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Cafe Al Fresco: Orange Kloof

Friday, 26 October, 2012
 
Orange Kloof and the rules. Other rules not mentioned here: You need a guide to do this, unless you're Mountain Club member. Max number allowed per day is 12. Orange Kloof and the rules. Other rules not mentioned here: You need a guide to do this, unless you're Mountain Club member. Max number allowed per day is 12. Rob grinding away with the Zassenhaus. The beans for the day were Truth's Resurrection blend. At this stage, the grind was reasonably course. Rob grinding away with the Zassenhaus. The beans for the day were Truth's Resurrection blend. At this stage, the grind was reasonably course. Brian, an Irish friend, bemused at the set up. We've stuck with the Bialetti Moka Pot and Edelrid stove for this episode. We wanted to perfect this before moving on to other methods. Brian, an Irish friend, bemused at the set up. We've stuck with the Bialetti Moka Pot and Edelrid stove for this episode. We wanted to perfect this before moving on to other methods. Although the setting was spectacular, the coffee was less-so. It boiled too quick and too hot. The result was bitter and acidic. Although the setting was spectacular, the coffee was less-so. It boiled too quick and too hot. The result was bitter and acidic. A Black Eagle soared over and judged our skills with his eagle eyes. You can tell he's disappointed with us. More correctly, this bird's name has changed to Verreaux's Eagle, but I'm a slow learner, as is apparent. A Black Eagle soared over and judged our skills with his eagle eyes. You can tell he's disappointed with us. More correctly, this bird's name has changed to Verreaux's Eagle, but I'm a slow learner, as is apparent. Whatever the coffee tasted like, it was effective in spurring us on. The trail takes a turn for the steeper, with the views improving accordingly. With a very lush spring taking place, I wish you smell it. Every corner brings new fragrances. Whatever the coffee tasted like, it was effective in spurring us on. The trail takes a turn for the steeper, with the views improving accordingly. With a very lush spring taking place, I wish you smell it. Every corner brings new fragrances. We found a pool which made another ideal site. It seemed to be advertising cappuccino. Foam in a river like this is generally a sign of good health - it's naturally occurring organic particles that create it. However, it's worth noting that some nasties have been infrequently picked up in Table Mountain streams recently. We found a pool which made another ideal site. It seemed to be advertising cappuccino. Foam in a river like this is generally a sign of good health - it's naturally occurring organic particles that create it. However, it's worth noting that some nasties have been infrequently picked up in Table Mountain streams recently. The waterfall making the foam. A fine spot for a brew. The waterfall making the foam. A fine spot for a brew. We turned it down a few notches. But, as you can't really see, behind the billowing steam, it's still spewing out and is way too hot. An improvement, but still a way to go. We turned it down a few notches. But, as you can't really see, behind the billowing steam, it's still spewing out and is way too hot. An improvement, but still a way to go. Our lunch time brew. We turned the stove down to about the point where it flickers off. It took just over 4 minutes. These grinds are about 3rd the original setting at the rest much finer - about as fine as your standard salt shaker. It was much better - smooth, full bodied and well flavoured. Our lunch time brew. We turned the stove down to about the point where it flickers off. It took just over 4 minutes. These grinds are about 3rd the original setting at the rest much finer - about as fine as your standard salt shaker. It was much better - smooth, full bodied and well flavoured. A final mid-afternoon coffee break in the forest - Orange Kloof's main attraction. We'd got our brewing up to a respectable standard by this stage. Navigating, maybe not so much. A final mid-afternoon coffee break in the forest - Orange Kloof's main attraction. We'd got our brewing up to a respectable standard by this stage. Navigating, maybe not so much. Orangekloof as seen from near Constantia Neck. The valley hasn't burned in 80 years and is part of the reason it is off-limits without a permit. In many places, one can see where the stands of indigenous afromotane trees are taking over the fynbos. After all, the area is called Hout Bay. It's a reminder of how the Cape used to be, and what it can be again with concerted conservation efforts. Orangekloof as seen from near Constantia Neck. The valley hasn't burned in 80 years and is part of the reason it is off-limits without a permit. In many places, one can see where the stands of indigenous afromotane trees are taking over the fynbos. After all, the area is called Hout Bay. It's a reminder of how the Cape used to be, and what it can be again with concerted conservation efforts.
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