Where can you find the best tasting coffee and how can you make the best tasting coffee? The first question has to do with kinds of coffee and degree of roasting. The second has to do with proper storage, grinding coffee just before making it and your choice of brewing methods. Our preference is always one of the Colombian organic coffee brands and pouring just boiled and slightly cooled water over coffee grounds in a cloth filter. But, depending on your own preferences there is more to the story about best tasting coffee.
Strong versus Tasty
If what you want is coffee with a lot of caffeine you want robusta coffee beans.
Robusta coffee is properly named Coffea robusta, or Coffea canephora. This variety of coffee is a more hardy plant than the Arabica variety. It is less prone to infestations of insects or plant disease so it is also cheaper to grow. Originating from plants in the western and central sub-Sahara Robusta yields more coffee beans than an Arabica plant and Robusta coffee beans contain about 2.7% caffeine as opposed to 1.5% for Arabica. The Robusta plant can grow as high as thirty feet. It is the primary coffee grown across most of Africa from Ethiopia on the Indian Ocean to Liberia on the Atlantic and South to Angola. The species has also been exported to Borneo, French Polynesia, Costa Rica, Nicaragua, Jamaica and the Lesser Antilles. The most recent export of Robusta coffee beans has been to Vietnam where coffee farmers produce the second largest volume of coffee in the world after Brazil. About a third of world coffee production is Robusta coffee beans of which the largest part come from the Highlands of Vietnam.
If you are looking for better taste you want Arabica coffee beans.
People buy Arabica coffee because it tastes better and has a better aroma. Arabica is higher quality coffee than Robusta.
Storage Is Important
No matter what kind of coffee you like, the freshest coffee is the best tasting coffee.
Fresh organic coffee will stay fresher if it is stored in a cool place and if it is in an airtight container. Organic coffee antioxidants are largely responsible for coffee flavor. Heat and oxygen are their enemies. Think cool, dry, and air tight when you store coffee.
If cool is good, is cold better?
If you buy coffee that is in an air tight container you can add to its shelf life by freezing it. But, once you open the container you let air and moisture inside. If you then repeatedly freeze and thaw the coffee you will keep adding moisture and shorten the shelf life of its flavor.
Convenience can kill coffee flavor. That favorite spot on the shelf by the stove works great when you need to find the coffee in the morning. But the same warm location spells doom for fresh organic coffee. Pick a spot away from the stove or any hot air vents.
Roasted to Your Taste
The roast can make the difference between mediocre taste and the best tasting coffee. Here are the various roasts and how they affect taste.
Cinnamon Roast 195 °C (383 °F)
New England Roast 205 °C (401 °F)
American Roast 210 °C (410 °F)
City Roast 220 °C (428 °F)
Full City Roast 225 °C (437 °F)
Vienna Roast 230 °C (446 °F)
French Roast 240 °C (464 °F)
Italian Roast 245 °C (473 °F)
Spanish Roast 250 °C (482 °F)
The stronger the roast the more caramelized the flavor of the coffee. Try a full city roast and then work your way up or down the roasting list in search of the best tasting coffee.
There are many known health benefits from regular and healthy organic coffee. But, do you get a longer life with coffee? That may, in fact, be the case. The Washington Post reports on a New England Journal of Medicine report noting that coffee can lengthen your life!
The headlines about coffee’s impact on your health seem to change as quickly as the time it takes to drink a cup. Should you savor every drop or try to cut down? Here’s what we know right now:
True, coffee drinkers are more likely than nondrinkers to smoke, eat red meat, skimp on exercise and have other life-shortening habits, according to a large 2012 study published in the New England Journal of Medicine.
But even after adjusting for such factors, they found that people age 50 to 71 who drank at least one cup of coffee per day had a lower risk than nondrinkers of dying from diabetes, heart disease or other health problems when followed for more than a decade. That may be due to beneficial compounds in coffee such as antioxidants – which might ward off disease – and not caffeine. Decaf drinkers had the same results.
We already knew that people who drink three cups of coffee a day or more have half the risk of developing Type II Diabetes compared to folks who do not drink coffee. Now researchers have demonstrated that the risk of dying from diabetes is also reduced in coffee drinkers.
