Many people feel that black coffee is too bitter when drinking an Americano, and want to add a little milk or sugar but worry about breaking the original flavor. In fact, coffee has never had rigid rules. As long as you choose the right terroir behind it, adding a small spoonful of milk to an Americano will not mask the aroma. Instead, it can work like magic, amplifying the nutty, fruity, or cocoa flavors naturally present in the coffee beans.

Coffee trees around the world absorb the nutrients of different soils and sunlight, creating completely different personality traits. Central and South America excels at showing soft, balanced nuts and cocoa, Asian producing regions lean toward rich, full-bodied herbs and spices, while beans from Africa are brimming with bright, lively floral and fruity sweetness. These fascinating terroir differences precisely determine their wonderful taste when they meet milk.

If you usually prefer a warm, balanced taste, the terroir of Central and South America will be a particularly reassuring choice. Qianjie Specialty Blend, made with washed Colombian beans and semi-washed Brazilian beans, brings together the delicate texture washed by mountain spring water and the sweetness slowly dried under the sun, naturally carrying rich cream, roasted nuts, and dark chocolate aromas.

Use these beans to make a hot Americano, and if you then add a little fresh milk, the nutty oils unique to Central and South America will quickly blend with the milk fat. The slight bitterness of dark chocolate is smoothly softened, turning into a silky sip of caramel cocoa, very suitable for office workers who sit for long periods every day, prefer the classic mellow aroma of coffee, yet fear strong bitterness.

To make a cup of aromatic milk-added Americano, the extraction details are especially key. Grind 19 g of fine coffee powder, extract 38 g of espresso on the coffee machine, and precisely control the time at around 26 seconds. Then pour 160 ml of warm hot water into the cup first, slowly pour in the extracted espresso, and finally add 30 ml of fresh milk, and the layers will be especially distinct.

Friends who like a richer, fuller flavor can turn their eyes to the blended producing regions of Asia and Central and South America. Qianjie Commercial Blend uses Vietnamese coffee beans, paired with specialty beans from Colombia and Brazil. Beans cultivated in Asia's tropical volcanic mud have a sturdy structure and can release extremely delicate, rich golden crema during extraction, with a particularly solid aroma.

Supported by Asia's deep foundation and America's nutty aroma, Qianjie Commercial Blend still has abundant body even after adding a large proportion of hot water. If you pour in a touch of fresh milk, the cocoa-burnt aroma in the espresso is instantly highlighted into the sweet, crisp aroma of baked cookies, and the first sip is like biting into a freshly baked butter shortbread, very suitable for morning coffee drinkers who are used to heavy caffeine.

If you prefer trendy, lively fruity notes, the ancient highlands of Africa's producing regions are especially worth trying. Qianjie Strawberry Candy Espresso brings together the high-quality flavors of three major origins: Ethiopia, Costa Rica, and Colombia. Africa gives it dazzling rose floral notes and dried blueberry sweetness, while the high-altitude estates of Central and South America supplement fresh citrus and grape-like sweet-tartness.

Made into an Americano, this bean with distinct fruity aromas is itself as sweet and refreshing as a cup of fruity gummy tea. When it meets an appropriate amount of milk, the fruity notes not only do not conflict, but instead magically transform into a cup of soft, creamy strawberry milkshake. It is especially suitable for new friends just getting into coffee, or young enthusiasts who are naturally partial to fruity flavors.

Whether you prefer Africa's bright floral and fruity notes, Central and South America's balanced nuts, or Asia's rich, full-bodied aroma, adding sugar or milk is never a destruction of the Americano. Master the character of the origin's terroir, freely add a bit of milky aroma to adjust the strength and smoothness, and you can create an especially comfortable and satisfying wonderful taste in your own cup.