Comments on: Red Espresso? http://www.bloggle.com/2007/08/red-espresso/ Coffee & Commentary Mon, 12 May 2008 05:40:22 +0000 http://wordpress.org/?v=2.2.2 By: Rooibos - The PuritanBoard http://www.bloggle.com/2007/08/red-espresso/#comment-43577 Rooibos - The PuritanBoard Tue, 11 Mar 2008 17:00:25 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-43577 [...] so I thought I'd pass the links along. red espresso?: the world?s first Rooibos tea espresso Red Espresso? | Bloggle Espresso made with red tea | APP.com | Asbury Park Press BellyGlad: The Red Espresso Revolution [...] […] so I thought I’d pass the links along. red espresso?: the world?s first Rooibos tea espresso Red Espresso? | Bloggle Espresso made with red tea | APP.com | Asbury Park Press BellyGlad: The Red Espresso Revolution […]

]]> By: ostenzen http://www.bloggle.com/2007/08/red-espresso/#comment-39668 ostenzen Mon, 18 Feb 2008 00:49:44 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-39668 The other day I started making red espresso tea (100% rooibos) using a Breville espresso machine. I get a rich rooibos flavor with excellent crema. The red shot is a tasty caffeine-free beverage. My favorite way to drink it is with brown sugar and a touch of cinnamon. The other day I started making red espresso tea (100% rooibos) using a Breville espresso machine. I get a rich rooibos flavor with excellent crema. The red shot is a tasty caffeine-free beverage. My favorite way to drink it is with brown sugar and a touch of cinnamon.

]]> By: ralph http://www.bloggle.com/2007/08/red-espresso/#comment-28071 ralph Tue, 20 Nov 2007 11:07:39 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-28071 The "red espresso" with (tm) comes preground from South Africa, it is very fine consistency. I use it at home (espresso machine, and moka pot), it doesn't clog. I know it took them a lot of experimentation in SA to get it to where it doesn't. Grounds tap out of the pf just like coffee espresso. (Full disclosure, I'm their PR guy, but I'm trying hard not to be PR-like here, please don't flame me. Just ran across this blog on a random search) Why you're hearing about it only now, or rather, back when you posted, is that it was only intro'd to US in May, and only really big-time in July. Been in South Africa since 2006, so it's not that old there either. Many coffee shops report brisk sales. But being the PR flack I'll stop now before I get all promotional...fingers twitching to type promo copy...must resist... The “red espresso” with ™ comes preground from South Africa, it is very fine consistency. I use it at home (espresso machine, and moka pot), it doesn’t clog. I know it took them a lot of experimentation in SA to get it to where it doesn’t. Grounds tap out of the pf just like coffee espresso.
(Full disclosure, I’m their PR guy, but I’m trying hard not to be PR-like here, please don’t flame me. Just ran across this blog on a random search)
Why you’re hearing about it only now, or rather, back when you posted, is that it was only intro’d to US in May, and only really big-time in July. Been in South Africa since 2006, so it’s not that old there either.
Many coffee shops report brisk sales. But being the PR flack I’ll stop now before I get all promotional…fingers twitching to type promo copy…must resist…

]]> By: Jaime http://www.bloggle.com/2007/08/red-espresso/#comment-26302 Jaime Fri, 31 Aug 2007 00:55:13 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-26302 Rooibos is not a leaf nor a tea. it's an herbal and looks more like red rice than tea. Grind that up and you can pull a good shot. You cannot pull shots with real tea leaves as the temps are not right AND the leaves would expand and clog the pf. Rooibos is not a leaf nor a tea. it’s an herbal and looks more like red rice than tea. Grind that up and you can pull a good shot.

You cannot pull shots with real tea leaves as the temps are not right AND the leaves would expand and clog the pf.

]]> By: deCadmus http://www.bloggle.com/2007/08/red-espresso/#comment-25520 deCadmus Sat, 18 Aug 2007 02:33:28 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-25520 'Welcome, Larry. Coffee does tend to become an obsession if you let it. And I do. ;) ‘Welcome, Larry.

Coffee does tend to become an obsession if you let it. And I do. ;)

]]> By: Larry http://www.bloggle.com/2007/08/red-espresso/#comment-25507 Larry Fri, 17 Aug 2007 23:21:05 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-25507 I can see how you have a fascination with coffee.-I've never been really in to wine tasting, but I'm always interested in trying different coffees.-There is so much to learn about the subject!-Thanks for giing your input on my blog. I can see how you have a fascination with coffee.-I’ve never been really in to wine tasting, but I’m always interested in trying different coffees.-There is so much to learn about the subject!-Thanks for giing your input on my blog.

]]> By: deCadmus http://www.bloggle.com/2007/08/red-espresso/#comment-25491 deCadmus Fri, 17 Aug 2007 20:35:44 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-25491 So you started with a "full leaf tea" and ground it much as you would coffee? I'm guessing that makes for a messy grinder? But dang... I wanna try. I just gotta figure out who I can convince to sacrifice a grinder to the cause. ;) So you started with a “full leaf tea” and ground it much as you would coffee? I’m guessing that makes for a messy grinder? But dang… I wanna try.

I just gotta figure out who I can convince to sacrifice a grinder to the cause. ;)

]]> By: Jaime http://www.bloggle.com/2007/08/red-espresso/#comment-25488 Jaime Fri, 17 Aug 2007 18:21:18 +0000 http://www.bloggle.com/2007/08/red-espresso/#comment-25488 I played with this about two years ago in shop. We used a grinder though and approached it like espresso. Has similar physics if you want a good shot, pulls in same time/volume. The few shops here in boston selling it now after the tea guy picked it up are using preground and it's lackluster. You need a dedicated group, dedicated grind, and it can be very interesting. We tried to offer it as a decaf option and it stuck for a lot of the decaf ladies. I think red espresso is misleading as a term so I hope that doesn't stick. You can also pull shots of mate and mint, really anything herbal(not really tea). Real tea will expand and clog your pf, so don't even try it. I played with this about two years ago in shop. We used a grinder though and approached it like espresso. Has similar physics if you want a good shot, pulls in same time/volume. The few shops here in boston selling it now after the tea guy picked it up are using preground and it’s lackluster.

You need a dedicated group, dedicated grind, and it can be very interesting. We tried to offer it as a decaf option and it stuck for a lot of the decaf ladies. I think red espresso is misleading as a term so I hope that doesn’t stick. You can also pull shots of mate and mint, really anything herbal(not really tea). Real tea will expand and clog your pf, so don’t even try it.

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