Café de Olla (lit. pot coffee) is a traditional way to prepare coffee in Mexico. This drink is prepared in earthen clay pots, but not entirely necessary. Though the pot adds to the flavor, the distinct flavor of Café de olla is derived from cinnamon and piloncillo.
Heat the water at medium heat. When the water comes to a boil, lower the heat and add the 1888 Coffee Heritage Collection, piloncillo, and a cinnamon stick.
Let simmer for 5 – 10 minutes, stir until the piloncillo dissolves. Remove from the heat and let it stand covered for 5 – 10 minutes before straining and serving.
6 tbsp coarsely ground 1888 Coffee
6 cups water
4 oz piloncillo (or brown sugar)
1 cinnamon stick
Optional ingredients are orange peel, anise, and clove
Cafecito Chorreado is a traditional Costa Rican coffee preparation using a Chorreador de café. A very finely ground coffee goes into a cloth filter and then hot water is dripped through. The filter is washed and dried between each use.
To begin the process you bring the water to a boil. Then place two tablespoons of fine ground 1888 Coffee Heritage Collection into the filter and mount the filter on the wooden stand.
Place a glass or stainless steel receptor under the filter and begin to slowly pour the boiling water into the filter. You may have to stop occasionally so that the level of water drops. Continue pouring as needed until you have four cups. This brewing method allows you to fully control the process, including coffee-to-water ratio, pouring speed, and time of infusion.
You may add a small amount of cinnamon, vanilla, chocolate or cloves to the mixture to enhance the taste.
2 tbsp finely ground 1888 Coffee
4 cups water
Optional ingredients are cinnamon, vanilla, chocolate or cloves
In Costa Rica the word “chorrear” means to drip and it refers to the pouring of hot water over the coffee grounds. A “chorreador” itself is the base, usually wooden, that holds the small cotton bag filled with coffee. In Costa Rica this bag is usually called a bolsa or bolsita, but there are those that call it a media, or coffee sock, due to its sock-like appearance.