Café de Olla
Also Mexican café de olla
Mexico's clay-pot coffee simmered with raw cane sugar and cinnamon, strained and served in earthenware. Sweet, spiced and rustic.
RegionalServed hotFrom Mexico
- Volume
- 240ml8.1 US fl oz
- Espresso
- 0shots
- Caffeine
- 96mgderived, USDA FDC
- Glass
- Mug300 ml
The build
Watch it made, step by step- coffee simmered in a clay…240 ml100%
- Volume
- 240ml
- Caffeine
- 96mg
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Roughly 40-60 g of coarse coffee per litre simmered with a cone of piloncillo and a cinnamon stick; served in clay cups.
Caffeine
Derivedin a 240 ml café de olla
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 240 ml.
USDA FoodData Central record 171890 · read 2026-10-26
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
1| Name | Country | How it differs |
|---|---|---|
| café lechero | Mexico | Veracruz milk coffee, unrelated method. |
History
Popular accountWikidata places it in Mexico and classes it as a coffee drink. The association with soldaderas during the Mexican Revolution is a popular account.
Mexico; brewed in a clay pot.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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