summers in these different production areas will be very different because of their different terraces, varieties, and processing methods. So if we want to feel the most classic rosesummer coffee flavor of white flowers and citrus honey from the concentrate, Qianjie recommends using rosesummer from Panama to make it (see "Portal" for specific differences). In order to experience the most classic rose summer flavor, the rose summer used by Qianjie this time was decided to be the Panamanian Poquet·Washed rose summer in the bean list. It just happens that its roasting level is very suitable for making SOE. Because it is medium and light, the espresso coffee produced will not have too high acidity, and when making milk coffee, it will not appear abrupt due to too high acidity. The taste appears.

So before extracting, we need to first formulate an extraction plan, and then adjust it according to the parameters of this plan. The plan proposed here on Qianjie is: 20g of powder, a powder-to-liquid ratio of 1:2, and an extraction time of 35 seconds. When the plan is drawn up, we can start debugging. First of all, we took out the original coffee beans and replaced them with lightly baked beans that are more affordable to the people. The flat version used here on Qianjie is Yejia Shefei in the food rations. The price of 1g is less than 0.25 yuan ~ Because the warm sun used on Qianjie is mixed for medium and deep baking, the difference from medium and light baking will not be too big, so here on Qianjie, finely ground it in 2 squares to try it. (The original grinding scale is 1.4 in Galileo Q18, and 1.2 after adjusting it two squares)

The result of the attempt was that the use time for extracting 40ml of coffee liquor from 20g of powder was 29 seconds, which was quite far from the goal we set. The taste of coffee is very sharp and sour, and the taste is relatively thin. So Qianjie adjusted the grinding again, adjusted the scale one more scale on the original basis (the grinding scale came to 1.1), and then tried again. This time it was very good. It took 33 seconds to extract 40ml of coffee liquor from 20g of powder, which is very close to the scope of the extraction plan. So Qianjie directly replaced the beans with Guixia, and after washing and grinding, he started extracting with the same amount of powder.

Since Poquet rose summer is roasted deeper than Yega, it takes longer to extract. The time it takes for 20g of powder to extract 40ml of coffee liquor is 35 seconds, which is exactly the target time in our extraction plan. So Qianjie immediately started tasting it to see if there was anything that needed to be adjusted in the taste. The result was unexpected, because the performance of this cup of rose summer concentrate was very perfect! The acid at the entrance is very round and not sharp at all. The flavor is very clear and well-layered, with the sour and sour citrus, the elegant white flowers, the texture of honey, and the long green tea finish.

Although the rose summer used in Qianjie is relatively fresh (on the seventh day of baking), we can see from the above picture that the concentration extracted with it does not contain very thick oil, which is caused by the degree of baking. difference. But what you should know is that whether the fat is rich or not is not a criterion for measuring the quality of a cup of coffee, because it is at best a foam filled with carbon dioxide, so you don't actually need to focus on the fat. The most important thing is the taste of coffee. If you don't believe it, even if the grease is "as thin as a cicada's wings," it can still make such beautiful pulling flowers.

Since the taste of rose summer is a relatively fresh type and can easily be concealed by the taste of milk, Qianjie appropriately reduced the amount of milk when making milk coffee. The ratio is 1: 4.5, that is, 40ml of concentrate and 180ml of milk. And its performance when drinking is the same as Qianjie expected. Because of the addition of milk, the sourness of the coffee is concealed, the sweetness is enhanced, and the flavors are more balanced. On the flavor level, we can still drink the flavor of white flowers, citrus, and even the flavor of caramel biscuits blended with milk. Although the flavor is not as rich as black coffee, the taste is more mellow and the sweetness is higher ~

So the above are some of the techniques and details when using Guixia to make SOE. Then if people think that the cost of doing this is still too high and want to experience the flavor of rose summer at a lower cost, they may wish to try some non-single varieties of single beans. For example, flower butterfly and strawberry candy are all mixed with 70% rose summer mixed with other varieties of single bean (Note: single bean does not refer to a single variety). Although the "blood" is relatively not so pure, the flavor characteristics of Guixia are still obvious, which is a very good alternative ~

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