Cold Brew

Heat pulls out the harsh, sharp compounds in coffee; cold steeping leaves them behind. We brew ours overnight — sixteen hours in cold filtered water — then filter it twice for a clean, mellow concentrate that we cut to order.

The result is smooth enough to drink black even if you usually don’t, with a chocolate-and-malt depth and almost no acidity. In a Singapore heat wave it is the most sensible thing on the menu.

It’s deceptively strong — the long steep extracts plenty of caffeine — so one tall glass tends to do the job. Have it neat over ice, or splashed with milk if you like it softer.

• 16-hour cold steep, double-filtered
• Smooth, low-acid, chocolate-malt depth
• Served over ice, neat or with milk
• Higher caffeine than it tastes
• Made fresh in small batches

Hot-afternoon caffeine without the bitterness.

Pairs nicely with: Banana bread · Dark-chocolate brownie.

Brewed in small batches — sometimes sells out by mid-afternoon.