Boblam's Profile

Another café that I found people talked about most for this trip is Chye Seng Huat Hardware (CSHH). At first, I don't understand why the shop needs to keep the name of the hardware store it replaces. It was rather confusing to begin with but, like a lot of things in this world, finally people will get used to it that it is a hardware store which does not sell hardware any more but the cool coffee for hipsters. Make sense? Read the sentences more and more and you might get it… Initially I came on Friday night as I saw on the internet they open everyday till late. Turnout, it's only weekend. So I came here twice just for this shop, in a way. Even that, around 8pm Friday night, a wooden shop door with glass panes was opened so I took my chance walking inside, talked to staff who still hung out in there mostly talking among themselves and they didn’t mind that I walked around a bit and took some pictures. I was impressed with the hospitality already even off hours like that Friday night.My second visit was on Sunday evening. After entering the big steel door to the left of the wooden door, this is what I see in front of me. It's the office and roaster of Papa Palhetta, a roaster of Chye Seng Huat Hardware.  To me, Papa Palheta is the “grand daddy” of third wave coffee in Singapore and still remains in business. The shop has been in business for so long which is rather impressive considering this fast changing and competitive high end coffee business of sort.Lots of "alumni" of Papa Palhetta went to work elsewhere. One clear example is founders of Nylon Coffee Roasters who worked at Papa Palhetta and Loysel Toy, also a cafe under Papa Palhetta group, earlier. Papa Palhetta is also one of the major reasons why I want to visit CSHH.To the right, finally it's the real entrance to this CSHH.  After you enter the door, you see the cash register and this sign. Again, tongue in cheek is everywhere in Singapore. It's not really my thing but if you like it…All the signs are nice and cool on the design. Combinations of cake and coffee were rather tempting particularly on the pricing as just drinking coffee in Singapore by itself is quite pricey in my humber opinion. But I didn't have any of this offering as I just finished dinner. So I  went straight to the coffee as this is what I’m here for.To the right of my seating at the end of the counter, there are water, glass and condiment setting. Notice pieces of lemon slices in the water; I’ll come back to that later.In addition, there are a turntable and amplifier below. However, I don't think I see any LP played on that day and it sounds like the music, which is fun and mostly top 40, came from digital source, IIRC. Another hipster thing in showing vintage gears but using something help for the music.  I'm not sure... In front of me, there were two two group Synessos whcih were matched with Mazzer grinders. Another two goose neck Bonavita Kettle. Also, to my left, it's the "IT" grinder Mahlkoenig EK43, Uber boiler and a batch brew setup, the latter a nice touch for quality driven Indie cafe in this part of the world, IMHO.  Wow! CSHH is fully loaded/equipped with coffee gears that make things happen! The business must be really brisk one needs four group espresso to take care of customers!  I noticed during this trip that, in Singapore, they always use one barista for espresso and another for filter coffee which is unlike most in Hong Kong that one barista did both. Some said the Singapore one is a better practice but what’s matter most is the cup quality, isn’t it?Espresso of Nuts + Bolts espresso blend showed off a clear base coffee tasting note of either Brazil or Colombia clearly once you sip it. It’s a Brazil Cerrado which is quite common in espresso blends but the other component, Tanzania Karatu which is harder to guess, for me. The cup clearly boasted a sweet grapefruit with a nice chocolate back; it didn’t have much of the roasty tone at the back. The overall tone of the cup was soft and nice, yum in a way.  However, something in the cup felt strange I can't put my finger on where it comes from.I let the barista pick a hand drip coffee for me. She picked the 'bright' offering at CSHH which is Ethiopia Sidama Suke Quto. It showed off quite a few citrus peel but very clean finish even though the cup has a bit of an overextracted tone, still drinkable though.  I was impressed the barista offered me on the spot to brew a new cup for me learning that it tastes overextracted which means she trusted me even this is the first time we met.  I haven't had this kinda honor, courtesy and care from barista for a long time and this is very impressive indeed the barista does care about her customers and the coffee she made, closer to what I call a true good spirit of good cafe, winning one customer one cup at a time.  The place I came from some barista might not do it out of the doubt customers are abusing the barista, ego or something else.   Kudo to my barista that night and hope she keeps up her good work and hospitality.  Nevertheless, the cup is neither delicious nor undrinkable and again something is strange in the cup I can't quite tell.  