Boyan — Owner of P. Coffee Roaster

Boyan, the owner of P. Coffee Roaster, also serves as the shop’s roaster and barista. He did not originally start his career in coffee. A few years ago, he decided to pursue what he truly loved.

He began by setting up booths at local creative markets, roasting coffee himself and interacting directly with customers. Through that process, more people became familiar with his work, while he gradually developed a deeper understanding of both the market and coffee flavor profiles.

During a 1Zpresso brewing session at the Taiwan International Coffee Show, Boyan shared some of his observations and approaches to coffee brewing.

Adjusting Variables to Shape Flavor

At his café, Boyan usually aims for coffees with bright acidity and aromatics, a rounded body, and lingering sweetness.

To achieve that balance, he adjusts several brewing variables depending on the coffee and the flavor profile he wants to bring out, including:

• グラインダー
• Dripper
• Pouring technique
• Water temperature

ZP6 Produces Fewer Fines, Allowing a Finer Grind for Higher Extraction

For this demonstration, Boyan used a finer grind setting than he normally would for pour-over, setting the ZP6 at grind setting 4.

He mentioned that because the ZP6 produces relatively few fines, his approach differs from typical pour-over recipes. By grinding finer, he increases extraction in the early and middle stages of the brew, helping emphasize the coffee’s fruit character and bright acidity.

Brewing Recipe and Method

• Coffee dose: 18g
• Final beverage weight: 300ml
• Water temperature: 92°C

Rather than extracting the full 300ml during brewing, Boyan split the process into two stages.

Stage One: Extraction

After the bloom, he poured directly up to 200cc, using a 1:11 coffee-to-water ratio to focus extraction on the coffee’s brighter and fuller flavor layers.

Stage Two: Adjustment

After brewing was complete, he added approximately 100cc of hot water, bringing the total water amount to 300cc and the final ratio to 1:16.6.

This approach helps preserve the intensity of the front and middle flavor profile while avoiding the overly heavy texture that can sometimes come from finer grinding.

Characteristics of the 1Zpresso Dripper

For this brew, Boyan used the 1Zpresso Dripper.

He explained that the upper half of the dripper has no ribs, allowing the filter paper to fully adhere to the wall once wet, while the lower half retains a ribbed structure.

This design increases immersion during brewing as the water level rises, while also making the flow rate easier to control. The brew doesn’t drain too quickly after pouring.

According to Boyan, this helps prevent thin or underdeveloped flavors caused by overly fast flow rates, while maintaining a rounded body and satisfying mouthfeel.

Hand Grinder vs. Electric Grinder: Which Should You Choose?

Boyan mentioned that for home brewing situations where you make one or two cups a day, a hand grinder is an excellent option.

In terms of cup quality, he feels a good hand grinder can deliver performance comparable to electric grinders in roughly the $300 to $650+ USD range. At the same time, adjustment is intuitive, and cleaning is relatively easy.