CONDOS Boutique Café — Dedicated to every drop of coffee, every dish, and every detail in decor

▲ Taiwan's FirstSLYAERAn Italian espresso machine, No. 107.

Text & Photos /Mi’er

I’ve known Xiao Ma for ten years. I’d heard about his dream of opening a café for a decade, but never imagined it would actually come true. When I first stepped into this rather off-the-beaten-path little café, I realized Xiao Ma’s dedication wasn’t just talk.

There aren’t many seats here because Xiao Ma wants every guest to enjoy a comfortable space. He opted for a minimalist design paired with carefully selected furniture, creating a bright and airy atmosphere that stands apart from your typical café. But don’t underestimate these tables and chairs — they’re all top-notch. For example, the four barstools were imported from France, each priced at NT$10,000. This is definitely an amenity you won’t find in most commercial spaces, especially not in a small-scale café.

In this space, Xiao Ma also uses high-end vacuum tube audio equipment, playing music CDs he’s collected over the years. So even just sitting in the shop, sipping coffee and listening to the music, is an incredibly enjoyable experience.

Of course, although Xiao Ma often jokes, “All I’m selling here is space,” the drinks and food served in this space are also meticulously prepared.

The coffee here comes in two styles: pour-over and espresso. The espresso machine is a Slayer worth over NT$600,000 — the very first Slayer in Taiwan, No. 107. To master it, Xiao Ma first bought the machine, then spent a long time getting familiar with it at the dealer before even looking for a storefront to open his shop.
To pair with the Slayer, he chose NINETY PLUS coffee beans — an American premium green bean supplier known for sourcing high-quality beans mainly from Ethiopia, with prices per pound reaching tens of thousands of NT dollars. These are certainly not your average estate-grown beans. You can choose to have them brewed via Slayer or pour-over, each method highlighting different flavor profiles, which is quite fun.

I actually love watching Xiao Ma make pour-over coffee — his focused expression is captivating. Standing over 190 cm tall, he bends over, carefully brewing coffee in front of a glowing red heat retention stove. It feels like he’s performing some kind of mystical ritual. I’ve lost count of how many friends have excitedly told me after trying his coffee, “It really tastes just like you described on the menu!” That’s why he’s so dedicated to every cup — Xiao Ma always wants each coffee to be served at its best, never taking anything lightly.

Besides coffee, the hot chocolate made with top-tier Italian chocolate brand AMEIDI is also exceptional. To find the optimal formula, Xiao Ma experimented tirelessly at his own expense until he struck the perfect balance. So even though a cup isn’t cheap, many are more than happy to pay for it.

If you think drinks alone are too simple, you can’t miss the croissants and puff pastries Xiao Ma specially imports from France — the same grade used in five-star hotels there. Crafted with cocoa butter, each flaky layer is distinct yet light and not greasy. From the original apricot and lemon cream varieties, there are now also hazelnut chocolate and cinnamon rolls. For savory options, there’s spinach and cauliflower. Freshly baked and served hot, the moment they touch your lips, you’ll immediately sense their exceptional quality.

Pour-over coffee — watching Xiao Ma brew with such focus is like watching a performance. The texture of pour-over coffee is elegant. To be honest, I don’t bother analyzing the origin flavors of each bean. For me, the aftertaste in my mouth is what matters most.


This croissant has layers made with cocoa butter, so it doesn’t feel greasy even when held between your fingers. The moment it touches your teeth, it’s like stepping into a dry, crispy autumn leaf forest — so light and crisp. Take a bite, and the sweet-tart apricot filling perfectly blends with the pastry, lifting the corners of your mouth in satisfaction.

This is quite lovely — today I had a refreshing Biluochun tea.

When you split the croissant open, not only is the outer crust crisp, but the inner layers are soft and springy (top left image). I love the tableware here, especially the teacups. This crackled glaze set just looks high-end (top right image).


Mediterranean puff pastry, with a filling of rich vegetables and aromatic spices — perfect for when you’re feeling a little peckish.


The coffee beans sold here come in medicine bottles.


They also sell pour-over kettles — very high quality. This is a classic design even collected by New York’s Museum of Modern Art (MoMA).


Simple space (top left image); when I’m alone, I like sitting in this spot (top right image).


Compact but very comfortable bar counter.


Very few seats.

[CONDOS]

Address:No. 4, Lane 53, Section 2, Da’an Road, Taipei City
Phone:02-2708-7218
Business Hours:11:00~21:30

Author: Mi'erAfter graduating with a degree in Chinese from National Chengchi University, she dove into a career as a food journalist. Coupled with being raised under the guidance of her chef mother, she has a highly developed sensitivity to food — not only does she love eating, but she also enjoys cooking. Due to her work, she frequently travels around the country in search of delicious cuisine, sharing her food experiences on her blog and often organizing group dining events. She is the author of the book “Group Food Tasting Reports.”

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