BREW GUIDES
These guides serve as a good place to start
This is where we discuss the dark arts of brewing coffee and tea. Here you will find the hidden tips that will impress girls/boys/zes and the recipes that will make you look oh so smart. Look at you with your fancy brew!
TEAS
CHAI LATTE – THE CLASSIC!
Add 30 ml concentrate to a 250 ml cup. Steam milk or your favourite substitute & steam together with the concentrate. Sprinkle with a pinch of cinnamon if you like pretty things Mix in and enjoy.
GLUHWEIN TEA
Brew hibiscus flower tea for 4 min Add 30 ml of chai concentrate to the cup. Mix. Add a slice of fresh orange
APPLE PIE ICED FRUIT TEA
Add 30 ml of chai concentrate into a glass Add Freshly juiced green apple (heated or cold) stir and garnish
MEXICALI HOT CHOCOLATE
Add 2 – 3 pieces of a good quality dark chocolate to a 250ml cup. Pour a small amount of steamed milk/boiled water over the chocolate to melt. Add 30 ml of chai concentrate. Mix. Top the cup up with the rest of your steamed milk
DIRTY MEXICAN HOT CHOCOALTE
Add 2 – 3 pieces of a good quality dark chocolate to a 250ml cup. Add a single shot of espresso – (use Doubleshot beans if you have any sense) Pour a small amount of steamed milk/boiled water over the chocolate to melt
COCONUT CHAI FREEZE
120 ml of coconut milk Add 60 ml of chai concentrate. 180ml of ice (full serving cup) (Optional -Add raw cashew nuts ) Blend it until its smooth and has the consistency of soft serve. Adjust with extra coconut milk if its too stiff Also delicious with milk/or milk substitute.
Rooibos Artisanal Concentrate Recipes
Brewed from natural ingredients for coffee, tea and mixology professionals. Use this versatile concentrate to make rooibos lattes, without damaging your espresso machine, and as many other beverage creations as you can imagine.
The concentrate has been formulated for ease of use and stock-keeping and works as a standard dose shot per latte. Keep it refrigerated and shake the bottle before use. I can be added either pre-steaming, directly into the milks, or post steaming, into the beverage.
ROOIBOS LATTE – THE CLASSIC!
Add 30 ml concentrate to a 250 ml cup. Steam milk or your favourite substitute. Dust with cacao powder, or cinnamon to make pretty Drink Drink Drink!
GINGER ROOIBOS WARMER TEA
Grate some fresh Ginger, (about an inch) Add the ginger to a cup of freshly boiled water (250 ml) Add 30 ml of rooibos (or chai) concentrate to the cup Add a slice of lemon. Enjoy!
SYRP Natural Artisanal Syrup Recipes
Brewed from natural ingredients for coffee, tea and mixology professionals. SYRP’s are bold, flavour punches that stand out because of the quality of ingredients used. Give the bottle a shake, the sediment is natural.
SIMPLY SYRP – THE BASIC
Shake the SYRP! Add 25 ml to a 350ml latte ( 15 ml for a 200 ml latte) or steamed milk/milk alternative. Stir for best results.
AFFOGATO RECIPE WITH CARAMEL SYRP
Pull a Doubleshot of espresso into a short glass Add one scoop of vanilla ice cream Pour 20ml of Doubleshot SYRP over the ice cream Don’t let the kids near it
ICED LATTE WITH VANILLA SYRP
Combine a Doubleshot of espresso with 25 ml of SYRP Optional – add sugar to taste and combine. Fill a 300ml glass with ice and pour over the milk/milk substitute Add the combined espresso/SYRP over the top. Top It with frothed milk, or whipped cream to up your experience points
COLD BREW WITH HAZENUT SYRP
1. Make a batch of cold brewed coffee. We suggest using our Cowbell blend with a 1/7 ratio, plunger grind, for 8 hours at room temperature. 2. Fill a tall glass with ice. 3 .Pour the cold brew coffee into the ice-filled glass. 4. Add 25ml of hazelnut SYRP and stir. 5. For extra fancy, top with some steamed milk and shot of amaretto
ICED TEA MOCKTAIL WITH COCONUT SYRP
1. Brew a cup of our loose leaf green tea. See instructions below. 2. Chill the tea in a refrigerator. Alternately, half the amount of brewing water and pour directly onto ice. 3. Pour chilled tea into a glass of ice, and stir in 25 ml of SYPR 4. Fill the rest of the glass with iced tea. 5. Optionally garnish with lemon slices and mint leaves.
Loose Leaf Tea Brewing Guide
Welcome to our tea brewing and dark arts guide. Although loose leaf tea can be overwhelming in both its variety and complexity, making a great infusion is relatively simple. This guide will give a brief outline of the most common brewing recipes for our tea, but we will periodically add more information in our blog posts. As we add new origins we will update the guide. Remember, you can never drink enough tea. Never!
WHITE TEA
Light and aromatic, our white teas are lively and complex. In fact they are far more complex than your husband who is quite frankly a simpleton and probably doesn’t appreciate all the hard work you do. Better to spend your effort on brewing a cup of tea that is worth your time. Talking of time, lets dial the temperature back and take this one slow. We suggest brewing our white teas for 4 minutes at 75 degrees Celsius, using a heaped teaspoon per 250ml cup. Good quality water is key, and if possible, use a filtered water.
GREEN TEA
Brewing green tea can truly be said to be bitter/sweet. Avoid the bitterness by keeping your eye on the game and making sure you don’t over steep it. We suggest brewing our African green teas for 2 to 2 1/2 minutes at 80 degrees Celsius, using a heaped teaspoon per 250ml cup. If you crave it stronger, use more tea, not more time.
BLACK TEA
As a rule of thumb, black teas release more of their brisk nature at higher brewing temperatures. Broken leaf teas require shorter brew times than full leaf. A touch of astringency can be likened to a twist of lemon, in that a little livens things up, a lot will overwhelm. African breakfast – Water temp : 95°Celcius. 2.5gm/ 250ml cup 3 ½ minutes infusion. Flavoured black teas – Water temp : 95°Celcius. 2.5gm/ 250ml cup 3 ½ minutes infusion. Satemwa OP – Water temp : 90°Celcius. 2.5gm/ 250ml cup 4 ½ minutes infusion. Spicy Chai Black tea – Water temp : 95°Celcius. 2.5gm/ 250ml cup 4 ½ minutes infusion.
ROOIBOS TEA
Technically not a tea, rooibos is classified as a tisane. You cannot over infuse them and because we use excellent grades you will get a rich cup, with minimal tannin We suggest brewing our Rooibos blends for 5+ minutes at 95 Celsius, 1 heaped teaspoon/ 250ml cup.
ROOIBOS TEA
Technically not a tea, rooibos is classified as a tisane. You cannot over infuse them and because we use excellent grades you will get a rich cup, with minimal tannin We suggest brewing our Rooibos blends for 5+ minutes at 95 Celsius, 1 heaped teaspoon/ 250ml cup.