Happiness with Coffee
Drinking coffee reduces the risk of depression according to recently published research. An article published in volume 171 of the Archives of Internal Medicine by a team of Harvard researchers showed a lower incidence of depression in women who reported drinking at least four cups of coffee a day as compared to women who reported drinking a cup of caffeinated coffee or less each day. The difference was a twenty percent reduction in incidence of new depression in the high end coffee drinkers. The study included 50,000 women who were free of depression at the start of the study and subjects were followed over a decade. The same researcher demonstrated years ago that male coffee drinkers (five cups a day) have a reduced risk of developing Parkinson’s Disease.
Not only do you get a longer life with coffee buy you get to be happier as well.
But Is Coffee Addicting?
Fox News asks if drinking too much coffee is addicting or harming your health.
Ever wonder what gives you that jolt moments after your first sip? It’s a surge of cortisol and adrenaline. Coffee taps your adrenals to release these stress hormones, so by drinking a cup of java (or a can of soda, as any type of caffeine does this) you are triggering the same physical response your body would have to an imminent danger.
As coffee lovers know, this rush makes you more focused and can become addictive. While consuming coffee can be great before a job interview or high-stakes presentation, daily use can put you into a chronically high-cortisol state. In fact, a study out of the University of Oklahoma revealed that drinking coffee while under even mild stress causes cortisol levels to rise higher and stay high- long past the stressful event.
The article goes on to discuss other options other than coffee. But, considering that you get a longer life with coffee and a happier one as well, what is the point! Drink coffee. Enjoy coffee. Live long and be happy!
If you are interested in natural coffee brands you are looking for healthy organic coffee. In fact you really want organic shade grown coffee because under the shade of trees is how coffee grows naturally.
Shade-grown coffee comes from coffee plants grown under a tree canopy. Coffee growers plant both coffee and a variety of shade trees. This is a sustainable agricultural practice resulting in high quality organic coffee. Shade trees attract birds and are the cornerstone of a healthy habitat. Some coffee farmers plant plantain and other trees which produce fruits to harvest so they grow more than one crop on their land. There are numerous organic shade grown organic coffee brands. However, many of these types of healthy organic coffee may be hard to find. In general, when looking for organic coffee one looks for evidence of USDA certification. However, USDA certification does not guarantee that your coffee is one of the any organic shade grown coffee brands. Rather you may wish to look for UTZ certified coffee or coffee certified by the Rain Forest Alliance. Both of these organizations encourage a broader approach to growing organic coffee and commonly help promote organic shade grown coffee brands that their clients produce.
The point being that when you look for natural coffee brands look for the UTZ or Rainforest Alliance logos on the container.
UTZ Certified Organic Coffee
UTZ aims to teach good agricultural practices and environmental protection. A UTZ grower learns to do the following and then continues to do what is needed.
- Reduce and prevent soil erosion
- Keep records of fertilizer and chemical use and use these products responsibly
- Follow good farming practices including integrated pest management
- Avoid deforestation
- Protect water sources, native and endangered species
- Use native fauna for shade grown coffee
The end result of a coffee farmer following UTZ principles is that he or she retains or regrows a natural forest habitat in which natural coffee brands can be grown.
UTZ follows coffee from planting to the roaster, carries out yearly inspections and promotes the organic shade grown coffee brands of its clients. So, if natural coffee brands are your goal look for UTZ on the label.
Rain Forest Alliance
The other good choice for natural coffee brands is the Rainforest Alliance. This is a non-government entity similar to UTZ. They promote good use of the land and strict adherence to healthy means of growing coffee. Rainforest Alliance certified coffee is part of a broader sustainable agriculture program of tropical crops, including coffee, bananas, cocoa, oranges, cut flowers, ferns, and tea. Certified coffee farms meet a strict set of environmental standards that include preservation of the ecosystem and reduction in use of synthetic chemicals of all sorts. If you want natural coffee brands look for the Rainforest Alliance logo on the container.
Coffee has many health benefits besides being a great way to start the day. Healthy organic coffee is preferable because of the reduction in impurities obtained by a purely organic food chain.
Healthy organic coffee has been around for a long, long time. Unfortunately in the modern era the use of pesticides and herbicides has entered the picture in growing many crops, including otherwise healthy organic coffee. Although non-organic contaminants do not necessarily reduce the beneficial health effects of a healthy cup of organic coffee the non-organic contaminants cause problems of their own.
So, you decide to drink only organic coffee. But which brands can you find and which should you buy? Our oft stated preference is for Colombian organic coffee brands but there are lots of great organic coffees, especially in the Americas from Mexico to Brazil.
