Mexican coffee, or café de olla, is a traditional spiced coffee brewed with cinnamon and piloncillo, an unrefined cane sugar sold in cones. Served hot and filtered before pouring, it balances dark coffee’s bitterness with warm spice and caramel-like sweetness; recipes vary by region and household.
Ingredients
- 4 cups (950 ml) water
- 1 Mexican cinnamon stick, about 3 inches (7.5 cm), or 1 small Ceylon cinnamon stick
- 2 ounces (57 g) piloncillo, roughly chopped or broken into pieces
- 4 tablespoons (about 22 g) coarsely ground dark-roast coffee
- 1 strip orange peel, about 2 inches (5 cm), with as little white pith as possible (optional)
- 1 whole clove (optional)
Instructions
- Heat the water and dissolve the sugar. Add the water, cinnamon stick, piloncillo and optional clove to a medium saucepan. Bring to a gentle boil over medium-high heat, stirring occasionally until the piloncillo dissolves, about 4–5 minutes.
- Infuse the spices. Reduce the heat and simmer gently for 5 minutes. This gives the cinnamon time to flavor the syrup without reducing the liquid much. Add the orange peel, if using, for the last minute so its flavor stays fresh rather than bitter.
- Brew the coffee. Turn off the heat, stir in the ground coffee, cover the saucepan and let it steep for 5 minutes. Avoid boiling the grounds; prolonged boiling can make the coffee harsh.
- Strain and serve. Pour the coffee through a fine-mesh strainer into a heatproof serving pot or directly into mugs. For a cleaner cup, line the strainer with a paper coffee filter. Taste and adjust with a little hot water if it is too strong, or stir in more piloncillo if you prefer it sweeter. Serve hot.
Tips
- Choose the right cinnamon. Mexican cinnamon, also called canela, is delicate and breaks into soft layers. Ceylon cinnamon is a good substitute. Cassia cinnamon is stronger and more assertive, so use a smaller piece if that is what you have.
- Substitute piloncillo thoughtfully. If you cannot find it in a Latin American grocery store, use ¼ cup (50 g) packed dark brown sugar. It gives a similar molasses note, though the flavor is less complex. Add it gradually and taste before adding more.
- Use a coarse grind and strain well. Coarse coffee grounds are less likely to pass through a basic strainer. If you only have finely ground coffee, steep for 3–4 minutes and use a paper filter to reduce sediment.
- Keep the brew gentle. Simmer the spices, but add coffee after taking the pan off the heat. Boiling the grounds or steeping them too long can make the finished drink bitter.
Serving Suggestions
Serve café de olla in small mugs while it is freshly brewed. It pairs naturally with pan dulce, conchas, churros or a simple slice of sweet bread. For a less sweet cup, offer the coffee alongside breakfast pastries rather than adding extra sugar to the pot. A small splash of milk can soften the spice and coffee, though it is not necessary for the traditional style.
If serving a group, keep the strained coffee warm in an insulated carafe rather than leaving it over direct heat, which can concentrate and dull its flavor. Set out extra piloncillo or brown sugar so guests can sweeten individual cups to taste.
Variations
- Orange-spiced: Include the optional strip of orange peel and omit the clove for a bright citrus aroma.
- More aromatic: Add one whole clove or a small piece of star anise while simmering the cinnamon. Use a light hand; either can quickly dominate the coffee.
- Decaffeinated: Replace the regular coffee with an equal amount of coarse-ground decaffeinated coffee. The steeping method and timing stay the same.
- Less sweet: Start with 1½ ounces (43 g) piloncillo, taste after straining, and add more if desired. The spice and coffee flavor will come through more clearly.
Storage and Reheating
For the best flavor, serve café de olla soon after brewing. Cool leftovers promptly and refrigerate them in a covered container within 2 hours. They keep for up to 3–4 days refrigerated; discard them if they have been left at room temperature longer than 2 hours. The coffee may taste less aromatic after storage, and a little sediment can settle.
Reheat only the amount you plan to drink in a small saucepan over low heat, stirring occasionally, or microwave it in a mug until steaming. Do not boil it, and avoid repeatedly reheating the full batch. Stir before serving. Freeze leftovers in a freezer-safe container for up to 2 months if needed; thaw in the refrigerator and reheat gently.
Frequently Asked Questions
What does café de olla mean?
It translates roughly as “coffee from the pot.” The name refers to the traditional preparation in a clay pot, or olla. A regular saucepan works well at home; clay is not required.
Does café de olla have to be made in a clay pot?
No. A stainless-steel or enamel saucepan is a practical choice. Some cooks use clay for its traditional character, but it is not essential to brew flavorful spiced coffee.
Can I make café de olla ahead?
Yes. Brew and strain it, cool it promptly, and refrigerate it in a covered container. Reheat gently when ready to serve, ideally within 3–4 days. For the freshest aroma, make it shortly before serving.
Can I use brewed coffee instead of ground coffee?
You can, but the result will differ because the spices will not steep with the coffee grounds. Simmer the water, cinnamon and piloncillo as directed, strain, then stir in about 4 cups (950 ml) of strong brewed coffee. Adjust sweetness to taste.
Why is my café de olla bitter?
Common causes are boiling the coffee grounds, using a very fine grind, or steeping longer than 5 minutes. Take the pan off the heat before adding coffee and strain it promptly after steeping.
Is café de olla very sweet?
It can be, but sweetness is easy to control. This recipe uses a moderate amount of piloncillo; reduce it for a drier cup or add more after tasting. Different piloncillo brands and coffee roasts can also affect the perceived sweetness.
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