{"id":12692,"date":"2025-12-16T07:00:00","date_gmt":"2025-12-15T23:00:00","guid":{"rendered":"https:\/\/alumni.nus.edu.sg\/thealumnus\/?p=12692"},"modified":"2026-01-08T08:56:56","modified_gmt":"2026-01-08T00:56:56","slug":"brewing-innovation","status":"publish","type":"post","link":"https:\/\/alumni.nus.edu.sg\/thealumnus\/2025\/12\/16\/brewing-innovation\/","title":{"rendered":"Brewing Innovation"},"content":{"rendered":"\t\t
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In the world of startups, every grind counts \u2014 and for the team behind Flow Coffee<\/a>, 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 \u2014 one that aims to change how Singaporeans get their daily caffeine fix.<\/p>

It started, fittingly, over a coffee. \u201cWe were tired of paying eight dollars for coffee that sometimes wasn\u2019t even that good,\u201d laughed Mr Chang Wei Sheng (Computing \u201822), Flow\u2019s founder. \u201cWe saw a gap in the market \u2014 especially as overhead costs and coffee bean prices continue to rise across the industry.\u201d<\/p>

Intrigued by the idea, Mr Chang began tinkering with ways to deliver caf\u00e9-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 caf\u00e9. When the duo wanted to place a machine at the Singtel office, they reached out to Mr Chang\u2019s former hallmate Mr Jarran Ng (Design and Engineering \u201823), then a Singtel Management Associate. \u201cI thought the idea was great, and since I was planning to go into business anyway, why not consider joining them?\u201d recalled Mr Ng. Rounding out the quartet as the youngest member and another of Mr Chang\u2019s former hallmates from Sheares Hall, is Mr Zhang Qingyuan (Business \u201825), who oversees marketing and customer experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The Flow coffee machine is available on the NUS campus at The Terrace@COM3. <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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GOING WITH THE FLOW<\/strong><\/p>

The focus on affordability drove the team to explore a vending machine for coffee, which reduced most of the costs associated with caf\u00e9 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. \u00a0\u201cWe wanted to build something that makes specialty coffee accessible,\u201d explained Mr Pu, who now leads product R&D. \u201cThe machine grinds, tamps, pre-infuses and brews exactly like a barista would \u2014 just without the person behind the counter.\u201d<\/p>

Flow Coffee\u2019s machines aren\u2019t your typical vending units. \u201cWe actually convinced a manufacturer to build us a bespoke machine,\u201d Mr Chang said. \u201cI sat with the manufacturing company and sketched out what we wanted the machine to be.\u201d Using specialty-grade Brazilian beans and fresh milk, the system replicates a caf\u00e9 experience from bean to cup. \u201cGetting the cleaning mechanism right is tricky, because fresh milk always clogs up the tube,\u201d Mr Chang explained. To maintain hygiene and consistency, the machine undergoes automated cleaning and high-pressure flushing after each brew \u2014 a customised process they designed specifically.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0<\/p>

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. \u201cWe\u2019re not into gimmicks like robot arms,\u201d said Mr Chang. \u201cWe\u2019d rather focus on extraction quality. People come back because it tastes good.\u201d<\/p>

Their commitment was affirmed with a win at the Stellarate 3.0 Innovation Programme \u2014 a tech accelerator by SMRT\u2019s business arm, Stellar Lifestyle, which partners with startups addressing commuter needs. As a result, Flow Coffee\u2019s barista-grade machines will soon be available at MRT stations, bringing high-quality coffee directly to commuters.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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CAMPUS CONNECTIONS<\/strong><\/p>

Flow Coffee was incubated under NUS Enterprise\u2019s BLOCK71<\/a>, which the founders credit for both valuable mentorship and connections. \u201cThey gave us a lot of advice,\u201d said Mr Chang. \u201cWe\u2019d ask them about marketing \u2014 like how to change customers\u2019 perceptions. People would be intrigued by the machine but not make a purchase because they didn\u2019t understand why coffee costs four dollars instead of two, similar to the Nanyang coffee stall beside us.\u201d<\/p>

Guidance from BLOCK71\u2019s mentors, especially on customer analytics and retention, helped the founders refine their approach. \u201cWe learned how to look at customer data and prioritise strategies based on real insights,\u201d added Mr Zhang, who oversees marketing and customer experience. The University\u2019s network also opened doors. \u201cOur professors were very connected to the real estate sector,\u201d said Mr Ng, the team\u2019s operations lead. \u201cThrough them, we got introductions to facilities teams, even opportunities with big players like CapitaLand.\u201d<\/p>

Behind the seamless pour is a steep learning curve. \u201cIt\u2019s not a walk in the park,\u201d admitted Mr Zhang. \u201cWe were very optimistic \u2014 we thought, by the end of the year, let\u2019s have 40 machines. But every day, new challenges pop up.\u201d From mechanical hiccups to supply chain issues, the team has learned the value of adaptability. \u201cSometimes the cup would just hit the side and bounce off,\u201d Mr Ng laughed. \u201cWe ran out of matcha powder once and had to scramble for new suppliers.\u201d<\/p>

Still, they see each problem as progress. \u201cWhen customers complain, we\u2019re actually happy \u2014 because it means we can fix it,\u201d said Mr Chang. \u201cThe only thing worse is if they quietly walk away.\u201d<\/p>

Flow Coffee\u2019s customer service operates via WhatsApp, where the team personally responds to issues, often within seconds. \u201cIt\u2019s not scalable yet,\u201d they admit, \u201cbut it keeps us close to our customers.\u201d<\/p>

BREWING THE FUTURE<\/strong><\/p>

The team\u2019s next big goal is developing their own proprietary machine, giving them full control over performance and design. \u201cWe want bigger ice cubes that melt slower,\u201d explained Mr Pu, grinning. \u201cIt\u2019s those small details that make a great drink.\u201d<\/p>

Their dream? To make Flow Coffee a household name \u2014 one synonymous with convenience, craftsmanship and quality. \u201cEvery cup is a chance to change how people think about vending machine coffee,\u201d said Mr Chang. \u201cWe want them to know \u2014 great coffee doesn\u2019t need a caf\u00e9. It just needs passion, precision and a little bit of grind.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE<\/strong> MUST-TRY FLAVOUR<\/strong><\/p>

A creative take on a modern classic orange americano is Flow Coffee\u2019s Iced Yuzu Americano<\/strong>, 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Photos by Dillon Tan<\/h6>

Main photo (L to R):Mr Zhang Qingyuan, Mr Jacky Pu, Mr Wei Sheng Chang, and Mr Jarran Ng<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

How three NUS alumni are disrupting the world of coffee<\/p>\n","protected":false},"author":11,"featured_media":12693,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-12692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-startups"],"acf":[],"_links":{"self":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/12692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/comments?post=12692"}],"version-history":[{"count":17,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/12692\/revisions"}],"predecessor-version":[{"id":12999,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/12692\/revisions\/12999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media\/12693"}],"wp:attachment":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media?parent=12692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/categories?post=12692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/tags?post=12692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}