Espresso Machine

(High Pressure)

For the purist seeking the crema.

The Ritual

Dose: 18-20g ground Rooibos.

Prep: Fill portafilter, tamp gently.

Extraction: Pull a 25-30s shot (approx. 60ml). Adjust time to personal taste.

  • Enjoy straight as a concentrated elixir.

  • Pour the hot shot directly over 4-5 ice cubes in a glass.


  • HEAT

    Water must be 90-95°C. Just off the boil. Never active boiling.


    TEXTURE

    Steam milk to a cozy
    60-65°C. Aim for silky, not scalded.


    SWEETNESS

    Honey is the preferred companion if sweetness is required.


    THE GOLDEN RULE

    For all cold drinks, brew strong and hot first. This releases the full flavour profile before chilling.


  • HOT CAPPUCCINO

    (Ratio 1 : 2)
    60ml Shot : 120ml Steamed Milk : Foam


    HOT LATTE

    (Ratio 1 : 3)
    60ml Shot : 180-240ml Steamed Milk
    + Thin Foam Cap


    ICED LATTE

    5-6 Ice Cubes + 60ml Shot + 150ml Cold Milk (Stirred)


    THE LONG BLACK

    60ml Shot + Water (Hot or Cold)

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Stovetop Espresso Maker