The rich oils contained in coffee beans not only bring a full, smooth mouthfeel but also carry many volatile aroma molecules. To let these oils unfold just right in the cup, the setting of brewing parameters plays a key role. Grind size affects water flow resistance, water temperature regulates the dissolution efficiency of aromatic oils, and the pouring rhythm maintains the balance and purity of the overall flavor.

For beans with a light sweetness, brewing should focus on preserving bright fruit aromas and letting the oils show gently. Qianjie Strawberry Candy coffee beans give off a sweet, luscious aroma like strawberry gummies and ripe berries, with a light and lively body. During extraction, attention should be paid to the penetrating force of the water flow and the appropriate temperature, so that the fruit acidity and sweetness are wrapped in a smooth layer of oils, presenting a clean, lingering juicy mouthfeel.

When making Qianjie Strawberry Candy coffee beans by pour-over, a water temperature of 91°C is recommended, using 15g of coffee grounds ground to a medium coarseness. Pour 225ml of hot water at a 1:15 ratio, using a three-stage pour: first pour 30ml of water and let it bloom for 30 seconds, then steadily pour in circles up to 130ml, and once the water level drops slightly, pour the remaining water up to 225ml, with the total time controlled at 2 minutes 05 seconds, for a clear fruit aroma and a rich, full texture.

If you use these beans to make a fruity espresso or iced drink, the espresso machine parameters can be set to 18g of grounds, at the standard 9bar extraction pressure, with a finer grind to extract 36ml of espresso within 26 seconds. At this point the crema layer is fine and golden, and mixing it with ice water brings a lively berry sweetness; pairing it with a small amount of oat milk also brings out a dense, creamy strawberry-like mouthfeel.

Medium-roast coffee beans are known for their balance, with oils showing a creamy consistency. Qianjie Brazil Queen Estate shows warm sweet aromas of roasted nuts, cocoa butter and caramel, with very soft acidity. Because the bean density is moderately soft, there is a wider margin for error in brewing; as long as the extraction rhythm is reasonably controlled, the smooth, enveloping feel brought by the nut oils can easily be brought out.

When making Qianjie Brazil Queen Estate by pour-over, it is suggested to set the water temperature at 89°C, using 16g of coffee grounds with a medium-coarse grind. The total water amount is 240ml, using a two-stage pour: start by pouring 40ml of water and let it bloom for 35 seconds, then pour in circles evenly with a medium stream up to 240ml, keeping the total time at around 2 minutes 15 seconds; the result is sweet and full, with a clear nutty finish.

Using a moka pot to extract Qianjie Brazil Queen Estate can also yield thick oils. It is suggested to pour 100ml of warm water (about 60°C) into the lower chamber, and fill the filter basket with 14g of coffee grounds, spreading them evenly. Place it on the stove and heat over medium-low heat; when you observe light-brown thick oils flowing out, remove it from the heat at around 1 minute 40 seconds; the resulting coffee liquid has golden oils and a mellow flavor.

Dark-roasted beans contain abundant caramelized oils, giving the coffee a thick, solid texture. Qianjie PWN Indonesia Golden Mandheling is known for its steady herbal aroma, dark black chocolate and rich oily body, with extremely low acidity. When brewing this type of bean, the key is to use precise temperature control and pouring rhythm to both release the rich cocoa butter aroma and keep the mouthfeel clean.

For pour-over Qianjie PWN Indonesia Golden Mandheling, a water temperature of 87°C can be used, taking 15g of coffee grounds and grinding slightly coarser. Set the total water amount at 210ml, using a three-stage pour: pour 30ml of water and let it bloom for 25 seconds, pour the second stage up to 120ml with a brief pause, and pour the third stage up to 210ml, with the total time controlled at 1 minute 55 seconds, to brew a thick, dark-chocolate-like rich sweetness.

If you use an espresso machine to make Qianjie PWN Indonesia Golden Mandheling, it is suggested to use 20g of grounds in a double basket, maintain the extraction pressure at 9bar, and grind finer. Extract 40ml of dark-brown espresso within 28 seconds. The crema layer is long-lasting and dense, and after adding 180ml of hot milk foam it becomes a silky, rich latte with a classic cocoa flavor.

Exploring the charm of coffee's rich oils is a fine-tuning process involving temperature, grind and extraction time. Based on the roasting characteristics and aroma direction of the coffee beans, flexibly set a dedicated brewing plan, so that the water flow penetrates the coffee bed with the right energy, and every cup of coffee can show a pleasing oily sheen and a full, smooth mouthfeel.