Coffee @ TPE

Taipei

When not in Seattle, getting quality caffeine is a major inconvenience. Like an addict, I need to secure my fixes regularly and would made mental notes on the locations of Starbucks while moving around the city. Imagine my delight when a friend took me to a small café right behind my hotel.

Kaffa Café’s menu listed simply coffee beans and brewing methods. I picked 100% Kona and the Japanese style brew. The shop keeper promptly scooped out the right amount of beans from a tightly sealed glass jar. While grinding the beans, he measured water into a glass orb and put it on top of a Bunsen burner and turned it way up. The flame now ferociously caressed the clear orb and the water started to notice quickly. Next he produced another glass orb with a long cylindrical tube extended. When the water was turbulently boiling, he jabbed the cylindrical part into the bottom. Quickly, water flew up to the upper orb with the coffee ground. He waited a precise amount of time and removed the Bunsen burner. The water, now subdued and coffee, worked its way slowly back down to the bottom orb. When it is all drained, he removed the upper orb, poured, and served. The whole process took about 3 minutes.

I read that a good cup of coffee has aroma, body, acidity, and flavor. They should all add up to a balance and satisfying sensation at the first sip. After that, it became a simple caffeine delivery mechanism. The cost, NTD210, was a happy expenditure, that’s about $7.

I will try their Cappuccino tomorrow, under the Italian brewing methods.

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