Café de Olla
Café de Olla
As its Spanish name implies, "pot coffee" is a Mexican coffee drink traditionally prepared in earthenware pots (ollas), which are said to impart their own unique flavor, and sweetened with piloncillo, an unrefined brick of cane sugar with a strong molasses flavor. Here, we've tweaked the recipe for the American kitchen, though if you can find a clay olla or piloncillo at a Latin market, definitely use them.
Find this recipe and in Brew: Better Coffee at Home.
Café de Olla
makes 4 cups
- 30g (1/2 cup) whole coffee beans
- 32 ounces (4 cups) water
- 1/2 cup (4 ounces) packed dark-brown sugar or pioncillo
- 1 cinnamon stick, plus more for garnish (optional)
- Grind the coffee at a medium-coarse setting.
- In a small saucepan, bring the water, ground coffee, sugar, and cinnamon stick to a boil, whisking to dissolve the sugar.
- Remove from the heat and let steep, tasting frequently, for 5 to 10 minutes, or until brewed to your liking.
- Strain the coffee into cups through a pour-over dripper and paper filter (or use a French press), garnish with cinnamon sticks (if desired), and serve.