- Where
- Bucra Coffee, Avenida Horacio 330, Polanco, Mexico City
- @bucracoffee
- Reviewed
- October 8, 2026 · updated October 5, 2026
Mexico City · brunch
Bucra Coffee
Turkish coffee brewed in hot sand
A café and boulangerie built around Turkish coffee brewed in an ibrik over hot sand, with a long list of single-origin filter coffees and a Middle Eastern breakfast menu. Order the Bucra turco with cardamom, cinnamon and honey, the harissa eggs and the pastrami sandwich made from house-smoked picanha. Breakfast runs 08:00 to 13:00.
A café and boulangerie on Avenida Horacio where the Turkish coffee is brewed in an ibrik buried in hot sand, alongside a serious single-origin filter programme and a Middle Eastern breakfast. Here is the menu with prices, the breakfast cut-off and what to order.
Quick facts
- What it is
- Café and boulangerie · Turkish coffee brewed in hot sand
- The method
- Ibrik in hot sand, extra-fine grind, taken to a second boil
- The coffee
- 7 Turkish variants 54 to 99 MXN · single-origin filter 91 to 225 a cup
- Breakfast
- Served 08:00 to 13:00 only · dishes 152 to 390 MXN
- Beans to go
- Turco and Espresso Bucra, 250 g or 500 g, 270 to 490 MXN
- Getting there
- Av Horacio 330, Polanco · valet parking · Instagram @bucracoffee
What Bucra Coffee is
Bucra is a café and boulangerie at Av Horacio 330 in Polanco, with a second branch at Perisur. It presents itself as a Middle Eastern coffee house: mosaic, mirrors, lanterns, a Moroccan-leaning room, and a coffee list long enough to need its own section of the menu.
The thing that makes it worth the trip is how the Turkish coffee is made. The menu describes the method itself: the coffee is ground extra fine, loaded into an ibrik, and brought up to heat in hot sand, then taken to a second boil. Sand transfers heat evenly around the whole pot instead of just the base, so the barista controls the brew by raising and lowering the ibrik in the sand rather than by turning anything down. It happens in front of you.
Alongside that sits a filter programme that is more ambitious than the setting suggests, and a breakfast menu that runs until one in the afternoon and then stops.
Who is behind it
Thin, and I will not pad it. OpenTable lists the executive chef as Carlos Anaya, credited at both branches, and that is effectively the whole public record. Nothing I found names an owner or explains where the beans are sourced, which is a gap worth closing given how specific the buying on the filter list clearly is.
The name is the other open question. Bukra is Arabic for tomorrow, and that is the obvious reading, but the café has not confirmed it anywhere I can find. Worth asking at the counter.
The coffee list
Three programmes run in parallel.
Turkish, in the sand. Seven versions, priced in 2 oz and 7 oz. The Tradicional is plain, at 55 and 65. The Bucra is the house version with cardamom, cinnamon and honey, at 75 and 87, and the honey is why it lands balanced rather than bitter. The Marroquí adds date, pecan and a touch of milk at 91 and 99. The Floral is cardamom, elderflower syrup and rose water. There is also a Cortado, a Francés with French butter and muscovado, and an Oaxaqueño with Oaxacan chocolate and piloncillo.
Espresso and cold brew. Americano, cappuccino, latte, flat white, moka, from 45 to 108, with a seasonal Espresso Internacional. Cold brew comes plain or as Dátil y Nuez, Ginger or Tonic. Any espresso drink can be made with Mountain Water Process decaf.
Filter, which is where the buying shows. Six Latin American single origins by the cup and the 250 g bag, including the Colombia Chiroso, washed with extended fermentation, at 158 a cup. Three experimental Mexican lots from Chiapas, Oaxaca and Puebla. And a reserve list, Nuestras Joyas, of microlots scoring above 89 on the Specialty Coffee Association scale, among them a washed gesha from Veracruz by Carlos Cadena, carbonic maceration, marked as a Cup of Excellence winner at 225 a cup.
How the menu works
Breakfast runs 08:00 to 13:00 and then the card changes to comida y cena. That is the single most useful thing to know before you go.
Breakfast covers pastries, fruit and yogurt, toasts and sandwiches, pancakes and French toast, chilaquiles, and a long egg section built on Middle Eastern sauces: harissa, chermoula, jocoque. Lunch and dinner move to mezze, hummus, babaganoush, Arab tacos of falafel, chicken or lamb, pastas and mains.
The dessert section is the one to read twice. The Dulces Árabes are miniature pastries of pistachio, walnut, almond, honey and orange blossom, and the menu says plainly that they are designed to be eaten with a Turkish coffee or a mint tea. Baklavá is 95, dedo de novia 85, greibi 48, greibi Dubái 65, trambillet 70, buñuelo 35.
What I ate
The huevos harissa, poached under harissa with jocoque and za’atar and pita to push it around. The Berry Berry pancakes with blueberries, forest-fruit compote and toasted almond. The pastrami sandwich, which is the house icon and is made from picanha brined for six days and smoked for six to eight hours before slicing, on rye with Dijon and pickles. And the cured salmon toast with beetroot, avocado and herbed jocoque. To drink: the Bucra turco from the sand, a Colombia Chiroso filter brewed at the table in a golden pot, a green apple and ginger soda, and a clericot for anyone who wants a drink at breakfast. Oat and almond milk are both available.
