A long black is how to order black coffee at Nylon—it's espresso topped with hot water (not the reverse, like an Americano). The result is a shot that stays concentrated from the pour, creating a subtle crema line at the top. At S$3.50, it's their entry-level black coffee, but it's made with single-origin beans that change seasonally. The baristas here pull shots to order, so you're tasting the coffee's individual characteristics, not a house blend.
Tips from diners
Ask what's on filter today—if you're serious about coffee, the long black showcases the origin bean better than milk drinks.
A white coffee at Nylon follows Melbourne café standards—espresso base with velvety steamed milk, no foam cap. The milk here is steamed to integrate with the espresso, not create layers. At S$4.50 for a medium, it's where most people land if they're not ready for black coffee. The seasonal single-origin beans shine here too, but softened by the milk.
Tips from diners
The white is an excellent middle ground—if you're new to specialty coffee but want something creamier than black.
Cold brew is made by steeping ground coffee in water for 12+ hours, extracting smoothness without acidity. Nylon's version uses seasonal beans (not always available) and comes as a concentrate—you dilute with water or milk depending on preference. It's an alternative for hot days or if you want to taste coffee without espresso equipment getting in the way. The smoothness lets the origin shine differently than hot brewing.
Tips from diners
Cold brew is worth ordering on Singapore's humid afternoons—it's smooth and doesn't bitter up like hot coffee left sitting.
Guatemala offers a different profile than Ethiopia—this one comes with chocolate and nut notes rather than floral. Finca Vista Hermosa means 'Beautiful Farm View,' and the beans reflect careful cultivation and processing. At S$5.50, it's a different entry point to filter coffee, and a good comparison if you've tried the Ethiopia. The sweetness comes from the terroir, not added sugar.
Tips from diners
Try both Guatemala and Ethiopia filter coffees if you're exploring—they're vastly different and show how origin shapes taste.
Nylon's filter menu rotates seasonally, featuring single-origin beans. Ethiopia Danse Mormora is the type of offering you'd see here—a pour-over that highlights the farm's altitude and processing style, delivering floral complexity and a tea-like finish. At S$6.00, it's expensive compared to the espresso drinks, but it's the full expression of what Nylon is about: direct relationships with coffee producers and transparency in flavor.
Tips from diners
Order the filter if you have time—it's meant to be sipped slowly and savored, not rushed.
Nylon Coffee Roasters was founded by Dennis and Jia Min, who left careers in investment banking and tech (New York and London) to open a coffee roastery in Singapore. The name is a blend—NY (New York) and LON (London). They roast their own single-origin beans and make annual farm visits to build transparent, sustainable relationships with coffee producers. The result is a rotating menu of seasonal single origins, all priced reasonably, with a long black at S$3.50 and a medium white at S$4.50.
Nylon roasts their own beans and sells whole bean and ground for home brewing. Ask about their current single-origin offerings—the menu rotates with seasons.
Closed Wednesdays. Mon–Tue, Thu–Fri 8:30am–5:30pm, Sat–Sun 9am–6pm. They operate as a working roastery, not just a café.
Seniors 60+ get a S$0.50 discount on all drinks. It's a laid-back roastery vibe, not a trendy café, so expect genuine coffee talk, not pretension.
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