If you have tried one of the famous Mexican coffee concoctions from a coffee shop, then you might be one of those who were curious enough to want to know more about where that yummy brew came from.
Economically speaking, Mexico is actually the 8th largest coffee producer in the world. The coffee makers are more concentrated on the Southern and South Central regions, and the beans produced are mainly Arabica. In the 1980s, it is a fact that coffee became Mexico’s main and most valuable crop exported. In the modern times, Mexico is considered to be the largest source of coffee bean and coffee product imports.
It is interesting to note that some believe the best Mexican coffee products are those produced in small-scale organic farms. These coffee farms are those that make certified organic Mexican coffee products in what we call the gourmet market. Those that are imported to first-world countries like the USA are mostly those called high-grown – it is said that the best coffee beans are those grown in higher areas.
Mexican coffee beans are light-bodied and mild but carry their characteristic nutty and delicate flavors. There are many varieties to the coffee beans grown in Mexico and some of the known ones under the Arabica varietals include the Mundo Novo, Maragogype, Catirra and the Bourbon.
So enough of learning about Mexican coffee interesting facts and history. Let us now go to the topic you want discussed – how to prepare an authentic Mexicano coffee brew. Note that many Mexicans have this exclusive way of making their coffees. Some of them add cinnamon to the ground beans before brewing. It is also common to add chocolate or even vanilla so more flavor can be extracted from a coffee cup and also so acidity is reduced. Through the years, the addition of cinnamon, vanilla or choco has become accepted as a method of making a real cup of Mexican coffee.
The ingredients you will need for your Mexican coffee are the following: ground coffee beans preferably the Columbian variety, a scoop your favorite cocoa powder, a half teaspoon of ground cinnamon, whipped cream (for topping), and Kahlua coffee liqueur (optional).
The first step for your Mexican coffee is brewing. Instead of just brewing your coffee bean powder, you need to brew with it your cocoa and cinnamon powders. Once brewing is done, set the coffee aside. Now, on four jugs, mugs or cups (whatever you prefer), pour a single shot of your Kahlua coffee liqueur to each. Then pour in your brewed concoction of cocoa-cinnamon-coffee to each mug. Top of each one with a generous (and pretty) swirl of whipped cream. To add to both presentation and flavor to your Mexican coffee, sprinkle some cinnamon on top of the whipped cream.
The recipe above will certainly give you a taste of the popular coffee mix from Mexico. Not only that, it can be seen as a new and refreshing break from your usual hurried-coffee-in-the-mornings cup. Your lovely Mexican coffee can be easily and quickly made during hurried weekday mornings or during lazy weekends.