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Café de Olla

Name: Café de Olla
Prep time: PT5 minutes
Cook time: PT15 minutes
Total time: PT20 minutes
Yield: 6
Cuisine: Mexico
Ingredients: 1.5 L Water (Approximately 6 cups); 150 g Piloncillo (About 1 large cone or 2 smaller cones. If unavailable, substitute with dark brown sugar, though the flavor will be slightly different.); 2 undefined Cinnamon sticks (Preferably Mexican cinnamon (canela), which is softer and more aromatic. If using Ceylon or Cassia cinnamon, break them into smaller pieces.); 4 undefined Whole cloves (Whole cloves are essential for their potent aroma and flavor.); 1 strip Orange peel (A strip from about 1/4 of an orange, ensuring no white pith is included, which can be bitter.); 6 tbsp Coarse ground coffee (Use a coarse grind, similar to French press. A medium grind can also work, but avoid fine espresso grinds, which can make the coffee bitter and cloudy.)

A traditional Mexican coffee brewed in a clay pot, infused with the warm sweetness of piloncillo (unrefined whole cane sugar), aromatic cinnamon, and pungent cloves. This comforting beverage is a staple in many Mexican households, especially during cooler months.

준비 시간5 minutes

조리 시간15 minutes

총 시간20 minutes

1회 제공량6

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

1.5 L Water(Approximately 6 cups)
150 g Piloncillo(About 1 large cone or 2 smaller cones. If unavailable, substitute with dark brown sugar, though the flavor will be slightly different.)
2 Cinnamon sticks(Preferably Mexican cinnamon (canela), which is softer and more aromatic. If using Ceylon or Cassia cinnamon, break them into smaller pieces.)
4 Whole cloves(Whole cloves are essential for their potent aroma and flavor.)
1 strip Orange peel(A strip from about 1/4 of an orange, ensuring no white pith is included, which can be bitter.)
6 tbsp Coarse ground coffee(Use a coarse grind, similar to French press. A medium grind can also work, but avoid fine espresso grinds, which can make the coffee bitter and cloudy.)

👨‍🍳 조리법

1
Combine water, piloncillo, cinnamon sticks, cloves, and orange peel in a medium saucepan or traditional clay pot (ollita).
⏱️ 1 minute
2
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to low and simmer gently for about 10 minutes, allowing the spices and piloncillo to infuse the water.
⏱️ 10 minutes
3
Remove the pot from the heat. Stir in the coarse ground coffee. Cover the pot and let it steep for 5 minutes.
⏱️ 5 minutes
4
Carefully strain the coffee through a fine-mesh sieve lined with cheesecloth (optional, for extra clarity) into mugs or a serving carafe. Discard the solids.

요리 기록 추적

💡 전문가 팁

✓The clay pot (ollita) is traditional and adds a unique earthy flavor, but a regular saucepan works well too.
✓Avoid boiling the coffee after adding it to the water. This is crucial to prevent bitterness.
✓Piloncillo provides a distinct molasses-like sweetness. If you can't find it, dark brown sugar is the closest substitute.
✓For a clearer coffee, you can strain it twice or use a coffee filter, though this may remove some of the aromatic oils.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add 1 star anise pod along with the other spices for an extra layer of flavor.
Dissolve a square of Mexican chocolate (like Ibarra or Abuelita) in the hot coffee just before serving for a mocha-like twist.