The clean finish could be an influence/twist on my taste bud of a lemon spiked water served at CSHH and I had no choice but to rinse my mouth after espresso and before this pour over to try to get more of the taste of this coffee.At the top right in the picture below you see a cup almost full of coffee; it is a batch brew coffee which is the same type of brewed coffee that you can order as a regular coffee at Starbucks.I've never looked down on the batch brew and enjoy it immensely when I'm at any third wave cafe in North America, the birthplace of the third wave coffee. Yes, it carries a cachet of 'commercial grade' coffee unlike any other one cup preparation for filtered coffee these days that lots mistakenly called “specialty coffee”. However, this batch brew if one does the auto drip right with good bean/roast and skill, it's heavenly and a bargain to try a good coffee as the batch size is large enough, resulting in a lower margin of error is narrower than those of one cup brewings. Still it is not easy to find the person who knows and is willing to take advantage of this batch brew in this part of the world.The batch brew cup of Brazil Alta Mogiana has a big body as expected. The coffee was roasted darker so it might fit some better with a hint of acidity only in line with the tasting note that started with Nutty, Milk Chocolate, Slight Citrus with Floral Aromatics. The good thing is it is quite clean but again this could be the influence of lemon spiked water.The cappuccino on the bottom left get the temperature right without my prior request, a nice tough indeed. It has a good texture but still those starchy feel which seems to be a character of CP-Meiji milk from Thailand that I heard lots of complaints from Thai cafés but is now widely used in Hong Kong and Singapore.I initially want to get Nut & Bolt back home so that I can compare how the coffee was vs. what I had at the shop due to my suspicion on "lemon spiked" water on my taste bud but they only carry Terra Firma espresso blend.The same nice barista at CSHH told me the Terra Firma is better than Nuts & Bolts blend. What I had back in Hong Kong from various baristas and rather sure hands on this Terra Firma blend was just an OK cup on a brighter side.  But they feel that they can't dial in the grinder perfectly for the coffee.  Thus, the taste profile was just so so at best, citrusy and bitter grapefruit something like that. Too bored for me but could be flexible enough for milk and black but more of a jack of all trait for this blendEthiopia Koga has the following on its tasting note: balanced, berries and sweet floral.  However, I can hardly call this coffee balance. It has those a tad lighter than optimal taste with acidity like not properly ripened fruit in front and "nothing" at the back. I can accept berries and sweet floral of the tasting note but Aeropress further accentuates the acidity in the cup, typical tasting note of pressurized brew method like Aeropress, making the overall cup much less comfortable to drink vs other coffee I Aeropress before. Last night hand drip yield a much better experience so I guess this is purely for non/gentle pressure like drip and siphon.However, when cooler, the Aeropress of Ethiopia Konga's middle berry tasting note was pretty like last night but the front is lacking while the extension of the taste toward the back was better but one still feel it lacks sth vs coffee I normally had in Hong Kong. Some woody cardboard paper toward the back too. Not a clean finish and it left the dirty back in my mouth. Time for soda rinse? Another style?When the coffee was quite old, ie 3-4 weeks post roast date, the acidity becomes more mellow which is a good thing but the coffee a bit on a rancid side due to its age which is expected.  However, mixing rancidity due to its age with roasty tone at the back from the decision made by roaster to coax/force the profile into the coffee make the coffee quite unpalatable.  To me CSHH almost got it right on the front and middle of the taste spectrum why doesn't CSHH do away with those roasty back that keep drinkers' mouth discomfort/felt dirty for a long time.  I don't get it.Total bill of my coffee when I'm in Singapore almost always boiled down to about S$50 give or take. It's not cheap to drink coffee in Singapore, FYI.Despite a very small sample size but a much talked about/recommended cafes I visit, these places show a good trend.  Barista's enthusiasm and care for each cup to each customer are top notch and Singapore barista's forte, the thing I miss from places I visit these days, reminding me of the good old days.  With enthusiasm and willingness to learn shown to me by Singapore's barista during this short trip, I'm sure Singapore will move leap and bound in coffee scene, particularly with exposures to more coffee style which should help propel the level of coffee up notches sooner than later with personnel like this, I believe.If you want to try coffee in Singapore, Nylon is the place I can recommend, following by Chye Seng Huat Hardware if you can get pass this 'hipster' thing and decoration which was initially a no-go for me.…Read More

