The "Alishan Elegance" Pour-Over Guide

Let's exploring DOU Taiwan Coffee's Chiayi Alishan's honey processed beans :

Alishan coffee is world-renowned for its "tea-like" elegance, and a pour-over method is the best way to let those delicate floral and pineapple notes shine.

Here is a balanced brewing guide designed to highlight the natural sweetness of Taiwanese high-mountain beans.

Because these beans are grown at high altitudes (1,200m+), they are quite dense. We recommend a slightly higher water temperature to extract that complex acidity without losing the honey-sweet finish.

1. The Setup

• Coffee-to-Water Ratio: 1:15 (e.g., 15g of coffee to 225g of water).
  
• Grind Size: Medium-fine (resembling kosher salt).
  
• Water Temp: 92°C to 94°C. Use filtered water for the cleanest taste.
  
• Total Brew Time: 2 minutes 30 seconds.
  

2. The Pouring Technique

1. The Bloom (0:00 - 0:30): Pour 30g of water evenly over the grounds. Wait 30 seconds. You’ll see the coffee "bloom" as it releases gases—this opens up the floral aromas.
   
2. The First Pour (0:30 - 1:15): Slowly pour 100g of water in steady, concentric circles starting from the center. Avoid hitting the paper filter directly.
   
3. The Final Pour (1:15 - 1:45): Add the remaining 95g of water. Give the dripper a very gentle stir or swirl to ensure all grounds are saturated.
   
4. The Draw Down: Let the water filter through completely. You should have a flat bed of grounds at the bottom.
   

3. The Tasting Note

Don't drink it immediately! As the coffee cools slightly (around 50°C to 60°C), the pineapple acidity and Oolong tea finish become much more pronounced.

Pro-Tip for the Taiwan Coffee Journey Set

Since the set includes five different regions, try using this same "recipe" for each one. This allows you to truly compare the terroir—you’ll notice how the Taitung Taimali feels brighter and more "oceanic," while the Nantou Guoxing feels much richer and more "winey" under the exact same conditions.