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Chiayi’s Artisanal Self-Roasted Coffee: Pour-Over, Siphon, Cold-Drip, Nitro—All Done to Perfection. Why the name “Jiu” Coffee? Owner Jia-Jia says first, a café name is hard to invent, so she simply used the capital form of her birthday numeral; second, she’d just imported a beer-pull machine to make nitro coffee—rare in Chiayi—and the homophone for “alcohol” felt fun. Straight-shooting Jia-Jia came home to open a coffee shop with three non-negotiables: roomy space, easy parking, and hours that can run late. By chance she chose a spot on the eastern fringe of the city, on Xingye East Road; friends and family were skeptical at first. Yet Jiu Coffee proved rock-solid—a second branch even opened in Tainan, putting Chiayi on the map. Jia-Jia placed third nationwide in the Taiwan Siphon Brewers Cup, recalling the 15-minute sprint to serve eight cups—four single-origin, four signature—while narrating every pour under fierce pressure. The grind for that medal taught her techniques and unlocked potential she still channels today. Jiu Café’s rotating line of creative signature drinks stems directly from that experience: the baristas want to share their interpretations of deliciousness with as many people as possible. Hours subject to posted announcements. Photo credit: Chiayi City Government Tourism & News Dept. | Photographer: Marg.