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Recommended and shared single beans suitable for making Italian SOE coffee! Can rose summer flowers and queer feet be used to make SOE American lattes?

Published: 2026-03-14 Author:

Last Updated: 2026/03/14, In the past, people often had only a few blended beans to choose from when making espresso, and most of them were deeply roasted. Although the coffee made has a strong taste and mellow taste, the disadvantage is that the flavor will be relatively simple. As the atmosphere of fine coffee is getting stronger now, the coffee beans we use when making espresso have also begun.

In the past, people often had only a few blended beans to choose from when making espresso, and most of them were deeply roasted. Although the coffee made has a strong taste and mellow taste, the disadvantage is that the flavor will be relatively simple. As the atmosphere of fine coffee becomes increasingly strong, the coffee beans we use when making espresso have also begun to enrich. Everyone no longer adheres to blending and begins to try to use single coffee beans to make SOE. Because of this, many friends like to ask Qianjie to recommend "coffee beans that can be used to make SOE" when buying beans. But to be reasonable, in fact, all coffee made from single beans is SOE. Because SOE is abbreviated as "Single Origin Espresso", we can understand it as espresso made from coffee beans from a single origin.

The so-called single-origin coffee beans refer to coffee beans produced in a certain country/region/processing plant/cooperative/manor/farm, or harvested in the same batch. They all belong to single-origin coffee because they are not mixed with coffee beans from other regions, which is what we often call "single coffee." Simply put, as long as coffee beans have the hard indicator of "single origin", the espresso produced by them can be called "SOE." For example, if you make a cup of espresso with a pack of Yega Shefi ration beans at Front Street for 25 yuan, then it can be called "Yega Shefi SOE"; if you use the Panama Rose Summer at Front Street for 88 yuan, make it American, and that is the Panama Rose Summer SOE American... And so on.

Although that is said, we still have certain requirements when selecting coffee beans for making SOE. After all, when we choose to make espresso with single coffee beans, the purpose is to distinguish it from the taste of common Chinese and deep coffee, and at the same time give the coffee a distinctive flavor of origin. Therefore, the single beans we use to make SOE generally have these two requirements: "not baked so deeply" and "outstanding flavor." There are many coffee beans that meet these two conditions. For example, nearly 95% of the coffee beans on Qianjie meet the standards. In order to prevent everyone from falling into difficulty in choosing, Qianjie will come to share which single beans coffee shops often use when making SOE, or which single beans will be more suitable for producing espresso.

1. Clean and fresh SOE If you want to drink a cup of espresso with a clean taste and a fresh overall flavor, you can choose washed coffee beans roasted in Africa, Central and South America, medium and lightly. For example, in the front street bean list, Front Street Panama Poquet Guesha and Front Street Yegashefi Godindin.

Because these coffee beans usually have a relatively soft fruit acid, and then have a relatively elegant floral aroma and a fresh tea feel, the espresso, American coffee and other Italian black coffee made with them has a clean, fresh and soft texture. It will taste more like a cup of flower and fruit tea.

But the disadvantage is that since the overall taste is relatively fresh and can easily be covered up by milk, it is best to reduce the amount of milk when making lattes and other coffee to avoid the characteristics of the coffee being highlighted.

2. Fruity SOE If you want to drink a cup of coffee with a sweet and sour taste and a strong fruit flavor, then you can choose medium and light roasted coffee beans treated with sun and honey, such as Qianjie Ethiopia ALO, Huakui, red cherries, or Qianjie Costa Rica Blackberries treated with black honey, etc.

These coffee beans develop a stronger fruit flavor because more substances participate in fermentation during processing. At the same time, they have a higher sweetness due to sufficient caramelization reaction during the roasting process. The concentrated, American and other Italian black coffee made with them tastes mainly sweet and sour, with a round and full taste, and you can clearly taste the sour aroma of citrus, berries and other fruits.

When making Italian milk coffee such as lattes, because the taste is stronger, we don't need to make much adjustments in the ratio. The lattes made with them can taste some fruit aroma, and the taste will be relatively mellow (compared with washed lightly baked beans), which is quite good.

3. SOE with outstanding flavor. If you want to drink a very prominent and highly directional flavor from espresso, then you can choose some medium and lightly roasted anaerobically processed coffee beans to make it. For example, the Front Street Boundary Estate·Xizhao, Big Navel, Front Street Costa Rica·Strawberry Sugar, Front Street Arida Estate·Anaerobic Kaduai, etc. in the Front Street Bean List.

Anaerobically treated coffee beans develop a very strong coffee flavor because of their deeper fermentation. This is also the most commonly used single bean in making SOE in many boutique coffee shops. Because the concentrated, American and other black Italian coffee made with them will have a variety of obvious and prominent aromas. Take Xizhao, the dividing line of Qianjie Bean List, for example. The American style made with it will have a strong fruit flavor of grapes, passion fruit, and apricot peach. It tastes sweet and sour, has a full taste and is super delicious.

The same is true for lattes made with them. Take Xizao as an example. Lattes made with Xizao will have obvious sweet flavors of grapes and apricots, with some caramel and chocolate milk flavors. The performance is very good. Of course, heavily fermented coffee beans also have shortcomings, but this shortcoming varies from person to person, that is, they will have a relatively heavy fermentation feeling. People who like it like it very much, and people who dislike it dislike it very much. So if you can accept the fermentation taste similar to the aroma of wine, then it is still a good choice to make SOE from anaerobically treated coffee, but if you can't accept it, Qianjie will recommend choosing sun-treated coffee beans.

It is worth mentioning that since these medium and lightly roasted coffee beans will have a sour taste, and the sour taste is less compatible with the taste of milk, if you don't want to make a cup of milk coffee with an abrupt taste, then use these medium and lightly roasted coffee beans to extract more of the bitterness of the coffee, so that the sour taste can be balanced and the milk coffee produced will not have an abrupt taste. The specific practices have been shared in previous articles, so I won't go into them here. So the above is all the content shared by Qianjie this time. Interested friends can try it at home~

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