What Does SOE Coffee Bean Mean in Full? Brazil SOE Coffee Bean Brand Flavor Characteristics Description

Discovering Premium Coffee Knowledge

For more premium coffee knowledge, please follow the official WeChat account: FrontStreet Coffee

Understanding SOE Coffee

Coffee enthusiasts who love espresso and single-origin coffee may have recently heard about SOE coffee. Have you ever walked into a coffee shop and been asked by a barista: "Would you like to try SOE coffee?" The first time you hear this, you might be confused—what exactly is "SOE"? After a brief explanation, you'll discover that SOE not only costs a bit more than regular options but also seems to offer more complex flavor descriptions, tempting you to order a cup to try. Today, FrontStreet Coffee will explain what SOE means in the coffee industry and whether SOE coffee is worth trying.

What is SOE?

SOE stands for "Single Origin Espresso," which means espresso made from coffee beans from a single origin. It can be used to make lattes, americanos, and other types of espresso-based drinks. For example, when FrontStreet Coffee uses Golden Mandheling coffee beans to make an Americano, it can be called "Golden Mandheling SOE Americano." If FrontStreet Coffee uses Brazil Queen's Estate coffee beans to make a latte, it becomes "Brazil SOE Latte." Similarly, when FrontStreet Coffee uses sun-dried Flower Queen coffee beans to make a Dirty coffee, it becomes "Flower Queen SOE Dirty." Isn't that easy to understand?

SOE vs. Blend Coffee

Coffee shops emphasize SOE mainly because there's another more common option: blended coffee. Blended coffee beans refer to the artificial combination of coffee beans from two or more origins (usually by country) with the goals of managing costs, ensuring stability, and creating specific flavor profiles. Similarly, blended coffee is divided into espresso blends and pour-over blends, but is mainly used with espresso machines. FrontStreet Coffee recommends our Classic Espresso Blend, Premium Espresso Blend, and Basic Espresso Blend—all suitable for common coffee machines and moka pots, easily extracting rich crema and intense coffee aroma.

The Rise of Single-Origin Coffee

Returning to our SOE topic today, FrontStreet Coffee believes that the rise of single-origin coffee began with the specialty coffee concept. In summary, a group of coffee industry leaders aimed to solve the problem of inconsistent coffee quality from its source. They motivated coffee farmers in producing regions to cultivate meticulously through establishing standards, teaching scientific farming methods, and purchasing high-quality coffee at premium prices. This approach improved coffee bean quality, naturally resulting in better-tasting brewed coffee.

In the past, our impression of espresso was that it tasted like balanced, bitter black coffee that needed milk to be enjoyable. This wasn't due to the extraction method but rather the coffee beans used. Espresso needed to be affordably priced and consumed in large quantities, so cost was the primary consideration for beans, followed by stability, with flavor being the last priority.

Blending became the safest approach, requiring the use of coffee beans with high production volumes and stable supply, so ingredients were basically limited to the top ten coffee-producing countries. As for flavor, it was generally defined within caramel, nut, cream, and cocoa notes. To accommodate the flavor compatibility of various coffee beans, deep-roasting all beans was the most effortless approach (though market taste preferences were also a leading factor). Traceability was poor back then, and consumers could only identify which roaster or coffee shop made good coffee.

Single-origin coffee, on the other hand, emphasizes the flavor characteristics of coffee regions and focuses on traceability stories. After achieving success with extraction methods like pour-over and siphon, it gradually applied to espresso, becoming what we now call "SOE."

Choosing the Right SOE Coffee

The primary requirement for a good cup of coffee is high-quality coffee beans, and SOE should use higher-quality single-origin coffee beans. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," hoping every customer can enjoy fresh and aromatic coffee at home. All coffee beans we ship are freshly roasted within 5 days.

Beyond freshness, making delicious SOE coffee also depends on the flavor profile of the beans themselves. In other words, we should purchase SOE coffee beans according to our taste preferences. If categorized by taste, coffee beans can be divided into "bitter" and "acidic" directions.

If you enjoy SOE coffee with fruity acidity and floral aromas, you can prioritize FrontStreet Coffee's Flower Queen SOE coffee beans, Red Cherry SOE coffee beans, and Gesha Village Chaka SOE coffee beans for brewing;

But if you dislike acidity and prefer rich, mellow coffee, we recommend purchasing FrontStreet Coffee's Queen's Estate coffee beans, Golden Mandheling coffee beans, and Huilan coffee beans for extraction.

How to Make Brazil SOE Dirty

Let FrontStreet Coffee teach you how to make a Brazil SOE Dirty using our Brazil Cerrado coffee beans.

The coffee machine at FrontStreet Coffee's store is a commercial single-group "Lelit Bianca," which can adjust extraction by changing pressure, with a maximum pressure of 11 bar. Home coffee machines only need to reach 9 bar pressure to meet extraction and milk frothing functions, paired with an espresso grinder.

SOE Coffee Extraction Parameters

• Coffee Beans: FrontStreet Coffee Cerrado coffee beans
• Coffee Dose: 20g
• Espresso Yield: 40g
• Brew Ratio: 1:2
• Extraction Time: 26-33 seconds
• Grind Setting: Galileo 2.0

FrontStreet Coffee uses double basket capacity, with doses around 18-20 grams. We use 20 grams of coffee for our service.

Typically, the ratio of coffee grounds to espresso liquid is between 1:1.5-1:2.5. FrontStreet Coffee's extraction ratio is 1:2, meaning 20 grams of coffee grounds extracts 40 grams of espresso liquid. Time is related to the flow rate of the coffee grounds. Generally, single extraction time is controlled within 20-35 seconds, because coffee extracted within 20 seconds usually tastes thin, while extraction over 35 seconds easily leads to over-extraction and burnt bitterness. Most of FrontStreet Coffee's espresso extracts within 28-30 seconds.

Making the Brazil SOE Dirty

Before making coffee, first prepare a 200ml transparent glass and fill it with 160ml of fresh milk.

FrontStreet Coffee first wipes the portafilter dry, turns on the grinder, grinds a double dose of coffee grounds, places them on an electronic scale to adjust to exactly 20 grams. Then use a tool to distribute the grounds evenly and tamp the coffee puck firmly to ensure more stable extraction. Next, turn on the extraction switch to run water, moistening the group head while washing away any stuck coffee grounds, gently lock the portafilter into the group head, place the prepared fresh milk under the portafilter, and begin extraction.

When the electronic scale shows 40 grams of espresso extracted (around 28-33 seconds), pull the extraction switch, and a Brazil SOE Dirty coffee is complete.

This Brazil SOE Dirty coffee delivers almond, caramel, and peanut nutty aromas from the first sip, with a silky cream-like texture. The upper layer is warm espresso while the lower layer is cold fresh milk—one bitter, one sweet—creating a very distinctive mouthfeel that's incredibly satisfying to finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473