Bacha Coffee (ION Orchard)

The place had middle eastern vibes n reminds me of TWG but the coffee version hahaha! Coffee was fragrant n ambience was chill n nice, they even provide some sort of (whipped?) cream in a bowl n sugar which u can add to ur coffee if you don’t like it black. Breads were alright haha

Treat yourself like a royal @bachacoffee which has been opened for over a year now in Singapore and has a long history resembling a grand palace with tall glittering pots of 100% pure Arabica coffees 😄 While entering the Coffee Room & Boutique, lies an eye-catching pastry showcase and a café decor filled with Moroccan vibes 🤩 What amazed me the most was the massive selection of over 200 single origin coffees☕️ (starting at $9/pot, serves about 2 cups), I like to enjoy mine with chantilly cream to fully appreciate the distinct flavors of the coffee!! 😋

📍ION Orchard (Coffee Room & Boutique), #01-15/16 Ground floor. Open daily from 9.30am-10pm. Expect long queues here during peak hours, I waited about 1hr but all worth it ☺️

💌 Happy weekend yall! 🤗

Came here for the coffee and as always, coffee is remarkable. Yellow Leopard Coffee. A speciality morning coffee composed of African and South American beans that yields notes of honey, brown sugar and dark chocolate, with a full body and delicate acidity.
The fruit cake was a disappointment as it was way too sweet lacking in butter and the fruit cake taste.

(Hosted) Thanks to an invitation from @theategroup, the stopover I did in the “birth continent” of coffee was via a flight of Arabica coffees. My guide was none other than @bachacoffeeofficial’s Training Manager Jules Samson (@jules05_sg). He provided an eye-opening education rich in history and production details of each variant with the benefit of an actual tasting. For eg. geography dictated why the beans, all from Africa, were produced via the “wet” as opposed to “dry” method.
When I sipped on the four types of Arabica beans, it dawned on me that coffee tasting had certain parallels with wine tasting. And by sipping (gulping is not encouraged) them in succession, I could really appreciate their unique characteristics.
My favourites turned out to be the first and the last of that flight. I wouldn’t mind waking up and smelling the “Bantu Secret” each morning as the full-bodied, delicate-in-acidity coffee which comes from the shores of Lake Kivu 1,500 metres above sea level, has notes of honey, brown sugar and dark chocolate notes. And the “Yirgacheffe” would make an ideal nightcap (yes, you read that right) because, surprise surprise, this easy-to-enjoy malty coffee with dry hay and berries in its notes, is decaffeinated!
For someone who tends to order the same few coffees whenever I visit #bachacoffeesg (hello “Three Volcanoes”), it was indeed fun and enlightening to venture out of my comfort zone to explore new aromas and flavours. The next time you are at @bachacoffeeofficial, I encourage you to go for at least two different types of coffee. And maybe slip in something you haven’t had before just for the heck of it. You might surprise yourself with a new favourite 😊

King of all scrambled eggs!!!!! Bread sticks were buttery good as well.

The savoury food at Bacha Coffee isn’t as nice as their sweets. Tbh I found the standard and quality of the food really quite abysmal and sad given the prices and given that we queued 1 and a half hours for this. I really wish Laduree’s cafe had opened here instead as was the original plan. Laduree’s savouries are so much nicer.

Pictured: Barramundi Tagine and French Toast with Smoked Salmon

I found the fish tasted quite bland like airplane food. It was also quite fishy. The veggies felt slightly undercooked and didn’t really have a roasted flavour or anything to it. It was just really meh and I wouldn’t recommend this. The french toast didn’t really taste like french toast and the smoked salmon was rather little and not super fresh. Also wouldn’t recommend this dish either.