The Grind

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.