Ingredients
Coffee
- 1 liter water about 4 1/4 US cups
- 40 g piloncillo chopped or grated; dark brown sugar may substitute
- 1 cinnamon stick about 3 inches
- 50 g ground coffee medium to medium-coarse grind; regular or decaffeinated
Equipment
- 2-quart saucepan with lid
- Digital scale
- Fine-mesh strainer
- Paper coffee filter and heatproof filter holder, optional
- Heatproof jug
Instructions
Simmer, steep and strain
- Combine the water, piloncillo and cinnamon in a saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
- Reduce the heat and simmer gently for 3–5 minutes to infuse the cinnamon. Remove the saucepan completely from the heat.
- Stir in the ground coffee, cover and steep for 5 minutes. Do not return the coffee grounds to a rolling boil.
- Pour through a fine-mesh strainer into a heatproof jug. For a cleaner cup, use a paper coffee filter in a suitable heatproof holder and let it drain without pressing the grounds. Remove and discard the spent grounds and cinnamon.
- Divide the strained coffee among four small heatproof cups and serve after cooling to a comfortable drinking temperature. If holding briefly, use an insulated carafe rather than keeping the pot on the burner.
Nutrition
Calories: 40kcalCarbohydrates: 9.8gProtein: 0.3gSodium: 7mgPotassium: 124mgSugar: 9.7gCalcium: 13mgIron: 0.1mg
Notes
Use food-safe cookware; decorative pottery is not automatically suitable for hot drinks. Caffeine varies by coffee and brewing, and decaffeinated coffee can still contain some caffeine. Nutrition is estimated per quarter batch using USDA brewed-coffee data for an assumed 900 g filtered yield and brown sugar as a proxy for piloncillo; cinnamon infusion is excluded. Actual yield and brands vary. Cost excludes utilities and delivery.