Name: Café de la Olla
Yield: MAKES ABOUT 6 cups
Ingredients: 2 quarts water; 1 cup ground coffee (about 2 1/2 ounces); 1 7- to 8-ounce piloncillo* cone; 1 cinnamon stick; *Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets. If unavailable, substitute an equal weight of packed dark brown sugar (in this case, 1 cup).

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