Chuffee House

It started with the office coffee machine, learning how to pull a shot, figuring out what tastes right, and slowly getting drawn into the details. Before long, I found myself reading up on café equipment and tweaking variables that most people wouldn’t notice. At some point, I told my girlfriend (now wife) that once we had our own place, we’d need a proper setup. And that's exactly what we did.

The next step was roasting. It made sense, if we were already brewing at home, why not try roasting too? It felt like a way to understand coffee better (and maybe save on subscriptions... at least, that’s what I told myself ). That rabbit hole led to SCA certifications in roasting and sensory, a sample roaster, and a new level of appreciation for coffee. Along the way, I met some great people, many of whom I’m still in touch with today, and a few I’ve even done pop-ups with.

After a few months of dialing in roast profiles, I started selling small-batch roasts online under the Naebizuka Coffee brand. A year passed and I kept thinking, what if people could actually taste the coffee before committing to a bag? That thought, plus a bit of nudging from friends and family, led to Chuffee House, a home-based weekend takeaway in Tampines, serving specialty coffee and drinks made with beans we roast ourselves.