All brew methodsMexico
Café de olla
Coffee steeped with cinnamon and piloncillo in a clay pot.
Where it comes from
It's often said to come from the Mexican Revolution, when women soldiers brewed it over campfires. That story is a legend; no historical record confirms it.
It's traditionally brewed in an olla de barro (clay pot) and served in small clay mugs.
How to make it at home
- Boil the water with about ⅓ cup piloncillo (or dark brown sugar) and a cinnamon stick, stirring until the sugar dissolves.
- Turn off the heat and stir in the coffee.
- Cover and steep for about 5 minutes.
- Strain through a fine sieve or cloth and serve hot.
Coffees to try with it
Recipes call for a dark roast.
More ways to brew
Turkish coffeeTürkiye: Coffee and water boiled together in a tiny pot, served with its foam and grounds settled in the cup.Vietnamese phinVietnam: A slow, strong drip over sweetened condensed milk and ice: cà phê sữa đá.Ethiopian coffee ceremonyEthiopia: Green beans roasted, ground and boiled in a clay jebena, shared over three rounds.Moka potItaly: Steam pressure pushes water up through the coffee on your stove.