If there’s one place that redefines how we experience coffee, it’s defo Big Short Coffee. Describing it as a coffee “bar” feels more accurate than calling it a cafe. Here, coffee is approached with the same creativity and flair you’d expect from a cocktail bar. The drinks are prepared right in front of you, much like watching a bartender in action.

Big Short Coffee has an intimate, cosy atmosphere with limited seating. There are just a few bar counter stools and a handful of wooden seats by the glass windows—both inside and outside. During peak hours, especially during weekends, you’ll find a steady flow of customers.

What sets Big Short Coffee apart is their innovative approach to coffee. They blend techniques from molecular gastronomy, mixology, and even science labs to craft one-of-a-kind specialty drinks. The menu rotates with the seasons, ensuring that each visit offers something new. And, as a special touch, every drink comes with its own tasting notes, presented in the form of a cute card.

We visited during their Autumn menu and were eager to try a couple of their standout creations. When I say we had a couple, I mean we had like, four drinks.

My first drink was the Happy Valley Punch (S$8.50), which started with a base of coconut water and blood orange juice, as well as clarified milk. Clarifying milk transforms it into a clear solution, removing the grittiness often found in regular milk. The result is a silky-smooth mouthfeel. The natural sweetness of the coconut water really complements the tartness of the blood orange and bergamot!

There's also the Mont Blanc (S$8). This is a cold brew coffee topped with a generous layer of vanilla cream and dusted with nutmeg. The addition of orange and Okinawan black sugar gave the drink a rich, warming flavour that balanced perfectly with the cold brew’s subtle bitterness.

The Little Black Sheep (S$8) is more of an acquired taste. Made from Ethiopian Amederaro Konga G1 beans, this cold brew boasts bright, fruity, and floral notes. The cold brewing process at a 10:1 ratio enhances its natural sweetness and smoothness, resulting in a slightly syrupy texture. To elevate the drink further, fresh honeydew melon juice is added, creating a beautifully layered drink that highlights the natural flavours of the coffee.

My personal fave is the Warabi Mochi (S$8.50), which is rich, aromatic, and packed with chocolatey notes. With a caffeinated punch, this drink felt like a delightful cross between coffee and bubble tea, thanks to the chewy Warabi Mochi at the bottom. My favourite part of this drink was the thick layer of cream on top. Overall, this drink was super gao.

If you prefer something more classic, you can always opt for an Espresso (S$4.50), Black (S$5), or Latte (S$6), all made using their own Big Short Blend beans.

Big Short Coffee is one of the most, if not the most, unique coffee places I've seen in Joo Chiat so far. The way they combine bar-like preparation with innovative coffee creations makes it a truly unique experience. There’s always something novel on the menu, and the experimental approach keeps things exciting. I’ll definitely be back to see what they come up with next!

Thanks for reading, and see you next post!