When you're tucked away in the kitchen practicing latte art in the early morning, nothing is more frustrating than pouring the milk foam and watching it scatter straight into the coffee liquid, the pattern blurring into a shapeless mess. Actually, latte art is like painting on a canvas, and the espresso at the bottom is that crucial canvas. The fine, soft layer of golden-brown crema on the surface of the espresso not only determines whether the milk foam can float on top and form a clear contrast, but is also the key soul of whether a latte is rich and smooth.

To get a thick, abundant crema, the balance between extraction yield and concentration is essential. Espresso uses high pressure to quickly emulsify coffee flavors, and the grind size and water temperature directly determine how much material dissolves. If the grind is too coarse, water rushes through the coffee bed, the extraction yield is insufficient, the crema turns pale and thin, and the concentration is weak, so the latte ends up with nothing but a bland milky taste; if the grind is too fine, over-extraction easily occurs, and although the concentration looks high, it tastes burnt and astringent.

How do you dial the same bag of beans to a smooth-tasting state? We can fine-tune the parameters based on the flavor feedback from our tongue. If the first sip is on the sour and weak side and the crema dissipates especially quickly, that indicates under-extraction, so you might as well adjust the grind half a notch finer, or nudge the water temperature up by one or two degrees; if the back end dries out the tongue with obvious burnt bitterness, adjust the grind slightly coarser to lower the extraction yield. When dialed to a balanced extraction, the espresso crema takes on an alluring mirror-like sheen.

In daily brewing, standard extraction details can bring a reliable crema. It's recommended to use 18-19g of ground coffee, extract 36-38g of espresso, and keep the extraction time steady at 25-28 seconds. Steam the milk to five or six parts full, and control the temperature between 55-60 degrees. When the thick crema meets the fine milk foam, a gentle swirl blends them evenly into a beautiful golden ring, laying a solid, level foundation for the latte art that follows.

When choosing beans, you also need to consider whether the beans themselves are suited to being drunk strong or light. Some beans have high body and abundant crema, naturally suited to making a heavy, full-bodied, deep milk coffee; some beans have bright floral and fruity notes, suited to a fresh style that preserves a light sweetness and acidity. Qianjie Commercial Blend Coffee Beans are a daily-drinker bean made specifically for those pursuing rich crema and high body, especially suited to latte art lovers who enjoy the traditional rich Italian taste.

Qianjie Commercial Blend Coffee Beans use Colombia and Brazil along with a blend of high-quality Robusta. Robusta has naturally abundant lipids, which during extraction produce a dense crema several millimeters thick, with outstanding heat retention and foam-holding ability. When made into a hot latte, the dark roast brings out especially prominent dark chocolate and rich caramel aromas, with a hint of alluring bittersweetness in the finish; not only are the latte art lines clear and three-dimensional, but the mouthfeel is also rich and solid.

If you prefer a mild, sweet taste and don't want the bitterness of Robusta, Qianjie Specialty Blend Coffee Beans are an especially safe choice. It is blended from Colombian Huila and high-altitude Brazilian Arabica, and the crema is equally rich with a smooth, silky, glossy texture. Under just the right extraction, this bag of beans gives off roasted nut, caramel and soft cocoa flavors, and after blending with sweet hot milk, the mouth is filled with a silky, warm nutty milk-candy aroma.

Friends who enjoy fruity sweetness can pick Qianjie Strawberry Candy Espresso Italian Blend Coffee Beans, which are suited to lighter drinking. The blend includes Costa Rican honey-processed beans, as well as Colombian and Ethiopian Yirgacheffe. The crema it extracts has a soft light-brown hue; not only is the latte art light and elegant, but the first sip comes with the sweet, fermented feel of rose floral notes, ripe grapes and dried blueberries, making an iced latte especially refreshing and palate-cleansing.

Pick the beans that suit your taste and crema preferences, then fine-tune the grind to get the concentration and extraction yield just right, and latte art is no longer a headache. Watching the warm espresso spread out a thick, glossy golden layer at the bottom of the cup, as the milk pitcher in your hand pours slowly and the silky milk foam blooms into a bright pattern in the cup. Lift the cup and take a sip, and a fragrant, warm, smooth latte can awaken a whole day of fulfillment and good mood.