French Press Method

For a smooth, bold cup with natural oils and body.

Ingredients:
25g El Ritual beans , coarsely ground

375g water (about 1½ cups), just off boil (~200°F / 93°C)

Optional: pinch of Mexican cinnamon (cinnamon) or cacao nibs added to grounds

Steps:
Add ground coffee (and spices, if using) to the French press.

Pour in water and stir gently.

Cover (don't plunge yet). Let steep for 4 minutes .

Slowly press and pour immediately into pre-warmed cups.

Sweeten with piloncillo or brown sugar if desired. Add a splash of Fronks nut milk or Mill-King cream for richness.

Moka Pot Method (Stovetop Espresso)

For a punchy, concentrated brew reminiscent of café de roca.

Use finely ground El Ritual beans.

Add water to the bottom chamber, coffee to the filter (don't tamp!).

Optional: place a clove or cinnamon stick in the top chamber for infusion.

Brew over medium heat until you hear a soft hiss.

Serve in small cups with a touch of sweetener or steamed milk.

Cold Brew Option

Let El Ritual shine over ice with orange peel and cinnamon syrup for a refreshing warm-weather take.

Serving Ideas:

Pair with pan dulce, cinnamon sugar toast, or Mexican chocolate truffles.

Serve alongside tamales for a soulful breakfast.