Yirgacheffe SOE | What is soe coffee? Does SOE refer to single-origin beans? What are the differences in taste characteristics between soe beans and blended coffee beans?_Coffee Beans_FrontStreet Coffee

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in recent yearsSOE coffeeIt is particularly popular. Basically, newly opened community coffee shops will be equipped with more than two Italian coffee grinders. One is loaded with traditional coffee beans (usually blended beans), and the other is loaded with SOE coffee beans. Generally, SOE is regarded as an advanced version of traditional (blended) coffee beans. It requires some extra money to replace it. Depending on the scale of urban consumption and the quality and price of coffee beans, the price will generally increase by 3-10 yuan.

Please allow Front Street to make some notes on these terms here to facilitate everyone’s understanding:

SOE is the abbreviation of "Single Orgin Espresso", which translates to single-origin espresso. It is an espresso made exclusively from coffee beans from a single origin.

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Single Origin Coffee Bean is Single Origin Coffee Bean, which refers to coffee beans from one origin. In a broad sense, it includes the meaning of all single origin coffee beans including SOE. Influenced by the trend of specialty coffee, the more detailed the traceability of single-origin coffee, the better.

Blending coffee beans refers to artificially blending coffee beans from more than two origins (usually based on the country of origin) for the purpose of cost, stability, and flavor. Similarly, coffee blends are also divided into those for Italian style and those for manual brewing, with Italian style being the main category.

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SOE does not just appear in recent years!

Many people simply want to drink a cup of coffee, and naturally do not deliberately want to know more about the story behind the coffee. When they hear SOE coffee beans, and you have to pay extra to replace them, it must be a high-end product.

In fact, SOE is not a new product. It appeared earlier than blended coffee (only the name SOE appeared later). Here Front Street needs to clarify the logic of blending coffee beans for everyone. Before the emergence of blended coffee beans, the world used single-origin coffee beans, such as coffee from Mocha, Brazil, and Java. At that time, there was no emphasis on single-origin coffee because it was a matter of course and no special explanation was needed.

Until the consumer market formed a certain scale (the European market was dominated at the time), coupled with the risk of unstable coffee bean output and quality in major producing areas, some people tried to combat this risk by blending coffee beans from different producing areas together. At this point, coffee blending became the mainstream at that time. Coffee beans from different producing areas were used to complement each other and stabilize the taste of the coffee. Even if a certain producing area lost harvest in the coming year, it could be compensated by adjusting the blending formula.

In recent years, SOE coffee has become popular again, mainly due to the influence of the general environment. Single-origin coffee is gradually becoming more and more popular among people. Among Pour over(V60) coffees, most of them are single-origin coffee. The brewed flavor is very excellent, which also makes everyone subconsciously believe that "single-origin coffee is good coffee."

In fact, the rise of single-origin coffee must start with the concept of specialty coffee. To sum up, a group of coffee industry giants solve the problem of uneven coffee quality at the root. They encourage farmers in coffee producing areas to cultivate intensively through a series of standards, teach coffee farmers to cultivate scientifically, and purchase high-quality coffee at high prices. In this way, the quality of the coffee beans is improved, and the brewed taste will naturally be better.

In the past we wereespressoThe taste impression is that of balance, the bitter black coffee needs to be added with milk to make it taste better. This is not a problem with the extraction method, but a problem with the coffee beans used. The price of espresso coffee cannot be too high, and the dosage is large. Therefore, when it comes to beans, cost is the first, followed by stability, and finally flavor. Blending is the safest way. The raw materials used for blending must have large output and stable supply, so the raw materials can basically only be selected from the top ten coffee producing countries. As for the flavor, it is basically fixed between caramel, nuts, cream, and cocoa. Because we have to take care of the flavor compatibility of various coffee beans, roasting all the coffee beans is the most worry-free way (of course, the market’s taste demand is also the leading reason). At that time, traceability was relatively poor, and consumers could only identify which roaster or coffee shop had the best coffee.

Single-origin coffee pays attention to the flavor of the coffee production area and the story of origin. It has succeeded in extraction methods such as hand brewing and siphoning, and has gradually been applied to Italian coffee, which is called "SOE".

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Why does it cost extra to choose SOE coffee?

Since SOE coffee by definition will not be superior to blended coffee, why can SOE be sold at a higher price? The reason is simple, because the raw material cost of SOE coffee beans used by merchants is higher.

Logically speaking, using pure coffee beans from a certain producing area in Brazil to make espresso can also be called "SOE". But such an operation is rarely seen on the market. Because the espresso flavor extracted in this way may not be as good as the blended coffee beans! Therefore, coffee beans with the banner of "SOE" must have a flavor that is different from those of traditional blended coffees, and that makes consumers eye-catching and willing to pay for it. Therefore, many coffee beans from small Ethiopian producing areas are used as SOE, because Ethiopian mainly has citrus and floral flavors, and with bolder (lighter) roasting, people can taste a different Italian coffee flavor.

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Later, more and more specially processed coffee beans appeared, and the flavor became more and more distinctive (the higher the recognition), and it was soon applied to SOE. The rising cost of coffee beans will naturally be reflected in the extra money. Therefore, many coffee shops will have at least one ordinary blended bean and one SOE coffee bean, which can satisfy both those who like economical and affordable coffee and those who pursue flavor.

