Faced with a dazzling array of coffee beans, many friends who have just gotten into espresso machines often feel overwhelmed. In fact, choosing beans is like choosing fruit: the soil and climate of each region determine its innate temperament and flavor. Espresso extraction uses high pressure to concentrate all the essence of the coffee, so as long as you understand the terroir foundation that different producing regions give to coffee, you can easily lock in the daily staple that suits your taste buds.

The three major terroirs of the coffee world each have their own strengths. African producing regions are like a passionate fruit farmer: the high altitudes of Ethiopia and Kenya bring exceptionally bright floral and fruity aromas. Central and South America is like a warm bakery: Colombia and Brazil are rich in balanced nutty and caramel sweetness. Asian producing regions are like a quiet forest: Indonesian Mandheling and Yunnan give coffee a mellow herbal spice and earthy aroma.

If you are fond of rich, deep, old-school flavors, the combination of Asia and South America will be especially fascinating. Qianjie Classic Espresso Blend continues the classic combination of the early Mamba blend: the herbal notes of Indonesian Mandheling and the nutty sweetness of Brazil blend with each other, and the Robusta added to the recipe makes the crema performance particularly outstanding. The espresso made with it has a full and solid body, and when added to milk to make a latte, it can produce beautiful latte art.

If you want to balance high-frequency daily drinking with a rich, aromatic experience, a balanced blend of Central and South America plus Asia will be a thoughtful choice. Qianjie Black Cocoa Basic Espresso Blend combines the soft fruit acidity of Yunnan with the caramel flavor of Brazil, and the cup is filled with the sweetness of roasted nuts and dark chocolate. The extracted espresso has a smooth, syrupy texture; whether you add water in the morning to make an Americano or prepare a fancy coffee in the afternoon, it brings a solid sense of satisfaction.

If you do not like overly deep, bitter roast flavors and want to pursue a light, lively fruitiness, the combination of Africa and Central America is especially enchanting. Qianjie Strawberry Candy Espresso Blend selects honey-processed Costa Rica and Ethiopia, the hometown of coffee, supplemented by the balance of Colombia. The medium roast makes the fruit acidity especially soft and gentle; made into a hot latte, you can taste a sweetness like blueberry milkshake, with a finish as soft and chewy as a strawberry candy.

For friends who want to easily produce rich, mellow coffee at home, Qianjie Commercial Espresso Blend can bring a big surprise. It combines the terroir characteristics of Brazil, Colombia and Vietnam, and after medium-dark roasting it gives off a fascinating roasted aroma. Even if the pressure of home equipment fluctuates somewhat, it can still extract golden, dense crema. Made as an Americano, it is sweet, mellow and easy to drink; made as a latte, it is rich, mellow and smooth, leaving a lingering fragrance after drinking.

If you want to steadily extract these terroir aromas into the cup, the practical parameters are also very particular. When using a double filter basket, it is recommended to weigh 18 to 19 g of coffee grounds, distribute and tamp them, then lock the portafilter into place and start extraction, controlling the time within 25 to 28 seconds to extract 36 to 38 g of espresso. If you observe the flow running like smooth honey, with a fine golden-brown crema on the surface, it is a well-extracted espresso base.

With this cup as a base, daily drinking can switch freely with your mood. If you want something refreshing and thirst-quenching, add the espresso directly to 200 ml of ice water or hot water, and the cocoa, nut or berry sweetness in the terroir instantly unfolds. If you like milk coffee, pair it with 200 ml of fully steamed warm milk; the sweetness of lactose and the coffee crema blend perfectly, and the rich aroma of nuts and dark chocolate or fruit milkshake emerges.

The joy of choosing staple beans lies precisely in putting vast, distant terroirs into a small espresso cup. Whether you prefer the rich, mellow herbs of Asia, the warm, gentle nuts of Central and South America, or the romantic flowers and fruits of Africa, as long as you choose the beans that match your taste preferences, pressing the extraction button in the faint morning light, the wisp of rich coffee aroma filling the kitchen is the most solid companion for starting a beautiful day.