Single Origin Espresso (SOE) Coffee: Characteristics, Differences, and Better Taste? Are SOE Coffee Beans Suitable for Pour-Over?

When we visit coffee shops, many baristas often recommend, "Would you like to try our SOE?" Some customers who visit FrontStreet Coffee also proactively ask if we have SOE coffee. The so-called "SOE" stands for Single Origin Espresso, which refers to espresso made from single-origin coffee beans.

The Rise of SOE

In recent years, as coffee culture has been continuously promoted and the concept of single-origin coffee has gained popularity, coffee shops have become a trend on streets and alleys. Many menus have added SOE options. With its novel concept, unique style, and relatively high price point, SOE has become a "permanent fixture" in many coffee shops. Some friends even subconsciously believe that SOE tastes better than espresso blends. So let's explore what SOE is really all about.

Where Does SOE Come From?

Literally speaking, SOE exists to distinguish itself from blended espresso (House Blend Espresso), where roasters select coffee beans from different origins and flavors, mix and roast them together (or roast separately and blend in proportion) to create espresso with rich, balanced flavors and texture. Returning to SOE, it uses single-origin coffee beans to highlight the unique flavors of that specific region. For example, the floral and fruit aromas of FrontStreet Coffee's Ethiopian coffee, or the nutty chocolate sweetness of FrontStreet Coffee's Colombian coffee.

In the early days when espresso first became popular, coffee shops worldwide all used single-origin beans, but they didn't emphasize the coffee's origin information much. As consumer demand for coffee continued to increase, coffee from various major producing regions often showed inconsistent quality and unstable flavors. To avoid the impact of this low-quality coffee, some merchants began blending coffee beans from different regions to make the coffee taste more stable. In recent years, as coffee culture has become more prevalent, coffee professionals have started emphasizing the traceability of coffee beans, hoping to taste espresso made from beans from renowned specialty coffee regions. Thus, SOE has become popular again.

What Are the Characteristics of SOE?

Now that we know SOE is coffee from a single region, if we use premium quality beans from that area, along with suitable roasting and extraction parameters, the brewed coffee can fully present the flavor characteristics of that origin. For example, the rich juicy acidity of FrontStreet Coffee's Kenyan coffee, the rich creamy chocolate smoothness of FrontStreet Coffee's Brazilian coffee, or the floral citrus notes of FrontStreet Coffee's Ethiopian coffee.

Whether using blended espresso beans or single-origin espresso beans, both undergo high temperature and high pressure in an espresso machine, which amplifies the flavors of the extracted espresso - acidity becomes more acidic, and bitterness becomes more bitter.

To showcase the "personality" of SOE, the coffee bean quality must be guaranteed, with a low defect rate. The roast level and extraction must consider the unique flavor characteristics of the region, which places technical demands on both roasters and baristas. If the roast is too dark, the espresso easily develops only bitter flavors, and aromatic substances cannot be expressed. If the roast is too light, the requirements for coffee extraction increase. Once the grind size and extraction parameters aren't properly controlled, the SOE espresso can taste thin, and when made into milk coffee, it becomes even more "coffee-less."

Therefore, FrontStreet Coffee suggests not using single-origin coffee beans with extremely dark or extremely light roast levels for making espresso, to avoid overly intense flavors that might bring unpleasant taste experiences.

Does SOE Taste Better Than Blends?

As FrontStreet Coffee mentioned, the reason SOE uses single-origin coffee beans is to highlight the unique flavors that coffee from that region carries - making certain flavors more distinct. In contrast, espresso blends aim to balance various different flavors to achieve a harmonious taste. On this basis, the resulting espresso doesn't necessarily taste better - it's more about the flavor differences brought by different coffee beans.

To find espresso that suits your taste, FrontStreet Coffee suggests focusing on the various flavor characteristics determined by factors such as the coffee bean's origin, roast level, and processing method, which will help us better identify the flavor types we prefer.

What Coffee Beans Are Suitable for SOE?

When we explore pour-over single-origin coffee, we can find that coffee bean flavor profiles can be mainly divided into three types: acidic notes, bitter notes, and fermented flavors. SOE coffee beans are also based on these flavor profiles, and we can choose according to our preferences.

1. Fresh Fruity Acidity

Mainly using traditional washed and natural processing methods, the coffee presents rich floral aromas and sweet notes of citrus and berry fruits. For example, the very popular FrontStreet Coffee Yirgacheffe Natural Red Cherry coffee beans on our menu.

FrontStreet Coffee · Ethiopia Yirgacheffe Natural Red Cherry Coffee Beans

Region: Yirgacheffe Region, Artelelan Estate, G1

Altitude: 1700-2200m

Processing: Natural

Variety: Heirloom

Flavor: Berries, Jasmine, Lemon

Originating from the famous Ethiopian Yirgacheffe region, FrontStreet Coffee's Natural Red Cherry selects coffee red cherries that meet maturity standards. During the natural process, manual turning is performed irregularly to allow the green beans to ferment moderately with the fruit pulp, creating rich tropical fruit sweetness. The resulting SOE coffee tastes fresh and pleasantly sweet-sour.

2. Fermented Wine Aromas

To make the flavors of SOE coffee more concrete, FrontStreet Coffee recommends choosing coffee beans with high flavor recognition, such as FrontStreet Coffee's Honduras Sherry Barrel coffee.

FrontStreet Coffee · Honduras Moca Estate Sherry Barrel Coffee Beans

Region: Masaguara, Honduras

Estate: Moca Estate

Altitude: 1500m-1700m

Varieties: Caturra, Catuai, Pacas

Processing: Fine Washed Whiskey Barrel Fermentation

Flavor: Vanilla, Whiskey, Cream, Chocolate

The washed green coffee beans are placed in oak barrels used for making whiskey, with regular turning to allow the beans to fully absorb the wine aroma inside the barrels. The SOE coffee made from FrontStreet Coffee's Honduras Sherry Barrel carries rich wine aroma and vanilla flavors, presenting a creamy chocolate texture when mixed with milk.

3. Rich and Intense Bitter Notes

Perhaps some friends feel that the SOE coffee made from the two types mentioned above by FrontStreet Coffee lacks enough "coffee flavor." In that case, rich and intense type coffee beans should suit you. FrontStreet Coffee's Brazil Queen Estate coffee beans are very representative.

FrontStreet Coffee · Brazil Queen Estate Yellow Bourbon Coffee Beans

Region: Mogiana Region

Estate: Fazenda Rainha (Queen Estate)

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

Flavor: Cream, Peanut, Sugarcane, Nuts, Chocolate

Unlike many commercial beans produced on a large scale locally in Brazil, Brazil Queen Estate mainly produces specialty batch coffee beans, selecting excellent Yellow Bourbon varieties. Through natural processing, FrontStreet Coffee's Brazil Queen Estate coffee not only carries rich cream, peanut, and nut flavors but also has an exceptionally high sugarcane sweetness in its aftertaste. Made into SOE, it has a rich coffee aroma with a significant flavor profile in the finish.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account (FrontStreet Coffee), WeChat ID: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473