[ Story ]：From Cargo Bike to Coffee Bar: Ruru’s Journey

“Bike to work and get a free coffee!” It might sound like a trendy marketing campaign today, but a few years ago in Taipei, it was a real thing. Every Friday morning, commuters who rode their bikes and brought a reusable cup could swing by a metro station and get a fresh hand-brewed coffee from Ruru — now the owner of Recycle Cargo Coffee.

Everything from beans, a grinder, dripper, to a scale was packed into his cargo bike, ready before the morning rush. And even though the coffee was free, Ruru never cut corners. He roasted the beans himself and brewed with tools he trusted. Years of hands-on experience helped him bring out the full flavor of the coffee, even while brewing on the street.

Bikes, Beans, and a Lot of Curiosity

Ruru’s love for bikes and coffee came from simple beginnings. He first got into biking for commuting and environmental reasons, starting with a STRiDA folding bike. But after getting passed by too many riders at the riverside, he upgraded to a stylish single-speed bike and started geeking out over bike parts.

Through that journey, he met like-minded cyclists and joined the early days of Taipei’s city cycling community. Weekend rides turned into coffee chats, and the crew eventually pitched the city government a fun idea: Bike to work, and get coffee. And that’s how the free coffee campaign began.

His coffee journey followed a similar path. It started with curiosity. From Starbucks to indie cafes, Ruru wanted to understand more. He picked up roasting, starting with a second-hand machine, and logged every brew and roast in his mental flavor library. Eventually, he earned his SCA Roasting Certification and learned how to balance acidity, sweetness, body, and aroma into one delicious cup.

From Market Stand to Brick-and-Mortar

After the bike-to-coffee program wrapped up, Ruru set up a small pour-over stand in a local market. But it didn’t go as planned—locals preferred lattes and darker roasts. When his lease was up, he took over a small space near Zhongshan MRT and finally had a home base for his coffee dreams.

And yes, the same Omnium cargo bike that once delivered free coffee now sits proudly in the shop. In fact, the name “Recycle Cargo Coffee” is a playful nod to his biking roots (“cargo” in Chinese sounds like “kagou”)

Every day, Ruru still bikes to the shop and brews cups with heart, inviting people to come in, stay a while, and just enjoy.

Brewing with the Solright DB-1

When Ruru brews coffee, bitterness is the first thing he checks for. If it’s too strong, he backs off. Then comes acidity—whether it’s bright and fruity or rich like dried plum, the acid must feel pleasant and smooth. A coffee can be bold, but never harsh.

That’s where grind precision comes in. For serious coffee lovers, grind size makes all the difference. The Solright DB-1 grinder comes with a user-friendly external dial and sharp 38mm stainless steel conical burrs. This helps create an even grind that brings out natural sweetness and clarity in every cup.
To put it to the test, we asked Ruru to brew with his in-house blend “Mountain Mist” using the DB-1.

• Beans: Recycle Cargo Coffee “Mountain Mist”
• Grinder: Solright DB-1, setting 6.5
• Brew ratio: 1:15 (300g water) Coffee bean: 20g
• Dripper: KADOU M1
• Water Temp: 93°C
  Recipe:

Today’s pour-over featured the “Mountain Mist” light roast blend from Recycle Cargo Coffee, a fragrant mix of Colombian and Kenyan beans known for their sweet fruit notes and delicate floral aroma.
Using the Solright DB-1 grinder, we set the grind size to 6.5, paired with water at 93°C. We ground 20g of coffee and used a 1:15 coffee-to-water ratio, pouring in three stages for a total of 300cc of water.
For the dripper, Ruru chose the KADOU M1, a star-shaped ceramic brewer that adds clarity and expression to each cup.

For the first pour, Ruru started by adding about 60cc of water (a 1:3 ratio) and allowed the coffee to bloom for 30 seconds.
Using a slightly higher amount of water than usual during the bloom helps saturate the grounds more evenly, increasing the contact surface between water and coffee. This leads to better extraction and brings out the bright, fruity acidity that’s naturally present in the beans.
Just pour gently from the center outward—no need to rush.

For the second pour, Ruru added 140cc of water in a steady, strong stream.
This helps push the dissolved flavor compounds downward, carrying them through the coffee bed. It’s during this stage that the sweet fruit notes really begin to shine.

For the third and final pour, Ruru added 100cc of water—but instead of pouring from the center outward like usual, he intentionally poured along the edges of the dripper.
This technique reduces turbulence in the coffee bed while still allowing the grounds to fully interact with the water. The result? A gentle reveal of the coffee’s subtle floral aroma in the finish.

“This brewing style is actually pretty fun—and it reflects what I’ve been seeing in competitions over the past couple of years,” Ruru shared with a smile.
“To get a great cup, it’s not just about nailing the right parameters—grinding plays a huge role too. The Solright DB-1 helps preserve the original flavor of the beans without introducing any off-notes during grinding. It really brings out the coffee’s best qualities.”
“And that magnetic catch cup? It keeps everything neat—no coffee grounds flying everywhere. Honestly, if I’d had this grinder back when I was brewing on the go, it would’ve made life so much easier!”

This time, Ruru set the Solright DB-1 grinder to a 6.5 grind setting—a choice that not only helped deliver a fuller flavor profile, but also preserved the clarity and integrity of the coffee’s taste.
The final cup had a rich, rounded body, with bright acidity up front and a solid, lingering sweetness to back it up.
Next time you brew at home, give this method a try—you might be surprised by how much depth you can bring out in your cup!

Want to learn more about the Solright DB-1 grinder? Click here to explore all the details!

–

Recycle Cargo Coffee

IG: @recycle_cargo_coffee

ADD: No. 58-2, Alley 2, Lane 65, Section 2, Zhongshan North Road, Zhongshan District, Taipei City, Taiwan

Business Hours: WED to SUN, 2:00 PM – 8:00 PM