Most of us know that Mexico is a major producer of coffee beans. Particularily in the state of Chiapas, the coffee bean is well known for its smooth taste. But all coffee is not equal, and “Cafe de Olla” is a great example of that. This is a national coffee recipe common to all of Mexico, prepared in a pre-colonial style earthen clay pot. It is a sweet coffee blended with cinnamon and piloncillo , and depending on the region, other flavors and spices. Piloncillo is a traditional unrefined cane sugar, made from dried cane syrup. It has a unique sugary taste and combines with the woodsy flavor of the olla to create a very unique and satisfying cup of java.
Today, the recipe has gone through little change. It is still made in the traditional way, and it is sometimes served without straining providing the drinker with a few roasted grounds with their drink.
Recipe:
We use a 4 quart clay olla to make our recipe.
½ to ⅔ fresh ground coffee – if you can, get a blend from Chiapas
½ to 1 cone of piloncillo – depending on the desired sweetness
2 large cinnamon sticks
2 cloves (optional)
½ orange peel with white part cut away (optional)
15 cups of purified water
Add the water, piloncillo, orange peel and other spices to the clay pot.
On a gas stove, on medium heat, slowly bring the water and spices to a boil. Boil for 5 minutes.
Turn off the heat, and add the ground coffee. Cover and let steep for 10 minutes or until most of the coffee grounds sink to the bottom of the pot.
Ladle the coffee into cups, using a small strainer or cheesecloth to catch any lose grounds. Or, alternatively, pour the contents of the olla into another serving carafe using a strainer.
This is Mexico in a cup. Now sit back and enjoy!
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