- Coffee
- 55 g
- Water
- 1,500 g
- Ratio
- 1:27,3
- Grind
- Medium-coarse
- Water at
- 95 °C
- Time
- 7:00
Mexican coffee sweetened with piloncillo and flavoured with cinnamon, brewed in a clay pot and served in small jugs. Sweet, spicy and comforting.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialWave of mudThe Mexican coffee pot: water, piloncillo, cinnamon and coffee that are infused together. Always use lead-free mud.€15–40approx.
- RecommendedColador finoUn colador de malla fina para separar los posos, colar el cold brew o filtrar cócteles. Barato e imprescindible.€3–15approx.
- OptionalManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
Method
Put 1.5 liters of water in the pot with 90 g of piloncillo and cinnamon branch. If you want, add 2 nails, a strip of orange skin and an anise star.
It leads to boiling and leaves to boil soft for about 5 minutes, removing, until the piloncillo is dissolved.
5 min
Turn off the fire, add 55 g of medium-thick ground coffee and remove.
Cover and let rest between 5 and 8 minutes.
6 min
Try 5 minutes: if you want it stronger, wait a little longer.
Fail with a fine strainer and serve in mud jars.
Tips and warnings
- Always use lead-free certified mud: some traditional pots and jars carry lead enamel and are not safe for cooking or drinking.
- Cure the new pot before first use following the manufacturer's instructions.
- If you don't find a piloncillo, use whole brown sugar or panel.
- No pot of mud: any stainless steel spleen makes the same coffee; the mud provides above all tradition.
One last thing
Piloncillo, cinnamon and lead-free clay. The secret ingredient – always optional – is a Ko‑Fi.