Loysel's Toy

The original Papa Palheta at Bukit Timah Road may have closed, but for those of us who miss the staff, the quiet courtyard, and the room that could have been from any city in any era, echoes and traces remain in a quiet cafe in a park by a river. Parts of it are still there, just slightly different than  before.

With songs from the 50's in the background, and old recycled wood given a new lease of life as tables and bar counters, Loysel's Toy in some respects resembles it's younger sibling, Chye Seng Huat Hardware. Loysel's Toy differs in that it has it's own identity, as a quiet haven in a riverside park. The busy interior section bustles with staff carrying coffees back and forth, with the cadence of conversations interrupted by the hiss of milk being steamed. Outside, the traffic and the city seem far away, as leaves rustle in in the breeze.

Loysel's Toy can be seen as an evolution of Papa Palheta. Papa Palheta was a coffee boutique, while Loysel's Toy was a full service cafe from it's very beginning. Some of the original concepts remain - a food menu which caters to what can be done well - but some new ideas have emerged over the years which have worked well. One is the bike rental option, which cleverly takes advantage of the riverside location. 

The most important part of any cafe is the quality of coffee, and regardless of location, this can make or break a cafe.  The espresso shot that I ordered consisted of a small volume of coffee, covered by a layer of medium dark brown crema. There was no bitterness evident, just a burst of robust, full bodied coffee, with hints of blackberry-like flavour present also. The potency never gave rise to burnt flavours - something that I have seen before in other cafes. This tells me that the roasting process has been very carefully controlled, and calibrated to bring out specific flavour elements in the coffee beans used. The mouthfeel is thicker than shots in other cafes, and tells me that the extraction time is right where it should be - not too long, bringing out bitterness, and not too short, leaving out some of the best parts of the ground coffee. It reminded me a lot of the espresso shots in the original Papa Palheta on Bukit Timah road, which remain as some of the best espresso shots that I have had in any city or country that I've been to. 

It's worth noting also that the water used in Loysel's Toy goes through an elaborate filtration process. It's an interesting touch that I don't see in every cafe, and speaks of the attention to detail, and the commitment to quality coffee, that was evident in the original Papa Palheta, and remains in Chye Seng Huat Hardware.

Lattes and milk based drinks in Loysel's Toy are single shot drinks. This is stated on the menu, and the option to add extra shots is available. This is certainly recommend, as the latte that I ordered was quite pale, and the robust espresso character above was lost, with milk as the dominant flavour. I added an extra espresso shot to the mix, and the difference was very, very evident. The potency was restored, but tempered by the milk, rather than being lost. Combined with the velvety smooth foam, and finished with some well executed latte art, the double shot latte combined the best elements of texture and flavour. 50 mls of fluid is a small volume of coffee, but it's sufficient to turn a very mild latte into a very good one indeed.



The coffee menu is exactly as expected - a good combination of espresso, milk based drinks, and brewed and filtered coffees. The addition of Chye Seng Huat Hardware has seen the coffee roaster move to Tyrwhitt Road, and the resulting space has been put to the good use with the addition of a brew bar. This allows for a variety of brewing methods to be catered for. A retail section is present also, with a mixture of coffee beans, keep cups, paper and chemex filters available. The retail section is smaller than Chye Seng Huat Hardware however, and does not contain the same extensive selection of items.

There were two different coffee blends available when I visited - the original Terra Firma blend, and the 1000 cups blend. Both are robust, but differ slightly in the levels of acidity evident in each.

It may be slightly out of the way, but the cafe in the park by the river is definitely worth visiting.

Maison Ikkoku

There's a stark contrast between old and new taking place in Maison Ikkoku. On a quiet side street, the calm of a quiet Saturday afternoon is broken by the hum of conversation and the hiss of milk being steamed under pressure. The painted brick walls with industrial style copper pipes and light fixtures are far removed from the original shophouse that was here, and are closer to a contemporary urban studio apartment. There are some quirky touches also, with old pieces of furniture suspended from the walls, and doors recycled into tables on an outdoor terrace.

