📝 About This Recipe
Steeped in history and tradition, Café de Olla is more than just coffee; it is a fragrant, soulful beverage that dates back to the Mexican Revolution. Brewed in a signature clay pot (olla de barro), this coffee is infused with raw cane sugar, warm cinnamon, and aromatic spices that create a complex, earthy sweetness. It is the ultimate comfort drink, perfect for chilly mornings or as a nostalgic conclusion to a festive family dinner.
🥗 Ingredients
The Brewing Base
- 6 cups Water (filtered water is preferred for the cleanest flavor)
- 6-8 ounces Piloncillo (Mexican unrefined cane sugar; can substitute with dark brown sugar)
- 2 sticks Ceylon Cinnamon (look for 'Canela Entera', which is soft and easily crumbled)
The Aromatic Spices
- 1-2 pieces Star Anise (adds a subtle licorice undertone)
- 2-3 pieces Whole Cloves (provides a deep, spicy warmth)
- 2 strips Orange Peel (about 2 inches long, pith removed to avoid bitterness)
- 2 pieces Black Peppercorns (optional, for a traditional spicy kick)
The Coffee
- 2/3 cup Mexican Ground Coffee (medium-coarse grind, preferably a dark roast from Veracruz or Chiapas)
👨🍳 Instructions
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1
Begin by selecting a traditional 'Olla de Barro' (clay pot) if available, as the porous clay imparts a unique earthy flavor to the coffee. If not, a heavy-bottomed stainless steel pot will work beautifully.
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2
Pour the 6 cups of filtered water into the pot and place it over medium-high heat.
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3
Add the piloncillo cones to the water. If the cones are very large, you can break them into smaller chunks with a kitchen mallet to help them dissolve faster.
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4
Add the cinnamon sticks, star anise, whole cloves, and the optional black peppercorns to the pot.
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5
Using a vegetable peeler, remove two strips of orange zest, being careful not to include the white bitter pith, and drop them into the water.
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6
Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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7
Simmer the mixture gently for about 10-12 minutes. You want the piloncillo to be completely dissolved and the water to turn a deep amber color as the spices infuse.
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8
Once the liquid is fragrant and the sugar is dissolved, remove the pot from the heat entirely.
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9
Stir in the medium-coarse ground coffee. Ensure all the grounds are saturated by giving it a gentle stir with a wooden spoon.
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10
Cover the pot with a lid and let the coffee steep for at least 5 to 8 minutes. This 'immersion' method allows for a full-bodied extraction without the bitterness of boiling the grounds.
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11
After steeping, use a fine-mesh strainer or a piece of cheesecloth to strain the coffee as you pour it into individual mugs.
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12
Discard the used spices and coffee grounds, or keep a cinnamon stick in each mug for a beautiful presentation.
💡 Chef's Tips
Use a medium-coarse grind; if the coffee is ground too finely, it will be difficult to strain and may result in a muddy texture. Always add the coffee grounds after removing the pot from the heat to prevent the coffee from tasting burnt or overly acidic. If you cannot find piloncillo, use dark brown sugar with a tablespoon of molasses to mimic the deep, smoky flavor. For a richer flavor, toast the cinnamon sticks and star anise in the dry pot for 1 minute before adding the water. Curing a new clay pot is essential: soak it in cold water for 24 hours before its first use to prevent cracking.
🍽️ Serving Suggestions
Serve in traditional 'jarritos de barro' (clay mugs) to retain heat and enhance the authentic experience. Pair with 'Pan Dulce' (Mexican sweet bread) like Conchas or Orejas for a classic breakfast. Accompany with a side of Churros dusted in cinnamon sugar for a decadent afternoon treat. For an adult version, add a splash of aged tequila or Kahlúa for a 'Café con Piquete'. Enjoy alongside savory tamales during the winter holidays or Dia de los Muertos celebrations.