Many friends are puzzled why making dirty coffee at home always seems to lack that captivating touch of magic. In fact, the key lies not only in the sweetness of the iced milk, but also in the terroir character contained in the layer of espresso on top. Hot coffee liquid hitting cold milk is like preparing a slippery slide of temperature and texture for the taste buds. To give this drink a clear and alluring sense of rise and fall, choosing the right coffee bean origin characteristics is the key that unlocks the code to deliciousness.

If you are fond of the traditional, deep, classic taste, beans built on the terroir of Central and South America and Asia are often especially compatible. The high-altitude producing regions of Central and South America give coffee a warm, balanced nutty and cocoa aroma, while the volcanic soil of Asian producing regions nurtures a mellow herbal charm and abundant oils. When these two terroirs combine, the hot coffee liquid can float lightly on the surface of the iced milk, and one sip is like biting into a molten-hearted dark chocolate.

For those pursuing a rich, solid, full-bodied flavor, Qianjie Black Cocoa Base Blend is well worth trying. It cleverly combines the smoothness of American producing regions with the substantial texture of Asian producing regions, and through a moderately darker roast, transforms into abundant caramel and creamy nut aromas. When the warm espresso slowly falls into the iced milk, the first sip brings the deep slight bitterness of roasted nuts, which is then wrapped by the milky sweetness underneath, spreading a long and gentle aftertaste between the lips and teeth.

Also with a solid foundation is Qianjie Classic Blend, which perfectly integrates the balance of American beans such as Colombia with the thick, rich body of Asian beans. The extracted crema is dense and golden, carrying the cozy aroma of roasted chestnuts and hot cocoa. When it meets high-milk-fat fresh milk, it can steadily support the rich milky fat sweetness without being diluted by the milk and losing its personality, presenting a mellow, smooth, and richly layered profile.

If you prefer a refreshing and lively modern taste, you may turn your eyes to the sunny African producing regions. Ethiopia, this ancient highland terroir, naturally nurtures alluring floral and citrus notes. Choosing Qianjie Huakui SOE with an espresso roast as the base can bring a uniquely fresh feeling. The extracted espresso is like a layer of light fruit jam floating on top of the iced milk, revealing delicate sun-dried black tea sweetness.

Friends who like sweet candied fruit aromas can also choose Qianjie Strawberry Candy Espresso as an experiment. This bean brings the floral and fruity fragrance of African producing regions to life very vividly, and the espresso gives off a striking sweet aroma of ripe berries. When the warm fruity acidity interweaves with the cold, dense fresh milk underneath, it is like tasting a slightly melted strawberry panna cotta, with the balance of sweet and sour and milky aroma making one feel especially amazed.

To reliably reproduce this moving rise and fall of flavor at home, the technical details of the extraction stage need especially careful control. We weigh 19 g of ground coffee into a double portafilter and tamp it evenly. After locking the portafilter into place, start the espresso machine and extract 37 g of warm, rich coffee liquid in 26 seconds. At this point, the crema on the surface is golden, dense, and bright, which is exactly the marvelous state when the aroma molecules are most active and the structure is most complete.

Before making it, remember to chill a thick-bottomed glass in the refrigerator in advance, and pour 150 ml of well-chilled high-milk-fat fresh milk into the glass. Place the glass directly under the portafilter to catch the coffee liquid, letting the fine stream slowly spread along the milk surface to form a beautiful gradient layering. After making it, there is no need to stir and no need for a straw. Just tilt your head back and take a big gulp, feeling the hot richness of the espresso and the icy sweetness of the milk blend on the tongue. Every sip is pure origin flavor.