Phase 1: Advanced Extraction
Move beyond basic boiling. Learn slow-steep methodologies and pressure techniques to extract maximum oils without bitterness.
Phase 2: The "Liquid Glass" Technique
Our signature module. Master the precise pouring heights, temperature drops, and micro-foam management required to create our famous glossy, glass-like surface on your chai.
Phase 3: Visual & Aromatic Garnishing
Learn how to use saffron strands, rose petals, and edible gold dust to create a high-end visual experience without compromising the traditional earthen profile.
Phase 4: High-Volume Consistency
Crucial for professionals. How to maintain the liquid glass aesthetic during a severe cafe rush, scaling your batches flawlessly.