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Café de olla (lit. 'pot coffee') is a traditional Mexican coffee beverage. [1] [2] To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas.
Cafe con Miel. A cafe con miel or café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name comes from the Spanish word for honey, miel. [50] Café de olla. Café de olla or pot coffee is a traditional coffee-based drink prepared using earthen clay pots or jars in Mexico and other Latin American countries.
Small cups are used so that three small servings of coffee can be drunk, allowing participants to consume all three separate stages of brewing. [6] While the coffee is being prepared in the jebena, a woman will often light incense to create a more relaxing atmosphere in the home, and to further complete the ritual of the bunna ceremony. [6]
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A tasse à café (French pronunciation: [tɑs‿a kafe], coffee cup) is a cup, generally of white porcelain and of around 120 ml (4 fl oz), in which coffee is served. [1] [2] It is also sometimes used to serve small portions of rich drinks, such as hot chocolate.
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Demitasse spoons with matching demitasse cups. A demitasse spoon is a diminutive spoon, smaller than a teaspoon. [1] It is traditionally used for coffee drinks in specialty cups, such as a demitasse, and for spooning cappuccino froth. It is also used as a baby spoon, [2] [3] and in some surgical procedures. [4]
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