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Making coffee properly in Cape Town means understanding the water—mineral content shifts with the seasons, and the wind off Table Bay affects how beans oxidise in storage. Cafe Neo's approach reflects this local knowledge. Every cup involves a series of conscious choices: which roast profile works best given what's in the water that week, how to adjust extraction times when afternoon heat creeps into the espresso bar, when to switch brewing methods based on the beans' age and where they've come from. It's not theatrical; it's practical. The cafe functions as much as a place where the craft happens visibly as it does a place to consume it. You're watching someone solve small problems in real time, season by season, season.
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In Cape Town, Woodstock and the Old Biscuit Mill precinct are the heartland of the specialty coffee movement — shops here trained the baristas who opened cafés across South Africa. The Atlantic Seaboard cafés are often more about location than coffee quality; the City Bowl and Woodstock scene is more technically reliable. Table Mountain's unpredictable weather makes a warm, well-designed interior more than aesthetic — it is a practical daily consideration.