Cafe de Olla: Unplugged Coffee, Mexican Style
With the current overabundance of boutique coffee shops in the Valley serving small-batch. single-source coffee -- each high-end bag listing the name of the farmer, roaster, packager, graphic designer, delivery driver, etc. -- poured steaming hot or cold in a variety of creative and highly decorated coffee drinks, it comes as no surprise that the flavorful and sweet café de olla continues to be completely shut out of American coffee cups. Take advice in coffee drinks from a country that highly favors instant coffee? Never!
Minerva Orduno Rincon Cafe de Olla
It may be time to change that.
If the brewing process involved an elaborate brewing contraption and two days of brewing time this tasty coffee drink would be the latest rage, baristas would beat down upon a Mexican granny's door demanding the secrets of it's spiced goodness, instantly bringing it to the coffee guzzling masses. Up until the ease and affordability of instant coffee reduced the need for home roasting of coffee (talk about small batch), café de olla was the coffee of Mexico, and don't underestimate the appeal of a sexy, curvy glazed clay pot easily found at Pro's Ranch Market, or its ability to take even the lowest of coffee beans beans to spiced perfection.
Head to the Mexican grocery store, and get the hammer out, you're going to need it. Pick your pot and use it for nothing but coffee because that clay will eventually ooze out sweet, dark nectar of the gods out of its very pores. Breakable, and we're using specific brewing equipment? The humble café de olla may be craft coffee after all.