Mexico’s Cafe de olla
Coffee was first introduced to the Central American country towards the end of the 18th century when the Spanish brought over a couple of coffee plants from the Caribbean. Commercial cultivation began a few years later when plantations cropped up in the coastal state of Veracruz.
Translated as ‘a little pot of coffee’, Café de olla is a traditional Mexican way of making coffee.
This drink is perfect for those cold days and nights when a little winter warmer is needed. The presence of the cinnamon, cloves and orange peel really does create a nicely balanced, yet distinct spicy edge to the coffee.
With a distinct aroma and succulent taste, this regional drink truly does encapsulate and condense the very essence of Mexico. It is also very literal; whilst we here might use the term ‘pot’ as a colloquialism for a large mug, or some other applicable alternative such as a full cafetiere, a Café de olla historically is served in a ceramic pot.
The clay vessel imparts a particular earthy flavour and texture to the beverage which compliments the sweeter notes that are exuded by some of the other ingredients that compromise this Mexican coffee.
Ingredients
- 6 tablespoons of freshly ground coffee
- 1.5 ltr of water
- 2 sticks of cinnamon
- 2 cloves
- The peel of half an orange
- 45g Piloncillo, or dark brown sugar as an alternative.
Recipe
- Boil the water in a saucepan
- When boiling, add the cinnamon sticks, orange peel and the piloncillo
- Reduce to a medium heat; stirring until the piloncillo is fully dissolved and the aroma of cinnamon fills the kitchen.
- Further, reduce the heat and let the mixture stew for a couple of minutes
- Remove the cinnamon sticks at this point
- Add the ground coffee and leave to brew for five minutes.
- Serve
picture: fabalv (used under CC)