Café de Olla — also known as Mexican coffee — is a complex, sweet brew enriched with cinnamon and piloncillo (unrefined cane sugar). It's brewed in an “Olla” — a clay pot that's traditionally heated over an open fire.
Mexican coffee uses arabica beans that are sun-dried rather than roasted. Beans prepared this way produce a rich, aromatic coffee with subtle floral notes. Mexican arabica beans can be hard to come by, but medium roast arabica produces a similar brew.
In this article, you’ll learn how to make Cafè de Olla the traditional way and what to do if you don't have an Olla or authentic coffee beans.
What You’ll Need to Make Mexican Coffee
You'll need a few key ingredients and pieces of equipment to make Café de Olla the traditional way. If you don’t have access to the exact things you need, don't worry — scroll down to learn alternative ways to make this Mexican brew.
Ingredients
- Mexican sun-dried arabica coffee
- Cinnamon
- Piloncillo (unrefined cane sugar)
- Water
Equipment
- Olla (traditional clay brewing pot)
- Gas stove or open fire
- Coffee grinder (if using whole beans)
- Fine strainer or cheesecloth
- Coffee mug
Coffee Recommendations
The best coffee for Café de Olla is Mexican-grown arabica coffee that has been sun-dried. This light coffee provides a smooth, sweet, floral brew. However, it can be hard to come by in the US and Europe.
Check local world-food stores, Mexican grocery stores, and specialty coffee shops to find Mexican coffee beans. If you can’t find them anywhere, a high-quality medium to dark roast arabica coffee will suffice.
If you can’t find authentic Mexican coffee beans, we recommend Cafely’s DaLat Coffee (100% Arabica).
Step-By-Step Guide: How to Make Café de Olla (Mexican Coffee)
Making Café de Olla the traditional way is an art form. This lightly spiced brew should be made in a clay pot (Olla) over an open fire or gas stove. Brewing the coffee in a clay pot gives it a unique flavor profile. If you don’t have an Olla, you can make it in a stainless steel pot.
Here’s how to make Café de Olla the traditional way:
1. Grind the Coffee
Coarsely grind the Mexican coffee beans. The coffee should have the texture of table salt — a “coarse grind.” You’ll need around four tablespoons of ground coffee for one average-sized Olla.
2. Heat the Water in the Olla
Fill your Olla with four cups of water. Bring it to a simmer on a gas stove or open fire. Once simmering, lower the heat.
3. Add the Ingredients
To the warm water, add four tablespoons of ground coffee, three ounces of piloncillo, and half a stick of Mexican cinnamon. Make sure the water is off the boil — adding these ingredients to boiling water will cause the pot to overflow.
4. Let the Brew Steep
Take the Olla off the heat and stir the contents to combine. Cover the pot and let it steep for five minutes.
5. Strain and Serve
After five minutes, pour the coffee through a fine strainer or cheesecloth into your coffee cup.
Other Ways to Make Mexican Coffee
Although the recipe above is the traditional way to make Café de Olla, nothing is stopping you from adjusting the brew to suit your palate and brewing equipment.
Here are three alternative ways to make Mexican coffee:
1. Café de Olla Without an Olla or Authentic Ingredients
If you like the idea of making Café de Olla but don't want to invest in a traditional clay pot or authentic ingredients, you can make a similar brew using some alternatives.
Here’s what you’ll need:
- Stainless steel pot (replaces Olla)
- Brown sugar (replaces piloncillo)
- Pre-ground arabica coffee (replaces Mexican coffee)
- Cinnamon stick
- Fine strainer or cheesecloth
- Coffee mug
- Water
Here’s how to make it:
- Boil four cups of water in the pan. As it starts to boil, remove from the heat.
- Add four tablespoons of ground coffee, five tablespoons of brown sugar, and half a stick of cinnamon.
- Stir the brew, cover, and let it steep for five minutes.
- Once brewed, pour through a fine strainer or cheesecloth into a mug and serve.
2. Iced Mexican Coffee
Café de Olla is a hot, comforting brew that’s perfect for the cooler months. Although it can be enjoyed year-round, cold brews and iced coffees go down better in summertime. It’s easy to make an iced Mexican coffee, but it takes a bit of pre-planning.
Here’s what you’ll need:
- Concentrated Café de Olla
- Ice
- Tall serving glass
- Milk
- Stirring spoon
Here’s how to make it:
- Make concentrated Café de Olla by adding four tablespoons of coffee, three ounces of piloncillo, and half a stick of cinnamon to two cups of water. Brew as normal and strain.
- Let the brew come down to room temperature and then refrigerate. This will take a few hours. If you want to make this cold beverage regularly, you can make concentrated Café de Olla in bulk and store it in jars in the fridge.
- In a glass, add ice and half a cup of the chilled, concentrated Café de Olla.
- Fill the rest of the glass with milk, lightly stir, and enjoy.
3. Café de Olla Martini
If you enjoy espresso martini, you’ll love Café de Olla martini. This alcoholic beverage is the perfect way to enjoy the spicy, floral flavors of Mexican coffee in the evening. It’s simple to make and is sure to impress any guest.
Here’s what you’ll need:
- Chilled Café de Olla
- Oaxacan dark rum
- Ice
- Cocktail shaker
- Strainer
- Martini glass
Here’s how to make it:
- Pour one ounce of rum, one ounce of pre-chilled Café de Olla, and ice in a cocktail shaker. Multiply these quantities if you’re making several glasses.
- Shake vigorously for 10 to 20 seconds.
- Pour through a strainer into a tall martini glass.
- Garnish with a piece of cinnamon and a dash of ground coffee.
- Serve cold, and enjoy.
The History of Café de Olla (Mexican Coffee)
The origins of Café de Olla are unclear. However, it’s believed to date back to the Mexican Revolution in the early 20th century.
