Honeybush Espresso 250g, loose

Honeybush Espresso (loose) – sweet-floral, smooth, perfect with milk

Honeybush is Rooibos’ mild, fragrant sister: naturally sweet, honey-like and floral. As a loose espresso option for the portafilter, you get an especially rounded base for lattes, cappuccinos and iced drinks – caffeine-free, but with a true barista ritual. (Often also known as a “Red Espresso”-style drink.)

How Honeybush Espresso (loose) tastes

• Character: gentle, smooth and very harmonious
• Aroma: classic sweet-floral, honey-like (often slightly caramel-like)
• Mouthfeel: round, not very “dry”, ideal with milk
• Perfect for: Red Latte, Red Cappuccino, iced drinks

Quickstart: Brewing with a portafilter (loose)

• Use a double basket and briefly preheat the portafilter/cup.
• Work like with espresso: distribute evenly and tamp neatly.
• Start with a short pull (not a “lungo”).
• If you want more intensity: two short pulls are better than one long pull.

Tip: With loose espresso you have more room to dial in. If the shot runs very fast, use a bit more coffee or tamp slightly firmer. If it runs very slow, use a little less or tamp a bit lighter. That way you’ll quickly find your sweet spot.

More brewing tips and recipes can be found here: Barista Guide

How to make it stronger (practical tips)

• Short instead of long: pull it concentrated.
• Milk drinks: two short pulls give more flavor.
• Iced: pull directly over ice, then (optionally) top up with milk.

Red Drinks like in a café

Red Cappuccino (180 ml)

• Preheat the cup.
• Pull 25–30 ml Honeybush Espresso.
• Froth 100–150 ml milk (up to max. 65 °C).
• Pour in the milk, stir briefly, enjoy.

Red Latte (240 ml)

• Preheat the latte glass.
• Pull approx. 30 ml Honeybush Espresso into the glass.
• Froth approx. 210 ml milk (up to max. 65 °C).
• Pour in the milk (keep the pitcher close, move gently side to side).

Tip: Honeybush is especially smooth with milk. For more aroma, use two short pulls instead of one long pull.

Why loose?

• More barista control: you control dose, tamping and extraction.
• Ideal for fine-tuning: if you like to hit “your” taste.
• For connoisseurs: the espresso ritual – just a different aroma.

Ingredients

Honeybush (Cyclopia spp.), finely cut.