How Taiwanese Coffee Champion Mixed Sweet Potato and Espresso

You’ve had espresso. You’ve had sweet potato. But have you ever tried them together? In 2004, a Taiwanese barista stunned judges by combining the two — not as a gimmick, but as a layered, balanced drink that earned him the national championship. His secret? A surprising technique that turned two familiar flavors into something entirely new.

The answer is four layers: steamed sweet potato blended with milk, sugar, and ice; a cold-drawn shot of espresso; cold milk foam; and a topping of caramelized sweet potato chips with whipped cream and a coffee bean. The whole drink took just two weeks to perfect — and changed how people think about coffee fusion.

The Drink That Won Taiwan’s First Coffee Championship

In 2004, during the very first Taiwan Coffee Masters competition, Lin Dongyuan took home the top prize with a drink he called “Fēi Nǐ Mò Shǔ” (“You Can’t Guess the Potato”). It wasn’t just a novelty — it was a carefully constructed four-part drink that merged Taiwanese cultural icon sweet potato with espresso in a way no one had tried before.

The recipe is precise. First, steamed sweet potato is blended with milk, rock sugar, and brown sugar into a smooth mash, forming the drink’s base layer. Next comes a shot of espresso prepared using a cold contraction technique to create a distinct, chilled espresso layer. Then, cold milk foam is piped on top using a milk frother. Finally, the drink is crowned with roasted caramelized sweet potato chips, a dollop of fresh cream, and a single coffee bean for garnish.

Why Sweet Potato? Taiwan’s Cultural Coffee Twist

Lin chose sweet potato for a reason. “Taiwanese people often refer to themselves as sweet potatoes,” he explained, noting the crop’s deep roots in local identity and its role as a symbol of Minnan — southern Fujian — culture. While everyone had tasted sweet potato, no one had explored how it might interact with coffee. His two-week experiment proved that the flavors could merge unexpectedly: “When you mix them, the individual tastes vanish. What’s left is a completely new flavor.”

The Coffee Artist Behind the Cup

Beyond his championship drink, Lin Dongyuan is also known as Taiwan’s latte art guru. He authored the book Espresso and Milk: The Perfect Encounter, which introduced over 30 latte art patterns — far beyond the simple hearts and leaves common at the time. His designs, including butterflies, swans, sea snails, and jellyfish, became widely recognized. The book helped establish him as a coffee art authority, leading to invitations to teach in cities like Guangzhou, Shenzhen, and Hangzhou.

GABEE: More Than Just a Coffee Shop

In 2004, Lin opened a Taipei coffee shop named GABEE — a playful transliteration of the Hokkien word for “coffee shop.” The name signals a proudly local identity while appealing to a broader audience. Under his leadership, GABEE won seven national championships and represented Taiwan in the World Barista Championship for three consecutive years.

Today, the shop sells more than coffee. Customers can take home branded T-shirts, ceramic cups, and even coffee-ground handmade soap. Lin is now experimenting with cross-brand collaborations, including partnerships with traditional bakeries, tableware makers, and biotech firms, aiming to expand GABEE’s reach through shared community engagement.

Frequently Asked Questions

What was the name of the winning coffee drink in Taiwan’s first Coffee Masters competition?

The winning drink was called “Fēi Nǐ Mò Shǔ,” which translates to “You Can’t Guess the Potato.” It combined sweet potato, milk, sugar, and espresso in a four-layer format.

How did Lin Dongyuan create the espresso layer in the sweet potato coffee?

He used a cold contraction technique to prepare the espresso, resulting in a chilled espresso layer distinct from the hot or ambient coffee typically used in layered drinks.

What are the four layers of the “Fēi Nǐ Mò Shǔ” drink?

The four layers are: 1) a mashed base of steamed sweet potato blended with milk, rock sugar, and brown sugar; 2) a cold espresso shot; 3) cold milk foam; 4) caramelized sweet potato chips topped with whipped cream and a coffee bean.

What other contributions has Lin Dongyuan made to coffee culture?

Lin is a renowned latte artist who published a book featuring over 30 milk foam patterns, taught classes in mainland China, and founded the GABEE coffee shop, which also sells branded merchandise and hosts experimental brand collaborations.

Where is GABEE located and what does it sell besides coffee?

GABEE is located in Taipei. In addition to coffee, it offers T-shirts, cups, and coffee-ground handmade soap, and is involved in cross-brand collaborations with local businesses.

Recommended FrontStreet Beans for Sweet Potato Coffee Experiments

If you’re inspired to experiment with sweet potato-inspired coffee drinks, try FrontStreet Coffee’s Yirgacheffe for its bright citrus and floral notes that contrast beautifully with earthy sweetness, or their Ethiopia Humbera for a juicy, stone fruit profile that pairs surprisingly well with caramelized toppings. For a deeper base, their PWN Golden Mandheling offers a syrupy body and mild spice that complements layered drinks. All three beans are versatile enough for creative latte or milk-based recipes. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.