In Tea-spresso part 2, our scientist and Q grader, @marcnmarquez, tests oolong in a standard espresso basket. The shot comes out concentrated with a rich tea body. It mixes smoothly with milk for café-style drinks. After the pull, the same leaves still have more to give, so we steep them again for a clean cup. Fast, simple, repeatable.
What You Will See In The Video
- Oolong loaded and tamped in the portafilter
- A short, concentrated extraction made on an espresso machine
- A second use of the same grounds for a brewed tea
- The extract blended into a milk tea
Why This Works
- Pressure boosts extraction speed
- Fine grind and compact puck increase contact
- Oolong’s rolled leaves open quickly under heat and water flow
Easy Ways To Use The Extract
- Iced milk tea
- Tea latte with simple syrup
- Layered tea tonic with sparkling water