№ 001 · ESP
SIGNATURE
Estate Espresso
60% Brazil Cerrado · 40% Ethiopia Guji
- Dose
- 18.5 g
- Yield
- 40 g / 30 s
- Temp
- 93.5 °C
- Notes
- cocoa · plum
$4.80
Coffee is a working document. We log every batch, publish every dial-in, and print tomorrow's menu before close. If you want to see how specialty actually operates — ledger, lab, line — you're in the right shop.
| Method | Ratio | Dose / In | Out / Yield | Time | Temp | Grind (EK43S) | Notes |
|---|---|---|---|---|---|---|---|
| Espresso | 1 : 2.2 | 18.5 g | 40 g | 30 s | 93.5 °C | 3.2 | cocoa, plum, long finish |
| Flat White | 1 : 3.75 | 18.5 g | 40 g + 110 ml milk | — | 62 °C | 3.2 | silky, foam ≤ 5 mm |
| V60 02 | 1 : 16 | 15 g | 240 g | 3 m 10 s | 94 °C | 9.5 | brightness first, body second |
| Batch Brew | 1 : 16.6 | 60 g / L | 1 L | 5 m 40 s | 94 °C | 7.8 | bypass 15% |
| AeroPress | 1 : 14 | 17 g | 240 g | 1 m 50 s | 87 °C | 6.2 | inverted, 30-s steep |
| Cold Brew | 1 : 11 | 90 g / L | 1 L | 16 hr | 4 °C | 4.5 | kegged, N₂ optional |
Grind to extraction. Dialling an espresso until it tastes like the roaster meant it to.
Heart, tulip, rosetta. Milk texture, temperature discipline, muscle memory.
SCA sensory skills foundation. Cupping protocol, triangulation, aroma kit walk-through.
A full industry-entry programme. Graduates staff specialty bars across Asia.
When we opened in 2013, Singapore's specialty scene was a dozen bars long. You could count the roasters on one hand. The question we started with was simple: what would happen if every cup on the bar came with its own working file — origin, farm, altitude, processing, roast date, dial, yield, barista — written down in a place the customer could actually read?
Thirteen years in, the ledger is still our discipline. Bags leave our door with the recipe on them. The menu is printed every morning. The brew bar publishes its dial-ins on a chalkboard the size of a small Ford.
None of this is theatre. We do it because coffee gets worse when the people making it stop noticing. The ledger is a promise to keep noticing.
| Monday | 07:30 — 19:00 |
| Tuesday | 07:30 — 19:00 |
| Wednesday | 07:30 — 19:00 |
| Thursday | 07:30 — 19:00 |
| Friday | 07:30 — 22:00 |
| Saturday | 08:00 — 22:00 |
| Sunday | 08:00 — 18:00 |