Colombian coffee is widely acclaimed as some of the best coffee in the world. But what about Colombian organic coffee brands? Any coffee grown in Colombia qualifies for Juan Valdez designation, meaning that the Colombian Coffee Growers Association certifies it as 100% Colombian. Coffee from Colombia is good and healthy organic coffee from Colombia is excellent. Think of some of the best organic coffee in the world and think of Juan Valdez, certified and Colombian, organic coffee from the Colombian Cafetero.
The first step in how to pick an organic coffee brand is to make sure that it is organic. There are three reliable seals of authenticity that you should look for, USDA Organic, Rainforest Alliance and UTZ.
USDA organic coffee is certified by the United States Department of Agriculture or one of its designees.
The fact that coffee is USDA organic coffee tells us that sustainable agricultural practices were used and that the organic coffee is free of many of the pesticide, herbicide, and synthetic fertilizer residues that can be found on regular coffee products.
An issue with USDA certification is that the USDA does not help a small coffee farmer find a market for his more-valuable product. Thus many small grower get certified by the USDA, never make any more money, and spend more on raising the crop and adhering to the food chain requirements for organic coffee. How to pick an organic coffee brand is often easier with UTZ and Rainforest Alliance.
stands for sustainable farming and better opportunities for farmers, their families and our planet. The UTZ program enables farmers to learn better farming methods, improve working conditions and take better care of their children and the environment. Through the UTZ-program farmers grow better crops, generate more income and create better opportunities while safeguarding the environment and securing the earth’s natural resources.
UTZ not only certifies farmers but also teaches them and provides a supply chain to which they can sell their coffee.
The process of getting certified by Rainforest Alliance is similar to getting UTZ Certified.
Growers start by achieving partial success and grow into the eventual requirements. Rainforest Alliance requires that coffee growers meet half of the criteria for any given area of concern to start with and meet eighty percent of requirements overall. These criteria include ecosystem preservation, safety of wild animals, watershed conservation, fair hiring and labor practices, appropriate safety measures for workers, and strict adherence to agrochemical use standards. An additional feature of this program is the prohibition of genetically modified crops.
Likewise how to pick an organic coffee brand is to look for Rainforest Alliance, UTZ or USDA Certified on the label.
If your goal is a great cup of coffee, free of impurities and friendly to the environment, you probably want to look for shade grown organic coffee brands. But, what is unique about shade grown organic coffee?
Growing Coffee the Way Nature Intended
In the wild coffee grows naturally in the shelter of shade trees. It is only recently that growers have developed sun tolerant hybrids in order to increase the amount of coffee that they can grow on a plot of land. Shade-grown coffee comes from coffee plants grown under a tree canopy. Coffee growers plant both coffee and a variety of shade trees. This is a sustainable agricultural practice resulting in high quality organic coffee. Shade trees attract birds and are the cornerstone of a healthy habitat. Some coffee farmers plant plantain and other trees which produce fruits to harvest so they grow more than one crop on their land.
In Harmony with the Environment
Serious Eats talks about shade-grown coffee.
First and foremost, there are some reasons that shade-grown coffee is a good idea. When coffees are grown in the shade of other plants, the biodiversity of the landscape sees a benefit. Native plants that shade coffee trees-which can range from forest trees like cedars, to fruit trees, like banana, orange, lemon, avocado, and soursop-are planted to create a harmonious nitrogen balance in the soil, and, over time, effect a specific, coffee-beneficial microclimate. The insect, animal, and bird landscape sees a positive influence as well, as biodiverse climates promote a sustainability of more species, which means greater survival of these species and increased pollination. Careful planting promotes healthier soil, which can also offer broader benefits like decreased erosion.
The point being that when a coffee farmer mixes coffee in with a canopy of other plants and crops there evolves a balance with nature that preserves the soil and the quality of the coffee that is produced year after year and decade after decade.
Does Organic Coffee Taste Better?
Unfortunately there is no strong evidence that growing coffee in the shade results in better taste. But, remember that taste is entirely subjective. For some folks the best tasting cup of coffee has so much cream, sugar and liqueur added that the coffee makes only a small contribution.
Is Shade Grown Coffee More Likely Organic?
This is certainly true. Healthy organic coffee is often shade grown. The kinds of herbicides, insecticides and fungicides that growers have to use when their crops are crowded in the sun to increase yield are not necessary in a mixed plant environment and are in fact dangerous to other plants and the microenvironment in such growing conditions. It has been shown that there are around 150 different impurities that can be found in a cup of regular commercial coffee. These are not found in organic coffee. What is unique about shade grown organic coffee is that it is great coffee, safe for the environment and safe for you! Look for organic on the label when you buy coffee.
