While not the only tea native to South Africa, Rooibos (Afrikaans for red bush) is the most famous and has been grown there for hundreds of years and commercially farmed since around the 1930's. One of our founders Marianne is South African and still to this day can't get enough of the tea, so we felt only fitting for us to try a Fig twist on this South African staple.
Rooibos tea generally comes in two forms, a green variety and a red variety. The primary different between the two is the red is fermented (oxidized) while the green is not, which results in unique flavors for both. For our espresso today we will use the more common red variant.
Figibos Espresso
We are going to measure out for a double shot, so if you are making a single shot start with half of each and adjust up if necessary. This is a 50/50 blend of Rooibos to our Original Digestive Roast (fig) however you can adjust the ratio to your preference. For reference we brewed ours using a 54mm portafilter.
For this recipe you will need the following:
- FigBrew Original Digestive Roast
- Red Rooibos Tea
- An Espresso Machine
- A Scale To Weigh The Portions
- A Filter/Screen For The Top Of The Portafilter
Steps:
- 6.5 grams of the Fig
- 6.5 grams of Rooibos
- Blend the two together to ensure it is evenly dispersed
- Add to your portafilter, tamp, and place a screen or filter on top to help keep the Rooibos down as it is relatively light.
- Put in your portafilter and pour your shot as normal, we shot for around 40 grams but you can play with it.
- Add your choice of creamer if you prefer and enjoy.
Let us know what you thought of this twist on the South African staple Rooibos on our social media as well as what you would like to see us mix with Fig next.