Recommended SOE coffee beans｜What is SOE in specialty coffee? Is there a big difference in the flavor and taste of espresso made from SOE beans with different roasting degrees?

After the concept of "specialty coffee" emerged, the unique flavors of each production area have become more and more familiar to coffee gourmets, and SOE has become more and more popular in the coffee market. So how to choosesuitableSOE coffee beans?

SOE

SOE is the abbreviation of "Single Origin Espresso", which means "single origin espresso". The focus is to highlight the flavor of coffee from a certain origin. In fact, it is to use coffee beans from a single origin to display its flavor in the form of espresso.

Since its inception, Soe has labeled coffee with the good flavor of the production area, which means that the selected coffee can highlight the unique flavor of the production area and give people a bright feeling.

The characteristic of espresso coffee production is that it increases the flavor characteristics of the production area. In addition to "strong""Shrunk" the aroma of coffee, and also increased theSecondly, it's acidic, and for most people it'sThe purpose of concentration is to be used as the base of milk coffee, so the requirement of oil is naturally essential.

Unlike drip coffee such as ​Pour over​(V60) coffee, espresso releases most of the aroma substances in just twenty or thirty seconds. Espresso has a layer of golden crema, which is what we call oil. In addition to the coffee itself,In addition to oil, it also includes carbon dioxide emitted from newly roasted coffee beans.。

Grease is essentially the insoluble fat in coffee beans wrapped with carbon dioxide, and the carbon dioxide is full of coffee flavor substances. Therefore, the richness of oil determines the richness of espresso flavor to a certain extent. Only enough oil can support the flavor display of a cup of espresso.This is why new roasted beans have more oil expression.Because.

In other words, the general demand for Italian food is so sour, and there are more suitable ones.Oil performance, then, excluding flavor, what roasting degree of coffee beans is suitable for soe Italian style?

Here we useEspresso uses very finely ground coffee powder to1:1.9～1:2powder-to-liquid ratio, at high temperatures (94degree) high pressure (9bar) under,25s～35sThe coffee liquid extracted inside is used as a comparison benchmark.

Front Street tried to use three types of beans with different roasting degrees, including light roasted Yirgacheffe, medium roasted Brazilian beans and dark roasted Mandheling beans to make a cup of standard Italian style, and observed the richness of fat under different roasting degrees.

From this, we can intuitively see that when the extraction parameters are the same, the light-roasted Yirgacheffe oil has less oil than the medium-roasted Brazil and Mandheling, and the color of the oil is also lighter than the latter two; while the medium-roasted Brazilian oil has less oil than Mandheling. That is, comparing the richness of fats and oils: Yirgacheffe<Brazil<Mandheling. Therefore, this is why when we choose coffee beans every day, we tend to choose medium roasted and medium dark roasted beans to make espresso.

Of course, this is a trade-off based on the demand for grease. In terms of taste, the lightly roasted Yirgacheffe can instantly taste the strong citric acid in the mouth, but it is fleeting, the aftertaste is not long, and the taste is thin.

The medium-roasted and dark-roasted Brazil and Mandheling have an overall bitter flavor, with a rich nutty chocolate tonality, more sweetness, a smooth and full taste, and a long aftertaste; Mandheling has a more herbal flavor at the end than Brazil.

Lightly roasted Yirgacheffe does not perform so well in terms of oil, but if you are pursuing the acidity of espresso, you can also choose to use lightly roasted coffee beans to make SOE; but if you want a cup of SOE with rich oil and a smooth and full taste, Front Street still recommends that you use medium to medium-dark roasted coffee beans to make SOE.

Although high-quality SOE can well reflect the taste of a production area, its shortcoming is that it can only reflect the taste of the production area. For example, if you like the lightly roasted Front Street Yirgacheffe above, if you like its acidity and elegant floral aroma, you always feel that it is not rich enough and the taste is too thin. If the roaster follows your advice and changes the roasting profile to increase the body, some of the fruity acidity and floral aroma will be lost. "Blending" is the most cost-effective option to solve this kind of problem. Complementary matching is based on the flavor characteristics of different production areas to obtain a balanced taste.

This is just a comparison result of using ration beans with the most basic flavor. In daily application, we will tend to choose higher-priced single-origin specialty coffee beans as soe options, such as Front Street Hija with grape and passion fruit flavors. In this case, because these single-origin beans themselves already have excellent aroma, which is expressed through concentration and eliminates the requirement for oil, most beans will be very good, and the only disadvantage is - too expensive! ! !

If we go a little further, we go beyond rations, and even go beyond soe, and the results of a Geisha blend can be imagined. For example, the Costa Rica blend Milasso on Front Street is medium-roasted to meet the need for oil. At the same time, it is composed of excellent high-quality beans. The aroma like candy under the Italian style is nothing surprising.

Therefore, this article only uses the perspective of the impact of roasting degree on oil to let us clearly know the benchmark point of oil performance and make reasons for using medium roasted and medium dark roasted coffee beans to produce Italian style. If you want to drink a stronger acidity and at the same time accept soe with less than ideal oil performance, light roasted coffee beans seem to be able to meet your requirements.