A coffee enthusiast that I drink coffee with in Hong Kong has been so enamored with Nylon in Singapore so dearly that I thought Nylon is that person's "Mecca" for coffee even the person lives hours away by plane from Nylon. Of course, this is a must stop-by if I happen to be in the area and with my personal/in the flesh experience, I find myself in agreement with this enthusiast. There are lots of things that Nylon did right on coffee and hospitality.These were what I saw once I stepped off the cab; I'm in the middle of housing estate HDB. I walked pass all local places like Kopi tiam and the like, and I thought to myself I'm about to get loss in this place.Walking toward the main street which is called Cantonment Road (not that easy to see from the spot I'm off the cab as there were some tree and structures blocking the view of the road but you can definitely hear things.)Turn around the corner, passing local shops, which are getting hipper as I went further into the area. Suddenly you see those cool looking crowd in and out the door, which seems out of place for the estate. That is when you realize you reach one of Singapore’s best coffee place.In addition to the cool and hip vibe Nylon has, I really like the clean line and things that makes up of it. A bit too simplistic it will be barren. A bit too much it will be messy. This is somehow work and just right!The long table, standing only, is a newer addition to what it was, a good sign indeed for its business. Outside of the shop there're boxes and places to sit. This is Singapore after all and the heat wasn't too kind for me so I prefer indoor with air conditioning.Again, another minimalist approach. This time it's the rack of products Nylon carries.  When I look at this pictures, I realize that I forgot to get Nylon button on its 2nd anniversary. I want to kick myself... Yes, Nylon is in business for more than two years now and it is still going strong. It’s not easy to reach this point for any indie café and let’s see what brings Nylon up to here.In general the shop is very charming. Nylon has a feel of friendly nice guys in the neighborhood, reminding me of the old Knockbox Coffee in Hong Kong when the shop was still in the Sheung Wan area. In addition to La Marzocco GS2, two white Mazzer Robur grinders are there. In the hopper is the Four Chairs seasonal espresso blend. I think it's a throw back to when the shop was smaller (ie no additional space that now houses the stand only table) and there seemed to be only four chairs at the time. My guess.Notice the price list, which is simple, particularly on milk drink. This price list is similar to a famous cafe in London called Prufrock i.e. dividing milk drinks by size, not the proportion of milk to coffee to foam for each drink type.  This is a newer trend which may fit some well. In my case, Cappuccino is the 5oz drink.Thank God, cappuccino has no chocolate powder in there by default, which is a good thing. Why does good Indie cafe want to ruin the good milk frothing skill, which should deliver good texture and sweetness without any need for ‘additives’ if the barista is good at doing the job. Still, the cup is on the hot side toward the high end of my acceptable temperature range. The high temperature kinda 'shocks' your tastebud and reduce your perception of taste while there is a chance of milk scalding which further reduces the milk sweetness in the cup, let alone the velvety texture as the temp stole the show in a not a nice way.  Still, it has a caramel note with some ok texture and bits of milk sweetness left in there.The coffee base plays a nice and balanced role and it didn't overwhelm this cup of milk coffee; this simple and good thing seem hard to get these days as the boasty toasty over the top coffee was mistakenly extolled to the sky for good coffee, IMHO.The milk has a tiny bit of starchy ending; I know right away it must be Thai CP-Meiji milk which Thai cafes complain a lot for a long while but it seemed to find successes outside its country both in Singapore and Hong Kong. In all, I would be very ok with this cup if I'm here in Singapore again.The espresso has a similar in tone to Common Man’s house blend but one can easily sense Nylon hit the right balance. Berry tone with a hint of caramel at the back and the overall cup has a soft and nice tone on the back of a rather simple blend of Brazil and Colombia, yesteryear’s just a lowly base coffee for espresso blend now showing off their strengths from the leading coffee growing countries. It is an accomplishment indeed, particularly comparing to cups I had earlier from Common Man, making Nylon’s coffee heavenly cups indeed. The dirty hint at the back was there but barely detectable with some peel/astringency aftertaste. Overall the coffee reminds me a bit of Square Mile Coffee of the UK. It is interesting as Nylon word itself came from NY (New York) and Lon (London) but I find lots more "London", ie brighter coffee but still drinkable, in the cup which reminds me of Square Mile Coffee roaster from the UK.  