Jef - March 20 2025
Understanding SOE Coffee: What It Is and How It Differs from ESP
We often see the term "SOE" on coffee shop menus or coffee bean packaging. For coffee beginners, it might lead to the question of whether SOE refers to a specific variety of coffee beans or perhaps a brand name. As we all know, the coffee bean is the most fundamental and important factor that influences the flavor of coffee. Understanding coffee beans is the first step in making various types of coffee. Different coffee beans are suited to different brewing methods and grind sizes. In this blog, let’s dive deeper into the world of coffee beans and SOE knowledge with MHW-3BOMBER!
Difference Between SOE and ESP (Espresso Blend)
First, let's explain the difference between SOE and ESP. These are two general categories of coffee beans. We will provide a brief overview of these two types of beans based on Bean Source, Flavor Profile, Target Audience, and Suitable Beverages to give you a clear understanding of each:
| Feature | SOE (Single Origin Espresso) | ESP (Espresso Blend) |
|---|---|---|
| Bean Source | Single origin (specific region or farm) | A mix of beans from multiple regions |
| Flavor Profile | Unique, highlights origin-specific flavors, often with high acidity | Balanced, smooth, and consistent |
| Best For | Black coffee lovers, those who enjoy exploring different flavors | Those who prefer a well-rounded and stable taste |
| Suitable Drinks | Straight espresso, Americano, cold brew | Latte, cappuccino, mocha, and other milk-based drinks |
So, what exactly is SOE? Let’s dive deeper into its essence, flavor, mouthfeel, and other aspects to gain a better understanding of SOE.
Explanation of SOE (Single Origin Espresso) Coffee
SOE (Single Origin Espresso) refers to espresso made from coffee beans sourced from a single origin, such as a specific country, region, farm, or cooperative. Unlike blends, SOE highlights the unique characteristics of a particular coffee-growing area, emphasizing distinctive flavors, acidity, and aromas.
What Does SOE Coffee Mean?
SOE, or Single Origin Espresso, is an espresso made exclusively from single-origin beans. It is known for:
✅ Unique Flavor Profile – Showcasing the signature flavors of a specific region (e.g., fruity and floral notes from African beans, nutty and chocolatey notes from Latin American beans).
✅ Higher Acidity – Compared to espresso blends (ESP), SOE often has a more pronounced acidity, making it a great choice for those who enjoy bright and complex flavors.
✅ Best for Straight Espresso or Americanos – Due to its distinct characteristics, SOE is typically consumed as a straight shot or an Americano rather than mixed with milk.
Who Should Choose SOE?
- Coffee enthusiasts who love exploring different single-origin flavors.
- People who prefer black coffee, light roasts, and fruity acidity.
- Those who enjoy drinking espresso without milk or sugar.
Who Should Choose ESP (Espresso Blend)?
- Coffee drinkers who prefer a balanced and smooth taste.
- Those who love milk-based drinks like lattes and cappuccinos.
- People who want a more consistent and less acidic espresso.
Common Flavor Defects in SOE
It may seem quite simple, as it’s just replacing the blend beans with coffee beans from a single origin. However, in practice, there are many challenges and difficulties to overcome. If these obstacles are addressed, there is the opportunity to enjoy a rich and complex espresso with captivating flavors.
On the other hand, if proper brewing parameters and flavor adjustments are not made, the coffee may have various undesirable flavor defects. Common defects in single origin espresso include sharp acidity, saltiness, bitterness, astringency, dryness on the tongue, etc. Even the slightest error can result in a flavor defect.
Unlike blend beans, which have an inherent balance advantage (and thus a larger margin of error in extraction), single-origin espresso defects are much more noticeable and easily magnified. Serving single-origin espresso in a café is a challenging task.
Besides the substantial amount of roasted coffee beans required for testing, the external environment (temperature and humidity) constantly changes, making it difficult to maintain the stability of each cup of coffee. For cafés with high-quality standards, discarding cups due to poor extraction is a common occurrence.
Ideal Extraction Parameters for Single Origin Espresso
In terms of extraction, single origin coffee is usually roasted to a lighter level, which makes the flavors more delicate, elegant, and complex compared to blend beans.
Therefore, the "ideal extraction parameter range" is very narrow. Even slight changes in channeling, temperature, pressure, uneven extraction, or even a 2-3 gram difference in actual yield can result in significant flavor changes.
Based on my own extraction experience, I once tasted two single origin espressos that had a 2g difference in liquid weight. With all other variables controlled nearly identically, the coffee had a salty taste and an overly sharp fruity acidity just because the extraction was 2-3 seconds shorter.
Adjusting flavors and testing depend on the precise control of external factors. That is, the evenness of the coffee bed, tamping pressure, and balance must all remain consistent.
Only then can we accurately test the impact of variables like grind size, water temperature, and pressure on coffee flavor. A great cup of single origin espresso is hard to achieve, requiring significant time and often encountering extraction issues.
If you have the chance to enjoy such a cup, you should definitely give the barista who brewed it behind the coffee machine some encouragement. They surely spent a lot of time and effort on that drink.
