Taiwan Coffee Characteristics, Flavor, and Taste: A Brief Introduction - Which is Better: Espresso or Pour-over Coffee?

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FrontStreet Coffee - Taiwan Alishan Coffee Characteristics, Knowledge Sharing on Espresso and Single-Origin Coffee Selection

Alishan coffee is Taiwan's most special and superior coffee, with limited production, making it precious due to its rarity. Alishan, located 75 kilometers east of Chiayi City in Taiwan, boasts unique climate and altitude conditions. Situated at an elevation of over 2,000 meters, it borders the Yushan Mountain Range and Yushan National Park to the east. Surrounded by high mountains, it enjoys a cool climate with an average temperature of 10.6°C, summer averages of 14.3°C, and winter averages of 6.4°C. Alishan coffee beans grow on the mountain slopes at an average altitude of 1,000-1,500 meters, resulting in a slightly acidic taste with rich and mellow flavor.

Arabica Highland Coffee Beans

All Alishan coffee varieties are of the Arabica species. This type of coffee has relatively harsh growing requirements, and Taiwan's coffee bean production is limited. However, through farmers' dedicated cultivation, high-quality coffee beans can be harvested. Coffee trees in areas including Alishan, Nantou, and Yunlin all produce very distinctive coffee. Alishan coffee is cultivated by young Tsou indigenous people returning to their hometowns in Alishan, with an annual production of 20 tons, supplying both instant coffee and drip coffee.

In cultivation management, organic farming methods are employed, consistently avoiding chemical fertilizers, pesticides, and herbicides. After harvesting good beans, they must undergo several processes. In pursuit of perfect quality, mature coffee fruits are hand-picked one by one. After machine cleaning and pulping, they become green coffee beans. These then require further processing including washing, sun-drying, hulling, and roasting to reveal the unique color, aroma, and taste of the coffee beans.

The Fundamental Difference Between Espresso and Pour-Over

The most fundamental difference between espresso and pour-over lies in their different extraction methods.

Espresso Extraction Principle

Under high pressure of 9 atmospheres, hot water at 90-94°C rapidly pressurizes coffee powder for extraction. Typically, single-shot espresso uses 7-8g of coffee grounds, while double shots use 15-16g. The 30ml of concentrated coffee liquid obtained through this high-pressure extraction method is espresso. Using espresso as a base and adding water or milk foam or chocolate sauce and other ingredients in different proportions yields various espresso drinks such as Americano, latte, cappuccino, and mocha.

Pour-Over Extraction Method

Pour-over, as an extraction method, is also known as "drip brewing method." It was invented in 1908 by German lady Mellita (the same name as the well-known German filter paper brand Mellita). Extraction principle: Coffee grounds are placed in filter paper or a filter, and hot water at 85-94°C is poured under normal pressure, allowing natural gravity drip filtration to extract coffee liquid. Common pour-over equipment includes: V60 dripper, grinder, pour-over kettle, electronic scale, electronic thermometer, and more.

Historical Knowledge

In the nineteenth century, during the First Anglo-French War, the Qing Dynasty was defeated. In 1858 (8th year of the Xianfeng era), the Qing court signed the "Treaty of Tianjin" separately with Russia, the United States, Britain, and France. Anping Port in southern Taiwan and Tamsui Port in northern Taiwan were designated as open ports. The British merchant "Tait & Co." (Note 1) came to Taiwan for business due to the opening of Taiwanese ports. Tait & Co. was affiliated with the English East India Company, which played an important role as a coffee trader in the seventeenth-century British coffee development history.

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