The balanced nature, typical for coffee from the US that stressed more on filtered coffee than espresso, was nowhere to be found in the coffee I had at Nylon in Singapore and bags of coffee I have had from Nylon in Hong Kong. If the place names itself London, I wouldn't have this curiosity.Another barista, not one of Nylon founders that came in third at the first Aeropress competition in Singapore, prepared the Aeropress for me on that day. Notice the “IT” grinder EK43 in the background.The Aeropress of Ethiopia Workye Shallo I had is watery and not tasty enough though I still get the tasting note of wild dry flower in the front, which is quite common for coffee from Ethiopia. There was some hint of creaminess but its acidity feels like the roasting of the filtered coffee is not quite there yet. Still, this is much better than filtered coffee from Toby's Estate and Common Man which, IMHO, were way out of line/under-ripened/not properly ripened fruit kinda coffee. I think this could be better, much better coffee in the right hand which for drip coffee I expect a clean and clear tasting note from front to finish with, for a good one, a crispness so refreshing closer to fruit juice no matter the strength of that cup of coffee.  However, the cup is decent in that at least you can still taste something in there. I had had worse from famous cafes.While this is a product of EK43, the cup didn't show EK43's clarity signature with less peak and valley taste profile I typically associated with this grinder on the back of its high consistency of its grind size.  This taste profile can be typically found at The Cupping Room, Hazel & Hershey and Fresh/hkcoffee in Hong Kong; these shops use EK43 in both espresso and filtered coffee. This particular cup of coffee at Nylon tastes just like any other decent grinder and if I don't see EK43/know Nylon used it, I can't tell....So what's the benefit of Mahlkoenig EK43 here at Nylon? It could be that the barista at Nylon does not like this kind of 'flat' taste profile so it could be just a mere fast grinder. Again, my opinion only.The best souvenir from Nylon to take back home is, of course, its coffee. The coffee is good every now and then you see cafes in Hong Kong features coffee from Nylon as guest beans. The four chairs seasonal espresso as hand drip coffee is quite nice with a smooth and soft acidity front and middle which is typical and expected from a blend of simple base coffee like Brazil and Colombia for this blend. The back is rather blurred/dull/not clear but when you ran this blend through espresso, the sharp and thick consistency of the espresso should minimize this woody back.  The Colombia El Palmito pour over at Freshness Coffee in Hong Kong was soft, sweet and quite balanced and, again, reminds me of Square Mile Coffee Roasters with some grape tone.  There were roasty aftertaste which becomes more prominent when the coffee gets colder but not that distracting.  Not bad.From walking in and sitting down, following by cups of coffee and observing how Nylon interacted with customers, I had no doubt why customers love this place. A nice warm feeling and the care they put into to each and every customer makes them feel like friends than customers. The coffee roasting itself shows improvement over the past two years with a mellower taste profile, not trying to be a overly pushy brighter than bright attention seeking coffee which some mistaken it for "third wave/new trend" but just a right touch of the taste which is the style at Nylon.  Nylon has not fumbled on their coffee brewing neither even in its second year; the focus on delivering good cup of coffees one at a time to each customer is still nonpareil.This nice hospitality is not easy to come by but Nylon did it so naturally which is really great. I like to thank all staffs for great experience I had during my visit on the hot outside but warm inside the cafe on that Friday morning.Drinking coffee at Nylon is a learning experience, almost an eye-opening on how good coffee can be. This might make you look at back to your usual coffee haunt in a different light vs. your newfound good coffee and experience at Nylon. Nylon is my go-to cafe in Singapore and if one wants coffee in Singapore, I can wholeheartedly recommend Nylon. If you have time just for one coffee place in Singapore, Nylon is the place.  …Read More

When I asked around among coffee lovers I know or drink coffee with about cafes in Singapore, Common Man Coffee Roasters (C'mon man from now) came out as an interesting good place to visit. I quite hesitated from my experience in Hong Kong with Five Senses, the roaster C’mon man has a close relationship with. You can try an iteration of Five Senses in Hong Kong at Cafe Deadend. Still, let see how the 'enthusiast' talks translate into the real experience.C'mon man is located at AIG Building so the address itself should add $$$ to the price. It's not obvious to see the shop from the street as the stainless steel facade and trees kinda block the shopfront a bit so be on the look out when you enter the leafy Martin road. After the cab dropped me off (the cab driver is very kind, making sure I reach the right destination) and I walked closer to the window, there stood a Giesen roaster staring right back at me, kinda greeted me in a way as if it says 'hello/welcome' to good coffee, considering how prominent it shows itself at the window. I was told there were other larger roasters, 45kg IIRC, at its factory/warehouse somewhere far away in Singapore also. Sound impressive, indeed.The counter is long and I kinda like it from the look. C'mon man sports two Uber boilers so I guess they have lots of filter coffee business. This is interesting as I initially thought cafe with Aussie influence will go after the espresso market mostly as the