Espresso Machine

(High Pressure)

For the purist seeking the crema.

The Ritual

Dose: 7-15g rooibos espresso depending on basket size.

Prep: Leave room in basket for leaf expansion.

Extraction: Pull ~20s for 60-75ml yield — adjust to taste.

  • Better served diluted as an Americano or long black.

    Top with hot water and a touch of honey, adjusted to taste.

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

    Stir well, sweeten with honey.

  • CAPPUCCINO

    Ratio 1 : 1 : 1
    Shot | Steamed Milk | Foam


    LATTE

    Ratio 1 : 4: 0.5
    Shot | Steamed Milk | Foam Cap


    FLAT WHITE

    Ratio 1 : 3
    Shot | Steamed Milk


    MOCHA

    Ratio 1 : 1 : 3 : 0.5
    Shot | Chocolate | Steamed Milk | Foam Cap


    CORTADO

    Ratio 1 : 1
    Shot | Steamed Milk


    MACCHIATO

    Ratio 1 : 0.5
    Shot | Foam


  • HEAT

    Use water at 90–95°C — just off the boil, never actively boiling.


    MILK

    Steam milk to a cozy 60-65°C. All milks work well, oat milk pairs best.


    SWEETNESS

    Honey is the preferred companion.


    TASTE ENHANCERS

    Oat milk, Honey, Cinnamon,
    Cacao, Vanilla, Ginger,
    Citrus, Nutmeg


    THE GOLDEN RULE

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

Superior Grade Rooibos Espresso Superior Grade Rooibos Espresso Superior Grade Rooibos Espresso Superior Grade Rooibos Espresso Superior Grade Rooibos Espresso
Superior Grade Rooibos Espresso
from HK$158.00

100% caffeine-free tea, extracted like espresso.

Micro-milled from Superior Grade South African Rooibos to brew and extract under high pressure, just like coffee.

  • Authentic Crema: Yields a bold, velvety shot with rich golden crema.

  • Versatile Drinks: Perfect for lattes, iced drinks, and superfood brews.

  • Gear Compatible: Works in espresso machines, Moka pots, Aeropress, French presses, pour overs and all coffee making products.

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Stovetop Moka Pot