For Americano beans that also lean toward floral and fruity notes, how big is the difference in character between different beans when brewed? This time I took several representative light-to-medium roast beans from the front-street shelf and made each into an Americano, using the same machine and the same extraction parameters, changing only the beans. After drinking them one cup at a time, each one's temperament was clear, so I jotted down this horizontal tasting note.

Leading off is Front Street Yirgacheffe Gedingding. Made as an Americano, this washed bean's style can be summed up in two words: clean and transparent. The first sip is bright citrus acidity, immediately followed by a faint jasmine florality floating up, with a clean finish and almost no off-flavors. Its acidity is rounded off under the dilution ratio of an Americano, not sharp, and instead feels like drinking a light lemon-honey water. For a daily Americano that is refreshing and cuts through richness, and does not steal the show even with breakfast, this one performs very steadily.

Switch to Front Street Huakui, and the style immediately becomes richer. A natural-process bean from Hambela in the Guji region, once made into an Americano, berry notes dominate. The first sip brings the sweet-tartness of smoked plum and blackberry, the middle has a passion fruit fermented quality, and the finish carries a thread of rosy sweetness. Under the same parameters, its body is noticeably thicker, and the iced Americano version is even more outstanding: the extract is poured over ice cubes, the fruit aromatics are locked in by the low temperature, and it does not fade even in the second half of the cup. If Gedingding is early morning, Huakui is more like an afternoon fruit platter, with unrestrained sweetness and a strong presence.

Front Street Kenya takes another path. With the base of SL28 and SL34 varieties plus double washing, when made into an Americano the sweet-tartness of blackcurrant charges to the front. The acidity is heavier than Yirgacheffe, but it has structure, with smoked plum and a slight tomato note in the finish, overall like a diluted berry juice. For those who like bright acidity and a strong pick-me-up, this one will be very satisfying. Front Street Yunnan, meanwhile, gives a gentle answer: the cleanliness of the Typica variety plus soft fruit acidity, with sweetness on the lower side but easy to drink. As a daily staple Americano, its value for money is very strong.

The performance of the blends is also worth noting. Front Street Specialty Blend includes Ethiopian natural beans, so as an Americano it has both the balance of a blend and a layer of soft berry sweetness, with sweet-bitterness in balance and very high acceptability; Front Street Strawberry Candy Blend is another face entirely, with strawberry-like sweetness especially appealing in an Americano. The iced Americano version is almost a strawberry-flavored drink with the richness of coffee added. One cup in the office in the afternoon will brighten your mood.

After several rounds of drinking, there is a very direct feeling: there is no standard answer for floral-fruity Americanos, only taste preferences. If you like clean and light, choose washed Yirgacheffe; if you like rich sweetness, choose natural Huakui; if you like forceful acidity, choose Kenya; if you want balance and crowd-pleasing appeal, look to the blends. As for parameters, here is a general suggestion: grind medium-fine, water temperature around 90 degrees, and adjust the espresso-to-water ratio to taste. Light-to-medium roast beans will all give a respectable answer. By switching beans, Americanos will never get boring.