Ethnic coffees: the Mexican coffee (cafe de olla)
Wrote at 08:30 by Stefano Urso in: Coffee Quality,
The real Mexican coffee (named
cafe de olla in Mexican language) comes from a very
caliente land, but it can be easily adapted to the autumn climate that’s’ knocking at the door. As a matter of fact the Mexican coffee is a beverage flavoured with spices and bitter chocolate that fits very well with low temperatures too. The
cafe de olla has not to be confused with the
cafe mexicano that’s a drink (prepared with kalua, tequila and cream) very similar to the Irish coffee.
The Mexican coffee is prepared boiling water in an earthenware pot (
olla in Mexican) who then add the cinnamon sticks, cloves, chocolate and Mexican sugar cane (
piloncillo). When the boiling resumes the coffee powder has to be poured and gently mixed. At this point turn off the heat and let the beverage rest for about three minutes. Then just filter the coffee and serve it hot into earthenware cups, accompanying each cup with a cinnamon stick instead of the spoon to decorate everything.
Ingredients:
750 ml of water
50g coffee
50g Mexican sugar cane (
piloncillo)
25g bitter chocolate
1 stick of cinnamon (4 cm long)
1 clove
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