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First make the cafe de olla. Pour the hot coffee into a large bowl or jug, add the demerara sugar, cinnamon, clove, star anise and orange peel, then leave to steep for at least 20 minutes.
Fine strain the coffee into a clean jar or bottle, then seal and put in the fridge, where it will keep for up to two days.
To build the drink, measure the tequila, Kahlúa and cafe de olla into a shaker, seal and shake for 60 seconds.
Open the shaker, add a big handful of ice, then seal and shake again for 60-90 seconds.
Fine-strain into a chilled coupe, garnish with a few coffee beans, if using, and serve.