Café de Olla

SERVES 4 Ac­tive: 5 min. • To­tal: 10 min.

SAVEUR - - Contents -

An olla is a tall, ce­ramic pot used in Mex­ico for sim­mer­ing stews and beans. It is also the pre­ferred ves­sel for brewing this tra­di­tional sweet cof­fee bev­er­age. This method uses fewer beans than other brewing meth­ods to pro­duce a less con­cen­trated ex­trac­tion. Boil­ing the grinds en­hances the beans’ bit­ter­ness and acid­ity, so pi­l­on­cillo (a dark Mex­i­can cane su­gar with mo­lasses-like fla­vors) and cin­na­mon are used to tame the cof­fee’s bite.

2½ oz. (packed ⅓ cup) pi­l­on­cillo, or sub­sti­tute dark brown su­gar ¼ cup (¾ oz.) dark roasted ground cof­fee, medium ground 1 small stick canela (Mex­i­can cin­na­mon)

1 In a small olla or medium pot, add 4 cups cold wa­ter and the pi­l­on­cillo, cof­fee, and cin­na­mon. Set over medium heat and cook, stir­ring un­til the pi­l­on­cillo has dis­solved. Bring to a boil, then re­move from heat and let steep for 5 min­utes.

2 Set a fine mesh strainer or cof­fee fil­ter over a pitcher and strain the cof­fee. Pour into mugs, and serve hot.

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