Walking into a cafe and ordering a classic cappuccino, what captivates people most is often that thick, dense layer of milk foam, and the rich coffee aroma that escapes through the foam. In fact, what determines the soul of this cappuccino is precisely the terroir of the region behind that small serving of espresso hidden at the bottom of the cup. Different geographical environments give rise to ever-changing flavors, and through the fusion of espresso and hot milk, they can present completely different and captivating characters.

For those who prefer a warm, steady feeling, the terroir of Central and South America is often a reassuring choice. Regions such as Colombia and Costa Rica enjoy abundant sunshine and fertile soil, and the beans they produce usually carry balanced notes of nuts, caramel and soft cocoa. For example, Qianjie Dark Cocoa Basic Blend incorporates the balanced character of Central and South American regions, and when made into a thick-foam cappuccino, it is like a warm, smooth hot dark chocolate, sweet and pleasant.

If you particularly favor that deep, mellow mouthfeel found in traditional Italian coffee bars, then the highly recognizable terroir of Asian regions stands out especially. The herbal, spicy and heavy-bodied qualities brought by Indonesian and Yunnan regions can support an extremely intense base. Qianjie Classic Blend incorporates this mellow advantage, extracting with exceptionally rich crema, affectionately called the crema bomb by everyone, and paired with thick milk foam it brings a mouthful of solid nutty sweetness.

If you want to break away from traditional impressions, the abundant floral and fruity aromas of African regions can give cappuccino a completely new vitality. Native tree varieties under the high-altitude sunshine of Ethiopia bring berry, citrus and blossom-like sweetness. Choosing Qianjie Strawberry Candy espresso blend as the base, when combined with dense thick milk foam, the coffee's original depth instantly becomes light and lively, tasting full of ripe strawberry, rose and fruity candy-like sweetness.

For coffee drinkers who pursue something clean and pure, the single-origin specialty estate terroir can also shine brilliantly in milk coffee. Qianjie Grana Geisha SOE from the high mountains of Panama, using refined natural processing, with medium roasting preserving the fruity fragrance of orange and persimmon. When it meets fine milk foam, it not only has no off-flavors, but instead evolves a light milk-candy charm, making the whole cappuccino like a delicate fruit mousse dessert.

To fully reproduce the standard flavor thickness of a cafe at home, the extraction parameters of espresso must be especially rigorous. It is recommended to use a double filter basket filled with 18 to 19 g of coffee grounds, and through firm, level distribution and tamping, extract 36 to 38 g of espresso liquid within 25 to 28 seconds. These parameters can keep the coffee's terroir characteristics and crema concentration in just the right state, neither dry nor thin.

With the base ready, the next step is to steam the thick milk foam that is the soul of a cappuccino. Because cappuccino emphasizes a fluffy texture, when steaming milk you need to introduce a bit more air to create thick, fine, velvety foam. Pour the extracted espresso into the coffee cup, first use a spoon to scoop a spoonful of thick milk foam and gently place it in the very center to form a white dome, then shake the milk pitcher to even out the foam and pour it in, and the comforting golden coffee ring will naturally appear.

Lift the finished cup, and your lips first touch the warm, soft milk foam burger top, immediately followed by espresso carrying the mark of its terroir rushing through the foam into your mouth. This is the wonder of cappuccino: the milk does not steal the spotlight, but becomes a magnifying glass for the terroir. The nutty cocoa of Central and South America becomes especially rich and fragrant, while the fruity aromas of Africa seem wrapped in cream, with layer upon layer of mouthfeel that makes you unable to stop at one sip.

A cup of authentic cappuccino contains both rigorous craftsmanship and the breath of soil and sunshine from distant regions. Pick a bean from an origin that suits your mood, watch the thick milk foam slowly rise in the cup, and you can easily recreate the classic sense of ritual from a cafe at home, letting the rich, sweet fragrance flow quietly through relaxing moments.