The best coffee I ever tasted was while in the coffee growing regions of Mexico, in the state of Veracruz, in the town of Coatepec. The quality of the coffee was mostly due to the method of preparation rather than the quality of the grains (which is at about the same level as an average Colombian coffee).

Here’s how to make it:

  1. Grind the coffee grains from coarse to very coarse.
  2. Boil in a pan a liter of water (four cups).
  3. When the water is boiling, turn off the stove and add 8-12 tablespoons of coffee (2-3 spoons for each cup).
  4. Add 2-3 teaspoons of sugar per cup (for a total of 8-12 spoons of sugar).
  5. Stir very slowly (the water is so hot that the sugar dissolves mostly on its own).
  6. Let the coffee rest for about 5 minutes.
  7. Strain the coffee using a metal strainer! Like the ones used for cooking. The strainer should be like the ones used by granny for making tea. The diameter is a bit smaller than a cup, with a semi-sphere shape.
  8. This coffee has grit in the bottom, even after being strained. Therefore do not stir the pot or the cup. If the coffee is shaken, let it rest for about five minutes. Needless to say, do not drink the last sip of coffee from the cup: it’s all grit. If you want to add milk, add Carnation.


Warning: This coffee may fool you ’cause it has a very smooth taste but is extremely strong. Caffeine content per milliliter is right there with espresso, but you can’t tell!

For some strange reason, when preparing this coffee I tend to have a success ratio of about one out of two attempts. I still don’t know what I’m doing wrong, since, as far as I can tell, I always repeat the same steps. Perhaps sometimes I don’t let the coffee rest long enough.

This type of coffee is similar in nature to the French press. And in principle, you could possibly add sugar to the ground coffee, then pour water, and lastly press with the strainer.

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