Aussie/NZ seemed to be an espresso nation. Things change, I guess. For espresso, C'mon man uses Synesso and it is likely a two group painted matt black like The Cupping Room in Hong Kong. Its grinders are likely Mazzer as I didn't really see it clearly, sitting at the other end of the counter. In addition, staff has a cool vibe almost on the border of doing too much but not quite so it's good. While the picture did not show most of the cafe, it is a sit down service with waiters/waitresses serving you food so that's a part of the reason why it is $$$. You pay for the cool vibe naked light bulb hipster kinda thing too, I guess.Once I sat at the counter, I see the tongue in cheek advertising/wordings which seem to be a theme as I saw lots in Singapore. Not just for this trip but anytime I visit Singapore. If you like it... Looking toward the right from where I sat, it is the pastry/cake glass container and the cash register, which takeout orders were taken. In front of the cash register, there were bags of coffee for you to take home. I didn't buy any. This is what I saw in front of me on the counter. Peppershaker and utensil container are understandable but the amber glass bottle... What is it for? Salt that can't resist light? It turned out to be a sort of brown sugar I grew up having it with glass jelly and bean curd. This type of sugar is not what I found in HK café, AFAIR. Mostly what is used over in Hong Kong is just an unbleached sugar which does not add/insert much of its taste into the cup. However, this 'brown' sugar is probably closer to Muscovado or something like that which adds taste to the thing you add. I really wonder why C'mon man needs to use this type of sugar to "adulterate" the taste of good coffee. Growing up with it I know what it tastes like so I skip.The price here at C’mon man is on a steep side. Dishes here are mostly in the S$20s which is very expensive for breakfast for me. I saw lots post Egg Benedict so I get one. Egg Benedict looked even more strange in the real thing with those veggie and strange sauce on top with not what I expect kinda bread under. Twisted and weird in a way. Instead of English muffin, the sour dough bread has a crust that is hard to almost impervious to the knife and my teeth. The meat that got sandwiched between the egg and the bread tasted similar to an ox tongue but I found out later it is the ox cheek. It is the highlight of the dish, soft and tasty enough to round things up nicely. The hollandaise sauce, if you want to call it that way, was bearable only. Neither good nor bad. Just some liquid to add some moisture to dish. The egg itself wasn’t anything to write home about. To nitpicking it, the egg yolk does not have much eggy taste to it like what is common in Hong Kong and the egg white was a bit too harden for poaching but nothing is really bad or good in particular. It’s eatable afterall. While the cooking may not be totally bad, this shows that how important the quality of the material is to the dish. If you prefer to try something new and pay $$$ for it, this dish is for you. Not bad but I would rather they serve it in a more traditional way.This is a coffee roaster and a café so the highlight should be the coffee itself. I made my first coffee order with cappuccino. I need to specify that I don't want any chocolate/cocoa powder with my cappuccino as from my own experience drinking coffee at cafe with roots from Australia/New Zealand it is very common to shake chocolate powder in once you call for cappuccino. I don’t recall it elsewhere and I prefer my milk drink with no powdery stuff. Why do one require ‘additives’ if the coffee itself is good.Cappuccino was served on a hot side to my liking. The coffee had those yogurt/curdled milk tasting note, which should not be in the drink and I don't like it at all. It had something like caramel and spice at the back but the curdled milk was so distracting I began to lose track on any other taste except the unpleasant sourness in the cup that the coffee steals the show from the milk in a not so nice way. The cup is trying hard to be complex with lots of taste, which, to me, is an overdone in a way. Fortunately, its frothed milk had a decent texture but that's the only good thing I can say about this. I can only finish half of the coffee as the colder the drink gets, the less palatable it becomes to me with all those coffee base making itself known like a spoiled child seeking for your attention. The sweetness and texture of frothed milk and its milk frothing skill were hard to get appreciated if the coffee base was designed this way to be so aggressive. Still, one can insist on calling it by the book but I won't call it delicious. Ok. Better than nothing if I live here in Singapore. Sometimes lots of skill and effort won’t return a good cup of coffee. This seems to be one of them.After sitting at the counter for a while, my knees began to get hurt, rubbing with this wavy marble with super sharp angle. Is this a wrong design or by design not to let any customer sit there for long? It is just half an hour into my stay at the café and I didn't feel good while I'm still waiting for more coffees. Whatever the reason of the design is, it failed on the level of comfort and is not good in my opinion as a customer here.Espresso