Café de Olla


Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

A fair warning: once you start adding cinnamon and piloncillo to your coffee, it’s hard to go back to your regular pot without cinnamon ever again. De olla means “clay pot,” referring to the original vessel used to brew this coffee, and that’s the inspiration for the warm flavors of this coffee. It warms you right up at first sip, and the deep sweetness complements chilaquiles and pan dulce equally. If you don’t have a sweet tooth, reduce the amount of sugar by half.


  • 1 (4-inch) cinnamon stick
  • ½ cup (110 g) piloncillo (Mexican-style unrefined brown sugar)
  • 4 tablespoons (35 g) dark-roast ground coffee


In large saucepan, combine 8 cups (2 L) of water, the cinnamon stick, and piloncillo. Cover and bring to a boil.

Once the piloncillo has dissolved and the water is boiling, add the ground coffee and remove from the heat. Allow to steep for 10 minutes. Pass through a double-mesh strainer and serve. With milk, if you’d like.