[Interview] Let Espresso Return to the Bean — Single Origin espresso & roast

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solright

On 2025-05-02

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True to its name, Single Origin espresso & roast is a café built around the beauty of the bean. The menu features over ten different single-origin coffees, which guests can enjoy brewed in various ways: pour-over, single origin espresso (S.O.E.), or even Irish coffee. The variety lets each guest personalize their experience and find the flavor that speaks to them.

Back in 2013, when single-origin espresso was still unfamiliar to many, Single Origin opened in the alleys of Taipei’s East District, boldly presenting espresso made with just one coffee. The idea was to show off pure, vivid flavors in their most honest form. After a few location changes, the café found its home in 2024 on Wuxing Street in Taipei, where sunlight spills through large windows beside a park, illuminating a streamlined bar lined with brew gear—from espresso machines to hand-drip stations. Owner A-Gi Huang serves every cup with precision from a cozy second-floor bar, keeping things simple yet focused.

Simple, but not easy

Traditionally, espresso blends use multiple origins to balance complexity and consistency. But one day, A-Gi tasted a single-origin natural Ethiopian espresso, shared by mentor Hong-Chang Chuang. He was blown away. He had never imagined espresso could taste that clean, balanced, and expressive.
That spark led him to build a brand around S.O.E.—a café where single beans take the spotlight and every coffee moment becomes shareable.

Using single-origin beans might sound simple, but it’s anything but. Unlike blends, single-origin coffees can be challenging to balance and stabilize across different brewing methods. As Ah-Gi puts it, “The biggest difference between espresso and pour-over is pressure.”
Espresso relies on high pressure and speed, creating bold and direct flavors, while pour-over is about time, flow, and subtlety, revealing delicate layers. To make sure every brew stays consistent, Ah-Gi went back to basics: the roast.
He began focusing on resting his beans after roasting—a process that allows excess CO₂ to escape, improving extraction and enhancing both flavor and consistency. For him, it’s all about respecting the nature of the bean and letting it shine, one cup at a time.

Once stability and flavor started falling into place, A-Ji turned his attention to something just as important: helping more people understand what makes S.O.E. (Single Origin Espresso) special.
At first, many customers weren’t familiar with the concept. To lower the barrier and make the idea more accessible, A-Ji created a signature “1+1” set: one shot of espresso, served alongside a small milk-based drink.
It’s a thoughtful bridge—starting with something familiar, then gradually guiding drinkers toward the clean, layered experience that a single-origin espresso can offer.

Through constant experimentation and learning from mentors, A-Ji gradually shaped a unique identity for the brand.
At Single Origin espresso & roast, enjoying S.O.E. is no longer just a way of drinking coffee—it’s a focused flavor experience.
It’s the spirit of the café itself.

Five days of roasting, two days of service

After 13 years in business, Single Origin now opens only two days a week, with the rest of the week spent roasting beans in Yilan. “At first, coffee feels like your whole world,” A-Gi reflects, “but then you realize it’s just a part of life.”

Living between Yilan and Taipei brings a rhythm he appreciates—work, rest, creativity. He’s also taken an interest in whiskey, and after being inspired by how quickly Irish coffees were served at Fuglen Tokyo, he started experimenting with whipped cream textures at home. Now, his version of Irish coffee has a place on the menu.
As always, guests can customize their drink by choosing the coffee and whiskey pairing. The spirit of Single Origin lives on: a drink crafted with clarity, flexibility, and flavor focus.

RECIPE

Coffee：160ml（1:15）
Whisky：20ml
Brown sugar syrup：20ml
Nakazawa fresh cream (lightly whipped)

For today’s coffee, A-Ji chose the “Fruit Party” roast from COLOMBIA La Luisa, a vibrant single origin featured in the shop. It was paired with HIBIKI Blender’s Choice whisky, then finished with a layer of Single Origin’s signature Nakazawa fresh cream.
The bright acidity of the coffee and the rich, silky texture of the cream blend beautifully in the mouth—a smooth, balanced flavor experience that surprises and delights.

Solright DB-1 x Single Origin — Making Coffee Everyday

As someone who pays close attention to every detail of his coffee gear, A-Ji shared his thoughts after using the Solright DB-1 grinder:
“The Solright DB-1 makes it so much easier for me to handle coffee efficiently! From espresso to pour-over, the grind settings perform really well—it gives me consistent extraction and great flavor in the cup. Plus, it’s compact and super easy to bring to coffee shows or pop-up events. Seriously, it’s so handy!”

Solright’s mission to create grinders that are intuitive and accessible for everyone naturally aligns with A-Ji’s philosophy of bringing great coffee into daily life.
From its lightweight design and user-friendly interface to its precise grind performance, the DB-1 reflects the same spirit A-Ji brings to his craft—whether he’s dialing in a single origin espresso or experimenting with Irish coffee.
It’s all about pushing boundaries, embracing possibility, and delivering every cup with the highest level of care and intention for coffee lovers everywhere.