Common Man Coffee Roasters - In-House Roasted Coffee & All-Day Brunch

When Common Man Coffee Roasters opened its doors on Martin Road in 2013, specialty coffee was not yet a mainstream fixture in Singapore. Founded by Harry Grover in partnership with Five Senses Coffee Australia and the Spa Esprit Group, the café set out with a singular mission: to champion specialty coffee in Asia . More than a decade later, it has grown into a multifaceted operation — spanning a roastery, café chain, barista academy, and wholesale supply division  — that continues to draw long queues on weekend mornings across its six Singapore outlets.

What distinguishes CMCR from the many brunch cafés that followed is the insistence on roasting its own beans in-house, pairing them with a food menu that treats the kitchen with the same seriousness as the brew bar.

Common Man Full Breakfast — $30

The Common Man Full Breakfast remains a mainstay on the menu and one of its most popular choices.  The plate brings together a considered selection of breakfast components — eggs, proteins, and sourdough — in a format that leans on quality sourcing rather than novelty. Free-range eggs are a stated kitchen standard, and the dish reflects the café’s broader commitment to ingredient integrity. For those visiting for the first time, it offers the most complete introduction to what the kitchen does well.

Turkish Common Man Breakfast — $29

The Turkish Common Man Breakfast stands out from the typical breakfast plates with its crispy feta, green hummus, and fresh herbs  — a combination that brings a distinctly Mediterranean register to the brunch table. The dish takes its cues from a shakshuka-adjacent tradition, with the feta providing a sharp, salty counterpoint to the softer elements. It has been a long-standing favourite that represents a refreshing change of pace from the standard café brunch format.

Umami Mushroom Avocado Toast — $25

Housemade toasted sourdough focaccia forms the base, piled with creamy, seasoned avocado and sautéed wild mushrooms cooked in a house-made teriyaki-inspired sauce. Tangy red onion pickle, young pea shoots, and a herb oil made from kitchen trimmings finish the plate  with a brightness that keeps the dish from feeling heavy. The use of focaccia rather than standard sourdough is a considered choice — the bread’s open crumb and slight chew holds up better under the weight of the toppings.

Smash Burger

The patty is made with freshly ground beef mixed with bone marrow, smashed and cooked on the plancha until crisp on the outside while remaining juicy within. It is sandwiched between toasted buttery brioche buns with a beetroot barbecue sauce, cheddar cheese, onion jam, and a side of herbed fries. The bone marrow addition is what separates this from a standard smash burger — it enriches the fat content and deepens the flavour in a way that a straight beef patty alone cannot achieve.

Organic Eggs Benedict — ~$28

The Organic Eggs Benedict puts a deliberate twist on the classic by substituting the usual back bacon with tender braised ox cheeks, served on sourdough toast in place of a standard English muffin.  The ox cheeks are slow-braised until they yield easily, carrying a depth of flavour that a cured meat simply cannot replicate. Free-range organic eggs are poached to order and laid over the meat, with hollandaise completing the plate. The use of sourdough as the base is a considered choice — its slight acidity cuts through the richness of both the egg yolk and the braised protein, keeping the dish balanced rather than heavy. It is the kind of Eggs Benedict that rewards diners who know the original well enough to appreciate how far it has been taken.

Fluffy Brioche French Toast

The Fluffy Brioche French Toast has long been a crowd favourite  and serves as one of the more indulgent options on the menu, sitting at the intersection of breakfast and dessert. The brioche’s enriched dough — higher in butter and egg than standard bread — produces a custardy interior when soaked and griddled, with a lightly caramelised exterior.

Flat White

The café roasts its own beans in-house and operates a Regional Single Origin programme that rotates seasonally, representing what the team considers the best expressions of each growing region’s qualities. The Flat White — served across all outlets — is built on CMCR’s signature espresso blend, designed to deliver consistent chocolate and nut-forward notes that complement rather than overpower steamed milk. For single-origin drinkers, the rotating filter menu offers a more nuanced exploration of the roastery’s sourcing work.

Filter Coffee — Single Origin

CMCR’s single-origin filter coffees rotate regularly, with past offerings including a coffee from Mt. Argopuro in East Java, noted for its juicy, fruity profile and a Tie Guan Yin-like astringency as it cools. The filter bar functions as a direct window into the roastery’s seasonal sourcing, and the offer changes when stock runs out — making it worth asking the bar staff what is currently available before ordering.

With outlets spread across Robertson Quay, the Central Business District, Joo Chiat, Sentosa, Queenstown, and Orchard Road, Common Man Coffee Roasters has made its all-day brunch format consistently accessible across the island. The combination of in-house roasted coffee, a kitchen that takes its sourcing seriously, and a menu built to evolve without abandoning its core signatures makes it one of the more durable café experiences in Singapore.

Address: 22 Martin Road, #01-00, Singapore 239058
Opening Hours: Monday to Friday 7.30am – 5.00pm | Saturday to Sunday 7.30am – 6.00pm (last orders 5.30pm)
Website: commonmancoffeeroasters.com
Instagram: @commonmancoffee
Facebook: /commonmancoffeeroasters
Cashless only. Reservations available via website.