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Coffee extraction in Cape Town requires a different approach than you'd use inland. The Atlantic coastal climate—cooler, more humid—affects how water temperature behaves in the machine, how quickly beans oxidise after grinding, and how long espresso shots sit in the cup before the crema falls flat. A proper coffee shop here accounts for the change in seasons too: winter's dampness needs different grind sizes than summer's heat. Water quality matters more in the Cape than most places, and load-shedding has forced some operators to rethink their workflow entirely, moving from electricity-dependent grinders to manual options or adjusting service hours. It's the kind of work that looks simple until you're actually doing it.
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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.