Cafe de Olla
Cuisine Recipes
Bistro de olla is how espresso is made in Mexico. It converts into "pot of espresso." It's improved with piloncillo, which is like dim earthy colored sugar and tracked down in Hispanic business sectors, and flavored with a cinnamon stick to warm you up.
Cooking Ingredients
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4 cups water
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1/3 cup grated piloncillo, or to taste
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1 stick Mexican cinnamon
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1/4 cup ground coffee
Cooking Direction
Place water, piloncillo, and cinnamon in a pot. Heat to the point of boiling, diminish intensity, and stew for 8 minutes.
Eliminate from heat, add espresso, and mix well. Cover pot and steep for 5 minutes. Pour through a fine cross section sifter two times or until liberated from any espresso granules.