Coffee Classics: Café de Olla (Mexico)

Café de Olla was born in the highlands and haciendas of rural Mexico, where mornings begin with woodsmoke drifting through open windows and kitchens glow with terracotta warmth. Traditionally brewed in a clay pot — the olla de barro — the coffee absorbs the earthy scent of the vessel, creating a flavour impossible to replicate with metal or glass.

Piloncillo (unrefined cane sugar) melts into the brew like amber, while cinnamon sticks release their gentle perfume. The result is a drink that feels like a warm embrace: rustic, comforting, and full of history.

It is the coffee of revolutionaries and ranchers, of families gathered around kitchen tables, of early dawns and long, slow evenings. Café de Olla carries Mexico’s soul — simple, generous, and utterly heartfelt.

Ingredients

• 500 ml water

• 2–3 tablespoons dark roast ground coffee

• 1 cinnamon stick

• 30–40 g piloncillo (or dark brown sugar)

• Optional: orange peel, clove

Equipment Needed

• Clay pot (ideal) or saucepan

• Wooden spoon

• Strainer

• Rustic mug or clay cup

Method

1. Add water, cinnamon, and piloncillo to a clay pot.

2. Bring to a gentle boil until the sugar melts.

3. Stir in the coffee grounds.

4. Lower the heat and simmer for 1–2 minutes.

5. Remove from heat and let it rest for 5 minutes.

6. Strain into cups and enjoy warm.

Notes

• Clay pots soften the acidity and deepen sweetness.

• Piloncillo is essential for authentic flavour, but dark sugar works well.

• Spices may be adjusted to suit preference.