A Sweet Surprise at a Boutique Coffee Shop: Tiramisu, Crepes, and Excellent Coffee

Text & Photos /Orange Dog Loves Sweets

The biggest recent transportation news is undoubtedly the opening of Taipei Metro’s Xinyi Line — hooray!!! Otherwise, every time I come to this area, it's always a test of my walking endurance. Just to find this coffee shop, [Knutsen Petite Café], took me quite a long walk on a day like today. But after the Xinyi Line opened, it’s now less than a five-minute walk from the station.

Although coffee has almost become a national pastime these days — you see people holding a cup in hand nearly every morning — and cafes of all sizes are everywhere, even non-coffee businesses (like Wang Steak and Ding Wang) seem eager to jump into the coffee market, most of what they sell is still mostly Italian-style coffee. So-called “specialty coffee” remains something of a niche market.

To be honest, I don’t really understand it that much myself. Even though I’m not opposed to it, I always feel like you need a certain level of basic knowledge about coffee to fully appreciate it. Otherwise, you might end up with what looks like liquid gold in front of you but drink it like plain water. Maybe it’s that “professional” image that puts many people off. In the past month or two, this [Knutsen Petite Café], which focuses on specialty coffee, popped up in the alleys of Taipei.


Walk to the vicinity of Exit 5 at Xinyi-Anhe Station, and you’ll probably spot this little shop. The white, transparent glass house sits right at the corner of an alley, surrounded mostly by residences.

Because the restaurant is located at the intersection of three alleys, it’s mostly locals or passersby who stroll by occasionally!! Almost everyone who walks past can’t help but pause out of curiosity to peek inside.


Push open the door... and you’re greeted by a fresh and cozy Nordic-style interior. A combination of natural wood and earthy tones creates a homely, comfortable vibe. There’s no excessive decoration—just shelves lined with their own specialty coffees on the walls.

 
The rest of the space is kept mostly open, with only carefully placed design pieces or paintings here and there. No matter where you sit inside, you can enjoy the rich aroma of coffee mingled with the lazy warmth of sunlight. My favorite spot, naturally, is the big communal table by the entrance, although it seems to be everyone else’s favorite too, so I didn’t get a chance to sit there today.


There’s also a basement area, but it’s currently reserved for private group bookings. Compared to the upstairs seating, the basement offers more cozy sofa chairs, adding to the homey feel.


And here’s something strange: despite not having many windows facing outward, and even without the air conditioning on that day, it never felt stuffy. It’s a very comfortable place to hang out. But honestly, the reason I came here in the first place was because a friend recommended their tiramisu, which piqued my interest.

But knowing they serve specialty coffee, I was still a bit nervous about coming. Not because I feared the bold bitterness of the coffee, but because I worried that my palate wasn’t refined enough to appreciate the nuances of single-origin beans.
After all, I can only say I have my own coffee preferences — I wouldn’t call myself knowledgeable or professional. I’ve never really taken the time to study the difference between sun-dried and washed beans, or the impact of light vs. dark roasts, let alone the unique characteristics of single-origin coffees based on their regions of origin.

As long as it tastes good and feels right — whether it’s a latte or a single-origin brew — I’m fine with it.


The café serves coffee from the Erna Coffee brand, authorized by Erna Knutsen (Erna Knutsen). Born in Norway, Erna moved to the U.S. with her family at the age of five. In the 1930s, American coffee was often little more than diluted caffeine or instant coffee, which Europeans jokingly called "cowboy coffee" or "dishwater."

But her mother brought with her the tradition of roasting beans in the fireplace, a habit from Norway. The sound of grinding beans and the aroma of roasting became the foundation of her lifelong passion for coffee.


In a 1974 interview with Tea & Coffee Trade Journal, she coined the term “specialty coffee.” She was one of the first to elevate coffee from a mere beverage to a crafted product, emphasizing the unique flavors of each region. Later, she was honored as the “Godmother of Coffee.”

In 2012, at the age of 91, she personally visited Nantou, Taiwan, to evaluate coffee. The menu features nearly 30 types of single-origin specialty coffees. In addition to classic global regions, there are also island stars like RSW Blue Mountain, Hawaii, and Cuba, as well as rare beans like the Bourbon Pointu — one of the top ten legendary beans. Each coffee carries distinct regional traits, making it feel like a journey for your taste buds through coffee.



And although the focus is on specialty coffee, the food is no afterthought either — there’s a skilled chef behind the light meals served here.


With so many coffee options, I was a bit overwhelmed as a newbie, so the shop owner stepped in to offer suggestions.


Of course, I went with the owner’s recommendation and tried the [Earth’s Astonishment / 280 TWD] first. While the owner ground the beans, I got to smell the freshly ground aroma.