The twin goals of healthy organic coffee are to provide and excellent and safe cup of coffee and to protect the environment. White Coffee, importers and roasters for three quarters of a century have gone a step farther. According to an article in DBR Technology Packaging, is rolling out a line of organic coffees in a compostable cup.
White Coffee Corporation in the US has expanded its product range with the introduction of single serve organic coffees in a compostable BioCup.
The new bio-degradable and compostable organic single serve coffee BioCup is available in 11 flavors such as Colombian, Breakfast Blend, French Roast, Full City Roast, Mexican High Grown, Peruvian, Rainforest Blend, Hazelnut, French Vanilla, Sea Salt Caramel and Chocolate Morsel, under the White Coffee moniker.
White Coffee’s BioCup is available in 10-count and 80-count boxes in retail outlets across the nation.
These cups will be 2.0 compatible, for use with the Keurig system and similar coffeemakers, the company said.
Commenting on the launch, White Coffee Corporation executive vice president Jonathan White said: “Our goal is to be the leader in the coffee industry in minimizing its environmental footprint.”
White Coffee has been engaged in coffee importing and roasting business since 1939.
White Coffee Corporation makes single serving coffees similar to those sold by Keurig, the “K” cups. In fact, as the article notes, their organic coffee in a bio-degradable cup will compatible with Keurig brewing systems.
Convenience versus Environmentally Friendly
The long standing issue with single serving coffees is that there is always packaging left over that goes into the landfill. The organic coffee in a bio-degradable cup by White Coffee addresses that issue. After all, you buy organic coffee partly because you are doing the environment a favor. There is a lot of work that goes into certified organic coffee.
Organic coffee certification guarantees that the consumer is drinking organic coffee, coffee uncontaminated by unwanted substances. Organic coffee certification also drives up the cost of a cup of coffee. The problem for a small coffee grower is that some organic practices can be more costly than conventional practices. For example, the labor cost of composting may be more than the cost of buying conventional, albeit prohibited, fertilizers. If the coffee farmer cannot obtain a sufficiently high price for his crop his is unable to continue the sustainable farming practices necessary to produce organic coffee. Thus the ability of the consumer to obtain organic coffee antioxidants and other healthy ingredients depends upon the willingness of the consumer to pay for the higher quality coffee available through organic growing practices and organic coffee certification.
The point is that using a biodegradable container reduces the wastage that commonly goes with single serving coffee. The most efficient and environmentally friendly way to buy and store coffee is in large containers. However, a single person living along may only consume a couple of pounds whole bean coffee in the six months shelf life of freshly roasted coffee. Economy of scale does not work in this case. And, frankly, single serving coffees are efficient when it comes to your own time and affairs. So, thanks, White Coffee for your new organic coffee in a bio-degradable cup!
The coffee market is under stress from several factors. One is the drought in Brazil, the country that produces forty percent of the coffee in the world. The other is the rising value of the US dollar versus virtually all other currencies. The drought in Brazil is a natural phenomenon that leaves many coffee farmers in the country with smaller crops. The rise of the dollar has to do with the strength of the US economy and the weakness of those economies based on raw material exports. Not only do coffee farmers in Brazil have less coffee to sell but the value of the local currency, the real, is falling. If the farmer cannot find an international buyer he is taking a thirty percent loss as compared to a year ago. The real traded 2.18 to the dollar a year ago and now it takes 2.76 reales to make a dollar. But what does this have to do with fillers in your coffee?
Anything to Fill the Bag
Cream and sugar may not be the only additives in your morning cup of coffee. Tough growing conditions and rising demand are leading some coffee producers to mix in wheat, soybean, brown sugar, rye, barley, acai seeds, corn, twigs and even dirt.
The point of all this is to purchase healthy organic coffee that comes from a supply chain that is closely monitored and free of the many impurities that come with regular coffee, not to mention dirt, corn, twigs, etc.
Healthy Organic Coffee
How do you know if your coffee is organic? Here are three options:
According to the USDA, the following applies to USDA organic coffee as well as to all organic food production. “… Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”
UTZ Certified stands for sustainable farming and better opportunities for farmers, their families and our planet. The UTZ program enables farmers to learn better farming methods, improve working conditions and take better care of their children and the environment. Through the UTZ-program farmers grow better crops, generate more income and create better opportunities while safeguarding the environment and securing the earth’s natural resources.
