Café De Olla Recipe

Measure and prepare spices

Measure out coffee, piloncillo (or substitute), and spices. If using a whole piloncillo cone, break it into pieces so it melts faster. Use thin strips of orange peel avoiding white pith to prevent bitterness.

Place 6 cups of cold water into a medium saucepan or traditional clay olla. Add the piloncillo pieces (or 4 oz dark brown sugar), 2 cinnamon sticks, 4 whole cloves, orange peel strips, and star anise if using.

Bring mixture to a gentle boil over medium heat, stirring occasionally to help dissolve the piloncillo. Once the sugar has fully dissolved and the liquid is boiling, reduce heat to low and simmer 3–5 minutes to allow the spices to infuse.

Add 6 tablespoons of medium-coarse ground coffee directly to the simmering spiced water. Stir once to incorporate, then maintain at a very low simmer (no vigorous boil) for 4–6 minutes, depending on desired strength. For a cleaner extraction, use 4 minutes; for bolder flavors, simmer up to 6 minutes.

Remove the saucepan from heat and let the grounds steep in the spiced liquid for 2–3 minutes off-heat to finish extraction without bitterness.

Strain the coffee through a fine-mesh sieve lined with a paper filter or cheesecloth into a heatproof pitcher or pot to remove grounds and whole spices. Press gently with a spoon to extract more liquid but avoid forcing sediment through.

Taste and adjust sweetness: if you prefer sweeter coffee, return strained coffee to the pot, add up to 1–2 tablespoons sugar or more piloncillo, and warm gently until dissolved.

Serve hot in small cups. If using milk or cream, warm separately and add about 2 tablespoons per cup (or to taste). Sprinkle a pinch of ground cinnamon on top of each cup if desired.