Café de Olla

Smalltime Roasters Volcán de Fuego Coffee, Cinnamon, Orange, Cloves, Fennel Seeds

Roaster Angel Medina of Smalltime Coffee Roasters | Portland, OR
Yield: 6 to 8 cups of coffee

---

Adapted by StarChefs | April 2018

INGREDIENTS

6 cups water
4 ounces piloncillo cone
2 sticks Mexican cinnamon, halved
Four 4-inch swaths orange peel
4 to 6 cloves
1 pinch fennel seeds
3 to 3½ ounces Smalltime Roasters Volcán de Fuego coffee, coarsely ground

METHOD

Into a clay or stainless steel pot over medium-high heat, combine water, piloncillo, cinnamon, orange peel, cloves, and fennel seeds. Bring to a slow simmer and cook for 1 to 4 hours, depending on desired depth of fl avor. Th e temperature should never rise above 204°F. Add coff ee and stir. Brew 4 to 5 minutes, remove from heat, and strain through a fi ne mesh strainer into a serving vessel.

---