An alternative to organic coffee certification is for a grower to be Rainforest Alliance certified. The Rainforest Alliance is a non-governmental organization that works to conserve biodiversity. It does so for agricultural products by influencing consumers to buy what is good for the environment and good for small farmers. Rainforest Alliance certified means that the coffee that you buy was produced using good land use practices. Rainforest Alliance certified coffee is part of a broader sustainable agriculture program of tropical crops, including coffee, bananas, cocoa, oranges, cut flowers, ferns, and tea. Certified coffee farms meet a strict set of environmental standards that include preservation of the ecosystem and reduction in use of synthetic chemicals of all sorts. In addition, strict health and safety requirements are part of getting Rainforest Alliance certified. The Rainforest Alliance works with the Sustainable Agriculture Network which is a group that includes conservation organizations in nine countries in Latin America. These organizations work to increase and maintain sustainable agricultural practices. On the other end of the coffee spectrum Rainforest Alliance works to convince consumers and to buy Rainforest certified products and works to have businesses buy from certified farmers and sell to the public.
Look for any of these seals on the label and you will get good organic coffee without the fillers.
A unique kind of coffee is Indian filter coffee. Known as Kaapi (phonetic coffee in Hindu), Indian filter coffee is a popular drink in the Southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Indian filter coffee is three fourths coffee and one forth chicory. Local coffees are used in this drink. In order of local preference one makes Indian filter coffee with Peaberry, Arabica, Malabar or Robusta from Karnataka, Kerala and Tamil Nadu regions. Although locally made Indian filter coffee is made with local coffee beans, feel free to use healthy organic coffee, one of the Colombian organic coffee brands. But, if you want to do this traditionally where do you find Peaberry or Malabar coffee beans?
Peaberry coffee is also known as caracole. Peaberry coffee is made from rounded coffee beans. Normally the coffee berry has two seeds and the sides facing each other are flattened. About one in twenty coffee beans are single seeds and rounded. These are peaberries. Tanzanian coffees are commonly associated with peaberries as are some Kona coffees. Rounded peaberries roast differently from other coffee beans, more evenly. Ideally these rounded beans are roasted separately from regular flat sided coffee beans. This requires manual separation of the beans.
Malabar coffee is from the Malabar region of India. It is in the South between the Western Ghats and the Arabian Sea. Coffee leaf rust arrived in India more than a century before it reach the Western Hemisphere. Growers replaced their Arabica coffee with Robusta and bred for leaf rust resistance. Thus Malabar is always a non-Arabica variety.
Chicory is a perennial plant often used as a coffee substitute or additive. The roots of chicory are baked and ground and added to coffee. Chicory is not only used in Indian filter coffee. Adding chicory to coffee is common in New Orleans.
Indian Filter Coffee
Indian filter coffee, in India, is commonly made with instant coffee. In India the key to good filter coffee is searching out the ideal instant coffee or coffee powder. Add the power to hot water and stir. Then pour through a filter. Add fresh milk to taste and a teaspoonful of sugar to the cup. The key to the Indian filter coffee story seems to be searching out the best coffee powder. If you would like to try some strong filter coffee powder from India follow the link. You will note that you will have to convert to Rupees to make payment.
Kaapi – Premium Quality South Indian Strong Filter Coffee Powder by Cafe Madras is available online from Mumbai, India.
Add a Little Variety to Your Coffee
This is the last of our current series of types of coffee articles. Please feel free to re-read about Turkish coffee, Cuban coffee, liqueur coffees and the rest. There may be standards for how to make any of these coffee buy your standard should be what tastes the best to you. Try a few different ways to make coffee and always think organic!
USA Today just announced Keurig recalls for more than 6.6 million coffee makers in the USA. The model is K10 and the ID number starts with 31. The issue is burns.
Keurig Green Mountain is recalling about 6.6 million MINI Plus Brewing Systems in the U.S. and 564,000 in Canada following burn reports, according to the U.S. Consumer Product Safety Commission.
The model number is K10 and recalled brewers have an I.D. number starting with “31,” according to the safety commission on Tuesday.
“They are single-serve, hot beverage brewers and were sold in 13 different colors,” the commission reports.
The reason? There were about 200 reports of hot water coming out of the brewer made by the Waterbury, Vt. company, including 90 reports of burn-related injuries.
