The aroma of floral-style coffee beans is easily altered by brewing intensity: with high water temperature and a fine grind, the fruity acidity and aroma become heavy; with low water temperature and insufficient extraction, the cup may retain only a sharp acidity. When selecting beans, besides reading the flavor description, you should also anticipate the equipment you commonly use, then arrange suitable parameters for the bright character of a light roast and the sweetness of a medium roast.

Qianjie Ethiopia Huakui is a light-roasted bean with an expressive aroma, often evoking berries, tropical fruit and passion fruit in the cup, with lively sweetness. For pour-over, use 15g of coffee grounds, water temperature 91°C, a coffee-to-water ratio of 1:15, total water 225ml, poured in three stages: first pour 45ml and bloom for 30 seconds, then pour 90ml and 90ml, with the total time controlled at about 2 minutes 05 seconds.

When brewing Huakui, start with a medium-fine grind and keep the water flow gentle, avoiding large disturbances to the coffee bed. If the entry has vivid fruity acidity but seems thin, grind slightly finer and still finish with 91°C and 225ml; if astringency appears in the finish, switch to 90°C, pour in two stages, and finish in about 1 minute 55 seconds, making the floral aroma and sweetness lighter and brisker.

For those who enjoy a juicy quality, Qianjie Kenya Little Tomato can be added to a pour-over recipe. Its flavor carries associations of tomato flesh, smoked plum and brown sugar-like sweet-tartness, suited to 15g of grounds, 92°C hot water, 225ml total, poured in two stages: pour 45ml and bloom for 30 seconds, then pour the remaining 180ml in one go, finishing at about 2 minutes 00 seconds.

Kenya Little Tomato has clear acidity, so the grind should not be too coarse, otherwise the finish will seem empty. If the acidity outruns the sweetness when drinking, raise the water temperature to 93°C, keep 15g of grounds, 225ml of water and two-stage pouring, and extend the time to 2 minutes 10 seconds; if the smoked plum note is too heavy, return to 91°C and grind slightly coarser.

Qianjie Kaffa Forest performs more lightly, with orange, ripe apricot and a tea-like quality gradually emerging as the temperature drops. For pour-over, use 15g of grounds, 90°C water, 225ml total, poured in three stages: after a 30-second bloom, pour 80ml, 100ml and 45ml respectively, using a fine water stream, with a total time of about 2 minutes 15 seconds, suited to drinking a cup slowly.

Kaffa Forest does not need vigorous stirring; after brewing, simply swirl the sharing pitcher gently. If the entry seems thin when hot, raise the water temperature to 91°C and grind a little finer, still following 15g of grounds, 225ml of water and three-stage pouring; if the apricot sweetness intensifies after cooling, it means the extraction pace is appropriate.

When making espresso with floral beans, the goal is not to transfer the clarity of pour-over into the shot as-is, but to concentrate the aroma while retaining enough sweetness. Taking Huakui as an example, use 18g of grounds, set the grind to medium-fine, extract at a constant 9bar, with a 3bar low-pressure pre-infusion at the front, yielding a final liquid weight of 36g in a total time of 26 seconds, suitable for drinking straight or diluting with water to make an Americano.

If the Huakui espresso tastes too acidic on entry and feels thin in body, grind slightly finer while still keeping 18g of grounds, 36g of liquid weight, constant 9bar extraction and 26 to 27 seconds; if pronounced dryness appears, grind slightly coarser and keep the time at about 25 seconds. When diluting with hot water, it is recommended to add 90 to 120ml, so the berry aroma remains in the cup.

For those who prefer bright fruity notes and also want a milk coffee, try the espresso version of Kenya Little Tomato. Use 19g of grounds, a medium-fine grind, constant 8.5 to 9bar extraction, yielding 38g of liquid in a total time of 27 seconds; when making a latte, add about 150ml of milk at 55°C to 60°C, and the tomato's fruity acidity turns into a sweetness more like red fruit jam.

A moka pot is better suited to brewing floral beans into a thicker body. When using Kaffa Forest, add 120ml of hot water to the lower chamber, place about 17g of medium-coarse ground coffee in the filter basket, do not tamp, and heat over medium-low heat for about 1 minute 40 seconds; remove from the heat when the coffee liquid lightens in color, keeping the whole process at about 2 minutes 10 seconds, and it can be diluted with a small amount of hot water to drink.

When choosing floral beans, you can first decide whether you want to preserve a light aroma, a juicy sweet-tartness, or a thick sweetness after espresso extraction. Light-roasted beans reveal their layers more easily with pour-over, while espresso requires more precise control of grind and time; when the parameters match the character of the bean, the floral aroma turns from descriptive words into a clear, delicious experience in the cup.