An espresso shot is the foundation of many different coffees. It's hard to make a bad drink with a good espresso, and so much easier to make a bad drink with an over extracted shot. The espresso shot that I ordered arrived with a medium dark brown crema, and a small volume of coffee. (The crema colour is an indicator of freshness. If it's pale, it's stale, which is why I always make a note of this. The small volume suggests that the shot was not over extracted, which would give rise to unpleasant flavours in the shot, as non soluble coffee grounds end up in the cup). It was bitter, with hints of woody flavours, and a slightly thick mouthfeel. The aftertaste was bold and lasting - overall a well executed espresso. So far, so good.

I ordered a latte also. The espresso was definitely muted by the milk. It was smooth, with the coffee flavour not lost or drowned out by the milk. However, the overall quality is reduced by the presence of larger bubbles in the milk foam - this is something that I have seen before in Maison Ikkoku. This might seem like the most minor and insignificant point imaginable, but there are valid underlying reasons for pointing this out. Larger bubbles do not impart the same silky smooth mouthfeel that microfoam does. Also, the baristas have gone to the effort of creating latte art. Unfortunately, larger bubbles cause the foam to break apart, so the overall affect is lost after a few minutes. This is something that is fixable, and it's a shame to see their efforts go to waste for the sake of a small change to the steaming technique. It's also the difference between a very good latte, and an average one. One thing to bear in mind however - the point above is simply not relevant for anyone who prefers drip or brewed coffee, and might not even be an issue for anyone else.

There is also a good selection of brewed and drip coffees available for anyone with different tastes. Pourover coffees are on the menu, along with cold dripped, syphon, aeropress, andV60 all available as options. Coffee choices include pretty much everything except ristretto shots. That's ok though, there's more than enough on offer. One thing that Maison Ikkoku does well is the pairing of different bean types to different brewing methods, and the baristas are well versed in which method to pair to which bean. This is great to see, and speaks volumes about the cafe, and the owners intentions and reasons for starting.

Prices as are expected - $8.50 for the latte and cappuccino above - and broadly in line with what is charged in other quality cafes.

Along with Smitten and Chye Seng Huat Hardware, Maison Ikkoku has a very well stocked retail section, with accessories that are not always found elsewhere. There is a good selection of items for brewed or filtered coffees, including Chemex and V60 coffee drippers, cone filters and syphons. There are also tampers on sale for home baristas. Unfortunately, Maison Ikkoku does not sell coffee beans. This is something that I would like to see happen, as there are some interesting blends and single origins  from Columbia and El Salvador being used.

Overall, there are a good selection of brewing methods available, as well as helpful staff pulling quality shots. The milk steaming issue won't affect everyone, but it's unfortunate to see this when everything else is done so well. Also, Maison Ikkoku can be very crowded at weekends, with queues for seats - opening the second floor cocktail bar during the day would help to alleviate this. It's certainly worth a visit, and along with Symmetry and EspressoLab, is a good choice for anyone craving caffeine in the Arab Street area.

Kiasu Espresso, Tanjong Pagar

Kiasu! For anyone unfamiliar with the term, it's a Hokkien word which in a nutshell, means "fear of losing". If you see a form of behavior that makes you shake your head, and wonder what on earth the person is thinking (for example, a fit and healthy 20 something year old elbowing an elderly person aside to get a seat on the train in the morning, before instantly "falling asleep" only to magically wake up at their station), then there's a good chance that you've witnessed Kiasu in all it's dubious glory.

Fortunately, there was absolutely no trace of Kiasu behaviour from the bright young crew of Kiasu espresso in Tanjong Pagar. (Apart from the bird on the logo, obviously. Just look at him, planning on eating all the breadcrumbs before the other birds get a chance to eat. Kiasu bird).

I'M WATCHING YOU KIASU BIRD

Espresso - a layer of dark red brown crema floated over a medium volume of dark brown espresso. The initial flavours were citrusy, almost to the point of being tart. It's not astringent however, so it's not an unbalanced shot. The mouthfeel is not syrupy, a little loose, but not badly so, and doesn't affect the overall quality of the shot. 