The machines were sold from December 2009 through December 2014 at a cost of approximately $100.
Customers are instructed to contact Keurig for a free repair of their machine.
The problem is that the system can spray out hot water and cause burns for the user.
McDonald’s Hot Coffee All Over Again?
According to Forbes the coffee machines have resulted in a couple hundred cases of spraying and at least 90 reported burns.
The U.S. Consumer Product Safety Commission on Tuesday announced a recall of Keurig’s Mini Plus Brewing Systems, citing concerns about water that can overheat during the brewing process, spraying out and burning consumers. Keurig GMCR -2.53% has received about 200 reports of hot liquid escaping from the brewer, including 90 of those that said they suffered burn-related injuries.
Keurig makes its money selling individual serving coffee but reliable machines are essential for sales. This situation is reminiscent of hot McDonald’s coffee and a famous jury verdict of $2.7 in punitive damages because the company did not take steps to remedy a recurring problem. In this case Keurig’s is taking prompt action and apparently no other coffee makers are causing this problem.
Keurig Green Mountain is a publicly traded brand of coffee. Their headquarters are in Waterbury, Vermont/ USA. It is a wholly owned subsidiary of Green Mountain Coffee Roasters, Inc., and is best known its individual serving K-Cups. Keurig Green Mountain offers more than 100 different coffee selections, including certified organic, Fair Trade Certified, estate, specialty blends and flavored coffees. Coffee is sold as the company’s brand and as Newman’s Own Organics brands. Keurig stated as a small café in Vermont and has grown to a $2.3 Billion company. Coca Cola has a ten percent stake in Keurig Green Mountain. The name Keurig as added because the company sells Keurig coffee makers.
Coffee Maker Burns
The leading link in Google for espresso machine burns is to a lawyer. Any machine with pressurized hot water is a potential for burns. Mishandling an espresso machine can leader to burns as any barista knows. The issue for the user is to know how to use the machine. The issue for coffee maker manufacturers is to produce a machine that is as nearly injury proof as possible and to fix any problems as they arise. This seems to be the case with the Keurig coffee maker recall.
There is a traditional way to make coffee in Mexico. The coffee is made in a clay pot, thus the name, pot coffee, café de olla. The drink is made with ground coffee, cinnamon and unrefined whole cane sugar called piloncillo in Mexico and panela in most of the rest of Latin America. The preparation is reminiscent of making Turkish coffee in that the ingredients are all cooked together. Our decided preference is to make this with healthy organic coffee.
How to Make Café de Olla
Traditionally you use a ceramic pot for this drink but for starters a sauce pan will do just fine
4 cups of water
3 ounces of panela or piloncillo
half a stick of cinnamon, preferable Mexican
4 tablespoonsful of ground coffee
Make café de olla in a sauce pan or ceramic pot on the stove top. Grind your coffee just before you start. Add water, cinnamon and panela to the sauce pan and simmer until the panela is dissolved. This takes just a few minutes. Bring the water to a boil. Add the coffee. Turn off the heat. Stir briefly and then put a cover on the sauce pan. Wait five minutes and pour the coffee through a filter or strainer into cups to serve.
Café de Olla de Liqueur and More
Café de olla can be a nice base for a liqueur coffee. Use Kahlua. In addition this is a traditional drink made in all parts of Mexico and there are lots of local variations including the addition of anise or cloves. Feel free to experiment once you get the basic recipe correct.
What to Eat with Café de Olla
If you are going to do it right you should drink café de olla with a Mexican meal. Mican cooking is a mixture of European (Spanish) and Central American. The basics are corn, beans and chili peppers from the Aztec side and beef, pork, chicken, goat, dairy products and European herbs and spices from the Conquistadores. If you are just looking to drink a little café de olla with a touch of dessert there are lots of dishes to choose from. Here is the list.
Arroz con leche, rice with milk and sugar
Bionico, a type of fruit salad with cream
Carlota de limón
Dulce de leche
Jarritos (spicy tamarindo candy in a tiny pot)
Pastel de queso, cheesecake
Pastel de tres leches (Three Milk Cake)
Rosca de reyes
Gorditas de azúcar
Tacuarines, Biscochos, or Coricos
The point being that there are lots of good things to eat with a cup of café de olla. Make sure to look or organic ingredients along the way. As with all coffee based drinks the quality starts with the best coffee so look for organic. Grind just before you make the coffee and store your coffee in a cool and dry place.