Stovetop Espresso Maker

The Ritual

Dose: 15g ground Rooibos.

Prep: Fill bottom chamber with hot water to valve. Add ground Rooibos to basket (do not pack/tamp).

Extraction: Medium heat for 5-7 minutes.

The Cue: Listen for the happy gurgle.

Pour the hot brew directly over 4-5 ice cubes in a glass and watch the liquid sparkle.
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)