Ritual

Make your coffee preparation a ritual - regardless of the method of preparation! Rituals give structure to our day, make us stop, get out of our daily routine a little and come to ourselves.

Here you will find some basic tips on the preparation methods that you will find on the label of our Ritual coffee. The quantities listed here are approximate, but vary depending on the coffee and your own preferences. The age of the coffee and the way it is stored will also change the parameters of the preparation. These tips do not replace any of the manuals n the market, which certainly have many more useful tips for each type of preparation.

What you should definitely have at home:
• Scale (gram-exact)
• Kettle, preferably with a spout
• Coffee grinder (for smaller quantities, also a manual grinder will do)
• Stopwatch (the one on your mobile phone will do too)

Golden rule for all preparation methods: The coffee should always be ground shortly before preparation.

The following applies to all pour-over methods:
• Water the filter with hot water (pour this water later!)
• Water should never boil during infusion. The ideal temperature for pouring water is between 93° and 96° Celsius.

Download here free of charge our coffee / water ratio table! (PDF with 124 KB)

	Portafilter Machine • Grinding: fine • Ground coffee: 7-8 g • Extraction time: 25-30 seconds • Quantity in cup: 35-40 ml
	French Press • Grinding: quite coarse • Proportion of mixing ground coffee with water (grams per liter or milliliters): 70 g / l (35 g / 500 ml; 17.5 g / 250 ml) • Extraction time: about 4 minutes
	Moka Express, Italian Coffee Maker • Grinding: fine to medium • Fill with water to directly below the valve • Fill the filter completely with ground coffee, without pressing • Bring to a boil over medium heat (not too fast, not too slow)
	Melitta filter (or others) • Grinding: medium • Proportion of mixing ground coffee with water (grams per liter or milliliters): 60 g / l (30 g / 500 ml; 15 g / 250 ml) • Extraction time: 2-3 minutes Hario V60 • Grinding: fine to medium • Proportion of mixing ground coffee with water (grams per liter or milliliters): 60 g / l (30 g / 500 ml, 15 g / 250 ml) • Extraction time: 3-4 minutes
	Filter Coffee Machine We recommend the same quantities for the filter coffee machine as for the hand infusion with the Melitta filter.
	Coffee Flask • Grinding: medium to coarse • Proportion of mixing ground coffee with water (grams per liter or milliliters): 28 g / 450 ml
	Ibrik or Cezve Turkish Coffee Pot. There are many different recommendations for the preparation and quantity of Turkish mocha coffee. We achieved good results with this: • Proportion of mixing ground coffee with water (grams per liter or milliliters): 100 g / l (10 g / 100 ml; 25 g / 250 ml) Grinding: Turkish mocha coffee requires very fine grinding (like flour). Attention: However, some of the commercially available grinders cannot grind so finely! Sugar: Usually Turkish mocha coffee is boiled with sugar. We recommend a flat teaspoon per cup. However, if you prefer the taste of pure coffee, you can boil and drink coffee without sugar.
	Chemex Coffee Maker You should definitely rinse the paper filter with hot water before making coffee, as it is thicker than other filters. • Grinding: medium • Proportion of mixing ground coffee with water: o Chemex 3 Cup: we recommend 20 g of coffee powder to 300 ml of water o Chemex 8 Cup: we recommend 48 g of coffee to 800 ml of water o Chemex 10 Cup: we recommend 65 g of coffee in 1 l of water • Extraction time: 4-5 min
	AeroPress Coffee Maker For AeroPress, there are many different preparation recommendations, up to the "inverted method". As the maximum capacity of the AeroPress is 240 ml, we recommend 16 g of coffee powder for a water quantity of 230 ml. • Grinding: fine to medium (AeroPress is very flexible) • Water temperature: about 90° C (or even a little less) • Preparation time: 1.5 - 2 min, depending on the "recipe"