Mexican Coffee

Mexican coffee is the cinnamon-spiced morning drink known across Mexico as cafe de olla (coffee from the pot). Coarsely ground coffee gets boiled directly in water with a cinnamon stick and sweetened with dark brown sugar, producing a thick, syrupy, deeply aromatic coffee that smells like a sunny morning in Oaxaca and tastes like nothing your drip machine will ever produce.

The authentic version uses piloncillo (unrefined Mexican brown sugar that comes in cone shapes), but dark brown sugar is a good substitute that gets you close to the same molasses-rich flavor. The sugar isn’t optional; this style of coffee is meant to be sweet, and the cinnamon plays best against the dark sugar’s notes.

The boil-then-rest technique is what gives this coffee its distinctive texture. Bringing the grounds to a rolling boil extracts maximum flavor (along with some bitterness), then letting the bubbling stop allows the grounds to settle to the bottom for cleaner straining. It’s the opposite of pour-over coffee philosophy, and that’s exactly the point.

Traditionally, cafe de olla is made in a clay pot (olla de barro) that imparts an earthy mineral flavor over time. A heavy saucepan works fine, but a clay pot does add something subtle if you have one.

Use the freshest cinnamon stick you can find. Mexican canela (true cinnamon) is softer and more floral than the Indonesian cassia sold in most grocery stores, and it makes a noticeable difference in this drink.

Pro Tips

• Use coarsely ground coffee, fine grinds pass through the strainer and end up in your cup
• Don’t oversteep, stop when the bubbling settles, not when the color turns black
• Strain through a fine mesh sieve or coffee filter for the clearest cup
• Pre-warm the mug with hot water for the coffee to stay hot longer

Variations

• Add a single clove or a strip of orange peel to the brew for additional warmth
• Drizzle with sweetened condensed milk for a Vietnamese-style hybrid
• Stir in a tablespoon of tequila or Kahlua for an adult version