Café de Olla

🧂 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 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.)

👨‍🍳 Instructions

1. 1

   Combine water, piloncillo, cinnamon sticks, cloves, and orange peel in a medium saucepan or traditional clay pot (ollita).

   ⏱️ 1 minute
2. 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. 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. 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.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving