This tiny Joo Chiat coffee bar transforms every drink into a theatrical experience. Molecular gastronomy techniques. Seasonal menus. Big Short Coffee Singapore is redefining what speciality coffee can be.
Forget everything you know about grabbing coffee with your partner. Big Short Coffee in Joo Chiat isn't trying to be your typical neighbourhood café with lattes and flat whites lined up on the counter. Think more ‘cocktail bar’ than ‘coffee house’.
Want to watch your date's face when their drink arrives with dry ice smoke, wobbling coffee jelly, or Italian meringue torched tableside?
Founded by Daphne Phee, who has 18 years of F&B experience under her belt, and Harry Grover, the same person who started Common Man Coffee Roasters, this experiment in coffee creativity has been turning heads since they opened in July 2024.
The team describes themselves as being “born to be a little different”, and it’s evident in their approach. In a very good way, of course.
Feel free to read on, but fair warning: this might just ruin regular coffee for you forever.
What makes Big Short Coffee in Joo Chiat so unique
The whole concept is simple, in theory, but executed excellently. Each season brings a completely new menu, and the drinks are built using techniques you'd typically see in high-end restaurants or mixology labs. Think sous vide infusions, enzymatic extractions, natural fermentations, and clarified milks.
Every drink comes with its own tasting notes on a cute card, which sounds precious - but this also helps you appreciate what's happening in your cup.
The space itself is intimate and cosy, which also means that you might not always find a seat. There are a few bar counter stools where you can watch the team work their magic, plus a handful of wooden seats by the glass windows, both inside and out. During weekends, expect a steady flow of curious coffee lovers and couples. And expect the café to be quite full, though they do takeouts as well.
A coffee bar that breaks all the rules (and how they do it)
The process is entirely transparent, and nothing is being hidden in the kitchen here. Everything happens right in front of you (like watching magic!), which I think really makes it a one-of-a-kind experience that you’ll have to see to believe.
Inside the Summer 2025 Menu: Drinks you’ve never seen before
Celebrating their almost-one-year anniversary, their current chapter five summer menu boasts a very impressive lineup. Let’s have a look.
JC Confidential ($12) – Their crown jewel. Using enzymatic extraction (natural enzymes breaking down coffee at molecular level), they pull flavours normally thrown away with the grounds. Mixed with yellow plum and lemon leaves sous vide for two hours, plus dry ice for carbonation.
Mango Sticky Rice ($9) – Ruby Urbano cold brew meets mango-pandan infusion, topped with roasted glutinous rice cream (coconut milk, gula melaka, the works). They dust it with pandan and salted mung beans. It's Thai dessert in a glass (!), and it'll probably ruin you for other "innovative" drinks.
Key Lime Pie ($9) – After countless failures, they finally nailed it. This drink is clarified with biscuit milk wash for that ‘pie crust’ flavour. Served over a massive ice cube with house-made Italian meringue.
Mont Blanc v5.0 ($8.50) – On the menu since day one. Brazilian Favela coffee, muscovado syrup, French cream infused with Madagascar vanilla, nutmeg, orange zest. No straw needed, and you can drink through the cream layer.
Tickled Pink ($8) – This one's soft, dreamy, and starts with a wobbly cold brew jelly at the bottom (made with brown sugar and salt that melts slowly as you drink). Then comes the magic: fresh milk shaken with pink guava and camellia oolong tea from Fujian, sweetened with wildflower honey from the Rare Honey Company.
Don't drink coffee? No problem. Their Tepache Club ($8.50) features fermented pineapple (3-4 days in jars behind the bar), clarified pineapple juice, and charcoal-roasted oolong from China's Wuyi mountains.
Or try Crema al Matcha, a reprised last season favourite: ceremonial grade Uji matcha whisked with condensed milk, vanilla, and topped with roasted sesame brittle. For all the Japan enthusiasts – you know you’ve got to try this one.
Is this the best coffee experience in Singapore?
That's subjective; it depends entirely on what you're after. If you want a perfectly pulled flat white with latte art, plenty of places do that brilliantly. But if you want coffee that challenges your assumptions about what coffee can be, this is an excellent spot to start.
The team sources exceptional beans, develops new extraction methods, and treats each drink like a small work of art. Their spring menu went viral (their “duck shit miso drink” caused quite a stir, which is pretty crazy), and with their summer offerings, they're not slowing down.
On the whole, the team is constantly learning, travelling, researching, and bringing those experiences back to Joo Chiat. The R&D happens in-house, which means that you know what you're drinking hasn't been done elsewhere.
Who is this romantic café for?
I think that this spot works brilliantly for couple who just want to talk to each other. The limited seating means you're not wholly drowning in crowd noise, and the bar setup encourages conversation (both with each other and occasionally with the baristas, who love explaining what they're making).
It’s also perfect for early stage dating when you want something memorable that provides natural conversation topics, as well as for established couples who've grown tired of the usual coffee routine. Food and drink enthusiasts who appreciate craft and technique will also leave satisfied, I believe.
And for anyone seeking that Instagrammable date spot who also values substance over style? Hey, this place needs to be on your Insta story, pronto.
What you can expect to spend (typically)
I’d say, budget $8 to $12 per drink. For a proper date, expect to spend around $18 to $24 total if you're each trying one of the signature drinks, such as the ones on their seasonal menu. Not ‘Kopi’ cheap, but certainly a better value proposition than some of the big brands out there (you might know which ones I’m talking about).
If you're after something simpler, they also do comfort classics (espresso, black, white, chocolate, mocha) ranging from $4.50 to $7. The icy cold brew sits at $6.50.
When to visit (and what to expect)
Weekday mornings and early afternoons tend to be quieter. Weekends see a steady flow of visitors, particularly folks who follow the speciality coffee scene.
The team changes the menu seasonally, so what's available now won't be there forever. Autumn 2025 (chapter six) is already in development, which means if something on the current menu catches your eye, don't wait too long - or you’ll be experiencing a severe case of FOMO soon.
Each drink takes a few minutes to prepare properly (remember, there's stuff like sous vide, clarification, layering, and garnishing happening), so don't come if you're in a massive rush!
Final thoughts on this coffee experience
At Big Short Coffee, the team is pretty clear about their “renegade” approach, their love for experimentation, and their desire to create something new. After a year of operation, they've more than proven that the concept works.
The drinks are complex but not inaccessible. The space is intimate but not exclusive. The prices reflect the quality without being outrageous. And most importantly, the whole experience gives you something to talk about, which is what I think a good date spot should do.
If you’re looking for something a lil’ different in Joo Chiat, this little corner bar delivers. In spades. Just don't blame us when regular lattes taste boring forever after.
See you in the queue! 
with Love,
The Dateideas Team
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