On a mild, sunny morning, many friends want to drink a cup of comforting, smooth coffee. They neither want to endure too much acidity nor touch intense bitter char. Medium roast sits right at the balance point of flavor, showing a warm, full-bodied sweetness. However, sometimes the brew comes out too strong, too weak, or even astringent. In fact, as long as you clarify the relationship between extraction yield and concentration, the coffee in your hands can easily become docile and pleasant.

Extraction yield represents the proportion of flavor substances extracted from the coffee grounds, while concentration is determined by the amount of water. Finer grinding, water that is too hot, or a longer steeping time can all easily bring out the woody, miscellaneous flavors of the later stages, creating a dry, astringent feeling at the back of the tongue; grinding too coarse or water that is too cool results in insufficient flavor extraction, so it tastes weak. The coffee-to-water ratio is the regulator of strength: less water makes it richer, more water makes it lighter.

When the brewed coffee is dry and astringent, there is no need to rush to change beans. Simply adjust the grind half a step coarser, or lower the water temperature by two degrees, and you can reduce the extraction of miscellaneous flavors. If you feel the flavor is flat like water, you can appropriately tighten the coffee-to-water ratio to raise the body. Medium-roast beans are very forgiving; just through these minor parameter adjustments, you can fully awaken the sweet foundation of the whole bag of beans.

For pour-over medium-roast beans, you can establish a stable baseline. It is recommended to use 15g of coffee grounds with a 1:15 coffee-to-water ratio, pouring 225ml of water. When pouring, first use 30ml of water to bloom for 30 seconds to awaken the aroma, then use staged pouring to let the flavors extract evenly. Control the total time to around 2 minutes, falling between 1 minute 50 seconds and 2 minutes 20 seconds, and the result is exceptionally clear and sweet.

When selecting beans, you should also consider whether you prefer to drink strong or light. If you want a light, juicy floral and fruity sweetness, a lighter extraction will be more pleasant. Qianjie Strawberry Candy Gesha Blend Coffee fits this well. It combines Costa Rican honey-processed beans with Panama washed Gesha, and under medium roast it shows bright orange-blossom honey notes and a rounded sweetness. Whether pour-over or cold brew, it has a juice-like clarity.

Friends who prefer nutty and chocolate notes and like a rich, solid mouthfeel can drink it with a slightly higher concentration. Qianjie Brazil Queen's Farm Coffee suits this style well. This yellow Bourbon variety from Brazil, after medium roasting, gives off the sweet aroma of toasted bread, creamy peanut, and chocolate. It is not only suitable for pour-over; making espresso with a moka pot or espresso machine is also especially fragrant and rich.

If you want a daily-drinker bean that can be easily enjoyed all day, Qianjie 2013 Sun-Dried Typica Coffee is a very friendly choice. It shows pure Yunnan flavor, and the medium roast brings a soft, restrained acidity, accompanied by notes of brown sugar, black tea, dried apricot, and roasted nuts. It adapts strongly to different strengths; whether slow-dripped in a drip machine or brewed as pour-over, it is very sweet, smooth, and steady.

If you pursue a deep sense of balance and body, Qianjie Jamaica Blue Mountain No. 1 Coffee will impress you. The Typica variety grows in an excellent terroir, and after medium roasting, the layers of acidity, bitterness, sweetness, and body blend perfectly. On the palate you can taste the rich fragrance of roasted nuts, dark chocolate, creamy butter, and caramel. Whether brewed strong or light, the texture appears elegant and delicate.

Once you understand the clever interaction between extraction yield and concentration, choosing beans and making coffee becomes a joyful affair. Pick a medium-roast coffee bean you like, fine-tune the parameters according to your preferred strength, and slowly brew a pot in leisurely time. The room fills with the soft, sweet aroma of nuts and caramel, and every cup can be drunk with complete satisfaction.