Latte - there was a tempered potency, with a strong espresso aftertaste. The latte was smooth without losing much of the underlying coffee character. The initial coffee hit is muted in subsequent sips, but by no means is it lost altogether. 

One issue however was the presence of larger bubbles in the foam, which caused the foam to fall apart over time. It's a pity, as the intricate latte art was so well executed, and this caused the overall effect to be lost. This would be a more significant issue for anyone whose preference is for cappuccinos, where the ratio of foam to liquid is more larger, and which could subsequently affect the texture and mouthfeel.

Overall, it's not a bad choice for anyone whose office is based in the area, and it is certainly preferable to the burnt coffee and bowls of warm caffeinated milk that are served elsewhere. At $8.50 for a regular latte and a single espresso, it's certainly no more expensive, for what is better coffee than the established franchises nearby. However, there are also a number of other independent cafes nearby in Outram park, which consistently serve high quality coffee, and which are near enough to compete for customers. At present, the standard of coffee served is good, but with some small amendments to the execution process, it could be even better.

D'Good Cafe, Holland Village

With natural daylight spilling through the windows, and the hum of conversation in the air, the traffic and bustle of Holland Village seemed a long way away. Located along a cluster of cafe's and restaurants on Holland Avenue, D'Good cafe is the only coffee roastery / third wave cafe in the area at present.

As always, I order drinks that tell me a lot about a cafe, and the quality of coffee served. The espresso shot contained a small volume of potent coffee, partially covered with a medium brown crema. There were some citrus notes, but they were secondary to the intense bitterness which followed in the aftertaste, and which lingered long after the shot had been finished. The bitterness is dominant in this shot, with some harsh elements present also. This may not be an issue for pour over coffees, or americanos, where the end product is diluted with hot water, however an espresso shot is more concentrated, which can exacerbate harsh notes. There are a number of different types of coffee beans available however, and D'Good offers customers the option of choosing their own preferred type. It may be advisable to highlight this more prominently at the ordering counter though - it is certainly a selling point that not all cafe's in the area offer. 

Cappuccino - there are some large bubbles present in the foam, but not in sufficient quantities to affect the texture. The latte art is nicely executed also. The mouthfeel is dominated by the texture and taste of warm milk, rather than the hybrid of milk and microfoam that can work in conjunction to form a smooth hybrid of taste and texture. The flavour of the underlying espresso shot is somewhat diluted by the milk, but the bitter aftertaste is still discernible. This may be entirely subjective, but the intense citrusy bitterness described above may work better with pour over coffee, rather than with milk based drinks. However, as there are a number of bean varieties available, and the ability to customise drinks, this can quite easily be fixed, and may not even be an issue from week to week.

Staff are friendly and accomodating to requests, noticing when customers are looking for sugar or water, and stepping in to help. Also, thought and effort has clearly gone into the decor and layout, with an intelligent use of space allowing for lots of seating space, as well as a very pleasant al fresco area on the upper level. Busy periods can cause delays however (just as they would in any cafe), with a delay in used cups and plates being cleared, and tables being cleaned. Staff seem clustered in the kitchen and ordering counter area instead, but it should be noted that they did collect plates from the upper level before the end of my visit. Increasing the frequency of staff checks on the upper level may help.

The ordering counter can become crowded, and as a result customers collect drinks after they have been prepared. This may be to keep the ordering counter clear, but one minor issue is that drinks can be slightly less warm when the are collected. This is a minor issue though, keeping the ordering counter and roasting space clear is a good reason for doing so. 

At $14.50 for a single espresso and 2 cappuccinos, the prices are about right. There is also a selection of cakes and baked items available, as well as syphon and pour over coffee.

Overall, this is not a bad cafe by any means, with some admirable traits - a good selection of beans and brewing methods, and a micro roastery - everything I look for in a quality cafe, and I genuinely want D'Good to succeed. With some minor changes to the beans used for different drinks, and to the frequency of checks on the upper levels, this could be a very good cafe in a great location. 

