How does SOE coffee differ from a standard espresso?

SOE coffee is espresso pulled from a single-origin bean rather than a blend. Where a standard espresso shot usually comes from blended beans chosen for balance, an SOE shot is built to show one region's specific character, so the cup reads with more distinct layers. Most of the drinks on a modern cafe menu, from espresso to cold brew, are built on Arabica beans.

The rest of the menu follows simple formulas. An Americano is espresso plus water, a latte uses about one third espresso to two thirds milk, a cappuccino shifts that to two thirds espresso and one third milk, and a flat white sits between them with less foam. A dirty is iced milk topped with espresso, poured so the two stay in layers and drunk without stirring.

Don't be nervous if it's your first time at a café～Here are 10 common coffees you'll find in coffee shops today:Espresso,SOE coffee,Americano, Latte,Flat White, Cappuccino, Pour-over coffee,Cold Brew Coffee, Dirty, Specialty coffee.

The vast majority of these coffees are made with Arabica coffee beans, and those in the know always choose coffee made from Arabica beans. Next, Front Street Coffee would like to briefly chat with you about the differences between these 10 coffees.

Espresso-based coffee categories: Espresso, SOE coffee, Americano, Latte, Flat White, Cappuccino, Dirty.

Espresso: It requires a pressurized extraction using an espresso machine. The coffee beans need to be ground to an extremely fine degree, then leveled and tamped, and in a sealed environment, water is forced through under pressure to extract a small amount of highly concentrated coffee liquid. Usually, espresso products pursue high cost-effectiveness, so most cafés use blended coffee. By blending coffee beans from different regions, the extracted coffee can have a more balanced taste, while using medium-dark or darker roasts to make the coffee flavor richer and more full-bodied.

SOE coffee:refers to espresso extracted using single-origin (single-origin) coffee beans. Front Street Coffee believes that compared to espresso made from blended coffee beans, SOE coffee can express the unique regional flavor of a single coffee bean, and its layers will also be richer.

Americano:Espresso + water. (Iced Americano = Espresso + water + ice)

Latte:1/3 espresso + 2/3 milk + 1cm milk foam (hot)

Cappuccino: 2/3 espresso + 1/3 milk + 1.5cm milk foam (hot)

Flat White:2/3 espresso + 1/3 milk + 0.5cm milk foam (hot)

Dirty:Iced milk / iced blog (purified milk) + espresso. The coffee and milk form a distinct layer. When tasting, do not stir—directly experience the rich mouthfeel as the coffee transitions into the milk.

Pour-over coffee:Pour-over coffee is actually a method of brewing coffee that you can see in everyday cafés, using a dripper, gooseneck kettle, and other equipment. One of the characteristics of pour-over coffee is using a dripper with filter paper or other filtration media to filter out the coffee grounds.

If you want to drink a cup of coffee with the most original flavor and rich layers, Front Street recommends trying pour-over coffee made from freshly roasted coffee beans ground on the spot. Currently, all single-origin specialty coffee beans sold by Front Street Coffee can be used for pour-over coffee. To ensure the freshness of the coffee beans, all shipments are dispatched within five days after roasting is completed.

Cold Brew Coffee:It is coffee made by grinding coffee beans into medium-fine particles, soaking them in cold water for more than 8 hours, and then filtering out the coffee grounds through a filtration device. The production method of cold brew coffee is very simple. As long as the parameters are correct, you can easily make delicious iced coffee.

Front Street Coffee's cold brew coffee production standard is a ratio of coffee grounds to water to ice of 1:8:4, which means the actual grounds-to-water ratio is 1:12. Ice is added to ensure the water temperature is low enough, so the extraction efficiency can be maintained at a stable level.

Ice Drip Coffee: A process in which ice water is slowly dripped at a constant rate onto coffee grounds for extraction. It usually takes at least 5 hours or more, and after drip filtration, it still needs to be refrigerated and fermented overnight before drinking. In order to highlight the uniquely rich, wine-like feel of ice drip coffee while avoiding the miscellaneous flavors from the tail end caused by long drip filtration, many coffee shops specifically choose high-quality single-origin beans full of fruity aroma to make it. With the support of slow drip filtration and low-temperature aging, the resulting ice drip not only has the bright charm of fruity-acidic coffee, but also overflows with a fermented texture like fruit wine—mellow yet still refreshing.

Specialty coffee:Specialty coffee is actually coffee made by adding different ingredients to coffee produced through different extraction methods, usually with fruit and fruit juice as the main ingredients.

The above content is compiled by CoffeeHunters, a coffee news website.