Live at the bar
What is on dial this week — origins, seasonal sparks and the pours our bar team is most excited about. Updated every Monday.
A July spark built on our current washed Colombian batch brew, shaken over ice with house orange peel syrup and capped with a thin cream float. Designed for afternoon heat without abandoning coffee clarity — sweetness stays restrained, acidity stays bright. Available until mid-August or while the batch lasts. Ask for less syrup if you prefer a drier profile; the bar can adjust on request.
Blueberry, cocoa nib and a long brown-sugar finish. Pulled as a double ristretto for milk drinks and a standard double for black service. Dial adjusted for Singapore humidity — expect a slightly tighter ratio on rainy mornings. Pairs exceptionally with oat milk; the team recommends a flat white to highlight texture without masking origin fruit. Remaining allocation should carry us through the month if service stays at current pace.
Jasmine, white peach and clean mineral length — a cup that rewards slow sipping as it cools. Brewed with a four-pulse pour arc and served at sixty-eight degrees in ceramic. Best enjoyed in the salon rather than takeaway; the profile opens dramatically after two minutes in the cup. Limited to twenty servings daily because the lot is small and we refuse to rush the drawdown for volume.
Blackcurrant, tomato-leaf savouriness and a crisp finish that holds up through the ten o'clock refill rush. The batch recipe targets a 1:16 ratio with a coarser grind than our V60 service. Refills are discounted before noon for salon guests who stay to work or read. When the batch turns over — usually around one-thirty — we switch to a Guatemala Huehuetenango with a chocolate-nut profile for the afternoon crowd.
The brew board is our weekly contract with regulars: what is on espresso, what is on filter, which seasonal spark is live and when workshops land. We publish updates every Monday by nine o'clock and note sell-through expectations so you know whether to arrive early for limited lots. The board is also posted physically above the bar in brew azure chalk lettering — the website mirrors what you would see if you walked in from East Coast Road today.
Want something reserved? Call before ten on weekdays and we can set aside a bag or hold a pour-over slot during off-peak hours. We do not take payment online for board items; everything settles at the counter in the salon tradition.
