Coffee movers and shakers

2010-11-30 00:00

RELATIONSHIPS have started and ended over one. Some can’t go a day without theirs. Europeans prefer them small and strong. Americans like ‘em big.

Everyone has their own way of drinking a cup of coffee.

On Facebook The Weekend Witness’s friends shared their favourite places in the capital city to enjoy their cuppa.

The suggestions included popular franchises and small couture restaurants. Each had its own charm and style.

An overwhelming favourite was, unsurprisingly, the famous Wimpy coffee. Unfortunately, we’re still waiting for the big honchos at Wimpy’s head office to give us the thumbs-up to visit. Perhaps they’re afraid we’ll steal the secret to their creamy coffee. Or perhaps they’ve just forgotten about us. Either way, we visited the other most popular haunts and chatted to the coffee movers and shake — er — makers about their special blends.

Coffeeberry Café

NORMAN Khumalo manages the Coffeeberry Café at Cascades Mall. He says, on average, his staff serves 200 cups of coffee a day.

“We have many regulars, people who come day after day because they love our coffee,” he said.

“Our coffee is so good because we start from scratch. Everything is fresh.”

Made with a shot of espresso and milk, Coffeeberry’s intricate foam design is handpoured.

“Our customers enjoy it.” Khumalo said.

Just Lavender

WHILE burly men may feel slightly out of place in Just Lavender’s kitchen, the almost Parisian setting and gentle music is the perfect complement to their chocolate-chip adorned cappuccinos.

Head of the kitchen Laetitia Weakley said, although Just Lavender’s signature cappuccino may break traditional conventions, the generously frothy cup is a firm favourite among regulars.

“I know the foam should be level and that ours is a little unorthodox, but we love having fun in our kitchen and the response is great,” she said.

Mugg & Bean

JAYNE and Tony Horter are a dynamic couple who have immersed themselves in a world of coffee beans and patterned foam.

As owners of Liberty Midlands Mall’s Mugg & Bean they are particularly proud of their skilled baristas, who make each cup of coffee a work of art.

“It is a real skill,” said Jayne.

The Horters make a point of acquiring instructional videos for their staff to improve their pouring technique.

“We set up headphones and a computer and they get to watch the video tutorials and learn new skills,” Jayne said.

As a result, the different sized cappuccinos at the Mugg & Bean are all beautifully adorned, something — Jayne said — customers love.

“The other day we had a woman sip her coffee so carefully so she wouldn’t disturb the picture,” Jayne said smiling. “It was lovely to see.”


AT Rosehurst, a creamy Buondi coffee is served with a thick foam and slivers of rich, dark chocolate.

It’s a system Rosehurst’s Louise Mitchell said works well for its customers.

“We’re all about the good, rich coffee,” she said.

“The reason we serve it simply with the dark chocolate and brown sugar is so that we don’t overpower the taste of the good quality coffee. It’s simple and delicious. We don’t like going overboard,” she said.

Served with a delicate shortbread round, the coffee — like the surroundings — is well balanced and thoroughly enjoyable.

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