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If anyone can be called a coffee addict, it’s Joe, the owner of Triangle & Cat. Ever since her first job after college introduced her to coffee, she was hooked. To sharpen her skills, she spent two years commuting three hours every day to Shenkeng just to learn how to roast. A graduate of Applied Foreign Languages, she carried her family’s high hopes; although she once bowed to their expectations and switched to manufacturing, her love of coffee ultimately pulled her back. Together with her coffee-loving older sister, her supportive brother-in-law, and a beloved cat that saw them through it all, she opened Triangle & Cat. With the knowledge and technique she’s acquired, Hsu Pei-ling wants to offer more than the standard café drinks. The shop imports beans from Colombia’s Finca San José, oak-barrel-fermented and fully washed, yielding a cup laced with whisky-like aromas; she also uses light roasts that preserve fruity sweetness, moving away from the bitterness of medium-dark profiles. A signature detour into specialty coffee is the “Wild Ginger Flower Latte,” sweetened with house-made wild-ginger syrup so guests taste both rich milk and the bloom’s unique perfume. Another bestseller is the “Veggie Burger”: handmade daily in limited numbers, it swaps greasy patties for local small-farm produce tucked into house-baked buns—order ahead or miss out. The café imports green beans but roasts, selects, and cups everything on-site, turning each day’s roast into an open show for customers. Curious about roasting or the secrets behind great specialty coffee? Drop by Triangle & Cat—you’ll leave with more than you expected.