Technique
The part that lives in the hand.
Not how to steep a leaf. That's the brewing guide. This is what you make and do: the lattes, the iced pours, the small skills. Each one step by step, with the short list of gear that gets you there.
Technique · 01
The London Fog.
Brew it stronger than you'd dare drink it. Sweeten while it's hot. Then drown it in warm milk and crown it with foam. Bergamot and steam, nothing complicated about it.
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Technique · 02
The matcha latte.
Sift it, slurry it, then lengthen it with milk. The whole game is killing the clumps before the milk ever touches the bowl, and using a grade that can stand up to it.
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Technique · 03
The chai latte.
Brew it double-strength so the masala survives the milk. Simmer it if you've got the time, steep it hard if you don't. Either way: strong, then sweet, then steam.
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Technique · 04
Flash-chilled iced tea.
Brew it hot and strong, then crash it over a full glass of ice. Five minutes, not twelve hours, and none of the cloudy bitterness that comes from letting it cool slow.
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Technique · 05
Moroccan Mint.
Gunpowder green, a fistful of fresh mint, more sugar than you’d admit to. The long pour is the whole trick: it aerates the tea and raises a soft crown of foam on every glass.
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