Taiwan

Taiwan offers a vibrant and sophisticated coffee scene, blending traditional influences with a highly developed modern cafe culture. While tea remains deeply ingrained in Taiwanese culture, coffee has seen an exponential rise in popularity, especially among younger generations. Taiwan also grows its own coffee, primarily Arabica, in mountainous regions, which is highly prized for its quality.

Here are the different ways to order a coffee in Taiwan and what's in them:

Traditional / Local & Everyday Coffees:

• Lao Coffee (老咖啡 - Lǎo Kāfēi) / Traditional Brewed Coffee: This refers to coffee prepared in a more old-fashioned, sometimes simpler way, often found in smaller, older eateries or traditional breakfast shops.

• What's in it: Typically strong black coffee, often made from Robusta beans or a local blend, brewed using drip filters or sometimes a simpler percolation method. It's usually served hot with sugar and powdered or evaporated milk offered on the side, or pre-mixed.

• How to order: You might ask for "老咖啡" (Lǎo Kāfēi) or simply "黑咖啡" (Hēi Kāfēi - black coffee) and then specify milk/sugar.

• Instant Coffee (即溶咖啡 - Jíróng Kāfēi): Widely available and consumed in homes, offices, and smaller, less specialized eateries.

• What's in it: Instant coffee granules dissolved in hot water. Often served with sugar and non-dairy creamer (milk powder) or as convenient 3-in-1 sachets.

• How to order: "即溶咖啡" (Jíróng Kāfēi) or "咖啡包" (Kāfēi Bāo - coffee packet/sachet).

• Iced Coffee (冰咖啡 - Bīng Kāfēi): iced coffee is incredibly popular.

• What's in it: Typically brewed black coffee, often sweetened and sometimes with milk (condensed or evaporated milk are common in more traditional settings), served over ice.

• How to order: "冰咖啡" (Bīng Kāfēi). You can then specify if you want it "黑的" (hēide - black) or "加牛奶" (jiā niúnǎi - with milk).

• Coffee with Milk (咖啡牛奶 - Kāfēi Niúnǎi): A straightforward coffee mixed with milk.

• What's in it: Brewed coffee (or instant) combined with hot milk and often sugar.

• How to order: "咖啡牛奶" (Kāfēi Niúnǎi).

• "Brewed Coffee" / Hand Drip (手沖咖啡 - Shǒuchōng Kāfēi): While this falls under modern cafe culture, it's also a category that emphasizes traditional brewing methods for higher quality beans, often local.

• What's in it: Coffee brewed by slowly pouring hot water over ground coffee in a filter (e.g., V60, Chemex). This method is used to highlight the nuanced flavors of single-origin beans, including Taiwanese ones.

• How to order: "手沖咖啡" (Shǒuchōng Kāfēi). You'll then be able to choose from a selection of beans.

Modern Cafe-Style Coffees (Extremely common in cities and towns):

Taiwan has an incredibly sophisticated and diverse cafe scene, from international chains to countless unique independent cafes, many focusing on specialty coffee and showcasing local roasters.

• Espresso (濃縮咖啡 - Nóngsuō Kāfēi): A concentrated shot of coffee, the base for many drinks.

• Americano (美式咖啡 - Měishì Kāfēi): Espresso diluted with hot water. Very popular, especially for those who prefer black coffee.

• Cappuccino (卡布奇諾 - Kǎbùqínuò): Espresso with steamed milk and a thick layer of frothed milk.

• Latte (拿鐵 - Nǎtiě / 拿鐵咖啡 - Nǎtiě Kāfēi): Espresso with a larger proportion of steamed milk and a thin layer of foam. Hugely popular, often with intricate latte art. Common variations include:

• Flavored Lattes: Caramel Latte (焦糖拿鐵 - Jiāotáng Nǎtiě), Vanilla Latte (香草拿鐵 - Xiāngcǎo Nǎtiě), Hazelnut Latte (榛果拿鐵 - Zhēnguǒ Nǎtiě), etc.

• Black Sugar Latte (黑糖拿鐵 - Hēitáng Nǎtiě): A uniquely Taiwanese/Asian twist, using local brown sugar syrup.

• Oat Milk Latte (燕麥奶拿鐵 - Yànmài Nǎi Nǎtiě): Very popular, as oat milk is widely available as a dairy alternative.

• Mocha (摩卡 - Mókǎ): Espresso, steamed milk, and chocolate (syrup or powder), often topped with whipped cream.

• Flat White (澳白咖啡 - Àobái Kāfēi / 扁平白咖啡 - Biǎnpíng Bái Kāfēi): Espresso with velvety steamed milk, less foam than a cappuccino, for a stronger coffee taste.

• Macchiato (瑪奇朵 - Mǎqíduǒ):

• Caffè Macchiato: Espresso "marked" with a dollop of foamed milk.

• Latte Macchiato: Steamed milk "stained" with espresso, poured in layers. Caramel Macchiato is very popular.

• Cold Brew (冰滴咖啡 - Bīngdī Kāfēi / 冷萃咖啡 - Lěngcuì Kāfēi): Coffee steeped in cold water for an extended period, resulting in a smooth, less acidic concentrate. Highly sought after in specialty cafes.

• Frappe / Blended Coffee (星冰樂 - Xīngbīnglè - Starbucks' Frappuccino name / 冰沙 - Bīngshā - generic slush/smoothie): Blended iced coffee drinks, often with ice, milk, syrup, and sometimes whipped cream. Extremely popular for cooling down.

• Salted Cream Coffee (海鹽奶蓋咖啡 - Hǎiyán Nǎigài Kāfēi): A very popular category of drinks where coffee (often an Americano or cold brew) is topped with a thick, frothy layer of slightly savory, salted cream. This trend is found in various bubble tea and coffee shops.

Key Features of Taiwanese Coffee Culture:

• Local Beans: Taiwan is a proud producer of high-quality Arabica coffee, especially from regions like Alishan, Sun Moon Lake, and Gu Keng. Many cafes highlight these local, often award-winning, beans.

• "Third Wave" Influence: Taiwan has embraced the "third wave" coffee movement, with a strong focus on single-origin beans, precise brewing methods (especially pour-over), and highly skilled baristas.

• Cafe Hopping: Cafe hopping is a popular pastime, with many aesthetically pleasing and uniquely themed cafes throughout the cities.

• Iced Options: Iced coffee and blended drinks are incredibly popular year-round.

• Convenience Store Coffee: Even convenience stores offer surprisingly good quality and affordable fresh-brewed coffee that rivals some cafe offerings.

• Sweetness Customization: In modern cafes, you can almost always customize sugar levels (甜度 - tiándù) and ice levels (冰塊 - bīngkuài).

Whether you're looking for a traditional local brew, a meticulously prepared pour-over, or a trendy flavored latte, Taiwan's coffee scene offers an exciting and diverse range of choices.

*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.