Replies to This Discussion

Permalink Reply by Luis on July 18, 2010 at 4:37pm

Are you asking about Tea Lattes made with an espresso machine?

• ▶ Reply

Permalink Reply by Laura Campbell on October 21, 2010 at 8:06pm

A Red Espresso rep came past the other week and we tried his wares. We use bottomless portafilters, and it did splash up quite a bit! I thought it tasted a bit funky, but some people might like it. However, not sure if it'd take off with our customers. I don't know whether we'll stock it.

I can see it being pretty boss with spices added. But it certainly would never replace espresso for me!



teresa pilarz said:

As a side note, don't experiment with this in a bottomless portafilter.... red spray all over (lol)! Oh- and as for cleanup, in a commercial setting I would do what I did at home if you're using the same group... after pulling tea shot, quickly pop in a blank basket and run it with a few portafilter wiggles. That'll clean it up for whatever comes next!

Mitch Buckner - Bella Caffe said:

Red Espresso is a Red Rooibos based Espresso method which has the Red Tea ground fine & shot in an espresso machine just like a "black" espresso. The Red Espresso is made to use the regular porta filter & basket with a 20 second infusion before pulling the shot although they have baskets made for Red Espresso that allows you to straight pull the shot without preinfusion. As to using a different group head, I dont (of course I dont have the space for a 2 group machine) & just rinse & wipe down the group head before & after use. It really doesnt "contaminate" your machine if you do a good job of rinsing & wiping down immediatly. Now I would suggest at least using a seperate portafilter. I love the Red Espresso & I've even started making a Red Chai Charger (Chai with a shot of red espresso). Red Espresso is naturally decaf & high in antioxidants (and tastes good too!) It makes an awesome drink they call a Fresh Red which is a cup of juice (white grape, orange, etc) with a 2oz shot of red espresso floated on top (beautiful) Do that with an orange juice & you've got a super antioxidant drink. It goes well in Red Lattes & flavor wise mixes well with spice (gingerbread, pumpkin spice, cinnamon) and berry flavors as well as vanilla & white chocolate. Many many years ago I was at a Coffee show & someone was doing a Chai in this method (a real chai with the black tea leaves & spices ground up fine, not instant) & it was awesome. But I never saw it anywhere else again. I was happy to see the Red Espresso. Highly suggest it.
http://www.redespresso.com/

• ▶ Reply

Permalink Reply by olivier dutil on October 22, 2010 at 6:29am

we have the red espresso on the menu.. customer love it.... in my opinion the best drink i made with it , take a iced glass of nice on filter apple juice . and pour the shoot over it. very rafreshing. but so far the best seller drink is the whit chocolat red espresso moka!!
i will say that after 2 month of selling red espresso. 5 % of our drink is red base

Laura Campbell said:

A Red Espresso rep came past the other week and we tried his wares. We use bottomless portafilters, and it did splash up quite a bit! I thought it tasted a bit funky, but some people might like it. However, not sure if it'd take off with our customers. I don't know whether we'll stock it.

I can see it being pretty boss with spices added. But it certainly would never replace espresso for me!



teresa pilarz said:

As a side note, don't experiment with this in a bottomless portafilter.... red spray all over (lol)! Oh- and as for cleanup, in a commercial setting I would do what I did at home if you're using the same group... after pulling tea shot, quickly pop in a blank basket and run it with a few portafilter wiggles. That'll clean it up for whatever comes next!

Mitch Buckner - Bella Caffe said:

Red Espresso is a Red Rooibos based Espresso method which has the Red Tea ground fine & shot in an espresso machine just like a "black" espresso. The Red Espresso is made to use the regular porta filter & basket with a 20 second infusion before pulling the shot although they have baskets made for Red Espresso that allows you to straight pull the shot without preinfusion. As to using a different group head, I dont (of course I dont have the space for a 2 group machine) & just rinse & wipe down the group head before & after use. It really doesnt "contaminate" your machine if you do a good job of rinsing & wiping down immediatly. Now I would suggest at least using a seperate portafilter. I love the Red Espresso & I've even started making a Red Chai Charger (Chai with a shot of red espresso). Red Espresso is naturally decaf & high in antioxidants (and tastes good too!) It makes an awesome drink they call a Fresh Red which is a cup of juice (white grape, orange, etc) with a 2oz shot of red espresso floated on top (beautiful) Do that with an orange juice & you've got a super antioxidant drink. It goes well in Red Lattes & flavor wise mixes well with spice (gingerbread, pumpkin spice, cinnamon) and berry flavors as well as vanilla & white chocolate. Many many years ago I was at a Coffee show & someone was doing a Chai in this method (a real chai with the black tea leaves & spices ground up fine, not instant) & it was awesome. But I never saw it anywhere else again. I was happy to see the Red Espresso. Highly suggest it.
http://www.redespresso.com/

• ▶ Reply

Permalink Reply by Nathanael May on November 8, 2010 at 2:27pm

At the coffee company I used to work for, we had a proprietary system called Infinitea (don't bother googling it, you'll get no useful results) that used a re-jiggered Astoria single group espresso machine with a modified portafilter that allowed you to pull a "shot" of tea in about 45 seconds.

The portafilter had a valve on it that you kept closed for a few seconds to let the tea "steep", then you slowly opened it and closed it while the tea jetted into your cup. The group screen was removed and replaced with a single-holed jet that shot hot water toward the front of the basket.

There were three different "Tea Lattes" available (and still are at a couple locations), but the most popular by far was the Honey Red that used a rooibos. The Chai version wasn't bad, but it wasn't great either.

• ▶ Reply

Permalink Reply by Johnny TheAppleSeed on November 24, 2014 at 4:12am

Of why should they adulterate espresso....

Using an espresso machine for that is a desperate try to overthrow the hype of coffee...

I'm always pure zen with coffee... never use an espresso machine for that... it's just not tested...

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page