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MexicanAuthentic Cuisine

Café de Olla

Serves 4 to 6 Beverage vegan, Beverages

Café de Olla

Café de Olla finds its roots in the everyday rhythm of rural and market kitchens across Mexico. It’s a morning staple, best enjoyed when the air is crisp and the world is waking up. This version, with its straightforward and generous flavors, mirrors the approach of a family cook, serving warmth and comfort in every cup.

Each sip of Café de Olla is a sensory tapestry, weaving the deep, robust notes of dark-roast coffee with the earthy sweetness of piloncillo and the warming spice of cinnamon. The subtle brightness of orange peel and the gentle hint of cloves add depth, creating a harmonious blend that feels like a hug in a cup.

Ingredients

  • 6 cupswater
  • 90 g (1 cup)coarsely ground dark-roast coffee
  • 120 g (4 oz)piloncillo — chopped, or dark brown sugar
  • 2cinnamon sticks — Mexican canela
  • 1 striporange peel — optional
  • 2whole cloves — optional

Method

  1. Begin by placing a clay olla on the stove and pour in 6 cups of water. Add 120 g (4 oz) of piloncillo, 2 cinnamon sticks, and a strip of orange peel. Stir occasionally as the water heats up to help the piloncillo dissolve. Once the water reaches a rolling boil and the piloncillo has fully melted, you'll notice a fragrant aroma from the cinnamon and orange peel.
  2. Remove the olla from the heat. Add 90 g (1 cup) of coarsely ground dark-roast coffee to the hot liquid. Stir gently to ensure the coffee grounds are fully submerged. Cover the olla with a lid and let the mixture steep for five minutes, allowing the flavors to meld together.
  3. After steeping, take a fine mesh strainer or a piece of cheesecloth and place it over a clay jarrito or your serving cups. Carefully strain the coffee mixture into the jarritos, ensuring that no grounds or large spices pass through. The liquid should be dark and aromatic, with a hint of cinnamon and orange.
  4. Serve the Café de Olla immediately while it's still piping hot. The drink should be sweet and spiced, with the warmth of the cinnamon and the subtle citrus note from the orange peel enhancing the rich coffee flavor. Enjoy it straight from the olla, savoring the traditional taste that calls everyone to the table.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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