Nü

When you're choosing a café in Cape Town, what separates the worthwhile places from the filler is whether they understand coffee as craft or just as a commodity. Nü operates with the assumption that how beans are sourced matters, roast profiles are deliberate, and training makes a difference. The person pulling your shot should be able to explain their choices without sounding rehearsed. Equipment gets maintained properly. The milk isn't an afterthought—steamed with intention, not just frothed into submission. These things aren't fancy. They're basic competence. You'll find them in cafés where the owner or manager actually cares about staying behind the counter sometimes, tasting what customers are getting, and adjusting accordingly. That's what experience looks like.