Single Origin Espresso

7 products

    7 products
    Sidamo Nansebo Single Origin 200g
    Sidamo Nansebo Single Origin 200g
    Sidamo Nansebo Single Origin 200g
    from $15.90
    Burundi Nyagashia 15 Single Origin Espresso 200g
    Burundi Nyagashia 15 Single Origin Espresso 200g
    Burundi Nyagashia 15 Single Origin Espresso 200g
    $15.90
    Costa Rica Single Origin Espresso 200g
    Costa Rica Single Origin Espresso 200g
    Costa Rica Single Origin Espresso 200g
    $15.90
    Yirgacheffe Hafursa Single Origin 200g
    from $15.90
    Burundi Mageyo SC15+ Single Origin 200g
    Burundi Mageyo SC15+ Single Origin 200g
    Burundi Mageyo SC15+ Single Origin 200g
    from $15.90
    Nicaragua Dipilto Single Origin Espresso 200g
    Nicaragua Dipilto Single Origin Espresso 200g
    Nicaragua Dipilto Single Origin Espresso 200g
    $15.90
    New Guinea Gold Single Origin Espresso 200g
    New Guinea Gold Single Origin Espresso 200g
    New Guinea Gold Single Origin Espresso 200g
    $15.90

    All coffee beans, whether marketed as espresso, mix, or single origin, are cultivated in the same manner - on coffee trees under ideal growing circumstances. So, what precisely distinguishes 'espresso beans' from 'espresso beans'? Espresso is only a brewing process; nevertheless, the beans, together with other elements such as equipment and skill, have an essential impact on the quality of shots extracted.

    The process of subjecting finely ground beans to high water temperatures and pressure in a short period of time amplifies the taste profile of the beans, emphasising faults while highlighting the best notes.

    Blends have traditionally been used to make espresso. One of the many reasons coffee roasters develop espresso blends is because they feel they can get a better balanced shot when the qualities of various beans complement one other. Blends are designed to mask unfavourable bean qualities while emphasising others. That doesn't mean a single origin espresso (SOE) can't achieve the same harmony on its own; it simply needs a particular bean.

    Espresso has traditionally been prepared to utilise blends. When coffee roasters develop espresso blends, they do it because they think that the properties of diverse beans complement one other, resulting in a well-balanced shot. Blends are designed to mask unfavourable bean qualities while emphasising others. If you're looking for the same harmony in a single origin espresso (SOE), you'll need a really rare bean.

    Lately in the United States, specialty coffee has been moving towards bright, fruity, and more nuanced espresso taste profiles, which are becoming increasingly popular. To create these different taste characteristics in espresso, single-origin beans are utilised. It's possible to enhance the sweetness of single origin coffee beans from Ethiopian using the espresso technique, but it's also possible to overdo the acidity in a negative way. There is, obviously, a reduced margin of error while attempting an SOE shot. When it comes to dosage, grind size, brew temperature, extraction time, and yield, the technique for pulling the perfect shot might vary considerably. Blends, on the other hand, are subject to the same (although smaller) fluctuation.

    Processing Methods for Single Origin Coffee

    The processing methods for single origin coffee are quite similar to coffee blends, like water process, honey process, natural process, etc. The purpose of the process is to get rid of the coffee flesh from the coffee cherry, then the coffee would be dried and sent to coffee roasters and it would become roasted coffee.

    What determines the flavour profile of coffee beans?

    There are many factors that would affect the tasting profile of coffee beans, e.g. how dark is coffee roasted, what processing method did coffee beans use, how long has the coffee beans roasted. For specialty coffee beans, it takes hard efforts to roast them from green bean to roasted coffee, as quality is the most important factor. Although the single origin coffee originates single farm and may carry certain natural defects, coffee roasters would still try best to get rid of unpleasant taste and present the best possible tasting to you.

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