The aromatic compounds in coffee beans need a suitable extraction approach to be awakened. Within a budget of under 100 yuan, coffee beans still possess rich regional character and flavor potential. As long as you match the appropriate water temperature, coffee-to-water ratio and pouring rhythm to the green bean characteristics and roast level, you can present a clean, sweet and layered cup in everyday brewing.

Light-roasted coffee beans with bright fruity notes are relatively dense in texture, and the release of aromatic compounds needs the support of moderate extraction strength. When brewing this type of bean, a moderately high water temperature combined with staged extraction helps fully bring out the floral and fruity aromas, while the clarity and juicy quality of the finish can be maintained by controlling the amount of water poured in the later stages.

For example, Qianjie Strawberry Candy coffee beans have a distinct character, giving off a sweet aroma in the cup reminiscent of strawberry gummy candy, with light and lively fruit acidity. With a bean like this that excels in sweet aroma and brisk fruit acidity, brewing should focus on showcasing its front-end volatile aromas and allowing the syrupy sweetness of the middle and back sections to release steadily.

When brewing Qianjie Strawberry Candy coffee beans, a water temperature of 91°C is recommended, weighing out 15g of coffee grounds, with the grind size controlled to a medium-fine level. Use a three-stage pouring method, with a total water volume of 225ml and a coffee-to-water ratio of 1:15. First pour 30ml of hot water for a 30-second bloom, then pour 95ml of water in a small circular motion around the center until reaching 125ml, and after the water level drops, steadily pour the remaining 100ml, with the total time controlled at 2 minutes 05 seconds.

Medium-roasted coffee beans have undergone more complete caramelization, and the flavor focus begins to shift from lively acidity to a balance of nutty, cocoa and caramel sweetness. Brewing this type of bean does not require overly aggressive extraction conditions; moderately lowering the water temperature and using a steady pouring method can effectively avoid astringency and let the whole cup show a soft and smooth mouthfeel.

Qianjie Brazil Queen Estate from South American growing regions is one representative of medium-roasted beans, with warm sweetness like roasted nuts, cocoa powder and melting brown sugar, and an overall soft and gentle acidity. This bean is highly forgiving, suitable both as an everyday pour-over single origin to savor slowly and for pairing with various home equipment to make rich drinks.

For Qianjie Brazil Queen Estate, it is recommended to pour over at a water temperature of 88°C, using 16g of coffee grounds, with a total water volume set at 240ml and a coffee-to-water ratio of 1:15. Use a two-stage pouring method: first pour 40ml of water to saturate the coffee bed and bloom for 25 seconds, then keep pouring steadily from the center at a constant rate up to the full 240ml, keeping the total extraction time at 1 minute 50 seconds, which can fully extract the warm nutty aroma and full caramel sweetness.

Deep-roasted coffee beans have undergone a deeper level of heat action, their internal fibers are relatively loose, and soluble substances dissolve extremely quickly. If the brewing water temperature is too high or the extraction time is too long, it easily brings out excessive bitterness and dryness. Therefore, the core of extracting dark-roasted beans lies in lowering the temperature, controlling the flow and shortening the contact time between coffee grounds and hot water.

Qianjie Black Cocoa Blend, characterized by dark cocoa and roasted aromas, has solid body and rich dark chocolate flavor, with faint acidity and a long finish. Whether made into a clean Americano-style black coffee or combined with milk to make a latte, this type of bean provides a very clear and solid flavor base.

When brewing Qianjie Black Cocoa Blend, the pour-over water temperature should be lowered to 86°C, taking 18g of coffee grounds, with a total water volume of 250ml. Use a single-stage direct extraction: first bloom with 35ml of water for 20 seconds, then continuously extract with a faster and even large stream up to 250ml, with the total time controlled at 1 minute 40 seconds; if using an espresso machine to extract espresso, use 18g of grounds under 9bar pressure to extract 36ml of coffee liquid, with a total extraction time of 26 seconds, for an extremely rich and full mouthfeel.

A brewing recipe is never an unchanging formula, but a tool adjusted according to the characteristics of the coffee beans. Everyday beans under 100 yuan, with the cooperation of suitable water temperature, a rigorous coffee-to-water ratio and an appropriate pouring rhythm, can show a flavor quality beyond expectations. Understand every bag of beans in your hands, and you can harvest pleasant coffee aromas in every cup you extract each day.