The flavor of a cup of coffee is not limited to just two directions, sour or bitter; it also includes aroma, sweetness, body, mouthfeel and finish. When choosing beans, first determine whether you want floral and fruity notes, nutty and cocoa notes, or a balance between the two, then match that to the corresponding origin, processing method and roast level.

The moka pot is a steam-pressure extraction device; simply fill the filter basket with grounds, and there is no need to tamp it down as with an espresso machine. The grind should be slightly coarser than for espresso, the water amount should be controlled according to the markings on the pot body or just below the safety valve, and the dose of grounds should stay consistent. Heat over low heat, and when a continuous flow of liquid appears along with a lightening of color, remove it from the heat in time to reduce the bitterness and burnt notes caused by high temperatures.

Around the topic of "moka pot cleaning and maintenance, what to do if it rusts or leaks?", you can first break the choice down into several parts: flavor preference, commonly used equipment, drinking temperature and daily frequency of use. When sorting by flavor layers, it is worth first determining which aspect you care about more, then using the other conditions to filter. This way you can keep your individuality while also letting the beans show clear characteristics in actual brewing.

Qianjie Brazil Queen Estate has nutty, cocoa and caramel sweetness with a soft acidity, and it maintains a round mouthfeel in pour-over, espresso and moka pot.

Qianjie Classic Blend leans toward nutty, cocoa and caramel notes, with good strength and body, suitable for espresso machines, moka pots and everyday milk coffee.

Qianjie Dark Cocoa Blend leans more toward dark chocolate, roasted nuts and a thick sweetness, with lower acidity, suitable for espresso, Americano and milk coffee.

Besides flavor direction, the roast date and storage method of the beans also affect actual performance. After opening, coffee beans should be sealed as much as possible and kept in a cool, dry place; buying according to your daily usage makes it easier to observe changes in flavor. When brewing, first smell the dry aroma, then taste the entry, sweetness and aftertaste; if the aroma is insufficient, check whether the grind is too coarse or whether the beans have been stored too long. For the same bean, the performance when drunk hot and after adding ice or milk may also differ; after recording the parameters a few times, you can usually find the cup style that suits you better.

You can also consider "the flavors you like" and "the brewing difficulty you can accept" separately. Beans with obvious floral and fruity notes often require more careful control of water temperature, grind and pouring rhythm, while blends leaning toward nutty and cocoa notes are better suited to daily brewing where stable output is sought. If several people at home are drinking, first choose a balanced bean as a base, then add single-origin trials according to personal preference; this makes comparison easier than buying many beans of similar style at once.

For the coffee-to-water ratio, you can first use the capacity of the pot body, and simply level the grounds; if the taste is too bitter, first lower the heat, remove from heat earlier, or adjust the grind a little coarser; if the flavor is too weak, then check the dose and whether the gasket is working properly.

If the equipment you usually use, your drinking habits or your taste change, you can also divide the three beans into everyday and exploratory categories: one for stable output, and another for experiencing the differences brought by floral and fruity notes, nutty and cocoa notes, or processing methods. First use flavor direction to filter out types that do not suit your taste, then compare aroma and mouthfeel among specific beans; your judgment will be closer to everyday drinking.