Who Cafe Roasting: A Specialty Coffee Roaster from Taiwan
Founded in 2013, Who Cafe Roasting is a specialty coffee roastery based in Yilan, Taiwan, with more than a decade of experience in the local coffee scene.
Built around the ideas of third-wave coffee, the café approaches specialty coffee not just as a beverage, but as part of everyday life and flavor exploration.
Founder Kiwe Lin is an SCA-certified roaster who regularly hosts coffee workshops and participates in domestic and international coffee evaluations.
During this brewing session, Kiwe used the 1Zpresso K-Ultra to demonstrate how grind distribution and pouring technique can shape flavor in both espresso and pour-over brewing.
The K-Ultra: A Versatile Grinder for Espresso and Pour-Over
According to Kiwe, the K-Ultra is designed as a versatile flagship grinder capable of handling both espresso and filter coffee.
One of the first questions he addressed was:
“Are fines always a bad thing?”
His answer was no.
Why Fines Matter in Espresso
For espresso, fines are essential. The smaller particles help create resistance inside the puck, slowing down water flow and contributing to proper extraction.
How Fines Affect Pour-Over Brewing
In pour-over brewing, fines can contribute additional complexity, though too much can also affect balance in the cup.
Rather than trying to eliminate fines entirely, Kiwe focuses on balancing them through grind size and pouring technique depending on the flavor profile he wants to achieve.
1Zpresso Dripper and Its Variable Flow Design
For the demonstration, Kiwe paired the grinder with the 1Zpresso Dripper and explained how its structure influences drawdown speed.
Tritan Construction and Easy Cleaning
The dripper is made from Tritan plastic and can be disassembled for easier cleaning.
Kiwe emphasized that leftover coffee oils trapped inside brewing equipment can oxidize over time, creating rancid flavors that negatively affect future brews.
How the Dripper Changes Flow Rate
The dripper features two distinct internal sections:
- The lower two-thirds include ribs that increase airflow and speed up drainage.
- The upper section is ribless, which slows flow as the water level rises.
Brew Recipe #1: Continuous Pour for Bright Acidity
For the first recipe, Kiwe used a Colombian Geisha and designed the brew to bring out its floral aromatics and bright acidity.
Brewing Parameters
- Coffee dose: 20g
- Grind setting: K-Ultra setting 8
- Water temperature: 92°C / 198°F
- Total water: 320 ml
- Pour finished at approximately 1:40
- Total brew time: approximately 2:15
Pouring Method
- Bloom with 30ml of water for around 30 seconds
- After blooming, continue with a single uninterrupted pour
- Start with small circular pours in the center
- Gradually expand outward once the flow stabilizes
Key Technique Notes
- Bloom time should not be treated as fixed. Fresher coffee typically requires a longer bloom because of higher CO₂ content. Kiwe watches for signs like cracking or drying on the coffee bed before starting the main pour, which indicates most of the gas has escaped.
- He also avoids returning the kettle to its heating base during brewing so the water temperature naturally drops below 90°C (194°F) later in the extraction.
Flavor Profile
This recipe was designed to emphasize:
- Floral aromatics
- Bright acidity
- Light sweetness
Brew Recipe #2: Pulse Pouring for More Sweetness and Body
For the second demonstration, Kiwe used Lion King coffee beans and switched to a pulse-pour method to increase sweetness and mouthfeel.
Brewing Parameters
- Coffee dose: 20g
- Grind setting: K-Ultra setting 8
- Water temperature: 92°C / 198°F
- Total water: 320ml
- Total brew time: approximately 2:50
Pouring Method
- Bloom: 30ml for around 40 seconds
- Second pour: up to 100ml total
- Third pour: up to 200ml total
- Final pour: up to 320ml total
** Allow the water to fully drain before starting the next pour.
** As with the first recipe, the kettle was not returned to the heating base between pours.
Flavor Profile
Kiwe noted that this method produces:
- Higher perceived sweetness
- Fuller body and heavier mouthfeel
Grinding Tip
Maintaining a consistent grinding speed with the hand grinder helps improve particle uniformity and extraction consistency.
Kiwe Lin’s Thoughts on the 1Zpresso K-Ultra
Kiwe noted that as a flagship grinder designed for both espresso and pour-over brewing, the 1Zpresso K-Ultra intentionally produces a certain amount of fines.
For espresso, this particle distribution helps build resistance in the coffee bed and slow down the flow rate during extraction.
In pour-over brewing, an appropriate amount of fines can contribute additional flavor complexity when paired with the right brewing approach.
His overall impression is that the K-Ultra performs at a very high level, though he emphasized getting the best results requires understanding how the grinder behaves and regular cleaning.
He also stressed the importance of learning the unique characteristics of each grinder. In his view, great coffee comes from understanding your equipment’s strengths and adjusting your brewing approach around them.