Drink · Drip coffee · Hot
Christmas coffee with cinnamon and orange
Base: Drip coffee (cone or coffee maker)
- Coffee
- 60 g
- Water
- 1,000 g
- Ratio
- 1:16,7
- Grind
- Medium
- Water at
- 93 °C
- Time
- 7:00
A big pot for the whole table, brewed through cinnamon sticks and orange peel, lightly sweetened with brown sugar and served with a slice of dried orange. You can stretch it with milk.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialDrip coffeeThe electric filter coffee machine: hot water dripping over the coffee. Comfortable for several cups; good ones compete with manual drip.€25–350approx.View on Amazon
- RecommendedElectric milling of teethMoulds with motor: uniform grinding without effort, for several cups per day. Chronicles for more body, flat for more clarity.€150–700approx.View on Amazon
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.View on Amazon
- OptionalMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.View on Amazon
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No Drip coffee? This works too
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- French press€20–45Total immersion: the coffee rests in the water and a plunger with mesh separates it. Round body and almost nothing to learn.
- Chemex€45–60Glass jar with sand watch and thick filter. Very clean coffee, almost like a tea, to share.
- Cone Melitta€5–15The life-long filter holder, with wedge background and easy to find filters. Simple, cheap and very reliable.
Method
Wash the orange well in hot water and use a peeler to take off 6 strips of peel without the white pith, which is bitter.
Grind 60 g of coffee to a medium grind and put it in the coffee maker filter. Scatter the broken cinnamon, 4 strips of peel and the cloves, if using, over the top and mix lightly with a teaspoon.
Fill the tank with 1 litre of water and switch the machine on. The water runs through the coffee and spices and picks up their aroma.
7 min
When it has finished, add the brown sugar and the 2 remaining strips of peel to the jug, stir and leave for 2 minutes.
2 min
Serve in cups with a slice of dried orange floating on top or resting on the rim. If you like it with milk, froth 50 ml of hot milk per cup and add it on top.
Tips and warnings
In many homes a big, fragrant pot of coffee is made for the long chat after Christmas Eve and Christmas Day meals, or for a Twelfth Night tea with the roscón. Cinnamon and orange go well with a tray of turrón, marzipan and polvorones, and recall other spiced coffees such as Mexican ‘Café de olla’.
- Homemade dried orange: cut 2 oranges into 3 mm slices, pat them dry with kitchen paper and bake on baking paper at 90 °C fan (100 °C conventional) for 2 to 3 hours, turning every hour, until dry and translucent. They keep for several weeks in an airtight jar.
- Plan for guests: peel the strips the day before and keep them in a tub in the fridge, and make the dried oranges days ahead. The coffee is best freshly made: it keeps for 1 hour in a flask without turning bitter; reheated, it does not.
- In a moka pot: mix the coffee with 1/2 teaspoon of ground cinnamon and the finely grated zest of half an orange in the basket, without tamping, and add the sugar in the cup. Don't add strips of peel or pieces of cinnamon: they block the filter.
- In a cafetière: steep coarsely ground coffee with the cinnamon and peel for 4 minutes.
- Common mistake: putting ground cinnamon in the paper filter of a drip machine, which clogs it and clouds the coffee. There, use sticks.
- For children or the evening: with decaf it tastes just as Christmassy.
One last thing
Cinnamon, orange and a full pot for the whole table. If it stretched out your after-dinner chat, stretch our coffee budget with a ko‑fi.