Café de Olla

Mexico — dates to the Mexican Revolution era

Brewed in a clay pot (olla de barro) with piloncillo (unrefined cane sugar) and cinnamon, sometimes with star anise or cloves. The clay pot adds a mineral earthiness that metal doesn't. It's the traditional coffee of rural Mexico, and every family has their own ratio of spices.

How to make it

1. 1

   Bring 500ml of water, a cinnamon stick, and 30g of chopped piloncillo to a boil in a clay pot or saucepan.

2. 2

   Stir until the piloncillo dissolves completely.

3. 3

   Reduce heat to low, add 30g of coarsely ground coffee, and simmer gently for 5 minutes.

4. 4

   Remove from heat, cover, and steep for another 5 minutes.

5. 5

   Strain through a fine mesh strainer into clay mugs. Serve hot.