Tuft Crowd

Making coffee properly in Cape Town means understanding how the mountain wind affects your grind, how the water quality shifts seasonally, and why consistency in a packed morning service separates routine from craft. Tuft Crowd navigates these daily: sourcing beans that work in a high-altitude city where humidity swings dramatically, managing espresso extraction during winter rains when moisture plays havoc with machines, and training staff who can pull a decent shot even when load shedding has disrupted the morning routine. The actual mechanics of running a Cape Town café are more complex than outsiders assume.