our house blend is something we’re constantly refining behind the bar. not to change it for the sake of it, but to keep it in step with how we build our drinks. as our menu shifts, so does what we need from the coffee. sometimes we look for more body to hold up in milk, and other times a brighter profile to lift fruit-forward drinks. the blend evolves with that in mind, so it continues to feel balanced, expressive and easy to work with across our menu. 🇧🇷🇨🇴 fazenda rio ve

a new year, a new spring. it’s been another year of learning, tasting, and building at big short coffee. each season gives us a chance to slow down and look at what we’re working with, what’s in season, and what feels worth exploring. this spring, we found ourselves going deeper into ingredients, techniques, and nostalgic flavours seen in new forms. we’ve also introduced our very first soft serve, continued to experiment with in-house preparations, and brought back a few fami

this season has been super fun, we’ve looked at everything we do, we’ve been reading, experimenting and testing, trying to understand what makes coffee truly satisfying. this menu is our most ambitious yet. we’ve pushed ourselves harder than ever, experimenting with new equipment and mastering new techniques. we are very thankful to you all and we appreciate all our customers coming to the shop, trying out our drinks and thank you for so many stories and posts. we feel inc

this is half our team’s most beloved drink we have ever made, and half our team’s most disliked drink we have ever made! it’s a special...

it’s been just over a year since we opened our doors in joo chiat, and we’re still pinching ourselves at how far we’ve come. from experimenting with miso and mango to playing with cherrywood smoked coffee, it’s been a whirlwind ride. this past week, we had the chance to share a bit of our story with cna . in this interview, our founder daphne sat down to reflect on what it means to start a rebellious little coffee bar with just seven drinks, a lot of curiosity, and no idea if

it’s almost been a year since we opened our little shop in joo chiat. it's wild we have made it to this mark, our little experiment has...

spring is here, and it feels like we’re blooming too. it’s been eight months since we first opened our little coffee bar in joo chiat, and it still feels a little surreal. every day, we get to wake up and make drinks we’re proud of, with people we love, for a community that keeps growing in the most unexpected ways. for chapter four, we’ve been experimenting with new coffee, fruits, teas, and techniques, playing with hydrosols and foams, and continuing our love affair with in

time flies when you're having fun and our little shop has now been open for five months. we are super excited to launch our winter 2025 menu, it's our third menu already since we opened! our r&d team has been working very hard each day, learning, researching, travelling and playing to put together a menu that we really adore and love to drink. we have had a great autumn season and it is really incredible to see everyone's posts and videos each day of our lovely customers enjo