Big Short Coffee

hi

black forest

pretty coffee

As a non-coffee drinker, I have been keeping an eye out for Big Short Coffee’s specialty tea, as there is usually one available on their seasonal menu. Hence, seeing the latest selection from the Winter 2025, I knew I had to try Yeast Coast ($9) which was essentially a sweet potato milk tea with a lusciously umami cheese cap and crisp brulee. Think Japanese purple sweet potato puree, with tangy koji fermented rice mochi, assam black tea, fresh milk, finished with yummy wildflower rare honey cheese cream and a fun layer of caramelized sugar at the very top. It's not too sweet and is pretty satisfying.

Once again, I've heard about the raving reviews here at @bigshortcoffee and they definitely satisfied my coffee cravings and warmed my heart 😍 This is another hit on my to-go list!

Big Short Coffee not only serves up the usual coffee variations, they also create seasonal coffee and non-coffee concoctions that were really delicious. My favourite among the 4 we have tried was definitely the Mont Blanc ($8), as it was an eispanner but lighter. You get the citrus flavours complementing the light fruity flavour of the coffee. The vanilla cream was light, which makes this really refreshing!

Their Big Short Blend was a strong one, as the Warabi Mochi ($8.50) showcased the flavours well. It was rich and aromatic, full of chocolate notes. With the Warabi Mochi at the bottom and the cream on top, this drink feels like bubble tea but with coffee. So interesting! I can already imagine their latte being a good cuppa.

With their seasonal menu, I'm definitely coming back again to try other variations. This makes coffee sipping such a fun and enjoyable process!

Thank you @bigshortcoffee for the drinks and @eatwithkeat for the invite!

Got to learn about the new Big Short Coffee that had recently opened their doors at a mixed development named Sycamore Tree in the Joo Chiat area — the address of the development is actually along Fowlie Road, though Big Short Coffee itself has a dual frontage shop facade that faces both Fowlie Road and Joo Chiat Road. The space of which Big Short Coffee occupies is in a shape of a rather narrow rectangle; this also means that there isn’t really much dine-in space within the premises of Big Short Coffee to begin with. That being said, the entire space is in fact tastefully decorated, with a design theme that is mostly minimalistic and makes use of cement-esque and wooden elements amidst white walls for a look that is pretty inviting and easy to the eyes. Being an establishment that is purely focused on their beverages, Big Short Coffee describes themselves as more of specialty coffee bar than being just the average specialty coffee shop — their menu actually sees various specialty offerings of iced coffee that comprises of different components that comes together as a unique concoction; its current menu being for the summer season. For those looking for something more conventional, Big Short Coffee also does offer the usual line-up of espresso-based coffee, cold brew and drinking chocolate for those looking for a more fuss-free cuppa here.We were given recommendations by the staff at the counter whilst skimming through the menu at Big Short Coffee to see what they have to offer; the Happy Valley Punch was an item that is described as something that is a little special by the staff at the counter, and is one that comes with elements such as that of blood orange, bergamot, earl grey and clarified coconut milk; it is also being topped off with toasted coconut flakes as well.

It is interesting to note that Big Short Coffee uses a blend of beans that Flip Coffee Roasters (whom also run Pocket by Flip Coffee Roasters along Bukit Timah Road) had roasted for them — the blend of beans being named the Big Short blend and comprises of a mix of Brazilian and Colombian beans. What is particularly notable about the Happy Valley Punch is the use of clarified coconut milk; the clarification process is said to have removed the usually thick nature of coconut milk, leaving the coconut milk with its fragrance but taking away the usual richness along. Considering the composition of the elements involved, this felt rather similar to that of the Orange Coffee / Espresso that some places would serve up; that fruity body of the coffee going well with the zippiness of the bergamot and the blood orange juice. While such a combination can get a little strong-handed and maybe even a little sour for some, it does seem that the clarified coconut milk was the one that mellowed things down enough on both ends to allow both elements to come together. The addition of the toasted coconut flakes does help to further enhance the notes of the entire concoction, adding a fragrant, coconut-y touch that gave the drink a tropical touch. We find that the offerings at Big Short Coffee to be fairly reasonably priced; the range of special concoctions being priced between $8 and $8.50 — this is with the consideration that they do seem to put a lot of emphasis in the design of easy menu item and the effort that goes behind each elements in the concoctions. Looking forward to give their other concoctions a go some time soon, and also the items that they would be coming up with in future seasons as well!