Café de Olla
This is coffee with weight. The piloncillo adds a deep molasses note that softens the bitterness of the roast, while the cinnamon bark pulls everything together into a drink that lingers on the palate.
The pot dictates the flavor
If you have a clay pot, use it; the earthiness is part of the profile. If not, a heavy-bottomed saucepan works fine, provided it conducts heat evenly.
- clay pot or heavy-bottomed saucepan
- fine mesh strainer
- wooden spoon
What goes in.
- 4 cupswater
- 3 ozpiloncillo, broken into chunks
- 2 sticksMexican cinnamon (canela)
- 1/2 cupdark roast coffee, medium-coarse grind
Dissolving the sugar first
Do not add the coffee until the piloncillo has fully dissolved and the water is fragrant with cinnamon. You are building a syrup base, not just heating water.
The method.
Heat the water
Pour the water into your pot over medium-high heat. Add the piloncillo chunks and the cinnamon sticks.
Build the base
Stir occasionally with a wooden spoon until the piloncillo is completely melted and the water begins to simmer. The liquid should look slightly amber.
Add the coffee
Remove the pot from the heat or turn it to the lowest setting. Stir in the coffee grounds. Cover the pot and let it steep for exactly 5 minutes.
Strain and serve
Use a fine mesh strainer to catch the grounds and cinnamon sticks as you pour the coffee directly into mugs.
Other turns to take.
Citrus Twist
Add a small strip of orange peel into the pot with the cinnamon to brighten the deep sugar notes.
Spiced Heat
Add a single star anise pod or a pinch of cloves if you prefer a sharper, more aromatic finish.
When it doesn't go to plan.
Use a medium-coarse grind; if the coffee is too fine, it will turn muddy and bitter during the steep.
If piloncillo is unavailable, use dark brown sugar, but reduce the amount slightly as it lacks the complexity of unrefined cane sugar.
Do not let the coffee boil once the grounds are added, or you will extract harsh, metallic tannins.
The ones that keep coming up.
Can I use a drip coffee maker?
You can brew the coffee separately and stir in a cinnamon-piloncillo syrup, but you lose the integration that happens when the ingredients simmer together.
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