Big Short Coffee is a new cafe in Joo Chiat that creates interesting coffee concoctions inspired by the four seasons.
Cafe or science lab? Let’s see what’s brewing behind the bar.
Is this Big Short Coffee worth visiting?
If you’re wondering what this cafe has to offer, here’s a breakdown of their menu and ambience.
Speciality coffee menu at Big Short Coffee
You’ll immediately notice that their menu is named after the four seasons: Summer, Autumn, Winter and Spring. Each menu features a different set of drinks, inspired by the season we’re in.
For a cool and tangy treat on a humid day, opt for their Happy Valley Punch ($8.5), with coconut water as a base, and blood orange juice to elevate the flavours.
This isn’t just your regular cuppa joe. Instead of regular milk, the baristas opted for clarified milk, a process more commonly practiced for cocktails.
Clarifying milk separates curds from the milk, resulting in a clear solution at the end of the process. Not only does this enhance the aesthetics of the Happy Valley Punch drink, it also removes any harsh and strong flavours innate to fresh milk, allowing them to end up with a more balanced drinks with the other elements.
For a similar profile, opt for their Bee’s Knees ($8), a classic pairing of strawberries and coastal wildflower rare honey.
However, those are nowhere as interesting as their Cherry Peng ($8) — a unique blend of fermented cherries, orange peel and brown sugar.
But it’s not just the recipe that’s complex. Even the type of coffee used was properly thought through by the team at Big Short Coffee, as the innate tasting notes of each blend or single origin used would affect the overall profile of the drink.
Alternatively, for a richer, creamier drink, opt for the last two items on the menu.
Inspired by the Einspanner — black coffee topped with a salted cream — the Mont Blanc ($8) features a spicy addition of nutmeg. The crisp sweetness of the Guerrero Santos Walter from Peru also complemented the rich vanilla cream on the surface of the cup.
Lastly, the Young Harry ($8), possibly their most ingenious and complex creation, paired coffee and tea. This unique blend is topped with a nutty roasted pistachio cream. I dare say that no other cafe in Singapore has thought of this before.
Regular coffee menu
However, if these drinks are too adventurous for you, fret not as standard espresso-based drinks are offered on the menu as well.
All espresso-based coffee are made with their Big Short Coffee blend, featuring beans from Brazil and Columbia.
The prices are as follows: Espresso ($4.5), Black ($5), Latte ($6).
You can also replace the fresh milk with oat milk from Oatside.
Location: 2 Fowlie Rd, #01-01, Singapore 428505
Opening hours:
Monday: 8am-5pm
Tuesday: Closed
Wed-Sun: 8am-5pm
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