Habitat Coffee

Located along Thomson Road, Habitat has been quietly serving up shots since 2011. A friend had previously raised concerns about the roasting process - the coffee that result had unpleasant burnt flavours, associated with over roasted beans. This was not evident on my visit however, and seems to have been resolved. Instead, a young and enthusiastic crew are serving up interesting shots in the centre of the island. 

Ristretto - the volume is fine, with a small amount of concentrated coffee beneath a medium brown crema. It's a potent shot, with woody or earthy characteristics, where the initial burst of concentrated flavour gives rise to an aftertaste that fades out slowly. The mouthfeel and consistency are interesting - in some quality shots, the mouthfeel is almost syrupy, and certainly more viscous than an equivalent volume of water. The effect is much more pronounced in this instance, and it certainly worth trying. 

Cappuccino - the ristretto shot above was combined with smooth microfoam to produce a hybrid of smoothness and potency. The coffee flavour is not lost or drowned out by excessive milk, and the addition of latte art is a nice finishing touch. It's a competently executed coffee, however the mouthfeel is a little loose - the texture is more liquid than smooth. This is by no means something that can't be fixed, and it's still a quality coffee. 

 

There are a variety of brewing methods available - aeropress, syphon and pourover coffees are available, so that a number of different preferences can be catered for. Ristretto shots are available, which is something that I always like to see on a menu. Apart from being a more concentrated and potent shot, it demonstrates that the staff have a good understanding of the process of extraction that makes a good shot.

With a cappuccino and ristretto proced at $7.40, this is cheaper than equivalent drinks at franchise chains, and is certainly a better overall product. Habitat can be added to the list of cafes serving well executed coffees.

The Broers Cafe

Tucked away on a quiet side street between Jalan Besar and little India, and flanked by a quaint row of shophouses, The Broers cafe is a calm little corner that seems far removed from the hustle and bustle of the city. 

The espresso shot below had a dark crema, and an earthy, sweet aroma. The mouthfeel lacked the syrupy sweet consistency that some shots have, and was lighter and looser, more watery than viscous. My initial impression was of a strong and potent flavour, with tempered bitterness, and an aftertaste that builds after a few seconds. It's a straightforward shot that is ok, but one which lacks the complexity that I see in shots elsewhere, and does not stand out as a result. It may be that the shot is slightly over extracted, which would have an impact on the flavour and consistency. 

The cappuccino had a layer of smooth microbubbles, steamed to the right consistency, and imparts a silky smooth mouthfeel. The latte art is a nice touch, and is always good to see - it means that time and effort has gone into the process. Unfortunately, the underlying coffee character is almost entirely lost, and is drowned out by the milk and foam mixture - I just couldn't taste it. The dominant flavour is that of the milk, rather than the underlying espresso shot. It's fine for anyone who prefers a very light cappuccino, but if your preference is for stronger drinks, it's advisable to ask for an extra shot. 

There are some positives here though. There is a good menu selection for drinks, both hot and cold, as well some interesting brews that the crew have come up with themselves - they definitely score points for trying something new. There is also a very calm atmosphere, with soft, diffused light, and simple white walls contrasted against a dark wood floor - it's definitely a cafe to sit uninterrupted with a book.

It's a good choice for anyone who wants a calm, quiet place to sit uninterrupted with a book, but for complex shots, and  variety of different blends and single origin beans,  there is another well regarded cafe / roastery nearby on Tyrwhitt Road, with some very, very good coffee indeed. 

Oriole Cafe, Singapore

It started with a Google search, and a conversation with a barista. I was looking for quality espresso shots in Singapore, having just moved from Hong Kong. He came back with one recommendation - just one - not because of a lack of quality coffee, but because one cafe stood out from the others. 

With a series of wins in the Singapore barista championship, an annual latte art throwdown and a coffee roastery and retail business, Oriole is an established part of the Singapore coffee scene. It's also one cafe that I go back to on a regular basis. Starting with a flagship cafe, bar and restaurant in 313 Somerset, Oriole has expended to include a new roastery in Chinatown (Jiak Chuan road) and a cafe in Republic Plaza.

