Quote:
Originally Posted by Girardian 
As a home coffee roaster I tend to pay close attention to the beans and coffee, but this does not prevent or discourage me from experimentation and enjoyment of coffee in its many forms.
The use of a cinnamon stick strikes me as preferable to ground cinnamon, unless you mix the cinnamon grounds with the coffee grounds and use a fine-mesh press or filter (I almost never brew drip coffee). However, to impart much flavor from a stick you would have to have a prolonged brewing time, which you should not have in a press.
If, on the other hand, you are simply leaving the stick in the mug of coffee (a la apple cider), then you will have a longer infusion period, but the strength of the cinnamon flavor will change over the course of your coffee drinking.
Interestingly, I could not find much on "Mexican Coffee" as described here in an online search. I'd be curious about the traditions and origins of this drink.
During the holidays, I regularly make coffee with the addition of cinnamon, some brown sugar, nutmeg, clove and allspice and serve this 'spiced coffee' with cream. I use a base of Moka Java.
The use of a cinnamon stick strikes me as preferable to ground cinnamon, unless you mix the cinnamon grounds with the coffee grounds and use a fine-mesh press or filter (I almost never brew drip coffee). However, to impart much flavor from a stick you would have to have a prolonged brewing time, which you should not have in a press.
If, on the other hand, you are simply leaving the stick in the mug of coffee (a la apple cider), then you will have a longer infusion period, but the strength of the cinnamon flavor will change over the course of your coffee drinking.
Interestingly, I could not find much on "Mexican Coffee" as described here in an online search. I'd be curious about the traditions and origins of this drink.
During the holidays, I regularly make coffee with the addition of cinnamon, some brown sugar, nutmeg, clove and allspice and serve this 'spiced coffee' with cream. I use a base of Moka Java.
Dude it's not like a recipe or specific thing like a macchiato (sp?). It's just kind of the way coffee is often/generally served in a lot of Mexico, in the same way that when you order hot chocolate in the u.s. you usually get whipped cream. Or butter and syrup on pancakes, etc.
You gotta go easy on the sugar, medium on the cinnamon. Like Threak says it should be good and strong. I drink black coffee about 90% of the time, and I love it. But as great as Mexican style coffee is it has nothing on chocolate. Prepared correctly it's (the breakfast iteration that is) lighter, spicier, and more drinkable than the dense sort of stuff you find for desert in the u.s. Really closer to Nawlins style cafe au lait than anything in my book.
