Beans with a clear brief. We keep an origin brief on every lot, weigh shots to the tenth of a gram, and re-check the scale tick through service so the cup at 4pm still tastes like the one we pulled at 8am.
BeanPro started as a plain question: why does the same bag taste different at 9am and at 3pm? The answer is almost never the beans. It is the water, the grind creeping fine as a burr warms up, and a scale tick nobody rechecked since the morning reset. So the counter routine here is built around checking, not guessing — every origin brief written down, every dial-in logged, every batch label dated so a barista three shifts later knows exactly what they are pulling.
We are a Tanjong Pagar specialty counter first, and a beans-for-home shop second. Espresso and milk drinks share the bar with filter brews built for clarity, and behind the counter sits a small shelf of retail bags, weighed and bagged while you wait. Nothing here is trying to be a machine showroom or a franchise playbook — it is one counter, one crew, and a routine we keep honest.
These three are illustrative examples of how we write an origin brief, not a live retail list. Check with the barista for what is actually pouring this week.
Bright on the cupping table, jasmine and stone fruit up front. This is the lot that flattened once we ran it through the house filter recipe at the wrong grind — a reminder that a brief is only as good as the dial-in that follows it.
Caramel weight with a soft citrus edge. Sits well as an espresso base because it holds through milk without disappearing — useful for a counter that pours more flat whites than straight shots.
Low-acid, heavy body, a lot we keep on the beans-for-home shelf for guests who ask for something that reads more like a dark filter than a bright one. Batch label updated each time a new sack lands.
Tanjong Pagar's mains water runs harder some weeks than others. We keep a hard-water note taped by the machine and adjust the filter cartridge schedule against it, because a lot that cupped clean on soft water can turn chalky overnight without anyone changing the beans.
Burrs warm up through a shift and grind fine as they do. We log a mid-morning check and a mid-afternoon check, not just an opening one, so the espresso at 2pm is not quietly over-extracted compared to the 9am cup.
A counter dial-in is never really finished. We treat the first hour as a live tasting, not a formality, and expect at least one small correction before the espresso settles into its shift-long shot.
A twelve-person team asked for a coffee break with substance and no theatre. We ran three cups against one origin brief and let the room argue about which lot flattened fastest as it cooled.
Early feedback said our first pastry case was too sweet for the filter list. We rebuilt it around plainer bakes so the cup, not the counter case, stays the reason people come back.
| Monday – Saturday | 07:30 – 17:30 SGT |
| Sunday | Closed |
44 Craig Road, #01-03, Singapore 089682. A short walk from Tanjong Pagar MRT, tucked into the shophouse row.
No. We brew and bag coffee at one Craig Road counter. Equipment retail, franchise packages, MLM structures, trading courses and wellness programmes are outside what we do.
Yes, within limited hours and headcount. See the small-team enquiry option on our contact page for the details we need to confirm a slot.
Yes. Beans for home are weighed and bagged to order from 100g, each with a batch label and a short brew note for your setup.