Café de olla, Mexican coffee spiced with cinnamon and piloncillo

Café de olla means "pot coffee", after the glazed clay pot it is traditionally made in. The coffee is not brewed in a machine but simmered with cinnamon and piloncillo, then steeped and strained, so it comes out sweet, spiced and smooth. It is drunk across Mexico, especially in the countryside and on cold mornings, and it needs nothing more than a saucepan and a sieve.

How to make it

1. Put the water, piloncillo, cinnamon, orange peel and clove in a saucepan or clay pot.
2. Bring to a boil, stirring until the piloncillo dissolves, then simmer for 5 minutes to draw out the spices.
3. Turn off the heat and stir in the ground coffee.
4. Cover and let it steep for 4 to 5 minutes.
5. Pour through a fine sieve lined with a paper filter or a cloth, or let the grounds settle and pour gently.
6. Serve black, in small clay mugs if you have them.

Why canela matters

Mexican cinnamon, canela, is Ceylon cinnamon: soft, papery bark with a light, floral taste. The hard, rolled cassia sticks sold as cinnamon in many supermarkets are stronger and more peppery. Either works; with cassia, use half a stick or simmer for a shorter time.

Choosing the coffee

A dark or medium-dark roast stands up to the sugar and spices. Grind it coarse, as for a French press, so it is easy to strain. If you grind your own, a burr grinder gives an even grind; we compare some in the best coffee grinders.

Variations

• With milk: not traditional, but a splash of warm milk makes it softer.
• Star anise: add one star to the simmering spices for a liquorice note.
• Decaf: it works well with a dark-roast decaf for an evening cup. Our guide to decaf coffee explains how much caffeine is left.
• Iced: cool it, then pour over ice. Like Vietnamese iced coffee, it can take the sweetness.

For another Mexican classic, try Mexican hot chocolate or a cup of warm atole.

Questions people ask

Do I need a clay pot?

No. Clay pots are said to add an earthy note, but a saucepan makes a very good café de olla. If you buy a clay olla, check that its glaze is lead-free and food-safe.

How strong is it?

About as strong as a regular cup of brewed coffee. Use a little more coffee for a stronger brew, rather than steeping it longer.

Photograph: AI-generated image

Filed under coffee, cinnamon, mexico, warm drinks.