Ingredients
Coffee
- 1000 ml water about 4 1/4 US cups
- 60 g piloncillo about 2.1 oz, broken into pieces
- 1 stick cinnamon about 2 inches or 5 cm
- 60 g ground roasted coffee about 2.1 oz, medium-to-coarse grind; not instant
Equipment
- 1 Stainless-steel saucepan with lid
- 1 fine-mesh strainer
- 1 Heatproof pitcher
- 1 Kitchen scale
Instructions
Steep and strain
- Heat the water, piloncillo and cinnamon in a saucepan, stirring occasionally, until the sugar dissolves and the water boils, approximately 6 to 8 minutes.
- Add the ground coffee, stir once and turn off the burner. Move the pot from the heat source if the cooking surface remains very hot.
- Cover and steep for 6 minutes. Do not keep boiling the coffee.
- Strain the entire batch into a heatproof pitcher through a fine strainer, removing the grounds and cinnamon. For less sediment, use a paper coffee filter in an appropriate holder.
- Divide among four small cups or transfer the strained coffee to a clean insulated carafe. Expect about 900 ml total, depending on liquid retained by the grounds and filter. Let cool enough to drink comfortably.
Nutrition
Serving: 1 small cup (about 225 ml; 1/4 batch)Calories: 59.3kcalCarbohydrates: 14.7gProtein: 0.3gFat: 0.04gSugar: 14.6g
Notes
Adjust piloncillo to taste; the estimate uses 60 g. If using earthenware, choose food-safe, lead-free cookware compatible with the stove. Do not use decorative pottery. This simplified version omits other spices in the Profeco preparation.
Estimated nutrition per one-fourth: 900 g brewed coffee (USDA SR Legacy 171890) and 60 g brown sugar (168833) as a proxy for piloncillo energy and macronutrients, not its exact composition. Dry grounds are discarded, not counted as consumed food. All dissolved sugar is counted; volume and filter retention vary. Minerals, caffeine and unmatched product-specific fields are omitted. Removed cinnamon transfer is unquantified.
