Coffee in Taiwan

During the Japanese colonial period between 1895 and 1945, Coffee, like other colonial introductions, was regarded as a sign of modernity. It was often made using a siphon, and tended to be strong and bitter.^[6] Production reached a peak in 1941 following the introduction of arabica coffee plants by the Japanese colonial authorities.^[1]

More recently, Starbucks' outlets in Taiwan have introduced local drinkers to espresso-based milk beverages, which are often milder than the brews traditionally served there.^[6] Domestic production is still small, but of high quality; imported beans account for the vast majority of coffee sold in Taiwan. In 2016, domestic production was 900 tons while 30,000 tons were imported.^[7] That year, a Taiwanese, Berg Wu, won the World Barista Championship; the victory helped bring to attention Taiwan's substantial involvement in coffee culture.^[6]

By 2020, there were more than 15,000 coffee shops in Taiwan, including Starbucks, Taiwanese coffee shop chains, convenience stores, and independent outlets.^[8] During that year, average coffee consumption surpassed average tea consumption for the first time.^[9] By 2024, a significant percentage of specialty coffee shops were roasting their own beans, and tourists had started visiting Taiwan specifically to go "cafe hopping". Taiwan had become the third-largest coffee consumer per capita in Asia, and the average Taiwanese person was drinking 177 cups of coffee per year.^[6]

• Ginger tea
• Taiwanese tea
• Mr. Brown Coffee
• Coffee production in China
• Coffee in South Korea
• Coffee in Japan