📍 Coatepec
Coatepec Coffee
A cup of high-altitude coffee grown in Coatepec, Mexico's coffee capital, with an intense aroma and balanced acidity.

- Preparation
- 5 min
- Cooking
- 5 min
- Waiting and resting
- 0 min
History
Coatepec has produced coffee since 1808, when an arabica coffee seed arrived from Cuba at the Hacienda de Zimpizahua. Its altitude and climate at the foot of the Cofre de Perote earned it fame as the coffee capital of Mexico.
Ingredients
Preparation
- 1
Grind the coffee beans just before brewing.
- 2
Heat the water without letting it come to a full boil.
- 3
Pour the water over the coffee in a press or drip maker.
- 4
Let it steep for three to four minutes.
- 5
Serve in a cup, appreciating its aroma.
- 6
Sweeten with piloncillo if you like.
Cooking tips
- For a French press, use coarse grounds and steep 4 minutes; for filter coffee, let water pass through without excessive stirring.
Technique and preparation
What to check during preparation
Choose a method before grinding: a press needs a coarser grind than a filter brewer. For a press, combine coffee and water, steep as indicated and lower the plunger without forcing it. Pour the coffee out so it does not remain on the grounds. With a filter, let water pass through the coffee rather than adding a press-style steep. Adjust grinding on your next brew if it tastes bitter or weak.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Café(Context)
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