SINGAPORE — Coffee Break is a drinks stall at Amoy Street Food Centre that is run by third-generation “hawkerpreneurs” Jack Sai, 32, and his sisters, twins Faye and Anna, 29.

Although they are helming a family business that boasts a long legacy — 81 years, to be exact — the young and passionate crew are not afraid to change things up a little with some creative additions. For starters, they are proffering an improved blend of coffee beans that goes into their bold variety of flavoured coffee drinks, and are coming up with quirky spreads for their toast.

“It’s not our aim to appear cool or hipster; we just want to provide a bit of diversity,” said Jack, who graduated from Singapore Management University’s School of Social Sciences with a degree in political science. He was the first to join the family business full-time in 2011.

According to him, more people are buying into these new fangled concoctions. “It has always been this way ... you have people who want (their coffee) less sweet, less thick, and now people are more daring in trying different flavours, even older folks.”

But unlike the usual machine-pulled espresso drinks, theirs are sock-brewed the traditional way, which is less time-consuming, shared Faye, who is also a graduate but majored in marketing at the Singapore Institute of Management.

“Sock-brewed coffee is something that Singaporeans are very familiar with, and it is inexpensive,” she added, explaining how Robusta, as opposed to the more expensive Arabica, beans are used in making the traditional kopi drinks. These are roasted with sugar and margarine, which she highlighted brings out the natural flavours of the beans while keeping the cost low.

“The flavours are more unique and very Singaporean, but doesn’t pale in comparison with a latte made with Arabica beans,” she affirmed.

For their preferred blend of coffee, though, green coffee beans are bought from Indonesia and roasted locally by a licenced roaster to their specifications, which regulates the amount of sugar and margarine used, and the length of time the beans are roasted. Their updated recipe also uses melted sugar (like a syrup) and a mixer. “In the old days, they would roast the beans until they are about 80 per cent done, then they would add the margarine and continue to roast until 100 per cent before mixing in the sugar,” she explained.

This, she said, imparts a stronger roast flavour, and is necessary as Robusta beans, which are commonly grown at a lower altitude, lack the complex and wide range of flavours of Arabica beans that are grown at a higher elevation. But because the new method uses sugar that is first melted, it is better absorbed by the beans, she said, adding that the beans are ground on site.

Aside from the traditional kopi variations, Coffee Break also serves lattes and flavoured coffee drinks, made using “sock-brewed espresso”. In the coffee industry, and especially with speciality coffee, it is not uncommon to find drinks made using a variety of methods, said Faye, who spent a year picking up the craft of pulling a proper shot at Selfish Gene Cafe and Strangers’ Reunion before joining the family business.

With the sock method, the coffee is brewed using very hot water and a “quick stirring” method to extract more flavour in the shortest time possible. More coffee is also used for a more concentrated “shot”. Their lattes feature a blend of Arabica and Robusta beans for a more fragrant and complex profile. “That’s why (our lattes) taste stronger than those you normally find in a cafe.”

Beyond the brew, the siblings have also developed homemade spreads for their toast in interesting flavours such as strawberry creme, matcha, coconut, cinnamon sugar and black sesame. Rest assured, they still maintain the traditional kaya spread, which they’ve been getting from the same supplier since the days their grandfather ran the shop.

Ground black sesame in coffee is also a popular combination, even among older consumers. These creative pairings were inspired by their travels overseas, such as the addition of pumpkin spice, which they had in a drink from Starbucks in Versailles, France.

The idea to incorporate sea salt-mint came from a dessert Jack came across during a trip to Iran. “You can try to pair these with traditional coffee, which is less popular, but most customers have them in a latte or mocha,” said Faye, who stressed that their blend of Arabica and Robusta beans is also better suited to pair with such unique flavours. “Some of our regulars who got tired of their usual kopi-C or kopi kosong decided to add mint or hazelnut,” she shared, and for some of them, these are now their preferred drinks.

Moving forward, they are preparing to open a standalone outlet at a new office building, located next to Kent Ridge MRT Station, by end-September, which Jack said the sisters will run, while he will continue to man the Amoy Street stall. There are also plans to open a third outlet at Raffles Place by the end of the year or by January next year, which is why they are looking to hire, he added.

“No experience required,” he assured. “We will provide the training.”

Coffee Break is located at #02-78 Amoy Food Centre. For more information, call 8100 6218.