Mulino

Mulino's coffee doesn't happen by accident in Cape Town's climate. The city's wet winters and blustery summers test equipment and technique constantly—humidity affects bean storage, temperature swings stress espresso machines, and the water itself varies seasonally. Good coffee shops here acknowledge these realities instead of ignoring them. Mulino works with the Cape's conditions rather than against them, managing bean freshness through proper storage, dialling in machines for the water they're actually using, and adjusting extraction timing as the seasons shift. Customers who understand coffee recognise when someone's doing this work carefully. It's the difference between a shot that tastes flat and one that tastes like somebody cared about what the beans deserved.