In the world of startups, every grind counts — and for the team behind Flow Coffee, the grind is both literal and symbolic. What began as a simple craving for a good, affordable cuppa has evolved into a barista-grade coffee vending machine — one that aims to change how Singaporeans get their daily caffeine fix.
It started, fittingly, over a coffee. “We were tired of paying eight dollars for coffee that sometimes wasn’t even that good,” laughed Mr Chang Wei Sheng (Computing ‘22), Flow’s founder. “We saw a gap in the market — especially as overhead costs and coffee bean prices continue to rise across the industry.”
Intrigued by the idea, Mr Chang began tinkering with ways to deliver café-quality coffee without the associated prices. That curiosity led him to meeting Mr Jacky Pu, then a barista and F&B operations manager at a popular café. When the duo wanted to place a machine at the Singtel office, they reached out to Mr Chang’s former hallmate Mr Jarran Ng (Design and Engineering ‘23), then a Singtel Management Associate. “I thought the idea was great, and since I was planning to go into business anyway, why not consider joining them?” recalled Mr Ng. Rounding out the quartet as the youngest member and another of Mr Chang’s former hallmates from Sheares Hall, is Mr Zhang Qingyuan (Business ‘25), who oversees marketing and customer experience.
GOING WITH THE FLOW
The focus on affordability drove the team to explore a vending machine for coffee, which reduced most of the costs associated with café operations, such as rental and manpower. But they were so laser-focused on quality that they did not want to compromise the taste of milk-based drinks, earning them the title of the first coffee machine in Singapore to use fresh milk. “We wanted to build something that makes specialty coffee accessible,” explained Mr Pu, who now leads product R&D. “The machine grinds, tamps, pre-infuses and brews exactly like a barista would — just without the person behind the counter.”
Flow Coffee’s machines aren’t your typical vending units. “We actually convinced a manufacturer to build us a bespoke machine,” Mr Chang said. “I sat with the manufacturing company and sketched out what we wanted the machine to be.” Using specialty-grade Brazilian beans and fresh milk, the system replicates a café experience from bean to cup. “Getting the cleaning mechanism right is tricky, because fresh milk always clogs up the tube,” Mr Chang explained. To maintain hygiene and consistency, the machine undergoes automated cleaning and high-pressure flushing after each brew — a customised process they designed specifically.
Their attention to quality shows. Since launching their first machine in May 2024, Flow Coffee has grown to 16 locations, serving over 40,000 cups in just six months. Among their top performers is the machine at LaSalle College of the Arts, where iced lattes and strawberry matcha drinks have become campus staples. “We’re not into gimmicks like robot arms,” said Mr Chang. “We’d rather focus on extraction quality. People come back because it tastes good.”
Their commitment was affirmed with a win at the Stellarate 3.0 Innovation Programme — a tech accelerator by SMRT’s business arm, Stellar Lifestyle, which partners with startups addressing commuter needs. As a result, Flow Coffee’s barista-grade machines will soon be available at MRT stations, bringing high-quality coffee directly to commuters.
CAMPUS CONNECTIONS
Flow Coffee was incubated under NUS Enterprise’s BLOCK71, which the founders credit for both valuable mentorship and connections. “They gave us a lot of advice,” said Mr Chang. “We’d ask them about marketing — like how to change customers’ perceptions. People would be intrigued by the machine but not make a purchase because they didn’t understand why coffee costs four dollars instead of two, similar to the Nanyang coffee stall beside us.”
Guidance from BLOCK71’s mentors, especially on customer analytics and retention, helped the founders refine their approach. “We learned how to look at customer data and prioritise strategies based on real insights,” added Mr Zhang, who oversees marketing and customer experience. The University’s network also opened doors. “Our professors were very connected to the real estate sector,” said Mr Ng, the team’s operations lead. “Through them, we got introductions to facilities teams, even opportunities with big players like CapitaLand.”
Behind the seamless pour is a steep learning curve. “It’s not a walk in the park,” admitted Mr Zhang. “We were very optimistic — we thought, by the end of the year, let’s have 40 machines. But every day, new challenges pop up.” From mechanical hiccups to supply chain issues, the team has learned the value of adaptability. “Sometimes the cup would just hit the side and bounce off,” Mr Ng laughed. “We ran out of matcha powder once and had to scramble for new suppliers.”
Still, they see each problem as progress. “When customers complain, we’re actually happy — because it means we can fix it,” said Mr Chang. “The only thing worse is if they quietly walk away.”
Flow Coffee’s customer service operates via WhatsApp, where the team personally responds to issues, often within seconds. “It’s not scalable yet,” they admit, “but it keeps us close to our customers.”
BREWING THE FUTURE
The team’s next big goal is developing their own proprietary machine, giving them full control over performance and design. “We want bigger ice cubes that melt slower,” explained Mr Pu, grinning. “It’s those small details that make a great drink.”
Their dream? To make Flow Coffee a household name — one synonymous with convenience, craftsmanship and quality. “Every cup is a chance to change how people think about vending machine coffee,” said Mr Chang. “We want them to know — great coffee doesn’t need a café. It just needs passion, precision and a little bit of grind.”
THE MUST-TRY FLAVOUR
A creative take on a modern classic orange americano is Flow Coffee’s Iced Yuzu Americano, a bold espresso-based beverage with a citrusy kick from premium Japanese yuzu honey. Those who prefer their drinks caffeine-free can also take advantage of both Iced and Hot Yuzu Honey, which uses Sugi Bee Garden yuzu honey.
Photos by Dillon Tan
Main photo (L to R):Mr Zhang Qingyuan, Mr Jacky Pu, Mr Wei Sheng Chang, and Mr Jarran Ng
