Forget about bubble tea, try the unique taste of Taiwanese coffee

Understanding the Taste of Taiwanese Coffee: A Step-by-Step Guide

Taiwanese coffee is known for its complex flavour profiles, often influenced by the region’s altitude, soil composition, and processing methods. Here’s a guide to fully appreciating its unique taste:

Step 1: Observe the Aroma

Before taking a sip, inhale deeply. Taiwanese coffee often carries floral, fruity, or nutty aromas, depending on the region it comes from. Dongshan coffee, for example, may have a pronounced floral fragrance, while Meishan coffee might offer a nutty and chocolatey aroma.

Step 2: Take a Small Sip

Allow the coffee to coat your palate. Notice the initial flavours that emerge—these could range from bright citrus notes to deep, caramelize sweetness.

Step 3: Identify Acidity and Body

Taiwanese coffee often has a well-balanced acidity, particularly in high-altitude varieties like those from Nantou. Consider whether the acidity is sharp and citrus-like or mellow and winey. The body, or mouthfeel, may be light and tea-like or full and creamy.

Step 4: Explore the Aftertaste

A good coffee leaves a lasting impression. Pay attention to the aftertaste—does it linger with a pleasant sweetness, or does it fade quickly? Some Taiwanese coffees have a honey-like finish, while others leave a smooth, cocoa-like taste.

Step 5: Experiment with Different Brew Methods

Different brewing techniques can highlight various aspects of Taiwanese coffee. Pour-over methods (like V60) enhance clarity and acidity, while espresso brings out deeper, richer notes. Try cold brew to emphasise the coffee’s natural sweetness and floral characteristics.