SOE? Or a mix?

Front Street also mentioned before that there is no superiority between SOE coffee beans and blended coffee beans. The only difference is the purpose of the user. For example, one of Front Street’s popular blends of coffee beans, the Front Street Sunflower Warm Sun Blend, uses Front Street Sherry coffee beans from Honduras and Front Street sun-dried red cherry coffee beans from Essaya Gacheffe. Both of these coffee beans are among the best in high-quality single-origin coffee beans. Combining the two can produce a 1+1>2 flavor—Sherry wine, vanilla cream, and chocolate. It also achieves a distinctive flavor that is different from traditional Italian blends. Of course, when you choose flavor and stability for blending purposes, there is no price advantage.

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Due to historical reasons, the word blending has become a stereotype in many people's minds. This is also the reason why many businesses do not choose high-quality blending. The word "SOE" forms a sharp contrast to blending (matching corresponds to a single product, and a bad impression corresponds to a good impression). Because of this, when SOE coffee beans become a trend, there are bound to be many phenomena that follow the trend, thus forming an SOE that does not have flavor as its main purpose, but an SOE with SOE as its purpose.

How does SOE choose which coffee beans are suitable?

Front Street discovered that many people thought that SOE was a series of single-origin espresso made by directly applying single-origin beans to the extraction of espresso machines. It was not until they brought home various floral and fruit-flavored beans and tried them with a coffee machine that they discovered something was wrong. First, the following scene of squirting appeared, and then I was so shocked by the extremely concentrated acid that I didn't dare to take a second sip. Then I began to wonder if my equipment was too poor, or if there was an error in the operation.

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In fact, the reason why you are unable to make the same SOE at home as in the store is probably not due to your equipment and technology, but because the roasting level of this coffee bean is not suitable for making espresso. Judging from the experience of FrontStreet Coffee baristas, choosing a coffee bean suitable for SOE extraction will not only make delicious espresso easily, but also add water or milk to make Americano or latte coffee with twice the result with half the effort. There are two single-origin coffee beans on the Front Street bean menu that have launched SOE versions, one is the strawberry-flavored Front Street Oiran, and the other is the classic Yirgacheffe-flavored Front Street Konga. We only need to check Italian roasting when placing the order.

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Teach you how to make a cup of SOE using Front Street Kong and single-origin beansYirgacheffe Dirty

The coffee machine in the Front Street store is a commercial single-head "Lelit Bianca" that can adjust the extraction by changing the pressure. The maximum pressure can be 11bar. A home coffee machine only needs to reach a pressure of 9 bar to meet the functions of extracting and frothing milk, and is paired with an espresso coffee grinder.

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SOE coffeeSharing of extraction parameters

Coffee Beans: Front Street Esai Sundried Konga

Amount of coffee powder: 20g

Coffee liquid volume: 40g

Powder to liquid ratio: 1:2

Extraction time: 26~33 seconds

Grinding scale: Galileo 2.0 grid

Front Street uses a double powder bowl capacity, and the amount of powder is about 18 to 20 grams. When Front Street produces coffee, 20 grams of coffee powder is used.

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Usually the ratio of coffee powder to coffee liquid is 1:1.5~1:2.5. The extraction ratio of Front Street is 1:2, that is, 20 grams of coffee powder extracts 40 grams of coffee liquid. The time is related to the flow rate of the coffee powder. Generally, the duration of a single extraction is controlled between 20 and 35 seconds, because within 20 seconds, the coffee usually tastes thin, and if it exceeds 35 seconds, it is easy to over-extract and produce a burnt and bitter taste. Most of the enrichments on Front Street are in the range of 28 to 30 seconds.

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First, wipe the powder bowl dry, turn on the grinder, grind out a double amount of coffee powder, place it on the electronic scale and increase or decrease it to reach a weight of 20 grams. Then use tools to spread the powder evenly and fill the coffee powder cake tightly to ensure more stable coffee extraction. Then turn on the extraction switch and release water, moisten the brewing head and take away the stuck coffee grounds. Gently buckle the handle on the brewing head and start to pull down the brewing extraction. When the electronic scale shows that 40 grams of coffee liquid has been extracted, which takes about 28 to 33 seconds, you can pull the extraction switch and get a cup.SOE espresso is finished. We can add a certain proportion of ice water or 80 degree hot water according to our own preferences to make a cup of YirgacheffeSOE Americano coffee.

When making SOE hot latte, Front Street will use a ratio of 1:6. Add 40 grams of espresso liquid to the preheated coffee cup, and then use an espresso machine to steam 240g of milk. The milk temperature is best controlled between 50-65°C. It forms a dense and moderately thick milk foam, and then evenly blends it with the coffee liquid. The resulting Yirgacheffe SOE latte is like eating a lemon-flavored cookie, with a rich and smooth taste. After drinking it, the whole body feels warm.

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: qjcoffeex

You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.

The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.

FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.

FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473

Yirgacheffe SOE | What is soe coffee? Does SOE refer to single-origin beans? What are the differences in taste characteristics between soe beans and blended coffee beans?

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