- 8 cups of water
- 5 ounces piloncillo see below
- 2/3 cup of dark coffee ground medium-coarse (between a flat bottom and French press grind)
- 1 cinnamon stick
- 1 orange peel optional
- Bring the water to boil in a medium saucepan.
- Add the piloncillo or brown sugar and stir so it dissolves.
- Add the coffee, cinnamon stick, and orange peel (if using).
- Turn off the heat and let steep while covered for 10 minutes. Strain out the cinnamon stick and orange peel. You can use a fine mesh strainer or cheesecloth to strain out the ingredients.
- (If you don’t have these, but have a French press, pull out the cinnamon stick and orange peel with a spoon, and then pour the brew into the press. You can easily filter out the grounds once the coffee is in the French press. After everything’s filtered out, serve and enjoy!)
- Garnish with extra cinnamon sticks or orange peels for added flair.
Many people have been enjoying this Mexican take on coffee for years. If you’d like to see why it’s so popular, get some good, dark-roasted coffee to use. Our current Bold Profile coffee has notes that will go well with the cinnamon, sweetness and citrus of this brewing method.