Since our humble beginnings,

we have taken in all learning experiences to serve what we hope

is a better cup of coffee.

 

 

As the café industry in Singapore grows more competitive, there is also an increasing number of people who are progressing from ‘casual coffee drinkers’ to ‘coffee aficionados’. As a result, knowing how to pour latte art is no longer enough to stand out from the crowd, emphasis also needs to be placed on other stages of the journey of the bean, from crop to cup, such as roasting and extraction.

It requires a lifetime to learn and master the art of coffee making.
Mr. Tan

Although roasting does not determine the flavour of the beans, it helps to determine the final flavour of the brewed cup. Different origins require different temperatures and roasting time in order to extract the ideal flavour, therefore practice and experience are necessary to perfect the art of roasting and blending specialty coffee. Mr. Tan himself initially started out as a humble roaster at the factory before learning how to brew, hence with 50 years of experience under his belt, it is no surprise that he has set high standards here not only for roasting, but the entire coffee making process.

Upon roasting, we perform a cupping session and score the beans with a SCAA Cupping score sheet as part of our quality checking process. At the end of 2014, one of our partners was certified as an Arabica Q Grader – one of the few thousands in the world! Q graders are cuppers who have the skills to detect coffee defects, objectively assess coffee quality and articulate coffee characteristics. In other words, she is able to maintain the high quality standards of coffee here and assure that customers are receiving the full flavour profile from the beans.

We are continuously experimenting with various brewing methods and tasting different single origins, so drop by for a cuppa and get a closer look at what we do! We love sharing what we do with others and we sincerely hope that you enjoy your experience with us.