Recommended Espresso Coffee Beans - Espresso Extraction Brew Ratio Standards and Flavor Description

Understanding SOE: Single Origin Espresso

As coffee quality continues to improve, an increasing number of establishments are utilizing single-origin beans to create espresso. This emphasis on regional flavor profiles distinguishes these espressos from traditional versions made with blended coffee beans. However, not all single-origin beans are suitable for espresso production. Today, FrontStreet Coffee will explore SOE and how to select appropriate coffee beans for its preparation.

While SOE represents Single Origin Espresso, it doesn't necessarily equate to specialty coffee. By selecting single-origin coffee beans with easily identifiable flavors as SOE, one can create espressos with distinctive and typical flavor characteristics.

For instance, FrontStreet Coffee's Yirgacheffe offers citrus notes, while their Kenyan beans present berry flavors. Under the high pressure of an espresso machine, these coffee flavors are amplified, making them more pronounced compared to pour-over brewing methods.

SOE, or Single Origin Espresso, typically uses beans roasted to lighter degrees to highlight regional flavors. Compared to traditionally darker-roasted espresso beans, these flavors can be more challenging to extract.

Therefore, extraction parameters must be adjusted to increase extraction rates. This includes extending extraction time, using finer grinds, and increasing the coffee dose.

Additionally, when preparing espresso-based beverages using SOE as the base, the ratio of espresso to milk or water needs adjustment. Reducing milk or water helps highlight the coffee's flavor, preventing it from becoming too diluted.

Finally, selecting beans for SOE production involves extremely strict requirements. Although SOE offers outstanding flavor expression, its single-origin nature means that any flaws are also easily magnified. Factors such as roasting level and particle size can all impact the final flavor profile.

If you don't have high-quality coffee beans, the resulting SOE coffee will not taste good and may even be unpalatable. In practice, SOE coffee demands high technical standards across all aspects, which is one reason why SOE coffee typically costs more than regular espresso.

FrontStreet Coffee's espresso blend is designed to increase flavor richness and balance, though this isn't absolutely necessary. The SOE approach uses single-origin coffee beans for espresso preparation to highlight regional flavors, but this can also amplify any flaws. Additionally, SOE roasting parameters differ from those used for pour-over brewing. When FrontStreet Coffee used pour-over roasted Yirgacheffe beans for espresso extraction, the resulting acidity was so intense it became difficult to accept (though some might enjoy it). This is because FrontStreet Coffee's Yirgacheffe is known for its fruit-forward acidity, which under the high-pressure, high-temperature conditions of espresso extraction, was amplified several times over, transforming from a strength into a weakness—contradicting the original purpose of quality coffee service. Therefore, when FrontStreet Coffee selects single-origin coffee beans for espresso preparation, they employ different roasting parameters.

Of course, some beans possess great versatility and can adapt to various brewing methods. FrontStreet Coffee has selected several such options for your consideration.

FrontStreet Coffee Yirgacheffe Natural Red Cherry

Region: Ethiopia, Yirgacheffe

Estate: Ardentan Estate

Altitude: 1700-2200m

Variety: Local Heirloom

Processing: Natural Process

This coffee originated from the Red Cherry Project initiated by a Dutch green coffee company to motivate farmers and improve green bean quality. The project encouraged farmers to provide higher-quality coffee beans, with fully ripe red cherries serving as quality assurance. Using refined natural processing reduces defect rates and enhances the coffee's sweetness and aroma.

FrontStreet Coffee's roasters applied a light-to-medium roast to this bean, preserving the rich, explosive fruit flavors characteristic of FrontStreet Coffee's Yirgacheffe beans while enhancing sweetness and body, resulting in a rounded mouthfeel. When used for espresso extraction, one can detect FrontStreet Coffee's Yirgacheffe's citrus and fruit notes, with balanced sweet-tart flavors and low bitterness. Compared to darker-roasted espresso blends, the body might be slightly inferior, but the flavor profile represents a qualitative leap.

Extraction Notes: Due to the relatively light roast compared to traditional espresso, grind finer and use shorter extraction times (around 22 seconds) to prevent under-extraction that results in sharp acidity. For example, using the Fiorenzato 900N grinder, adjust 2 settings finer than normal espresso grind. Extract 40g of coffee liquid from 20g of coffee grounds in 22 seconds.

FrontStreet Coffee Brazil Queen Estate

Region: Brazil, Mogiana

Estate: Queen Estate

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

This FrontStreet Coffee Brazil Queen is renowned for its exceptional balance. FrontStreet Coffee's roasters employed a medium roast, making this coffee suitable for various distinct extraction methods. Its balanced flavors and comfortable mouthfeel make it highly versatile. When extracted using a semi-automatic espresso machine, it produces rich nutty aromas with abundant crema. The taste is rich, full-bodied, and very smooth, with a chocolate-scented aftertaste.

Extraction Method: Use 20g of coffee grounds to extract 40g of coffee liquid in 27 seconds.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473