Oven Door

Running a coffee shop in Cape Town means managing the unpredictable interplay between load shedding, water restrictions, and the rhythm of the Mother City's seasons. Summer brings intense heat that affects everything from how espresso extracts to how long milk froths stay stable; winter brings the rain that keeps tourists away but draws locals indoors. Oven Door operates within these practical constraints—electricity for grinders and machines, water for cleaning and steaming milk, consistent supply chains for beans and baked goods. The work isn't just about the coffee itself, but about staying operational and keeping customers served when Cape Town's infrastructure flexes and shifts throughout the year.