Picture: Sha Coetzee (left) and Anthony Abiet at the official opening of vida e caffé, La Lucia Mall, Durban, on Thursday 22 May 2014.
Anthony, the exuberant General Manager at vida, educated customers on the opening day about some of the intricacies of how the café makes their coffees. This includes the correct coffee-making techniques, such as time taken to draw the water and temperature to which the milk is heated.
It also involves the customer service process; ordering at one end of the counter and delivering at the other. Another important aspect is the coffee “experience”; the store at La Lucia is a particularly nice-looking one, with cork finishes and oak surfaces, and staff are trained to make “customers friends”.
Sha Coetzee is a customer-come-friend. She has been patronising vida for many years, popping in to a store daily, sometimes twice a day. She started visiting vida in Cape Town first and is now a faithful customer in Durban.
Like Sha, I love going out for a good cappuccino and don’t feel I’ll ever dabble in the art of “proper coffee-making” at home. Many people do though and according to my son-in-law, Stuart Turton, “Durban is experiencing a kind of resurgence toward home-produced coffee.” You can go really big (for example a Bezera Italian machine which a friend reports now costs almost R20,000) or start small. The vida website, for instance, demonstrates a very natty little thing called a capsule machine. My son-in-law has started his coffee endeavours with a “moka pot” and a hand-held milk frother (see the picture below). The, er, jar in the background of the photo is the stage I’m at… Which is why I need to go out for coffee!