How to Enjoy Taiwanese Coffee Beans: Brewing Tips, Grind Size & Techniques

Taiwan might not be the first country that comes to mind when you think of coffee, but it should be. From the misty mountains of Meishan in Chiayi to the volcanic soils of Taitung’s Taimali, Taiwanese coffee is a hidden gem—offering complexity, clarity, and elegance in every cup. But to truly enjoy what these beans have to offer, brewing method and technique matter.

In this guide, we'll explore the best ways to enjoy Taiwanese coffee, especially through French press and pour over, while paying special attention to one of the most underrated variables: grind size.

Why Taiwanese Coffee Beans Deserve Attention

Taiwan’s coffee industry may be small, but it’s driven by quality and craftsmanship. The country’s unique climate, mountainous geography, and focus on small-batch processing allow for incredibly flavourful beans, often hand-picked and processed with great care.

Typical flavour profiles include:

• Floral notes like jasmine or plum blossom
  
• Fruit tones such as longan, citrus, or lychee and pineapple
  
• Sweet, clean finishes with minimal bitterness
  

To highlight these delicate flavours, it’s important to use a brewing method that brings out clarity and balance.

🫙 Method 1: French Press – Bold, Rounded Flavour

The French press is a great way to enjoy the deeper, earthier side of Taiwanese coffee, especially from lower-altitude farms with nuttier profiles.

How to Brew:

• Grind size: Coarse (like sea salt)
  
• Coffee to water ratio: 1:15 (e.g., 20g coffee to 300ml water)
  
• Water temperature: 92–96°C (197–205°F)
  
• Brew time: 4 minutes
  

Steps:

1. Add the ground coffee to your French press.
   
2. Pour hot water evenly over the grounds.
   
3. Stir gently to ensure all grounds are wet.
   
4. Let it steep for 4 minutes.
   
5. Press the plunger down slowly and serve.
   

Why It Works:

The full immersion method enhances body and mouthfeel. Taiwanese beans with chocolatey or nutty undertones shine here, producing a cozy, rounded cup.

☕ Method 2: Pour Over – Precision for a Bright Cup

Pour over is the go-to method for high-altitude Taiwanese beans with complex acidity and floral/fruity notes. Tools like the V60, Kalita Wave, or Origami dripper allow for control and clean extraction.

How to Brew:

• Grind size: Medium-fine (like table salt)
  
• Ratio: 1:16 (e.g., 15g coffee to 240ml water)
  
• Water temperature: 90–94°C (194–201°F)
  
• Total brew time: 2.5 to 3.5 minutes
  

Steps:

1. Rinse the filter and preheat your dripper.
   
2. Add ground coffee and start your timer.
   
3. Pour ~30ml of water to bloom for 30–45 seconds.
   
4. Slowly pour the remaining water in circular motions, maintaining an even bed.
   
5. Let it drain completely before serving.
   

 The Many Skills of Pour Over

Mastering pour over takes practice. Here's what to focus on:

1. Grind Size

Grind size is one of the most important variables. It directly affects extraction, and therefore flavour.

• Too coarse → under-extraction, sour or weak flavour
  
• Too fine → over-extraction, bitterness, astringency
  

Start with a medium-fine grind and tweak based on taste and brew time. Taiwanese beans tend to be lighter roasted, so err on the slightly finer side to highlight sweetness and acidity.

2. Pouring Technique

Use a gooseneck kettle for precision. Aim for:

• Slow, circular pours to evenly saturate all grounds
  
• Avoid aggressive pouring or channeling
  
• Keep the water level steady—don’t flood or dry out the bed
  

3. Blooming

Always bloom freshly roasted beans. The CO₂ released during this step allows for more even extraction later. Use twice the weight of your coffee dose in water (e.g., 30g water for 15g coffee).

4. Total Brew Time

Aim for 2.5 to 3.5 minutes total. Longer = more bitterness, shorter = less flavour. If your brew runs too quickly or slowly, adjust your grind size or pouring pace accordingly.

Why Grind Size Matters So Much

Every brewing method extracts flavour differently—but grind size is the common thread.

For Taiwanese coffee:

• A coarse grind in French press allows a smooth, full-bodied cup.
  
• A medium-fine grind in pour over balances clarity and body.
  
• A grind that’s too fine causes bitterness, while too coarse leads to flatness.
  

Pro tip: Invest in a burr grinder for consistency. Blade grinders chop unevenly and can ruin delicate Taiwanese beans.

Final Tips for Enjoying Taiwanese Coffee

• Buy freshly roasted beans from reputable Taiwanese farms.
  
• Use filtered water—it can make or break your cup.
  
• Keep a brew journal to record recipes and taste notes.
  
• Experiment with different origins: Dongshan, Meishan, Guoxing, Taimali—each has its own character.
  

Taste the Origin, Brew with Intention

Taiwanese coffee isn’t just about caffeine—it’s about culture, terroir, and care. Every cup tells the story of high-mountain soil, misty mornings, and dedicated hands. When you brew it with attention to detail—whether in a French press or a precise pour over—you’re doing more than making coffee. You’re honoring its origin.

So take your time, tweak your grind, and sip slowly.