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Café de Olla

Traditional Mexican spiced coffee brewed in a clay pot with piloncillo, cinnamon, and cloves. This aromatic beverage combines bold coffee flavor with warm spices for pure comfort in a cup.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups cold filtered water
  • 1/3 cup whole coffee beans 3-4 ounces, lightly crushed or coarsely ground
  • 1/4 cup packed piloncillo about 2 ounces, or 3 tablespoons brown sugar
  • 1 large cinnamon stick 3-4 inches, or 1 teaspoon ground cinnamon
  • 4-5 whole cloves or 1/4 teaspoon ground cloves
  • 1/4 teaspoon whole anise seed optional

Equipment

  • Clay pot (olla) or medium saucepan (2-3 quart capacity)
  • Measuring cups and spoons
  • Wooden spoon
  • Fine mesh strainer or cheesecloth
  • Mugs for serving
  • Rolling pin or pan bottom for crushing beans

Method
 

  1. Fill your clay pot or saucepan with 4 cups of cold filtered water and set it on the stovetop over medium-high heat.
  2. While the water heats, place your coffee beans in a small bag or wrapped in a kitchen towel, then crush them lightly with a rolling pin or the bottom of a pan.
  3. Once the water reaches a gentle boil, add the crushed coffee beans, cinnamon stick, cloves, piloncillo, and anise seed if using. Stir gently with a wooden spoon to combine everything and help the piloncillo dissolve into the water.
  4. Bring the mixture back to a boil, watching carefully to prevent overflow.
  5. Once boiling, reduce the heat to medium-low and allow the mixture to simmer gently for 5-7 minutes.
  6. After 5 minutes, carefully taste a small spoonful to check if the coffee strength and spice level match your preference. If you want stronger coffee, let it simmer another minute or two, but resist going longer than 8 minutes total.
  7. Turn off the heat and let the pot sit undisturbed for 1-2 minutes to allow the grounds and spices to settle to the bottom.
  8. Carefully pour the café de olla through a fine mesh strainer or cheesecloth into your serving mugs, leaving the settled grounds and spices in the bottom of the pot. Pour slowly and steadily to catch most of the sediment, and stop pouring when you reach the heavier grounds at the bottom.

Notes

Don't throw away the cinnamon stick and whole spices at the bottom of your pot, they can steep in hot water one more time for a lighter second round of café de olla the next morning. Serve hot and fresh within 30 minutes of brewing for best flavor. Store brewed café de olla in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or in microwave without boiling.