313 Somerset

Jiak Chuan Road

The espresso shot below had a golden brown crema, consistent with coffee beans which have been roasted recently - exactly what I would expect from an established coffee roastery. Inhaling deeply, I could identify a very distinct, almost floral aroma, and no burnt or charred notes. The initial impression was of citrusy and berry-like flavours, which were neither too tart nor astringent. This was complemented by a slightly viscous, syrupy mouthfeel, and the correct volume for an espresso shot. Each of the elements of a good shot were there, combining to create a shot that was so much more than a combination of ground beans and steam. 

There are also some interesting combinations of caffeine and milk happening above Somerset station. The espresso shot above was paired with silky smooth microbubbles, resulting in a balanced drink, but a cappuccino which retained it's potency. The aftertaste lingered, with sweetness evident in the foam - this occurs when milk is steamed at the correct temperature, increasing the solubility of the lactose. Unlike a lot of cafe's, I could also taste the citrus notes in the milk, a nice touch that I don't always see. 

Piccolo latte's are also a speciality in Oriole - I've mentioned them before in a previous post. The piccolo below was beautiful - built upon a foundation of a double ristretto, with potency tempered by smooth foam. Ristretto on the menu is always a good sign - think of it as an even more intense espresso, consisting of the first 10 seconds of extraction, unlike a regular espresso shot which extracts for 18 - 30 seconds. For coffee lovers, the presence of ristretto on the menu is a subtle indication that the level of coffee knowledge on the part of the staff is higher than average - it suggests an understanding of the effect of different extraction times for a shot. 

Each Oriole cafe has a different look and atmosphere, with the bustling crowds and sleek glass facade of 313 Somerset contrasting with the quieter, old world wood panelled charm of the roastery at Jiak Chuan road. Both are worth visiting, although it should be noted that the 313 Somerset venue is a full service cafe, bar and restaurant, while the roastery at Jiak Chuan road
has a better selection of coffee retail items (also, the quality of drinks in the Republic plaza venue can be inconsistent at times). Although this is not a food blog, the sticky toffee pudding at 313 Somerset deserves a mention. It's a combination of a warm, dense pudding paired with a sweet caramel glaze and cold ice cream - absolutely something that should be tried. Friendships have nearly ended fighting over the last bit.

Over the course of multiple visits to 313 Somerset and Jiak Chuan, I've had consistently good coffee, and some well crafted shots - years later, my barista friends recommendation still holds up. Both are worth visiting, and deserve their reputations for quality coffee. 

Jewel Coffee, Singapore

There are certain things that I associate with Shenton Way in Singapore. Suits, skyscrapers and spreadsheets, to name just the things that begin with "s". Single origin coffee can now be added to the list, in the form of Jewel Coffee, beneath the polished glass and steel exterior of One Shenton.

Jewel played a role in my coffee education, in the form of a cupping / coffee appreciation session after work on evening in Changi. I spent an evening learning to appreciate the differences between different blends and varities of beans from different regions, and even today I still use some of the lessons learned that evening.

Espresso shots tell me a lot about a cafe. The crema tells me how fresh the beans are, the volume of fluid tells me if the extraction time is correct, and the taste tells me if the roasting profile is suitable for the bean. So how did Jewel measure up?

The volume was perfect, with a medium dark crema. The dominant flavour in the shot is citrus - but it's a shot where the astringency is very evident - as much a sensation as a flavour, an intense hit of citrus that awakens your taste buds, with an aftertaste that fades out slowly. The mouthfeel has some syrupy elements, but not overwhelmingly so either.

The choice of single origin beans is a nice touch - when I visited, beans from Costa Rica and El Salvador were being served. Each has distinct tasting notes (mandarin orange hits and brown sugar for the Costa Rica, lingering sweetness and dark fruits for the El Salvador), however I found that the citrus elements were dominant in each. I'll never complain about single origin coffees on a menu - it's a sign of how far coffee culture has come, and it directly benefits the farmers who grow the beans in question. However, it could be a good idea to have one strong citrus single origin and one robust, earthy and less floral single origin paired with each other. This is not a complaint by any means, just a recognition of different tastes and preferences.

