Café de Olla
Cinnamon-Piloncillo Coffee
Piloncillo, cinnamon, and warm spices simmer in a clay pot before coarse dark-roast coffee steeps briefly in the spiced syrup, giving Mexico's classic spiced coffee its perfume.
Café de Olla
✦ Antes de Empezar
Before you cook
Why does my café de olla taste bitter or harsh?
It's likely over-extracted — don't let the coffee boil for long once it's added. Bring it just back to a boil, then turn off the heat and let it steep for 5 minutes before straining.
Ingredientes· 6View
The Brew
- 6 cupsWater
- 1/2 cupCoarsely Ground Dark Roast Mexican Coffeeuse high-quality beans
Spices & Sweetener
- 2Mexican Cinnamon Sticks (Canela)
- 6 ozMexican Piloncillo Conegrated
- 2Whole Cloves
- 1Star Aniseoptional, for depth
Instrucciones
5 pasosCombina los ingredientes
Combine everything
Combine the water, piloncillo, cinnamon, cloves, star anise, and orange peel in a clay pot or saucepan.
Hierve las especias
Simmer the spices
Bring to a boil and simmer for 5 minutes, until the piloncillo dissolves and the spices perfume the water.
Agrega el café
Add the coffee
Add the coffee, stir once, and return just to a boil.
Deja reposar
Let it steep
Turn off the heat, cover, and let it steep for 5 minutes.
Cuela y sirve
Strain and serve
Strain through a fine sieve or cloth and serve immediately — don't let the coffee boil long, or extraction turns harsh.