Measure your ingredients. For every 4 cups of water, use 1 small piloncillo cone (about 3–4 ounces), 1–2 cinnamon sticks, and 4–6 tablespoons of ground coffee. Adjust the coffee amount to your strength preference.

Warm the spices. In a medium pot, add the water, cinnamon sticks, orange peel, and optional cloves or star anise. Bring to a gentle boil over medium heat.

Dissolve the piloncillo. Add the piloncillo to the pot and stir as it softens. Let it simmer until fully dissolved, about 3–5 minutes. The water should smell fragrant and sweet.

Add the coffee. Turn the heat to low. Stir in the ground coffee, then immediately cover the pot. Let it steep for 3–5 minutes. Do not boil once the coffee is in; gentle heat preserves smooth flavor.

Strain and serve. Turn off the heat. Strain the coffee through a fine-mesh sieve or coffee filter into a heatproof pitcher or directly into mugs. Discard the grounds and spices.

Taste and adjust. If you prefer it sweeter, stir in a little more piloncillo or brown sugar while it’s hot. For a lighter spice, remove the orange peel earlier next time.

Enjoy hot. Serve immediately. A cinnamon stick as a stirrer or a twist of orange zest makes a simple garnish.