Coffee and Mezcal

Sep 26, 2019 | Preparation

InicioPreparationCoffee and Mezcal


Coffee and Mezcal

Mexican barista Daniel Tlatilolpa presents his recipe called Coffee and Mezcal. A cold drink made with Natural process coffee from Veracruz, Mexico, young mezcal, mint syrup, and ice.


Type: Cold drink, cocktail type.

Difficulty:  Medium

Time: 5 minutes plus 20 preparation and rest.
Yield: 8 oz (240 ml) approximately.


For coffee

E 1½ oz of mint syrup.

E 4 oz of mineral water.

E 1 oz of young mezcal.

E Ice.

E 9 gr of coffee, Natural process of Veracruz, Mexico.

For the mint syrup

E 10 gr of mint leaf.

E 60 gr of sugar.

E 60 gr of warm water.


E If you do not have an espresso machine, use a Moka pot coffee maker and a stove.

E Food processor.

E Measuring cups.

E Scale.


Coffee Cafe Mezcal ingredients

Coffee and Mezcal Ingredients | Credits: Daniel Tlatilolpa

For the mint syrup

E Place the sugar with the mint leaves in the food processor and cycle for 30 seconds at medium speed until both ingredients are incorporated.

E Transfer the ground ingredients to another bowl and add warm water.

E Let stand for fifteen minutes.

coffee mezcal Mint syrup

Mint syrup | Credits: Daniel Tlatilolpa

For the cocktail

E Make espresso with a Ratio of 1:1.5 or 1:2. Let stand and cool at room temperature.

Coffee Coffee Mezcal 9gr

9 gr of ground coffee | Credits: Daniel Tlatilolpa

Coffee Cafe Mezcal espresso

Espresso coffee preparation | Credits: Daniel Tlatilolpa

E Put 1½ oz of mint syrup in a glass and add ice.

E Then add the mineral water and mezcal.

E Pour the espresso at room temperature over the other ingredients in the glass.

E Mix lightly before taking.

Coffee Cafe Mezcal

Coffee and Mezcal | Credits: Daniel Tlatilolpa


E Be sure to use warm water in the mint and sugar mixture so as not to over-extract and bitter the syrup.

E For espresso, you can use any natural process coffee.

E Do not use more mezcal than recommended so as not to dull the coffee flavors with the distillate.

About the Author

Daniel Tlatilolpa Mexico


From the beginning, I was involved in the work of preparing a cup of coffee and at the same time honoring the entire production chain. Coffee is a world in constant evolution and showing our customers the importance of the traceability and quality of the bean is an activity that I enjoy to the fullest.

Follow Daniel Tlatilolpa


Did you like what you just read?

Subscribe to our newsletter

I have read and agree with the Privacy Policy

may interest you

Did you like what you just read?

Subscribe to our newsletter

I have read and agree with the Privacy Policy

may interest you

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates.

Thanks for subscribing. Please check your email and confirm your subscription.