Standing in front of the coffee machine in the morning, friends often agonize over whether to drink a rich, full-bodied espresso or a large, refreshing americano. In fact, there is no hierarchy between the two; whether it tastes good depends on how much flavor thickness you prefer today. Espresso is the essence of coffee extracted under high pressure, while an americano is espresso with water added. The flavor core behind both is a delicate balance between concentration and extraction yield.

We can understand concentration and extraction yield as simmering chicken soup. Extraction yield determines how much substance has been dissolved out of the coffee grounds, just like whether the savory flavor has been simmered out of the chicken; concentration is whether the broth is thick or clear. If coffee tastes sour and thin, it is often under-extracted; if it carries a dry, astringent, muddy flavor, it is mostly over-extracted. Only by controlling the extraction yield within a moderate range can the aroma be released fully.

When making espresso, Qianjie usually uses a double basket filled with 18 to 19 g of coffee grounds, extracting 36 to 38 g of espresso liquid within 25 to 28 seconds through the high pressure of the coffee machine. At this point the flowing coffee liquid carries a thick, dense, golden-brown crema, and the aroma is extremely intense. The whole extraction action is clean and crisp, with the crema and liquid perfectly blended, forming the soul base of the entire cup.

If you find the flow too fast, resulting in a thin, sour taste, try adjusting the grind half a step finer, or appropriately raising the water temperature to increase extraction efficiency; if the flow is too slow, resulting in a bitter, astringent taste, grind slightly coarser to reduce the resistance of the coffee bed. Through these subtle adjustments, you can bring the extraction yield back to a smooth, sweet state, and this is also the particularly fun part of extracting coffee at home.

Americano is made by adding warm or iced water to prepared espresso. Qianjie usually adds 40 g of espresso to 200 g of hot water, at a ratio of around 1 to 5. The hot water unfolds the originally compact aromatic molecules, and when tasted after the water temperature drops to around 60°C, the floral and fruity notes or nutty notes become especially clear. Adding water does not dilute the flavor; instead, it lets the layers spread out more fully in the mouth.

Once you understand the principles of extraction and dilution, your bean-selection approach becomes clear. For friends who like intense roast aroma, enjoy espresso crema, or make full-bodied americanos, Qianjie Classic Espresso Blend is highly recommended. It combines Brazilian, Indonesian and Vietnamese beans and follows a medium-dark roast profile. Made as an americano, it offers rich dark chocolate, nut and caramel sweetness, with a mellow, smooth mouthfeel that is very easy to keep drinking.

If you usually prefer lighter drinking and treat americano like fruit tea to gulp down, you might try Qianjie Sun-Dried Huakui SOE coffee beans. Huakui from Ethiopia uses a medium roast and retains an extremely bright sweet-and-sour quality. Made as a hot americano, it carries soft citrus, strawberry and guava flavors; with ice added as an iced americano, it is even more juicy, with no burnt bitterness at all and particularly fresh.

For those who want both rich floral aromas and a soft, highly sweet entry, Qianjie Strawberry Candy Espresso Blend will be stunning. It brings together high-quality lots from Costa Rica, Colombia and Ethiopia, and the honey processing and Geisha variety give it a full jammy quality. Whether made as espresso for careful tasting or diluted with water as an americano, you can taste ripe grapes and rose floral notes.

Whether coffee tastes good depends entirely on the mood and taste bud needs of that moment. If you want to quickly experience intense crema and a full-bodied flavor, have an espresso; if you want to enjoy it slowly alongside work, make it into an aromatic, expansive americano. Fine-tune the extraction according to the bean's roast level and flavor personality, then find a concentration that feels comfortable to you, and every daily cup of coffee can present just the right amount of pleasure.