Red Espresso Barista Starter Kit

The café starter kit

If you’re a café or restaurant and want to start serving our famous red cappuccino, we’ve got all you need to get started:

  1kg ground rooibos tea
     - 71 servings
  1 x RCP customised basket
      - Check if it fits your espresso machine here 
  1 x 14g scoop
     - Ideal grammage for a double shot which is the basis for all our red drinks
  1 x barista recipe card
     - Red cappuccino, red latte, fresh red iced tea and more deliciously healthy recipes
  Point of sale
  View our beverage portfolio for a range of hot and cold red espresso drinks recipes for your café
  Frequently asked questions

            

Made from100% rooibos tea (Aspalathus Linearis).

Nutritional information 

Average Values

Per 100ml serving

Energy

22kJ

Protein

0.2g

Carbohydrates

1.0g

of which Total Sugar

0.0g

Total Fat

0.0g

of which Saturated Fat

0.0g

Dietary Fibre

0.2g

Total Sodium

29mg

  Naturally caffeine-free
  Sugar-free
  A potent antioxidant boost of flavoursome tea
  5x more antioxidants than green tea
  10x more antioxidants than regular rooibos tea
  CANSA Smart Choice
  Immune boosting
  Detoxifying
  Age-defying
  Calming
  No additives, preservatives or colorants
  Low in tannin
  Non-GMO
  Halaal and Kosher-certified
           

For best results Dedicate a group head and porta handle to our ground rooibos and use our Red Crema Plus (RCP) basketUsing a dedicated group head and porta handle prevents any coffee and tea flavours mixing. Our RCP basket ensures best extraction, flavour and crema every time by slowing the pour and removing the need to pre-infuse. Alternatively, dedicate a porta handle and rinse the group head when switching between coffee and our ground rooibos. You can also make our ground rooibos using your standard double filter basket and manually pre-infusing.

Using our RCP basket

  1. Scoop 14g red espresso rooibos (one level scoop) into RCP basket
  2. No need to tamp
  3. Express double shot (60ml/2oz)

View our barista rooibos recipe card here


Using a standard double filter basket

  1. Scoop 14g red espresso rooibos (one level scoop) into standard double filter basket
  2. No need to tamp
  3. Manually pre-infuse to draw out flavour and a better crema:
  • Start expressing and stop when the pour starts
  • Wait 10 seconds
  • Express double shot (60ml/2oz)

Make it on an Aeropress

  1. Scoop 14g red espresso rooibos
  2. Fill with hot water
  3. Stir gently
  4. Allow to brew for 1 minute
  5. Plunge


Make it on a French Press

  1. Scoop 14g red espresso rooibos per cup
  2. Fill with just boiled water
  3. Stir gently
  4. Allow to brew for 2-3 minutes
  5. Press plunger down slowly

Make it on your French Press

  1. Use 12g (two table spoons) of red espresso rooibos per cup
  2. Top with just-boiled water
  3. Stir gently and allow to brew for 2 – 3 minutes
  4. To adjust the strength add more ground rooibos


Make it on your Stovetop Moka Pot

  1. Fill the filter basket evenly leaving enough space for our red espresso rooibos to expand
  2. Place on a medium heat and allow to percolate

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