Behind every cup.

By 2026, he had spent nearly twenty years in coffee. He followed the coffee itself: first learning to roast it, then to brew it, then to understand it in the cup. Roasting, extraction and cupping, one layer at a time.

Much of that time was spent in China. He led the coffee division of a chain in Guangzhou, managed a roasting factory, headed a coffee academy and judged at several coffee competitions. Those years took him into classrooms and roasting factories as often as behind the bar.

Later, he returned to Changhua and began again. First came a steady foundation in roasting: 彰啡. Then came a place to sit down and drink those coffees: ChiuHouse Café.

After twenty years of learning, his approach has become simpler. What remains finds its way into the cup.

Ren-Zhi Zhou

彰啡｜Daily operations and roasting

Ren-Zhi Zhou first became interested in coffee during military service. After leaving the service, that simple interest led him into the coffee world.

Through an introduction by 范聖傑, owner of 東莞藍山, he met his first coffee teacher, 邱紹恩 — 咖啡和尚 — and began learning at 彰啡.

Over a year of study, he built his understanding through basic knowledge, practical work and professional training, earning international coffee-related certificates along the way.

He then worked in other coffee settings, heading the morning coffee department at Somm Juice and working as a full-time roaster at Tommy Boy’s coffee roasting factory.

Now back at 彰啡, he oversees the factory’s main daily operations: roasting coffee, processing tea powder, and making and organizing coffee products. That experience goes into the products sent to customers each day.

Through learning, practice and the daily repetition of doing a job well, he has come to see that ‘there is no final destination in coffee, only an understanding that keeps growing.’