The Story
VWI by CHADWANG was founded in 2018 by Chad Wang, the Taiwanese barista who won the 2017 World Brewers Cup Championship . The victory made him the first person from Taiwan to claim the title, and it cemented his reputation as one of the most precise and technically gifted brewers in the world . The brand name VWI is an acronym for Vapor, Water, and Ice, representing the three natural states of water and signaling the central role that water quality and science play in every cup .
Chad Wang grew up surrounded by the aroma of coffee, as his father operated the established coffee company Jascaffe . At age twelve, he moved to the United Kingdom to study, eventually earning a master’s degree in food nutrition before traveling to Japan and Africa to deepen his coffee knowledge and technical skills . This unusual path, blending food science with hands-on origin experience, gave Wang a distinctive perspective on extraction and flavor development that would define VWI’s identity .
Since opening its flagship location in Taipei’s Zhongshan District, VWI has expanded to four locations across Taiwan, including a coffee bar at Taoyuan International Airport . Having eyed overseas markets since its founding, the brand has continued on a growth trajectory while standardizing staff training and store operations to ensure championship-level quality at every location . The cafes are known not only for their coffee but also for artisanal desserts like house blend tiramisu and seasonal tarts that complement the beverage program .
Sourcing & Relationships
VWI’s sourcing program centers on seasonally selected single origins chosen for their ability to express distinct terroir when brewed with precision . The beans are sold in tiers ranging from everyday offerings to limited and rare competition-level lots, with clear tasting notes and brewing recommendations accompanying each release . This tiered approach makes the brand accessible to casual drinkers while offering serious enthusiasts the chance to explore exceptional microlots .
Chad Wang’s background in food science and his global travels inform a sourcing philosophy that prioritizes traceability and transparency . The emphasis on water chemistry extends to sourcing decisions, as Wang selects coffees whose inherent characteristics will be most effectively revealed through his water-focused extraction approach . VWI works with importers and directly with producers to secure lots from celebrated origins across East Africa, Central America, and South America .
Roasting Philosophy
VWI’s roasting approach is inseparable from its obsession with water . Chad Wang treats water quality as the most critical variable in coffee extraction, and every roast profile is developed with the understanding that immaculate water chemistry will be used to brew it . This philosophy produces clean, precise roasts that reward careful attention to brewing parameters and bring out delicate flavor nuances .
The roast style leans light to medium, optimized for filter and manual brewing methods where clarity and complexity can be fully appreciated . Each coffee receives a profile designed to highlight its origin character rather than impose roast-driven flavors . The result is a house style that reflects Wang’s championship background: technically exacting, flavor-forward, and built on the conviction that great coffee begins with understanding water .
What to Try
The seasonal single-origin filter offerings are where VWI’s championship pedigree is most apparent . These rotating lots are carefully profiled to showcase the unique terroir of each origin, and they reward pour-over and manual brew methods with exceptional clarity and sweetness . Tasting notes and brewing guides accompany each release, reflecting the brand’s educational ethos .
For a more accessible entry point, VWI’s drip bag collection brings championship-level quality to a convenient format . Designed to work like tea bags for coffee, they allow anyone to make a well-extracted cup without specialized equipment . Subscriptions and online ordering make it easy to explore VWI’s rotating menu from anywhere, with beans shipped fresh from the Taipei roastery .