French Press

The Ritual

Dose: 25g ground Rooibos.

Prep: Pour 200ml near-boiling hot water (95°C).

Extraction: Stir gently. Steep for 4 minutes (steep less for brighter taste). Press slowly.

Brew the shot, then chill over an ice bath or pour over 4-5 ice cubes for 3 minutes.
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)