{"id":17286,"date":"2025-05-02T15:26:30","date_gmt":"2025-05-02T07:26:30","guid":{"rendered":"https:\/\/solright.co\/?p=17286"},"modified":"2025-05-02T15:26:30","modified_gmt":"2025-05-02T07:26:30","slug":"interview-let-espresso-return-to-the-bean-single-origin-espresso-roast","status":"publish","type":"post","link":"https:\/\/solright.co\/en\/archives\/17286","title":{"rendered":"[Interview] Let Espresso Return to the Bean \u2014 Single Origin espresso & roast"},"content":{"rendered":"

True to its name, Single Origin espresso & roast<\/a> is a caf\u00e9 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.<\/p>\n

Back in 2013, when single-origin espresso was still unfamiliar to many, Single Origin opened in the alleys of Taipei\u2019s 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 caf\u00e9 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\u2014from 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.<\/p>\n

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Simple, but not easy<\/strong><\/h2>\n

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.\u2014a caf\u00e9 where single beans take the spotlight and every coffee moment becomes shareable.<\/p>\n

Using single-origin beans might sound simple, but it\u2019s anything but. Unlike blends, single-origin coffees can be challenging to balance and stabilize across different brewing methods. As Ah-Gi puts it, \u201cThe biggest difference between espresso and pour-over is pressure.\u201d
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\u2014a process that allows excess CO\u2082 to escape, improving extraction and enhancing both flavor and consistency. For him, it\u2019s all about respecting the nature of the bean and letting it shine, one cup at a time.<\/p>\n

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\u2019t familiar with the concept. To lower the barrier and make the idea more accessible, A-Ji created a signature \u201c1+1\u201d set: one shot of espresso, served alongside a small milk-based drink.
It\u2019s a thoughtful bridge\u2014starting with something familiar, then gradually guiding drinkers toward the clean, layered experience that a single-origin espresso can offer.<\/p>\n

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\u2014it\u2019s a focused flavor experience.
It\u2019s the spirit of the caf\u00e9 itself.<\/p>\n

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Five days of roasting, two days of service<\/strong><\/h2>\n

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\u2019s just a part of life.”<\/p>\n

Living between Yilan and Taipei brings a rhythm he appreciates\u2014work, rest, creativity. He\u2019s 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.<\/p>\n

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RECIPE<\/strong><\/p>\n