of its house blend (I believe it's call CMCR espresso). It is a boasty blend no wonder it shows up aggressively in the milk on the bold side. However, as a black coffee it is too overwhelmed, IMHO. Intense liquid on a thick side with a grapefruit tone but it does not flow nicely, more like an orchestra without the conductor everything just raced to show that they are there. The pull is kinda ok in a way and could be partly due to the contribution of the cup clarity from Synesso. However, the coffee has a hint of almost savory but not quite kinda feel. IMHO, this type of coffee is not easy to design/formulate/roast etc. Still, I don’t get it while one needs to use all the skill to go extra mile for this kind of taste.It might work well with those palates that are fatigue with lots of cups of coffee as it further pushes the taste bud but for me I would rather have something I can call delicious and balance than a torture like this. Also, this type of coffee could be an interesting first start for newbie in a sense that they may want to know how different coffee can be vs. Starbucks and, of course, is a cause for them to find out more about good coffee later in the journey. And, yes, it got a trademarked roasty tone at the back. I don't like this taste, which lasts so long for hours in my mouth no matter what attempt you try to rinse this nasty bits down with any drink. Some enthusiasts told me why one has to pay for a coffee just to leave you mouth with dirty tasting notes and further need to buy another drink to try to wash those uncomfortable feeling away.Nevertheless, C'mon man serves its espresso with a small bottle of soda water to clean you palate. An Aussie roaster told me about this trick a while back on drinking coke or any carbonated beverage to help reduce those nasty dark roast taste at the back that stays in your mouth hours on end after coffee. In a way, you feel like being 'hypnotized' and when you wake up, i.e. after drinking soda water, which is equivalent to you leaving the shop, you might not feel those roasty tone in your mouth any more. Nice touch indeed. Nevertheless, some of this dirty back is quite stubborn to deal with and will come back to haunt you hours later no matter how you try to forget/get rid of them. Of course, unless you like it… For me, I try not to drink the soda water right away during all of my coffee at C’mon man to see how much and how far it will torture me. I gave them a chance to the last drop to see how far the coffee will deliver as they might be a good thing at the back no matter how tiny the chance is. Nevertheless, for your own good, I highly suggest you drink soda water to the benefit of your taste bud and to be fair to next cafes you plan to visit right after this one.For really good coffee, you don’t need soda and you are supposed to enjoy the aftertaste as long as it lasts, IMHO.The very nice barista gave me a small cup of the sample of microlot Guatemala that just came in last week. Brewed via Aeropress, it reminds me my experience years back at Toby's Estate just across the road toward the river at 8 Rodyk Street that I remember the tone vividly, i.e. light roast not there yet/almost grassy but showing that it seems to try very very hard to be different but... It is almost as grassy like light roast Colombian coffee in the old days. I think the bean quality is good but the roasting approach is the issue for me. As I'm not a fan of almost grassy coffee like the first cup, I order another Guat that C’mon man carried as I'm a fan of Central American coffee. Nevertheless, I got the same tone as the first one in the cup but more mellowed, probably due to the age of coffee if I have to guess. The brew was watery at the back which indicated the level of the brew skill. I can't sense any obvious overextraction but with the roast profile like this it is hard for me to really focus or concentrate on the cup, let alone drinking it. I give a benefit of the doubt the brew was ok and can be better then but definitely not a cup of coffee I enjoy to drink. It was aeropressed by the same nice barista.Anytime I had coffee in Singapore, the final bill usually shocked me. This one was no exception. Imagine I have to stay there, pay this much for coffee and have the quality of the cups I had. I wonder how long I will continue to drink “artisan” coffee. I might have to resort to Starbucks which should be less expensive and is drinkable in a way. While I can't say this is a bad coffee as it is not, I have a hard time accepting/understanding what they try to accomplish with this type of coffee.At the end of the day, I am very impressed with the hospitality Singaporean shows to me and C'mon man’s staff is no exception. C'mon man did lots of things right to the service and that's the good side I will remember for this cafe. On the coffee, I can't recommend people to drink here unless you missed a taste of home, being adventurous or, OMG, you really like it! Yes, we all have different preferences but even that I had a hard time understanding why people want to drink this type of coffee. Yes, your mileage may vary... :) The OK rating I gave was actually on a borderline which benefits significantly from the level of service I receive over there. Coffee itself to me is a 'crying' face.…Read More