Café de Olla, meaning "coffee from a pot," is a warm and comforting coffee beverage with deep roots in Mexican tradition, often associated with rural areas and cold mornings. It is brewed in an earthenware clay pot ("olla de barro"), which is said to impart a unique flavor. The coffee is simmered, not boiled, with whole cinnamon sticks and piloncillo (unrefined whole cane sugar), creating a sweet, spicy, and wonderfully aromatic drink.
(or 1/3 cup dark brown sugar)
(coarsely ground)
In a saucepan, combine the water, piloncillo, and cinnamon stick. If using, add the orange peel.
Bring the mixture to a simmer over medium heat, stirring occasionally until the piloncillo has completely dissolved.
Once the piloncillo is dissolved, add the coarsely ground coffee. Stir to combine, then remove the pot from the heat.
Cover the pot and let the coffee steep for 5 to 7 minutes.
Carefully strain the coffee through a fine-mesh sieve or cheesecloth into mugs to serve. Avoid pressing on the grounds.
Using a coarse grind is important to make straining easier and prevent a gritty texture in the final cup.
For a more complex flavor, you can also add a whole star anise or a couple of cloves to the pot along with the cinnamon.
Note: The traditional clay pot is porous and should not be washed with soap. It is seasoned over time, contributing to the unique flavor.
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