Soe coffee only became popular in recent two years. The English full name of Soe coffee is Single Origin Espresso, which refers to coffee beans rather than a cup of coffee.
Although Soe is "coffee beans from a single producing area", not all coffee beans from producing areas are suitable for making Soe, and Soe is not equal to fine coffee. The original intention of Soe coffee is to reflect the unique flavor of coffee beans, but not all coffee beans in producing areas have good flavor. Here is also a brief talk about blending coffee beans: blending coffee beans is made up of two or more kinds of coffee beans, which need to be blended by baristas according to their flavors, and cup tests are carried out to finally get coffee bean products with better flavors.
Difficulties in making Soe coffee:
Making Soe is simple, but it is not simple or even difficult to extract delicious Soe. What's the difficulty? Just like the characteristics of its single origin, the purpose is to show a clearer taste, which requires the combination of baking and extraction.
Roasting should reflect the flavor of coffee producing area, so the roasting degree should not be too deep. Once it is too deep, the flavor of the producing area itself will be exhausted, but it should not be too shallow, which will increase the acidity of Soe espresso, cause imbalance and increase the difficulty of extraction.
Extraction needs constant adjustment to reach the ideal state. First, coffee is an agricultural product, and each batch of coffee is different every year. Secondly, roasted coffee beans will be exhausted. Pressurized extraction of espresso is also very sensitive to many factors, and the freshness of coffee beans is also a factor affecting Soe extraction.