Stovetop Moka Pot
(The Slow Rise)
For a heavy, sparkling body.
The Ritual
Dose: 7-25g rooibos espressodepending on basket size.
Prep: Fill bottom chamber with hot water to valve. Add ground Rooibos to basket (leave room in basket expansion).
Extraction: Medium heat for 5-7 minutes.
The Cue: Listen for the happy gurgle.
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Better served diluted as an Americano or long black.
Top with hot water and a touch of honey, adjusted to taste.
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Pour the hot shot directly over 4-5 ice cubes in a glass.
Stir well, sweeten with honey.
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CAPPUCCINO
Ratio 1 : 1 : 1
Shot | Steamed Milk | Foam
LATTERatio 1 : 4: 0.5
Shot | Steamed Milk | Foam Cap
FLAT WHITERatio 1 : 3
Shot | Steamed Milk
MOCHARatio 1 : 1 : 3 : 0.5
Shot | Chocolate | Steamed Milk | Foam Cap
CORTADORatio 1 : 1
Shot | Steamed Milk
MACCHIATORatio 1 : 0.5
Shot | Foam -
HEATUse water at 90–95°C — just off the boil, never actively boiling.
MILKSteam milk to a cozy 60-65°C. All milks work well, oat milk pairs best.
SWEETNESSHoney is the preferred companion.
TASTE ENHANCERS
Oat milk, Honey, Cinnamon,
Cacao, Vanilla, Ginger,
Citrus, Nutmeg
THE GOLDEN RULEFor all cold drinks, brew strong and hot first. This releases the full flavour profile before chilling.
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.