The cappuccino that I ordered came with smooth foam that complemented, rather than drowned out, the underlying coffee flavour. The layer of microbubbles added the required smooth mouthfeel, while allowing the coffee flavour to dominate. The layer of foam and serving size were just as they should be, ensuring that this was separate and distinct from a latte. The latte art, and contrast of light on medium dark foam, was a welcome touch.

There is a very good selection of drinks on the menu, with Chemex, V60, Syphon and Iced coffees available. I always like to see Chemex coffees available - it's notable for producing very clean brews which highlight the underlying characteristics of each blend or variety. It's a good method to begin to appreciate the differences in blends from different regions.

There are some retail items available also - I spotted Chemex and V60 pourover accessories on the shelf. The bean selection is quite good, with beans from Guatamela (Antigua), El Salvador (El Cordon), Nicaragua (Los placeros), Ethiopia (Sidamo) and Sumatra available, for $18 each.

This is a good choice for quality coffee if you work in the Shenton way area, along with Oriole and Club St Social - but it is more expensive, with a single espresso priced at $4.20. The sheer choice of coffee blends and brewing types makes this worth visiting however.

Smitten Coffee and Tea Bar, Singapore

Over the last few years, Robertson Quay has been transformed from a quiet residental strip by the Singapore river, into an eclectix mix of restaurants and cafes. Every new apartment block seems to bring with it a new French bistro, or a Japanese teppanyaki grill straight from the winding alleys of Shinjuku. The overall effect is that the area reminds me of Clarke Quay, if the bars were replaced by restaurants. Hidden amongst the mix of eateries is a small cafe that is punching above it's weight - Smitten Coffee and Tea bar.

This is a roastery that seems to be bigger on the inside that it appears on the outside. The use of space is clever - by placing most of the seating outside, Smitten can function as a roastery, retail space and full service cafe. The fact that it is a roastery allows Smitten to compete with larger cafes - their coffee is always fresh, and they have their own unique blends on the rack. The retail space is very specalised - tampers, cone drippers, stovetop espresso makers, filter baskets, grinders, and knock boxes line the shelves - this is a good option for any aspiring home barista.

 

The espresso shot I ordered came with a dark brown crema, and the correct volume of liquid for a single shot. No surprises there - dark brown cremas are the product of beans which have been roasted recently. This was a nicely balanced shot, combining an underlying tempered robustness with tart notes. The astringency is fine, neither too bitter nor too overpowering, and the mouthfeel has more syrupy than watery characteristics. So far, so good.

The first thing that I noticed on the cappuccino below was the latte art - there is a distinct contrast of light on dark, and very defined borders. The foam layer is fine - the thickness is ideal, remaining intact until the last drops of coffee are consumed. It seems like something small to single out, but i'm surprised at how many cafe's get this wrong. The microbubbles in the foam added smoothness, and took the edge off the strong underlying espresso shot. The aftertaste does not linger, making this a "clean", mellow drink - the coffee hit is in the first few seconds. It's a balanced, well executed cappuccino with no issues.

There are also alternatives available for people who prefer brewed or pourover coffees. V60 and Chemex brews are availble, with beans from Brazil, Ethiopia (Yirgacheffe) and Tanzania (Kilamanjaro). There is also a selection of cakes and deserts available too.

This is the little cafe that could - it's punching above it's weight, and turning out some decent, consistent shots - this is a good choice for a lazy Sunday by the river.

Jimmy Monkey

I could smell coffee while I was walking up to the cafe. This is a good thing, and generally speaks of good things to come.

 

One North is a hive of activity during the week, a hub of biomedical and scientific research in the West of Singapore. In a quiet corner of One North Residences, research of a different kind is taking place. Interesting blends of beans are being paired together, in a little corner of Melbourne which has been transported to Singapore - Jimmy Monkey cafe and bar.

 

 

I've mentioned Jimmy Monkey in previous posts - their Piccolo latte stands out in particular - and it's a haven for coffee lovers in the West of the island. Jimmy Monkey is also a full service bar and restaurant, and provides a number of good reasons to catch a circle line to One North station.

