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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!

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 chocolate

  • 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
  • Add 30 ml of chai concentrate. Mix.
  • Top the cup up with the rest of your steamed milk
  • Dust with chilli powder

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.

Chilly-Chai-EggNogg

  • 100 ml of custard
  • Add 60 ml of chai concentrate.
  • 120 ml of milk/milk substitute
  • Egg White – beaten till stiff
  • Optional shot of rum/whiskey, or more, depending on your guests
  • Few blocks of ice.

 
Put ice into a cup, pour custard over. Add the concentrate and booze. Incorporate the egg whites into the milk until its light and smooth. Pour the milk in last, and top with a sprinkle of nutmeg and cocoa.

Spicing Ginger Gin Cocktail

These are delicious and set to impress your friends. If your friends don’t like them, you can start the slippery road to alcoholism by drinking them alone. They are that worth it

  • A tumbler of ice blocks
  • Shot of decent gin. Don’t embarrass yourself with crappy gin, use something worthwhile. We like the Ginologist!
  • Shot of our chai concentrate.
  • Ginger beer! (Tonic water is also great)
  • Garnish. Even if you don’t dress like you care, you can at least make sure your drinks are presentable. We suggest a twist of orange.
  • Stir! Wave your hands over it and mutter magical incantations. Serve while everyone is still looking interested.

White Russian with chai

  • 2 Parts Chai Concentrate
  • 5 Parts Vodka
  • 3 Parts Fresh Cream or Full Cream
  • Few blocks of ice.

 
Put ice into a tumbler, try pouring the ingredients into the tumbler instead of straight into your mouth.

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.

OOLONG & PU-ER TEA

We will give guidance once we begin offering these categories.

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.

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