The 27-year-old relatives Jass, Aaron, and their colleague Han own the chic-looking barn.
Jass chuckles and responds, “8 days,” when asked if they had been inspired by the equivalent stalls coffee stalls mentioned above. Despite Mad Roaster being in the same stalls center, gs claimed that he “did n’t even know they existed.” They simply “do n’t care about competitors, nor did ( they ) scout ( for competitors in the area,” he explains.
Jass worked in advertising, while Han and Aaron worked as mechanics and technicians, respectively. This is the couple’s first stalls endeavor. Aaron also has a day work and occasionally stops by the barn, while Jass and Han are already employed full-time at Daylight Coffee.  ,
Jass claims that he “wanted to perform F&, B both down” but had never had the opportunity. After months of planning, they finally decided to take action that might have an impact because” caffeine prices are rising in shops due to inflation.”
The young towkays made the decision to open purchase in a stall center with the premise that “people need to consume better quality coffee bean at cheaper prices.”  ,
They invested more than S$ 30, 000 ( US$ 22, 100 ) in their company, but they acknowledge that they are currently far from recovering their investment. ” The crowd is n’t enough, rent is expensive, and goods are expensive,” according to Jass.
At their current slow rate of sales, the hawkers spend about S$ 4, 000 per month on rent, making it “difficult to cover salary ( costs ).” Additionally, they employ a more expensive Nuova Simonelli system from Italy that is priced around S$ 10,000.
According to him, their low sales may be a result of “people thinking ( their coffee ) is expensive when it’s already the cheapest you can find for such good quality coffee” and the fact that they have rivals who “are n’t good with the social media stuff.”  ,
In general, their heated matcha latte expenses S$ 4, a little less than Mad Roaster’s S$ 4.20, and their standard coffee is S$ 1.90 as opposed to their S 1.80 price.
BEANS , THEY USE ARABICA AND ROBUSTACOFFEE.
In contrast to some kopitiam stalls that only serve lower-grade robusta beans that have been roasted with butter and sugar, the trio opted to combine their higher Level 1 Indonesian Robusta with “way more expensive” Brazilian and Javan Arabic beans.  ,