What it costs
| Item | Price |
|---|---|
| Turkish coffee: Tradicional · Bucra · Marroquí, 2 oz / 7 oz | 55/65 · 75/87 · 91/99 MXN |
| Turkish: Cortado · Francés · Floral · Oaxaqueño | 54 to 98 MXN |
| Espresso · americano · cappuccino · latte · flat white | 45 to 108 MXN |
| Café del día, 7 oz / 16 oz | 43 / 49 MXN |
| Cold brew, plain or flavoured | 79 to 98 MXN |
| Filter single origin, 300 ml cup | 91 to 225 MXN |
| Filter beans, 250 g bag | 283 to 792 MXN |
| Turco Bucra beans, 250 g / 500 g | 288 / 490 MXN |
| Huevos al gusto · huevos harissa · chermoula | 152 · 216 · 241 MXN |
| Chilaquiles, plain to with pastrami | 165 to 273 MXN |
| Pancakes de la casa · Berry Berry pancakes · pan francés | 168 · 225 · 210 MXN |
| Avocado toast · croissant de jamón y queso | 218 · 215 MXN |
| Toast de salmón curado | 355 MXN |
| Sándwich de pastrami, picanha smoked in house | 390 MXN |
| Dulces árabes: buñuelo, greibi, baklavá | 35 to 95 MXN |
| Manzana verde soda · clericot · sangría | 145 · 180 · 175 MXN |
Breakfast for one with a coffee comes to roughly 350 to 500 MXN, about 18 to 26 USD, which matches the range listings quote. The Turkish coffees are the cheap pleasure on the menu and the reserve filter lots are where the bill climbs.
How to book
- Instagram @bucracoffee carries a WhatsApp link for reservations, and the café takes bookings through OpenTable.
- Weekends fill and there are not many tables, so a weekday morning is the comfortable visit.
- Go before 13:00 for the breakfast menu.
- Valet parking is available.
Getting there
- Address: Av Horacio 330, Polanco, Mexico City. A second branch operates at Perisur.
- Metro: Polanco on Line 7 is the nearest station.
- By car: valet parking, which in Polanco is the difference between arriving calm and circling.
- Same building: Horacio 330 also houses Jardín Horacio on the first floor, a separate restaurant with its own menu and its own entrance.
Before you go
- Breakfast stops at 13:00. Turn up at 13:30 and you are reading a different menu.
- Order the Bucra, not the Tradicional, if you want the cardamom, cinnamon and honey version. They are separate drinks on the same list.
- Sit where you can see the sand. The brewing is the thing worth watching and it is done in the open.
- The filter list is the serious one. If you care about coffee, skip the espresso and read Nuestras Joyas.
- Weekends are packed and the room does not have many tables.
- You can take the beans home, in 250 g or 500 g, including the house Turkish grind.
- Reviews on service are mixed, with complaints about dishes arriving at the wrong temperature. Worth knowing before a special occasion.
- Check the hours before you go. The hours on this page come from the venue’s own menu and its public listings, which drift, so confirm before a special trip.
Watch the visit
The reel above is the short version: the ibrik in the sand, the pour, and the breakfast that came with it. For the rest of the city, open my map or browse the Mexico City recommendations.
Frequently asked questions
How does Bucra brew its Turkish coffee in sand?+
The coffee is ground extra fine, put in an ibrik, and heated by burying the pot in hot sand rather than putting it over a flame. The sand heats the ibrik evenly from all sides, and the barista lifts and returns it to control the rise. Bucra takes the coffee to a second boil, which is what gives it the intense, caramelised character. It is made in front of you.
What is the difference between the Tradicional and the Bucra coffee?+
They are two different drinks on the same list, which catches people out. The Tradicional is plain coffee prepared in the sand, at 55 MXN for 2 oz or 65 for 7 oz. The Bucra is the house version with cardamom, cinnamon and honey, at 75 and 87. The honey is what makes the Bucra taste sweet and balanced rather than sharp, so if someone told you the coffee was sweetened, it was the Bucra.
What time is breakfast at Bucra Coffee?+
08:00 to 13:00, printed on the breakfast page of the menu. After 13:00 the kitchen moves to the comida y cena card, which is mezze, Arab tacos, pastas and mains. If you want the harissa eggs, the pancakes or the croissants, go in the morning. The pastrami sandwich and the cured salmon toast appear on both menus.
What should I order at Bucra Coffee?+
The Bucra turco with cardamom, cinnamon and honey is the drink to start with. For food, the huevos harissa at 216 MXN are poached eggs under harissa with jocoque, za'atar and pita, and the sándwich de pastrami at 390 is made with picanha smoked in house and served on rye with Dijon and pickles. The Berry Berry pancakes at 225 are the sweet option.
Is the filter coffee at Bucra any good?+
It is the most serious thing on the menu. There are six Latin American single origins, three experimental Mexican lots, and a reserve list called Nuestras Joyas of microlots scoring above 89 on the Specialty Coffee Association scale. One of those, a washed gesha from Veracruz by Carlos Cadena with carbonic maceration, is marked as a Cup of Excellence winner and costs 225 MXN a cup.
How much does Bucra Coffee cost?+
Turkish coffee runs 54 to 99 MXN depending on the version and the size, espresso drinks 45 to 108, and single-origin filter 91 to 225 a cup. Breakfast dishes run 152 to 390. Breakfast for one with a coffee lands around 350 to 500 MXN, roughly 18 to 26 USD, which matches what listings quote for the place.
Where is Bucra Coffee and is there parking?+
Av Horacio 330 in Polanco, with a second branch at Perisur. Valet parking is available, which matters in Polanco. Metro Polanco on Line 7 is the nearest station. The same address, Horacio 330, also houses Jardín Horacio on the first floor, so the building holds two separate places with two separate menus.
Can I buy Bucra's coffee beans to take home?+
Yes. The house blends are sold as Turco Bucra, ground for the ibrik, at 288 MXN for 250 g and 490 for 500 g, and Espresso Bucra at 270 and 455. The single-origin filter coffees are also sold by the 250 g bag, from 283 for the Brazil up to 792 for the Cup of Excellence gesha.
