Specialty Roast Lab

Stanley Street · Singapore

The roast lab on Stanley Street

Hit the roast point — profiles dialled for cups that still sing after rest.

Plan your visit See the roast board
7–14 Rest days
2× Brew windows
10 Seats

What we do

A café built around the roast curve

RoastPoint sits at 28 Stanley Street, a narrow shophouse lane in the heart of Singapore's CBD fringe. We roast small batches on a compact drum roaster tucked behind the bar, cup every origin before it lands on the menu, and dial espresso and filter recipes with the same rigour a baker applies to fermentation times. Our regulars come for clarity in the cup — sweetness that holds through the afternoon, acidity that reads like fruit rather than sourness, and finish lines that do not turn bitter after five minutes on the table.

We are not a grab-and-go kiosk. The room is laid out so you can watch the roast dial tick through its sweep while you wait for a V60 to draw down, or lean against the cupping table during a Saturday public session. Whether you are a home enthusiast chasing a cleaner pour-over or an office team looking for a steady wholesale supply, we speak in profiles, rest days, and extraction yields — the language of people who care about what happens between green bean and finished drink.

Espresso extracting into a demitasse at RoastPoint

The four ticks

Origin. Roast. Rest. Brew.

Origin selection

We buy through trusted importers with transparent farmgate pricing. Each lot arrives with moisture readings, screen size, and cupping notes from origin. Before a coffee earns a profile slot, it passes two blind cuppings at our lab — one at standard roast, one at a lighter development to test for defects masked by darker colour.

Profile roasting

Our roast curves are logged and repeatable. We track rate-of-rise, development time ratio, and end temperature for every batch. Lighter profiles for filter highlight florals and citrus; slightly longer development for espresso brings cocoa and caramel without scorching the bean surface. Nothing leaves the roaster without a reference sample retained for QC.

Rest & service

Fresh coffee is not always best coffee. We rest beans in one-way valve bags for a minimum number of days depending on process — washed lots open up faster than dense naturals. The bar team calibrates grind and dose daily against our refractometer targets so what you taste at 10:00 matches what we intended at roast completion.

Evening light in the RoastPoint café with latte and pastry

Visit us

Stanley Street, Tuesday to Sunday

We open Tue–Sun, 08:00–18:00 Singapore time, and close on Mondays for roast maintenance and green inventory. The entrance is at #01-03 — look for the verdigris dial motif on the glass. Inside you will find a six-seat espresso bar, a four-station filter bar, retail shelves with our current single origins, and a modest pastry case from a local baker who understands that sugar should complement, not overwhelm, a washed Ethiopian.

Walk-ins are welcome for drinks and food. Cupping workshops and private group sessions require advance booking through our contact form. If you are planning a first visit, tell us what you normally drink at home — we will recommend a profile on the roast board that matches your palate rather than pushing whatever lot launched yesterday.

Bring a keep-cup if you have one; we discount takeaway drinks by a modest amount as a thank-you for reducing cup waste. Our retail shelf rotates with the board, so if you tasted something you liked at the bar, ask whether bags are still available before you leave — popular filter lots can sell out by mid-week. First-time visitors are welcome to ask for a quick roast-board tour at the bar.

Plan your visit
Food and allergen advisory: Our kitchen handles wheat, dairy, eggs, tree nuts, soy, and sesame. Menu items may contain traces of allergens not declared on the board. Please tell our bar team about dietary needs before ordering; we cannot promise a fully allergen-free preparation space.