4TEA

Making good espresso in Stellenbosch means working with the Cape's temperamental winter humidity and the seasonal variation in bean roasts that suit the climate. 4TEA handles the mechanical side — grinder calibration, water temperature, extraction timing — with the kind of attention that most casual customers never notice but immediately taste. The milk steaming requires its own discipline: timing the microfoam, understanding how local water chemistry affects texture, keeping equipment clean enough that yesterday's coffee doesn't shadow today's. Behind every consistent flat white or cortado is someone who's thought through these details rather than just pulling levers. That consistency is what regulars return for, sometimes without quite knowing why.