Blue Bottle Coffee Unveils New Summer Menu with Kyoto Style Espresso and Local Artisan Collaborations

Blue Bottle Coffee has introduced a refreshed seasonal menu in Singapore, featuring two new handcrafted coffee beverages and a lineup of food collaborations with local partners Queic by Olivia and Chu and Co. Available from 1 July 2026, the latest offerings showcase the brand’s continued focus on thoughtfully crafted coffee experiences while celebrating Singapore’s growing community of artisanal food makers.

The new seasonal menu centres on Blue Bottle Coffee’s Kyoto style cold extracted espresso, a brewing method inspired by Kyoto’s tradition of slow cold drip extraction. The technique has been adopted across all of the brand’s cold espresso beverages in Singapore, delivering a smoother, sweeter and more balanced coffee designed specifically to be enjoyed over ice.

Leading the new beverage lineup is the Espresso Tonic, priced at S$10. The drink combines Kyoto style espresso with crisp tonic water, producing a bright, sparkling beverage with citrus forward acidity that enhances the coffee’s natural sweetness, making it well suited to Singapore’s warm weather.

Also joining the menu is the Vanilla Bean Shakerato, priced at S$9.50. Inspired by the classic Italian coffee drink, it features freshly prepared espresso shaken with real vanilla bean to create a silky texture with gentle sweetness and a smooth finish.

According to Blue Bottle Coffee, the Kyoto style espresso is crafted using its Hayes Valley Espresso blend. Cold water is slowly passed through finely ground coffee, allowing sweetness, clarity and depth to develop gradually. The result is an iced espresso that retains its flavour and texture even as the ice melts, creating a balanced cup from the first sip to the last.

Alongside the new drinks, Blue Bottle Coffee has expanded its food programme by welcoming Chu and Co as its newest bakery partner. Known for its handcrafted pastries and small batch approach to baking, the local bakery supplies a range of freshly baked items designed to complement the café’s coffee selection while reflecting a shared commitment to quality craftsmanship.

The pastry selection includes favourites such as the Sea Salt Croissant, Turkey Ham and Cheese Danish, Mushroom and Sesame Bun, and Jalapeño and Cheese Bun. Customers with a sweet tooth can also choose from the Triple Pistachio Escargot, Banana Bread and Lemon Berry Cake. Chu and Co’s bakery items are now available at Blue Bottle Coffee’s Raffles City and Paragon outlets.

Blue Bottle Coffee has also renewed its collaboration with local cheesecake specialist Queic by Olivia following the success of previous partnerships. The latest creation, the Lemon Cream Cheesecake, pairs bright citrus flavours with a rich, creamy texture. The dessert has been designed to complement the new Espresso Tonic, where its sparkling bittersweet notes contrast with the cheesecake’s richness, or a hot latte, which enhances its delicate lemon finish.

The Lemon Cream Cheesecake will be available until 8 August 2026, while the seasonal beverages and expanded bakery selection continue Blue Bottle Coffee’s approach of bringing together seasonal innovation, carefully sourced ingredients and collaborations with local artisan brands.