 

Anyone who has read the blog before will have a good idea of how this works. Over the course of a series of visits, I order drinks (usually an espresso and cappuccino) that tell me a lot about a cafe, and the quality of coffee. So how did Jimmy measure up?

 

Fly, my pretty, fly!

 

Espresso - this was a potent, robust and strong shot with a lingering aftertaste, but also a good balance of taste and flavours. This is not surprising - Jimmy Monkey's Ironbark blend is a combination of beans from Brazil (Cerrado), Papua New Guinea (Sigri), Columbia (Kachru), Guatamala (La Laguna) and Peru (Amazonas). There is also a Columbian single origin blend available, which works well in pourover coffee. Each bean variety contributes something unique to the shot - hints of citrus, and even some chocolate notes. Ironbark is a blend that is still evolving, and is now on it's third iteration (version 3.142, according to the note on the grinder - a nice in joke, along with some pop culture references hidden on the menu! It doesn't take a lot to make my day). The experimentation has paid off, leaving a full bodied shot with a lingering aftertaste. The home made biscotti is a nice touch, with hints of orange complementing the citrus notes in the shot.

 

 

The cappuccino below was notable for the initial strong hit of coffee flavour, complemented by smooth, light foam and finished with well executed latte art. The microbubbles in the foam add the smooth, silky mouthfeel that I look for, and is seen in quality cafes. This is where Ironbark is used to good effect - the lingering aftertaste is a strong base for a milk based drink, ensuring that the fundamental coffee character is retained.

 

 

I had a Piccolo also, which is characterised by a more robust coffee taste, with the aftertaste lasting through the milk and foam. The milk complements the robust coffee flavour, smoothing it but not smothering it, creating a hybrid which retains the best characteristics of each - its just right and well executed. Their original place in the piccolo latte hall of fame post is deserved, and retained. There are also pourover, syphon and chemex coffees available. 

 

 

The effort that has gone into setting up Jimmy Monkey is evident in a number of ways. The interior is almost industrial, with high ceilings, a smooth cement barista counter and some quirky touches hidden in plain sight (hint - look up at the ceiling when you are inside. You'll know it when you see it). A Giesen roaster sits across from a Slayer machine, one of only two in Singapore at present. Slayer machines are expensive - really expensive - and for good reason. They offer significant levels of control over a number of variables (pressure, temperature etc), and have some clever design features - notably, the double ristretto that makes up every shot. A ristretto differs from a conventional espresso shot, in that it is comprised of the first ten seconds of extraction from a shot. As a result, ristrettos are punches of flavour, which are never watered down. Ristrettos are a good choice for milk drinks, as the underlying characteristics of the shot are not lost in a sea of milk. From speaking to the staff, and from the quality of coffee served, I doubt that this would happen here.

 

 

A quality machine is a good start, but the quality of the staff is an even more important factor. This is where Jimmy Monkey shines. The staff are attentive without being intrusive, picking up small details that might go unnoticed - for example, spotting that it was my wife's birthday and getting a cake ready without being asked. Small things like this result in customers becoming regulars.

 

Cafes which celebrate coffee geekery (Papa Palheta, you are sorely missed) are to be treasured, and the owner, Michael, was considerate enough enough to talk in detail about the Slayer machine. The level of detail was telling - down to the description of modifications to group heads to prevent heat loss, and of modifications to compensate for the loss in pressure and heat when multiple shots are pulled in quick succession. Coffee conversations like this result in me attaining a state of coffee nirvana, or in my case, nerdvana.

 

It's shiiiiiiny....

 

I don't normally comment on food, but this is a good place to see a busy kitchen in action, with a kitchen crew that turn orders around quickly, but who still take the time to check and plate carefully. The end results work, with some impressive creations crosing the counter. They don't skimp on portions either. It can fill up quickly though, so it's advisable to stop by earlier in the morning - there are no reservations on weekends, but the staff are flexible and helpful.

 

 

 

 

Since opening, Jimmy Monkey has been a regular part of my coffee treks around the island. Based on todays (and previous) visits, I'd recommend that anyone who likes quality coffee do the same.