Traditional coffee brewed in a clay pot with piloncillo and cinnamon.
About this recipe
Cafe de olla is a traditional Mexican coffee brewed in an earthenware pot with piloncillo, cinnamon and cloves. The clay imparts a unique, earthy flavour that sets it apart from any other coffee. Served piping hot, it is a staple of rural kitchens, market stalls and fondas throughout Mexico — deeply aromatic, subtly sweet and utterly comforting.
History & Origin
Café de olla is a tradition born in the rural kitchens of México during the nineteenth century, when coffee was extensively cultivated in Veracruz, Chiapas, Oaxaca and Puebla, and prepared in clay pots over wood-burning stoves. The clay pot is not merely an aesthetic choice but a functional one: the pores of the clay absorb the coffee oils over time, enriching the flavour of each subsequent brew with unique earthy notes. It is said that during the Mexican Revolution, the soldaderas prepared café de olla in makeshift camps using piloncillo instead of sugar because it was easier to transport and did not spoil. It is traditionally served in small clay cups and is the emblematic drink of popular markets, village fondas and country breakfasts throughout México.
Estimated cost
£10.58
Total cost
£1.76
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
113
Calories
3g
Protein
21g
Carbohydrates
1.5g
Fat
2g
Fibre
32mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
In a clay pot (or an ordinary saucepan if you do not have one), pour in the water and add the piloncillo broken into chunks, the cinnamon sticks, cloves and the strip of orange peel.
💡 A clay pot is what gives the coffee its traditional earthy flavour. If you do not have one, a stainless steel saucepan will do.
- 2
Heat over medium heat, stirring occasionally, until the piloncillo has fully dissolved and the water reaches a boil, about 8-10 minutes.
- 3
Once boiling, add the ground coffee. Stir once, reduce the heat to the lowest setting and let it simmer gently for 3-5 minutes.
💡 Use a coarse or medium grind. Fine-ground coffee will pass through the strainer and leave a gritty texture.
- 4
Turn off the heat, cover the pot and leave to rest for 5 minutes to allow the coffee grounds to settle to the bottom.
- 5
Strain the coffee through a fine sieve or muslin cloth as you pour into cups or clay mugs. Serve piping hot.
Reviews for Mexican Clay Pot Coffee
Related Recipes
Tepache
Bebida fermentada de cáscara de piña con piloncillo.
Agua de Horchata
Agua fresca de arroz con canela y vainilla, muy refrescante.
Paloma
Cóctel refrescante de tequila con refresco de toronja.
Agua de Guayaba
Agua fresca de guayaba cocida con canela, refrescante y nutritiva.