How the third wave arrived in Taipei
From two shops to ninety rooms, in about fifteen years.
The first rooms
A handful of shops started roasting in the late 2000s, mostly to control quality rather than to sell beans. Customers came for the espresso and stayed for the explanation.
The turning point was competition results: once local baristas started winning, the ceiling moved.
In Taipei the third wave did not import a culture. It found one already on the hill.
What is different here
Unlike in many cities, the third wave arrived alongside a domestic growing industry. Roasters could buy Taiwanese coffee the same week it was milled.
That proximity is why 'Taiwanese beans' is a normal menu line here and an exotic one almost everywhere else.
Disclosure: this article contains no affiliate links. Prices and dates checked in October 2026. Our methodology.