Brioche

Running a coffee shop in Gqeberha means dealing with the local climate—the wind off the bay, the humidity that affects bean storage, the power fluctuations that can throw off espresso machines mid-service. Brioche operates in an environment where consistency requires understanding these conditions. Getting coffee right here involves more than technique; it's about managing equipment in an old port city where salt air corrodes machines faster, where summer heat pushes refrigeration harder, and where supply chains sometimes don't cooperate. The practicalities of sourcing quality beans, keeping equipment reliable, and maintaining standards when load-shedding hits separate places that truly understand their craft from those just going through the motions.