Just last week, I popped by the new Big Short Coffee in Joo Chiat – this specialty coffee bar serves innovative coffee specialty drinks by experimenting with techniques from molecular gastronomy, cocktail mixing, science labs and ingredients not normally used in coffee.
The creative drinks rotate on a seasonal basis and they are currently serving drinks from their Chapter 1: summer 2024 menu.
I tried 4 drinks from the summer menu. My first cup which also turned out to be my favourite was the Happy Valley Punch ($8.5). The highlight of this drink was the clear, clarified coconut milk, made using a milk clarification technique commonly used for cocktails. The natural sweetness of the coconut milk striked a balance with the acidity of blood orange and bergamot, and together with early grey and a shot of their own Big Short Blend espresso (50/50 brazil & Columbia blend natural process), made a refreshing drink with a subtle sweet tone.
The house blend espresso (a 50-50 blend of Brazil and Columbia naturally processed beans) has a lighter roasting style to accentuate the natural flavour and sweetness of the beans. It is also used in the normal coffees (white, black, mocha etc.) that are the mainstays of the menu.
Young Harry ($8) is a combination of a cold brew with jasmine green tea and raw fresh coconut water topped with roasted pistachio cream and corn flowers. This was much less sweet, with bitter tones from the tea.
Those who enjoy nutty flavours will like the Bee’s Knees ($8) – I loved the addition of roasted pine nuts in it. The unexpected combination with cold brew, fresh strawberry puree, coastal wildflower rare honey (from Western Australia) and fresh honeycomb was pleasantly unique.
Inspired by the coffee slushy the owner tried in Italy, the team recreated their own version, called the Crema Al Caffe ($8). Their house espresso blend is churned in the slushy machine with fresh and condensed milk, brown sugar and vanilla bean, resulting in a smooth and creamy emulsion. The slushy is then topped with almond and hazelnut praline, providing an added crunchy texture and nutty dimension to the sweet treat.
Work is going on behind the scenes by the R&D team to launch the Chapter 2: autumn 2024 menu and I honestly can’t wait to be back for that.
8am – 5pm Wed to Mon (closed on Tues)
2 Fowlie Rd, #01-01, Singapore 428505
Foodography: A Singapore Food Blog 