Have you ever craved a coffee that’s not just strong but deeply cultural and flavor-rich? Then, you need to try Colada Cuban coffee – a drink that is perfect for energy boosts and social gatherings. Let’s dive into what makes this coffee special and how you can brew it to perfection.
📘 Expand your coffee horizons! Discover all Cuban coffee types.
What is Colada Cuban coffee?
Colada is prepared using darkly roasted coffee beans, typically of the Arabica variety, which are ground to a fine powder. The coffee is brewed using an Italian-style stovetop espresso maker known as a Moka pot.
What sets Colada apart is the addition of sugar to the brewing process, creating a rich, sweet foam known as ‘espuma’ that sits atop the coffee like a crown.
Most importantly, true Colada isn’t meant to be enjoyed alone. Traditionally, it’s served in a larger cup along with smaller ones, meant to be shared among friends or family. It’s a symbol of hospitality and camaraderie.
What are other types of Cuban coffee?
Now that we’ve introduced you to the Colada let’s take a quick tour of the rest of the Cuban coffee types.
- Cafe Cubano: Also known as Cuban espresso or Cafecito, this is a single shot of coffee sweetened with sugar cream called espuma. It’s the base for all other types of Cuban coffee and is typically served in a small espresso cup.
- Cortadito: This is a Cafecito, but with the addition of steamed milk, usually in a ratio of 50/50 or 75/25 coffee to milk. The milk helps to cut (hence the name ‘Cortadito’) the strength of the coffee, making Cortadito a perfect afternoon pick-me-up.
- Cafe con Leche: This is the Cuban version of a latte. A strong shot of Cafecito is served alongside a cup of hot, steamed milk. You can mix the two to your liking, making it as strong or as mild as you prefer.
How to make Colada Cuban coffee with a Moka pot?
Making Colada Cuban coffee is pretty straightforward.
What You’ll Need:
- A Moka pot
- Finely ground dark roast coffee, preferably Cuban
- Water
- Sugar
- Large styrofoam cups and small cups for serving
Step 1: Fill the bottom of your Moka pot
Start off by filling the bottom chamber of your Moka pot with cold water. Fill it up to the valve or to the point where the bottom of the top chamber screw line is.
Step 2: Add your coffee
Next, add your finely ground coffee to the filter basket. You’ll want to fill it to the top but resist the urge to tamp it down. The water needs to pass through the coffee, and if it’s too tightly packed, it won’t be able to.
Step 3: Screw it together
Now, place the filter basket into the bottom chamber, and screw the top and bottom together. Make sure it’s tight, but don’t overdo it. You don’t want to strip the threads.
Step 4: Heat it up
Place your Moka pot on the stove over medium heat. Leave the top lid open so you can see when the coffee starts to come out.
Step 5: Prepare sugar.
In a separate metal cup or container, add about 1 teaspoon of sugar for every ounce of coffee your Moka pot makes. When the first few drops of coffee come out, add them to the sugar. Stir vigorously until you get a thick, creamy paste.
Step 6: Pour and stir
Once your coffee is made, pour it over the sugar paste, stirring well to dissolve the paste and create the frothy ‘espuma’. This is your Colada.
Step 7: Serve and enjoy
Pour your Colada into a large cup from where you can share it with other people.
How to make Colada Cuban coffee with an espresso machine?
When using an espresso machine, you typically pull a shot or two of espresso, depending on how strong you like your coffee. The rest of the process remains largely the same as with a Moka pot.
For the ‘espuma’, instead of waiting for the first few drops of coffee as you would with a Moka pot, you’d take a small amount of the finished espresso shot and mix it with sugar to create the paste.
Given that espresso is stronger than Moka pot coffee, you might need to adjust the amount of sugar to ensure the right balance of sweetness and strength.
Final thoughts
Going beyond the potent caffeine kick, this Cuban delight stands out with its unique ‘espuma’ – a sweet foam layer that enhances the entire coffee-drinking experience. Whether you use a traditional Moka pot or a modern espresso machine, the essence of Colada lies in its preparation and the heart with which it’s shared.
My journey through renowned bars and coffee shops over five years, as a barista, coffee aficionado, and former bartender, has honed my pursuit for the perfect cup. My passion for coffee isn’t just about the brew—it’s about sharing the knowledge and insights I’ve gleaned along the way.