Then, by swirling the cup and letting it mix with the air and the warmth of my hands, the coffee’s fragrance became even more vibrant.


It’s a blend of three single-origin coffees: Costa Rica / AGR Llano Tigre Estate, Ethiopia / Yirgacheffe, and India / Malabar — three beans from different regions, served in order from light to strong.

The first one, [Agr Llano Tigre Estate], is from Central and South America. The initial sip is rich, but the bitterness is surprisingly mild — not as intense as I expected. Its mellow finish lingers in the nose, and when it cools down, there’s a lovely surprise: a hint of fruity aroma appears on the tongue.


The second one is probably my favorite of the day — [Yirgacheffe / Washed]. It’s from Africa, and the first sip delivers a delightful citrusy sweetness — completely different from what I usually think of as coffee. This is thanks to the washed fermentation process. The bright, acidic fragrance completely transforms the impression of coffee being heavy, making it a perfect entry-level specialty coffee flavor.


The last one is [India / Malabar / Monsooned]. The monsooning process is actually a bit of an accident. In the 17th and 18th centuries, when India shipped coffee beans to Europe by sailboat, the journey took at least six months. The raw beans absorbed moisture and salt from the sea air, arriving in Europe altered — the fruity acidity mostly gone, but unexpectedly gaining nutty and toasted rice flavors.

Now, they place sun-dried beans in a west-facing factory, allowing the southwest monsoon winds to help the beans absorb the sea breeze’s humidity. My taste buds might be a bit dull, as I couldn’t really detect the nuttiness, but the flavor is richer and mellower, with a restrained bitterness and a clean taste — making it a great way to end the trio of single-origin coffees.

I’m not actually afraid of bitter flavors, but this first tasting showed me that specialty coffee comes in many forms — it’s not just about rigid, one-dimensional bitterness. I have to say, it’s really not as far removed from us common folk as I thought.



And this one — the dessert that made me want to rush all the way to Taipei — is the [Chef’s Signature Dessert / Caramel Sea Salt Tiramisu / NT$120]. The flavor varies, which is exactly why it's called a chef’s signature. What I got today was brown sugar sea salt... Maybe tiramisu is a basic dessert you see in all kinds of restaurants, but when it comes to typical flavors versus adult palates, my impression and preferences differ quite a bit.

It uses mascarpone cheese mixed with Sicilian wine, releasing an enchanting wine aroma that lingers within the rich bitterness of the cocoa. The bursts of salt grains or even bits of coffee beans between the layers give the tiramisu remarkably rich and varied textures. Each bite's enticing charm had me completely unable to put down my little spoon.



Finally, there’s the [Norwegian Aurora Pancake Roll / Smoked Salmon / NT$200]. What’s special about it is that it uses a large Chinese northern-style flatbread, yet it’s filled with European-style smoked salmon. The cross-cultural ingredient combo turned out surprisingly delicious. Most striking is the aroma of the smoked salmon — rich yet natural — taking over your taste buds as you chew. The chewiness of the flatbread combined with red onion sauce further highlights the salmon’s freshness.

Also, the orange marmalade honey cream cheese adds another layer of flavor complexity, as vibrant and tasty as its color scheme. The aftertaste on the tongue is refreshing and not at all greasy. I wasn’t too optimistic about this dish at first, but it turned out surprisingly good.

Haha, it’s a pity I came alone today. Before I knew it, I’d sat there from afternoon till night, watching Japanese dramas and sipping coffee. When I looked up, I realized it was already dark outside. You can tell just how quiet this place is — so silent that apart from the sound of customers chatting, I didn’t even notice the passage of time.

But also because I was alone, there wasn’t much I could eat. I only got to sample these three coffees. But my impression of this new café is actually pretty good. Aside from their featured coffee, their food is more thoughtfully prepared and refined compared to your average café. After all, it’s run by an actual chef, not just offering the usual light meals and pancakes. That makes me quite interested in coming back to try other dishes!!


Only when I stepped outside did I realize this place isn’t actually far from Taipei 101 either. Taking a stroll through the alleyways bathed in moonlight was really relaxing. Here’s a simple takeaway for everyone — Up!!! I quite recommend this place!! (Too bad the photos didn’t turn out well today.)


Because I was tempted by the specialty coffee after drinking it, I couldn’t help but buy two boxes.



[Knutsen Petite Café 肯努森精品咖啡]

Address:No. 15, Lane 141, Section 1, Anhe Road, Da’an District, Taipei City
Contact Number:02-27057676
Business Hours:11:00Am-09:00m  (Closed on Mondays (seat reservation recommended)
Transportation:About a 2-minute walk from Exit 5 of Xinyi-Anhe MRT Station
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