Tiong Hoe Specialty Coffee is a little roaster in the ground floor of one of Singapore’s Housing Development Blocks. There is a small cafe there too, where you can hang out and enjoy the expertly roasted coffee options.
![A photo of Tiong Hoe Specialty Coffee's interior. The chairs, tables, floor, and bar are made predominantly of wood, with the exception of green stools serving as bar chairs. Several brown burlap sacks sit on top of three tiers of shelves occupying the entirety of the background wall. The lone barista behind the bar serves six customers: one sitting in front of the bar, three by the long table to the right of the photo, and two by the round table in front of the burlap sacks.](https://dailydrinkmag.com/wp-content/uploads/2021/06/82990098_235905157413169_8388347251041419496_n-1024x1024.jpg)
![A ceramic espresso cup filled with espresso occupies the foreground, sitting on the corner of a brown wooden table. The background is occupied by the bar of Tiong Hoe Specialty Coffee, lined by tall green stools.](https://dailydrinkmag.com/wp-content/uploads/2021/06/83037561_134898357995015_4349994224477501891_n-1024x1024.jpg)
Our espresso was a seasonal blend, named “XVIII” and contained an Ethiopia Shakisso G1, which was a natural process heirloom coffee, plus two other fully washed coffees. The first was from Cerro Azul, Honduras of the red catuai varietal, the second was a typica varietal from Papua New Guinea’s Sigri Estare. It was an interesting mix of origins, and we chose to try it because we thought that it was not traditional at all. On the tongue, the espresso was creamy and full bodied, with many notes of many berries and a sweetness like cola. With a three origins and three varietals like these, it’s difficult to know what to expect, so a surprise was inevitable.
![A shot of a wooden shelf hanging on Tiong Hoe Specialty Coffee's wall. Sitting on top of the shelf are various knick-knacks: five special coffee jars, nine fancy-looking kettles, and six coffee cups (on saucers) of varying designs. Hanging below the shelf is a framed signage bearing Tiong Hoe Specialty Coffee's wifi SSID and password.](https://dailydrinkmag.com/wp-content/uploads/2021/06/83626953_840334453108438_2718029086558132641_n-1024x1024.jpg)
Though the burlap and wood interiors are what one may consider to be pretty standard for a “third wave cafe,” Tiong Hoe has managed to create something terribly exciting and unique in the way that they roast and serve the coffees. If we had a star system on Daily Drink Magazine, we’d probably be giving Tiong Hoe’s espresso a maximum mark.
Follow @tionghoespecialtycoffee on Instagram.