Café de Olla

Brewing Instructions

READY TO ENJOY:  Our Café De Olla comes ground and mixed.  Shake bag well before use and brew to your liking. 

RECOMMENDED BREWING:  Traditionally, Café De Olla  is brewed in a Mexican clay pot better known as a Olla de barro and can be found at most Mexican grocery stores or specialty shops.  Instead of an Olla you can use any medium pot or saucepan.  Add roughly two tablespoons of Café De Olla per 6oz of water, adjust the amount of Café De Olla based on your taste and strength preference.

INSTRUCTIONS:

  1. Heat: Add water to an Olla de barro or medium pot. Place over med-high heat and bring to a boil.  Once water is at a boil, remove the olla or pot from the heat.  
  2. Steep:  Add the amount of Café De Olla desired, stirring for a roughly 1 minute.  Now cover, and let it steep for 6-8 minutes.
  3. Strain: Pour the coffee through a fine mesh strainer or cheesecloth and serve.

FRENCH PRESS BREWING: Add roughly 2 tablespoons of Café De Olla per every 6oz of water, adjust the amount Café De Olla based on your taste and strength preference.

  1. Heat up your water to boil and remove from fire.
  2. Add your Sacred Dancer Café De Olla to your French Press
  3. Pour your heated water into your French Press making sure you saturate all of your Café De Olla . Cover and wait for around 1-2 minutes while coffee continues to steep.  Open the lid and stir several times to break up the crust of the coffee. Place the lid back on..
  4. After 3-4 minutes minutes (or longer depending on how strong you like your coffee) go ahead and remove the lid and stir several times to break up the crust of the Café De Olla.
  5. Replace the lid and press the plunger down firmly until it reaches the bottom.
  6. Pour and enjoy your freshly made Café De Olla!

Note:  For Drip coffee makers and peculators brew no more that 4-5 cups at a time.  Not recommended to be brewed via a Keurig K-Cup.

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