How to Extract Delicious SOE Espresso: Characteristics and Brewing Methods for Light Roast SOE Coffee Beans

How to Extract SOE (Light to Medium Roast Beans)

Some friends have asked FrontStreet Coffee to explain how to extract SOE (light to medium roast beans). If you simply copy commonly used extraction methods, you may not achieve a good taste. However, regardless of the coffee bean type, the extraction approach remains the same: to extract the desirable flavors of this coffee while avoiding negative flavors.

Do Light Roast SOEs Taste Sharp and Sour?

There used to be many arguments suggesting that light roast beans are not suitable for espresso, claiming they taste sharp, sour, and unpleasant. Indeed, espresso made from light roast beans is indeed more acidic than that from dark roasts, which is based on the attributes of the roast degree. Another factor is the fixed extraction method for espresso. In pour-over coffee, we differentiate between light and dark roast beans with different brewing parameters, but in espresso, we still rely on common methods for extraction, making it reasonable for sharp sour flavors to appear. Therefore, to extract espresso with good flavors, you need a clear approach.

Clarify Your Purpose

One point that many friends haven't figured out is what you plan to do with this extracted espresso – drink it directly, add water, or add milk. This will affect the entire extraction plan. For instance, if drinking directly, the espresso needs to be milder; if adding water, the espresso flavor needs to be more comprehensive; if adding milk, the espresso needs to be stronger.

(Why don't dark roast coffee beans require this attention? Actually, they do, but often one parameter works for all three types of beverages, so there's no need to create 2-3 extraction plans. This is why medium-dark roast coffee beans are recommended for making espresso – because it's hassle-free.)

Start with the Extraction Formula

Begin with the standard formula as usual when researching grind size – a 1:2 brew ratio with a time of 25-30 seconds. The reason for using this formula first is mainly to establish a grind size baseline. Although fine-tuning may still be needed later, this prevents the grind size from being too far off.

(If you normally use medium-dark roast espresso beans, you'll generally need to adjust the grind finer for light roast SOE. For example, FrontStreet Coffee typically uses a grind setting of 2.1 for their Warm Sun blend, but for light roast Kenyan coffee with the same dose and time, the grind setting is 1.6. Additionally, due to density changes from roasting, the same weight of light roast coffee grounds will have less volume than dark roast. Therefore, you also need to determine the final dose based on your portafilter capacity.)

Adjust Based on Flavor and Purpose

When coffee extracted using the general formula shows no major issues with grind or flow rate, but flavor problems exist, you need to address them specifically.

For example, the most common issue is that it's too sharp and sour with a very short aftertaste. This problem is generally the easiest to solve. First, observe whether the flow rate at this grind setting is reasonable – for instance, at what second does the first coffee drop appear. If it's 4-5 seconds, you can adjust the grind slightly finer; if it's 7-8 seconds, then no adjustment is needed.

Next is to extend the extraction yield, typically by 10-15g. The sharp sourness and short aftertaste in coffee are mainly due to low extraction rates from the beans. Increasing the coffee extraction yield will make the espresso taste less harsh, gradually balanced, and highlight sweetness. Of course, this method will lower the coffee concentration and is generally suitable for drinking directly or adding water to make an Americano. For example, FrontStreet Coffee's extraction parameters for Kenyan coffee beans are 20.6g to extract 55g of coffee liquid in 34 seconds, resulting in a milder drink with berry sweetness when consumed directly, and a full-bodied, robust plum and tomato acidity when made into an Americano.

Milk Coffee Adjustments

For milk coffee, the grind is usually adjusted finer to compensate for low extraction rates. Don't be constrained by the formula's data in subsequent adjustments – even if the extraction time exceeds 30 seconds, it's acceptable as long as the resulting milk coffee tastes good. This approach addresses the issue of insufficient coffee flavor in SOE milk coffee. If there's sourness and astringency in the milk coffee, you still need to extend the extraction yield to resolve it.

Second Common Issue: Unpleasant Flavors

The second common issue is that coffee extracted using the formula develops unpleasant flavors such as grassy, almond, or bitter burnt tastes. The best way to diagnose this is using the "split into three" method. If your target extraction yield is 40g, use three separate cups to collect approximately 13g each from the beginning, middle, and end sections of the extraction. Taste all three to determine which cup contains unpleasant flavors. If only the final section has them, simply reduce the extraction yield. If the first cup or all three cups have unpleasant flavors, you need to adjust the grind size.

Third Issue: Coffee Too Weak and Flavorless

The third issue is that the coffee is too weak and lacks flavor. This is a problem many friends have reported to FrontStreet Coffee. FrontStreet Coffee has also summarized some issues – many friends believe that espresso grind size is a fixed value, and once the setting is adjusted for one bean, it can be applied to all other coffee beans. This is not actually the case. Therefore, if you're experiencing weak and thin coffee liquid, it's generally because the grind size isn't accurate. Of course, if you're comparing the richness of light roast SOE beans to traditional dark roast espresso beans, then indeed it cannot compare.

Important Notice :

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