Many friends groggily walk to the coffee machine early in the morning, just wanting to quickly make a cup of smooth Americano to wake themselves up. But with the same beans, sometimes it tastes rich, sweet, and mellow, while other times it is thin as water or even astringent in the finish. Americano may seem as casual as simply diluting espresso with water, but whether the first sip is impressive or mediocre hinges on two flavor drivers hidden in the cup: extraction yield and concentration.

We can understand concentration as how strong or thick this cup of coffee is, while extraction yield is how much flavor material the coffee grounds have actually released. If a cup of Americano tastes very watery and the aroma is fleeting, it is usually because too much water was added and the concentration is too low; if it tastes sharp and sour on entry, thin and flavorless, it is often underextraction; if a dry, woody astringency rises in the throat, it is most likely overextraction that has pulled out impurities.

If you want to adjust the same bag of beans to a smooth state, you can control it by fine-tuning the parameters. If you feel astringency in the finish or excessive burnt bitterness, it is usually because the grind is too fine or the water temperature is too high. At this point, adjust the grinder one small step coarser and lower the water temperature slightly, and you can avoid off-flavors; if you feel the flavor is too weak and still has a harsh acidity, you can grind slightly finer so the hot water can fully extract the sugars and sweetness deep within the coffee beans.

Building a solid foundation with espresso is especially. To make a good-tasting Americano, it is usually recommended to use 18 to 19 g of fresh coffee grounds and steadily extract 36 to 38 g of espresso liquid in 25 to 28 seconds. This yield standard preserves the aromatic oils and sweetness inside the beans very well, and no matter whether you later add warm hot water or pour it over large ice cubes, it can firmly support the flavor framework of the entire cup.

Once you understand extraction, when choosing beans you also need to see whether they suit being drunk strong or light. Medium-dark roasted blends, because they are rich in soluble materials and have substantial oils, can withstand a small dilution ratio with water and taste mellow and smooth when drunk strong; while medium or light-medium roasted single-origin beans retain delicate floral and fruity aromas, release soluble materials more slowly, and are better suited to a slightly larger amount of water for a refreshing light-drinking style, with a particularly transparent mouthfeel like juice.

Friends who like nutty and cocoa aromas and prefer a mellow, substantial mouthfeel are well suited to choosing Qianjie Specialty Blend. This medium-dark roasted blend is especially rich in oils during extraction, with an alluring aroma of roasted hazelnut and silky cream. After extracting espresso with it and then adding an appropriate amount of hot water, the hot Americano made this way tastes warm and lingering at around 60°C, rich and full-bodied with no perceptible acidity, a thoughtful companion for morning refreshment.

For those pursuing abundant sweetness and wanting intertwined fruity aromas without wanting to drink acidity, Qianjie Strawberry Candy Espresso performs very impressively. It is composed of Colombian beans paired with Costa Rican and Ethiopian beans, offering both the sweet richness of ripe strawberries and dark grapes and the milky aroma of almonds. Made into a warm Americano and tasted at around 50°C, the floral and fruity fragrance unfolds naturally, and the soft, clear sweetness is especially pleasing.

Friends who prefer a light, transparent style and like an iced Americano in the afternoon are better suited to the light-drinking style of Qianjie Huakui SOE or Qianjie Yirgacheffe Natural Red Cherry SOE. Both medium-roasted single-origin beans have a soft, low-bitterness texture. The former gives off the clear sweetness of guava and berries, while the latter brims with bright citrus and lemon aroma. Poured directly over ice cubes and cold water, they are sweet and tart, stimulating the appetite, and full of cooling refreshment.

Once you have figured out the ins and outs of extraction yield and concentration, and when choosing beans you match them to your preference for strong or light drinking, making Americano is no longer a matter of luck. Even if you only make a slight adjustment to the grind on an ordinary morning, or adjust the amount of water a little according to personal preference, you can use satisfying coffee beans to serve a sweet, smooth, and aromatic homemade Americano from your own counter.