Ingredients
- 4 cups water 960 ml
- 60 g piloncillo about 2 oz, in small pieces
- 1 cinnamon stick about 3 inches long
- 40 g medium-coarse ground coffee about 1/2 cup; use weight for consistency
Equipment
- 2-quart saucepan with lid
- Wooden spoon
- Fine-mesh strainer and paper coffee filter
- Heatproof jug
- Measuring cup and kitchen scale
Instructions
- Put 4 cups (960 ml) water, 60 g piloncillo and one cinnamon stick in a 2-quart saucepan.
- Bring to a gentle boil, stirring to help dissolve the piloncillo. Reduce the heat and simmer for 5 minutes, until the sugar has dissolved and the water smells of cinnamon; allow about 10 minutes total heating time.
- Remove the saucepan from the heat. Stir in the ground coffee, cover and steep for 5 minutes. Do not return the coffee grounds to a boil.
- Set a fine-mesh strainer lined with a rinsed paper coffee filter over a heatproof jug. Carefully pour in the coffee and let it drain without pressing the grounds. Divide into four small heatproof cups; actual yield is slightly less than 4 cups after absorption and evaporation.
Nutrition
Serving: 1of 4 servingsCalories: 60kcalCarbohydrates: 15gSugar: 15g
Video
Notes
Sweetness: Use the same weight of dark brown sugar if needed. Orange peel and clove variations are not included in the base recipe.
Nutrition: Estimated per quarter batch from 60 g piloncillo, approximately 240 calories and 60 g sugar total. Coffee contributes very little energy; filtered cinnamon and discarded coffee grounds are not treated as fully consumed. Caffeine is not calculated.
Cost: Estimated US$2.00 for four servings, based on prorated coffee, piloncillo and cinnamon quantities with a small water allowance. Prices vary; excludes tax, energy and unused package contents.
Storage: Freshly strained coffee has the best aroma. Refrigerate cooled, strained leftovers promptly in a covered container and use within 2 days for best flavor. Reheat only the portion you need.
Video: Pasadena Public Library demonstrates café de olla. Its tutorial offers instant or ground coffee and optional cloves; this card uses measured medium-coarse ground coffee, no cloves and an off-heat steep. Follow this card for the quantities.
