El cafe de olla es tradicion rural mexicana preparada en olla de barro con piloncillo y canela desde la epoca colonial. Su preparacion colectiva en cocinas de campo lo convirtio en simbolo de hospitalidad. Hoy revive en cafeterias artesanales y mercados de Mexico y el suroeste estadounidense.
Mexican
Mexican pot coffee
Mexican coffee pot with piloncillo, cinnamon and traditional clay pot.
- Mexico
- Starter
- Vegan
- Light
- Low fat
- easy
- gluten
5 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 45 kcal
- Protein 0 g
- Fiber 0 g
- Carbohydrates 10 g
- Fat 0 g
- Sodium 25 mg
Story behind the dish
Preparation
Mexican Cafe de Pot is a preparation from Mexico with easy difficulty. Reserve about 17 minutes in total (5 for mise en place and preparation, 12 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 liter of water.
- Have ready: 80 g of medium ground coffee.
- Have ready: 150 g of shaved piloncillo.
- Have ready: 1 large cinnamon stick.
- Have ready: 2 cloves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat water with piloncillo
Heat water with piloncillo, cinnamon, cloves and salt in a clay pot over medium heat. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Stir until piloncillo is completely dissolved and flavored for 5 minutes.
Stir until piloncillo is completely dissolved and aromatize for 5 minutes.
-
Add ground coffee
Add ground coffee, remove from heat and cover for 6-8 minutes to infuse.
-
Strain with fine filter or sky blanket by pressing gently
Strain with a fine filter or sky blanket by pressing gently.
-
Serve hot in earthenware or sturdy glass cups.
Serve hot in earthenware or sturdy glass cups.
-
Offer hot milk separately for those who prefer to soften the intensity
Offer hot milk separately for those who prefer to soften the intensity.
-
Serve with sweet bread or cookies for a traditional Mexican breakfast.
Serve with sweet bread or cookies for a traditional Mexican breakfast.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Cold version with ice for summer.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.