Why I Struggle With Coffee in Singapore and Why % Arabica Works for Me
Watch the VLOG: https://www.tiktok.com/@anavidtraveller/video/7596199021610372373I need to say this out loud.
I have tried a lot of coffee in Singapore, and honestly, I keep leaving disappointed.
Most places look amazing. The cups are pretty. The cafés are aesthetic.
But the coffee itself
Too acidic. Too sharp. Not comforting.
This is not about bad coffee or poor skills. Singapore has talented baristas and beautiful spaces. But the flavour profile does not work for me.
Then there is % Arabica.
Smooth. Balanced. Easy to drink.
No sour punch. No weird aftertaste.
Just clean coffee that actually works with milk.
Every time I go back to % Arabica, I get the same feeling. Calm. Familiar. Reliable. The kind of coffee you do not have to analyse. You enjoy it.
And that made me realise something important.
I do not hate Singapore coffee.
I love New Zealand-style coffee.
Back home, a flat white hits different.
Chocolatey. Nutty. Low acidity.
The kind of coffee you drink slowly and smile halfway through.
In New Zealand, most cafés roast for balance and comfort. Milk-based drinks are the priority. The coffee is designed to be easy to drink, not to challenge your palate.
Why Singapore coffee tastes so different
In Singapore, many cafés roast very lightly by design.
This style is excellent for black coffee lovers. You get acidity, brightness, and complexity.
But if you are someone who drinks lattes and flat whites
That light roast can feel sharp.
It can feel thin.
And sometimes it just feels tiring.
This is not wrong. It is just a different philosophy.
So maybe I am not wrong
Maybe % Arabica really is as good as it gets for my taste.
Or maybe I still have not found the right spot.
That is where you come in.
Help me find a proper Singapore latte
If you know a place in Singapore that serves
Smooth coffee
Low acidity
Milk friendly
No nonsense comfort in a cup
Tell me where it is.
Because I want to love Singapore coffee.
I want it to love me back.
Google Reviews:
Good enough, separate sugar if you want more sweet
Service -> 8/10
So so, not bad
Place -> 7,5/10
Quite small seating area, crowded with visitors, queue to buy
As always, it delivered exactly what I needed. I ordered a Kyoto Iced Coffee, which was smooth and refreshing, along with a zesty Lemonade that helped cut through the heat. The shop interior was cool, clean, and modern, with large windows allowing natural light to pour in while still offering a comfortable escape from the outside.
It was fairly busy when I arrived, but not overcrowded. The space had a calming aesthetic, perfect for a quick rest or a quiet chat. Staff were welcoming and moved through the rush efficiently, keeping the atmosphere relaxed and friendly.
What I appreciate about % Arabica is the consistency — same great taste, same quality, no matter where you go. Whether in Kyoto or Singapore, it’s become a reliable go-to for excellent coffee and design.
If you’re exploring the Arab Street area and need a break, I’d definitely recommend stopping in. A great find on a hot Singapore day.
Wednesday 8 AM–6 PM
Thursday 8 AM–6 PM
Friday 8 AM–8 PM
Saturday 8 AM–8 PM
Sunday 8 AM–6 PM
Monday 8 AM–6 PM
Tuesday 8 AM–6 PM
FAQ:
What type of coffee do you prefer
I prefer smooth milk based coffee like lattes and flat whites with low acidity and a chocolatey nutty profile similar to New Zealand style coffee.
Why does coffee in Singapore often taste acidic
Many Singapore cafés use light roast beans on purpose. This brings out brightness and acidity which works well for black coffee but can taste sharp with milk.
Why does % Arabica work better for you
% Arabica is more balanced and milk friendly. It has no sour punch or harsh aftertaste which makes it easier and more comforting to drink.
Is Singapore coffee bad quality
No. The quality is often very high. It is more about roasting style and flavour preference rather than skill or freshness.
What should I look for if I want a smooth latte in Singapore
Look for cafés that focus on medium roasts, flat whites, and milk based drinks rather than ultra light roasts designed mainly for black coffee.
Are there Singapore cafés similar to New Zealand coffee style
There likely are but they are harder to find. Recommendations usually point to places that prioritise balance and comfort over acidity.
Can light roast coffee still work with milk
Yes, but it depends on the bean and roast profile. Very light roasts often struggle to hold up in milk,k which is why they can taste thin or sour.