The Invention of Café de Olla
It’s said that “Adelitas” — women who accompanied the “soldaderas” (revolutionary soldiers) — prepared the brew to energize the troops before and after battle.
The word “Olla” refers to the clay pot that’s used to prepare the brew. During the revolution, while out on the battlefield, the Olla would be placed on an open fire to brew the coffee. This brewing method is still used today in rural Mexico and elsewhere as a homage to its origins.
The Ancient Origins of the Brew
Although most agree that the Café de Olla we know today was first developed during the Mexican Revolution, the tradition of brewing warm drinks with spices pre-dates the 20th century.
Brewing spiced drinks has indigenous roots in South America. The Aztecs were making spiced brews from cocoa over 700 years ago. The brew — known as Xocolatl — contained cacao and ingredients such as chili peppers, vanilla, and even powdered rose petals.
Although Xocolatl is far from the pleasant, spiced Mexican coffee we have today, this idea of mixing spices in drinks was likely carried over when coffee was introduced to Mexico by the Spanish during the 18th century.
Best Food Pairings for Mexican Coffee
Café de Olla’s rich flavors of cinnamon, piloncillo, and arabica coffee pair beautifully with a variety of Mexican foods.
Traditionally, Café de Olla is consumed with Pan Dulce (Mexican sweet bread). However, several sweet and savory snacks pair well with this coffee.
Here are some of the best food pairings for Mexican coffee:
1. Pan Dulce (Mexican Sweet Breads)
Pan dulce are Mexican sweet breads that are traditionally enjoyed with coffee. There are several different types of pan dulce. Some are soft and fluffy; others are sweet and flaky pastries.
- Conchas are the most iconic pan dulces. They’re a sweet, soft, and fluffy bread with a crunchy, surgery topping.
- Oreja is another popular Mexican sweet bread. These flaky puff pastries are light and crisp. They are covered in cinnamon sugar and can be served warm or cold.
- Empanadas de Calabaza is a popular pumpkin-filled pastry that’s often enjoyed with Mexican coffee. The sweet filling and flakey, oily crust enhance the bitter and spicy notes of Café de Olla.
2. Tamales
Tamales de Dulce are sweet tamales that are made with cinnamon, sugar, raisins, and other dried fruits.
The subtle sweetness and unique texture of the unique corn husk dough pair beautifully with Mexican coffee.
4. Mole Poblano
Mole poblano is a complex savory-sweet sauce made from chocolate and chilis. It has a long, ingrained history in Mexico and is considered Mexico’s national dish.
It’s traditionally served with turkey, rice, and tortillas. The dark chocolatey notes and intense heat from the dried chilis in mole poblano make it an interesting pairing for Café de Olla.
If you prefer savory cuisine, try Café de Olla with a side of meat, tortillas, salad, and mole poblano.
5. Mexican Cheese Pastries
Mexican cheese-based pastries such as quesadilla de flor, de calabaza, or huitlacoche pair wonderfully with Café de Olla.
These savory cheese-filled pastries are salty, oily, and filling. Mexican coffee cuts through the fat in these pastries and compliments their salty, cheesy flavors.
6. Biscochitos
Biscuits and coffee are an age-old tradition across the globe. Mexico is no different. Biscuits and coffee pair wonderfully, and Mexico’s “biscochitos” make the perfect pairing for Café de Olla.
Biscochitos are anise-flavored cookies that are eaten across Mexico. Their crisp texture and mild sweetness work well with the complex flavors of spiced Mexican coffee.
FAQs: Making Mexican Coffee (Café de Olla)
Want to learn more about Mexican coffee?
The frequently asked questions below will provide you with more insight.
1. How Does Café de Olla Differ from Regular Coffee?
Unlike regular coffee, traditional Café de Olla coffee is brewed over an open flame in a clay pot. It also contains cinnamon and piloncillo (a type of unrefined cane sugar). The traditional brew is made from Mexican coffee — sun-dried arabica beans from the coastal region of Soconusco (Chiapas).
2. What Type of Coffee Beans Are Best for Café de Olla?
The best type of coffee beans for Café de Olla is Mexican arabica. These beans are sun-dried rather than roasted, giving them a light, sweet, fruity flavor. However, if this isn’t available, a regular medium or dark roast arabica coffee can be used.
3. Can I Use Regular Brown Sugar Instead of Piloncillo in Mexican Coffee?
Piloncillo is unrefined cane sugar. It’s sold in small cones that are crushed or grated to form powdered sugar. You may find it in the “World Foods” section at your local grocery store. If you can’t find it, brown sugar works as a substitute.
4. Is Café de Olla Traditionally Brewed in a Clay Pot?
Yes. Café de Olla is traditionally brewed in a clay pot over an open fire with ground Mexican coffee, cinnamon, and piloncillo. It’s then strained with a fine cloth or mesh.
5. Is Café de Olla Served Hot or Cold?
Café de Olla is served hot, fresh out of the Olla (clay coffee pot). It’s often served with Pan Dulce — Mexican sweet breads and pastries.
6. Where is Café de Olla From?
Café de Olla is from Mexico. Its exact origins have been lost with time. Many believe it was created at some point during the Mexican Revolution of 1910.
7. How Much Caffeine is in Mexican Coffee?
Mexican coffee is made from the seeds of the Coffea arabica plant. Mexican arabica coffee has 1.1 to 1.7% caffeine or 154 milligrams per 100 grams [1]. One cup of Café de Olla has (roughly) 90 to 150 mg of caffeine.
References:
- Caracostea, L. M., Sîrbu, R., & Buşuricu, F. (2021). Determination of caffeine content in Arabica and Robusta green coffee of Indian origin. European Journal of Natural Sciences and Medicine, 4(1), 67-77.