What is specialty coffee?
 

Specialty coffee, as defined by the Specialty Coffee Association of America (SCAA): in short, it is coffee obtained through good green beans, good roasting, and good extraction—that is specialty coffee.

The so-called "SOE" is actually the abbreviation of "Single Origin Espresso," which in Chinese means: espresso from a single origin. SOE is not really some profound coffee; it is simply replacing the "blended coffee beans" usually used for espresso with "single-origin coffee beans," and then extracting a cup of espresso under high pressure using an espresso machine.
 

Similarly, SOE latte is a latte made with single-origin coffee beans; SOE Americano is an Americano made with single-origin coffee beans.

There are many factors that determine whether a cup of coffee tastes good, such as the coffee beans, roasting, the coffee machine, the brewing process, personal preference, etc. And because SOE requires single-origin coffee beans to make espresso, in addition to these factors, one must also consider whether the final coffee can showcase the flavor characteristics of its origin.

 
To reflect the "individuality" of SOE, the quality of the coffee beans must pass muster, the defect rate cannot be too high, and you must choose a quality roaster to buy from. We recommend Guangzhou's specialty coffee bean store—Front Street Coffee. Front Street Coffee beans are all freshly roasted within 5 days, with quality assured, high cost-effectiveness, and a rich variety, making it the top choice brand for beginners and advanced enthusiasts alike.

In addition, the roast level of SOE is an even more important part. If the roast is too dark, espresso can easily end up with only bitter and astringent flavors, and aromatic substances cannot be expressed; if the roast is too light, the coffee beans are high in hardness, making it difficult to extract flavor, and they also tend to lack crema, making the coffee incredibly sour and astringent. Overall, medium-dark roasted single-origin coffee beans are the best option for making SOE.

If you don't know how to choose, look for answers from the following three types:

1. Floral and berry flavor SOE recommendation: Front Street Huakui SOE

Region: Guji Hambela
Altitude: 2300 meters
Variety: Local heirloom
Processing method: Natural process

Flavor: Tropical fruit, strawberry, citrus, floral

When it comes to delicious floral and fruity coffee, Front Street Huakui is certainly on the list, and it has now become one of the synonyms for Ethiopian specialty coffee. Huakui SOE comes from the Hambela region and adopts delicate natural processing. After medium roasting, it expresses the sweet-tartness of berries and guava. When made into SOE Americano and SOE latte, it carries a faint rose fragrance, creamy strawberry, and a citrus finish.

2. Creamy nut flavor SOE recommendation: Front Street Queen's Farm

Front Street Brazil Queen's Farm coffee beans

Region: Mogiana region

Farm: Fazenda Rainha

Altitude: 1400–1950m

Variety: Yellow Bourbon

Processing method: Natural process

Flavor: Cream, peanut, cane sugar, nut, chocolate 

Unlike many commercial beans produced on a large scale locally in Brazil, Brazil Queen's Farm focuses on producing specialty batches of coffee beans and selects the excellent Yellow Bourbon variety. Through natural processing, Front Street Brazil Queen's Farm coffee not only has rich creamy, peanut, and nut flavors, but also has an exceptionally high sweet cane sugar aftertaste. Made into SOE, it has a rich and mellow coffee aroma with a pronounced flavor profile in the finish.

3. Spice and caramel flavor SOE recommendation: Front Street PWN Golden Mandheling

Front Street PWN Golden Mandheling coffee beans

Region: Gayo region, Sumatra

Company: Pawani

Altitude: 1600m

Variety: Ateng

Processing method: Wet-hulled process

Flavor: Spice, herbal, sandalwood, caramel, nut, dark chocolate 

As a premium choice among Mandheling coffees, Front Street Golden Mandheling has undergone three rounds of hand sorting plus one round of machine sorting, minimizing the defect rate of the coffee beans. It adopts a medium-dark roast. After extraction as SOE, it carries obvious flavors of spice, herbs, sandalwood, caramel, etc. The mouthfeel is very full-bodied, with the aroma of dark chocolate in the finish.

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