Tips for making SOE coffee How to choose SOE coffee beans Which is better, SOE American or latte

As the atmosphere of domestic fine coffee becomes increasingly strong, high-quality single-product beans from various origins around the world have frequently appeared on the menus of many cafes. Not only does each coffee carry detailed traceability information, but many batches from a single origin are also It has a unique aroma that leaves a deep impression. For example, the bean list in Qianjie Store has a large blackboard full of nearly 50 products, ranging from fruit acid to sweet and bitter, from fresh to strong, and you can choose from it.

In the past, people often had only a few simple blended beans to choose from when making espresso, and most of them were deeply roasted. The coffee produced had a stronger taste and a simpler flavor; nowadays, with the variety of beans available, the more and more, many friends expressed their desire to try using single coffee beans to make SOE, hoping to extract a cup of very distinctive espresso.

What is SOE?

Let's review it a hundred million times. SOE comes from the abbreviation of Single Origin Espresso, which translates into Chinese means "Italian concentrate made from coffee beans from a single origin." The focus is on the keyword "single origin."

The simple understanding is that when you use 25 yuan of Qianjie Yejia Shefei ration beans to make a cup of espresso, it is called "Yejia Shefei SOE"; you use 158 yuan of Qianjie Blue Mountain No. 1 coffee beans to make it American, that is "Blue Mountain SOE American"; If your wallet is very powerful, choose a pack of the most expensive Qianjie Jade Red Label Rose Summer Coffee and make it into a latte, this cup of milk coffee can be named "Red Label Rose Summer SOE Latte".

What coffee beans should I choose to make SOE?

We need to know that whether we use blended beans or single beans, it will eventually undergo the high temperature, high pressure, and finely ground extraction conditions of an espresso machine, allowing hot water to penetrate the coffee powder cake in just tens of seconds and then become concentrated. In this way, the taste of the coffee beans themselves will be multiplied throughout the extraction stage.

The most common situation is that when made with lightly baked single beans, the sour taste of the concentrated soars sharply and the aroma is dull; and when extracted with too deeply baked coffee, only bitterness and charred are left in the concentrated concentration, and the flavor has no personality. Therefore, if you want to make a good cup of SOE, choosing the right coffee beans must be the first condition. Judging from the experience of the past street, we may wish to start from the three aspects of the coffee bean production area, roasting degree, and processing method, which can allow us to confirm the SOE type that suits you more quickly.

Friends who like fresh, sweet and sour tonality can give priority to sun-drying items in African producing areas. For example, Ethiopia's Sidamo, Yega Shefi, and Guji are all more representative items on the market. In the single-product producing areas, the brewed coffee flavor generally shows a high sweetness and a strong fruit and flower flavor. However, since these beans are mostly used in hand-brewed, cold extracted, and smart cups, the baking is usually light or medium-light. If they are directly applied to Italian concentrate, insufficient extraction, coffee liquid splashing, and thin oil will easily occur. Consequences.

To this end, for customers who like the Ethiopian production area and have the need to make SOE, Qianjie specially selected three sun-cured single-piece coffees and adjusted a separate Italian baking curve for them to launch Huakui SOE coffee beans respectively. Chaka SOE coffee beans and red cherry SOE coffee beans.

If you prefer Italian coffee with rich fruit and round sweetness, then some high-altitude beans from Central and South American countries may be your dish. Coffee from countries such as Colombia, Panama, Costa Rica, Guatemala and Peru is usually medium roasted in order to present the sweet flavor and caramel taste of the origin/variety, so it is compatible with various extraction methods.

In addition, if you want to maximize the fruity aroma of SOE coffee, you may wish to start with single-product beans treated by sun exposure, honey treatment or anaerobic sun exposure. For example, Front Street Columbia Cizhao uses dual anaerobic sun exposure processing, and the SOE American style has obvious blueberry juice, passion fruit, and ripe grape flavors; another SOE latte, also from Colombia but made with anaerobic sun exposure, has the aroma of orange, nuts, and toffee.

If none of the items mentioned above is your favorite type, or you don't like sour coffee very much, then it's better to look for them from Asia and South America, preferably ones with a medium to deep roasting degree. For example, espresso made using two beans, Qianjie Brazil Cirado and Queen's Estate of Colombia, can show low acid but not bitter, and have a balanced tone.

How to make good SOE coffee?

In fact, it is not difficult to make a delicious SOE. Just like the usual debugging of espresso coffee, the first step in making SOE is still to apply the basic formula of "powder-to-liquid ratio 1:2" and control the time within 25 to 35 seconds. Within, the degree of grinding depends on whether the flow rate can fall above the time interval.

For example, Qianjie uses 20g of Huakui SOE coffee powder to extract 40g of coffee liquor (18g of coffee powder corresponds to 36g of coffee liquor). When the time is far less than 25 seconds, it means that the grinding degree is too thick and needs to be refined; If the coffee liquor runs out in about 30 seconds, it means that the thickness of the powder is almost no problem, and there is no need to change the scale.

Since SOE will eventually be made into fancy coffees such as American, Latte, and Australian White, when the Italian concentrate is determined, we will have to make some fine-tuning of the extraction plan in advance based on the flavor tonality of the SOE itself.

If you use medium/medium lightly roasted Ethiopian coffee beans, the flavor of the production area is fresh and toned such as floral fragrance, bright fruit acid, and berries. When concentrated, it is easy to concentrate and thin, or even no, we can Make up for the aroma substances in the coffee by adding 0.3~0.5g of powder. For example, Qianjie will use 20.5g of Huakui SOE coffee powder for 31 seconds to extract 40g of coffee liquor as a base. The American style produced can show a refreshing, sweet and sour taste, and the coffee concentration of latte will also be improved, thus better Feel the aroma of concentration combined with milk.

When we make SOE with fruity-type single beans with a certain fermentation flavor, the concentration will have a strong sweet and sour flavor. If you want SOE to show rich aroma in American style, you may wish to increase the concentrated extraction. Increase the amount by 3~5g can make the coffee sweeter and have a longer ending; If you are making SOE latte and want to highlight the aroma of a single coffee, you just need to reduce the amount of milk. Assuming you originally used 200g of fresh milk, you can change the amount to 160 - 180g.

The last common situation is that when using medium-to-deep baked single beans, the SOE shows irritating flavors such as tires, hay, smoke, and coke, indicating that the concentration probability has been over-extracted, so the American latte made will be so difficult to import. The way to save is very simple. By reducing the extraction amount of coffee liquor by 3 - 5g, the flaw can be effectively removed;

However, if your coffee has a light aroma, short aftertaste, and obvious sourness, it means that the SOE may not be sufficiently extracted. You need to finely grind it a little to extend the extraction time by 2 to 3 seconds to ensure that the coffee concentration is moderate.