While we live our lives faster and faster, hard-working South African farmers harvest the most precious herbs with the mere power of their hands. Finest leave tips are converted into espresso - zestfully aromatic and totally caffeine-free.

As seen in

The Cape Floral Kingdom

is one of the richest areas for plants in the world and a Unesco World Heritage site.

Naturally exclusive.

The Cape Floral Region has been recognised as one of the most special places for plants — in terms of diversity, density and number of endemic species — in the world.

Covering less than 0.5% of the area of Africa but home to nearly 20% of the continent’s flora, this extraordinary assemblage of plant life and its associated fauna is represented by a series of eight protected areas covering an area of 553,000 ha. These protected areas also conserve the outstanding ecological, biological and evolutionary processes associated with the beautiful and distinctive Fynbos vegetation, unique to the Cape Floral Region. Our Rooibos and Honeybush grow in these areas: uniquely, because all attempts at artificially farming them elsewhere naturally or in a lab have consistently failed.

The Brewing Methods

No need to change your favourite method of brewing espresso - if it works with coffee so it will with R- and H-espresso.

Select a brewing method above for instructions.

  1. Boil some water.

  2. Place the plunger upside down inside the brewing tube with the plunger on the table. Make sure to place it according to the number of espresso cups you´d like to produce. Rinse the filter with hot water and preheat the inverted brewer.

  3. Add your espresso powder into the inverted AeroPress (8 grams or 2 heaped teaspoons per espresso cup).

  4. Pour hot water into your brewer, saturating the grounds. If you have already boiled the water, it will have reached its ideal temperature of 80°C by now.

  5. We recommend a brewing time of 40 seconds, but you can vary the strength of your espresso by varying the brewing time. Use the AeroPress paddle to stir while it is brewing.

  6. Place the rinsed filter and black cap on top of the brewer and screw it tightly.

  7. Flip the brewer on top of your mug and plunge with gentle and steady pressure, stopping as soon as you hear a hissing sound and there is no water left.

  1. Preheat the glass and plunger by pouring hot water inside the pitcher and plunge once to warm everything up. Discard the water.

  2. Fill 8 grams (2 heaped teaspoons) for each cup of espresso or 40 grams (8 heaped teaspoons) for one litre of water, into your French Press. BARISTA TIP: Make sure you start with a clean French press. Old grounds stuck in the wire plunger will not serve you well!

  3. Pour hot water just below the boiling point (30 seconds off the boil or about 95°C) into the Frenchpress, stirring gently to saturate all the grounds.

  4. Allow the espresso to brew for 4 minutes and don´t forget to put the plunger on top of the glass to keep the warmth.

  5. After 4 minutes, slowly press the plunger down and serve. BARISTA TIP: Be sure you pour your espresso into serving cups or a carafe right away; if you leave it sitting on top of the grounds, it will keep extracting, getting stronger and sludgier by the time you are ready for your second cup.

  1. Make sure your machine is warmed up. Preheat your espresso cup. Remove the portafilter and wipe it out to clean and dry the basket.

  2. Measure out your espresso. You should use 8 to 12 grams (about 2-3 heaped teaspoons) depending on the filter basket. There should be a small amount of espresso above the top edge of the basket. Level the espresso so it is evenly distributed in the portafilter. To level, keep your finger straight and glide your finger back and forth across the surface of the portafilter to create an even surface. Do not tamp the espresso.

  3. Flush your grouphead. Wait about 3 seconds for water to come out.

  4. Insert portafilter into the grouphead and flush again for only 2 seconds. Wait a little and count down three “elephants”: elephant-elephant-elephant.

  5. Start the brew cycle. Place cup under portafilter and watch the espresso for a steady stream, increasing gradually in speed – ideally the streams should look like little mouse tails. The entire extraction should take 23-28 seconds to brew 25ml of espresso.

  1. Fill the bottom part of your moka pot with cold water to just below the valve.

  2. Insert the filter basket into the bottom of the brewer and fill it with espresso without tapping (about 8 grams or 2 heaped teaspoons for one cup of espresso). Do not overfill the basket as the espresso powder will expand in hot water and may come out to the top of your moka pot.

  3. Screw the top and bottom together.

  4. Put the brewer on the stove using moderate heat. The espresso will begin to come out and you will hear a puffing sound.

  5. Remove the brewer as soon as the stream gets steady. The rest of the heat will push the whole water to the top and prevent the espresso from getting burned.

Where are the espressi?

Right here!