Café de Olla
Mexican clay-pot coffee steeped with piloncillo and cinnamon. Sweet and spiced, served in a barro mug that adds its own earthiness.
Method
Immersion
Typical volume
240 ml
Caffeine
110 mg
A reference figure for the drink, not a measurement of your cup.
Café de Olla preparation
- Bring 1L of water to a simmer in a clay olla with 60g of piloncillo, one 8cm cinnamon stick and 2 cloves.
- Stir until the piloncillo dissolves, then take the pot off the heat.
- Add 60g of coarse-ground medium-dark coffee, stir once, cover, and steep 5 minutes.
- Strain through fine mesh or cloth into warmed barro mugs.
The coffee goes in off the heat - boiling it with the sugar makes the cup harsh. Piloncillo, not white sugar; the molasses is half the flavour.
More immersion drinks
Log it, and the caffeine with it
Log every café de olla you make and the app works out the caffeine. On iPhone it writes to Apple Health.
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