GROUND F LOOR COF F EE

Taking the term “homebased business” to another level is Ground Floor Coffee, where owner Adhwa Hasif serves coffee from the window of his ground-floor Pasir Ris HDB unit. Hasif, a freelance photographer and self-taught barista, came up with the idea one evening when he saw a group of friends hanging around the loading bay behind his home. They had their cars parked nearby and were sitting around in foldable chairs, chatting and sharing snacks. This whole “easy access”, chill-out vibe inspired him to start a takeaway joint from home.

The menu at Ground Floor Coffee is essentially a collection of flavours loved by both Hasif and his wife, and the creations are made mostly with speciality-grade 100 per cent Arabica beans imported from Sydney, Australia and Brazil.

“So far, our bestseller is the non-coffee, milk-based drink Pure Chocolate ($5). Kids, in particular, love this one. Our Caramel Latte ($5) is also a crowd pleaser, and then there is the Lavender Latte ($6), which is something I feel everyone should try as

I use real lavender buds mixed with espresso,” shares Hasif.

Food-wise, there is only one item available, and that’s Kek Gula Hangus (burnt sugar cake, $2.50). Baked fresh by Hasif’s mother-in-law whenever Ground Floor Coffee operates (which isn’t fixed – check its Instagram page for operating hours), these delicious treats have a spongy, honeycomblike texture and a slightly bitter, dark caramel flavour, which is achieved through burning white sugar.

Ground Floor Coffee only accepts pre-orders via an online ordering platform, which can be found on its website, so do take note before going down.

"THE LAVENDER LATTE IS SOMETHING EVERYONE SHOULD TRY, AS I USE REAL LAVENDER BUDS MIXED WITH ESPRESSO."

Right: Adhwa Hasif's home cafe set-up, where he creates his brews.

Customers of Ground Floor Coffee collect their drinks via a window facing the loading bay.

Above: Hasif concocts a Caramel Latte, perfect for those with a sweet tooth.