You’ve heard whispers about it at your local café. That mysterious Cuban drink everyone seems to love. The one that comes in tiny cups meant for sharing.
Let me tell you about colada coffee.
It’s not just another espresso drink. It’s a cultural experience. A social ritual. And honestly? It’s one of the most underrated coffee styles. So, what is a Colada coffee?
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Understanding the Basics of Colada Coffee
So what is a colada coffee exactly?
A colada is Cuban espresso coffee sweetened with sugar and served in a larger cup. It comes with small plastic cups called tacitas. These are for sharing.
Think of it as communal caffeine.
The drink typically contains 4-6 shots of Cuban espresso. The espresso is strong. Dark. Bold. And mixed with natural brown sugar while brewing.
This isn’t your typical latte. No milk here. Just pure, sweet, intense coffee.
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The Cuban Coffee Connection
Colada coffee is deeply rooted in Cuban culture.
In Miami, you’ll find it everywhere. Little Havana serves it on every corner. Office workers grab it mid-afternoon. Friends share it during breaks.
Cuban espresso forms the base. This espresso uses dark-roasted beans. Usually Arabica. The roast level? Almost French roast dark.
The brewing method matters too. Traditionally, it’s made in a cafetera (moka pot). The pressure creates that signature crema.
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What Makes Cuban Espresso Different?
Cuban espresso coffee isn’t regular espresso.
The beans are roasted darker. Much darker. This creates a bold, slightly bitter base. Perfect for balancing all that sugar.
The grind is fine. Almost powdery. This ensures maximum extraction. Maximum flavor. Maximum caffeine punch.
And here’s the secret: espumita.
That’s the foam on top. It’s made by whipping the first drops of espresso with sugar. Vigorously. Until it becomes light and creamy.
The espumita gets added back to the pot. This creates that signature sweet layer on top.
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How to Make Colada Coffee
Ready to brew your own? Let’s talk about how to make a colada coffee.
What You’ll Need
- Moka pot (6-cup size)
- Dark-roasted Cuban coffee (or any dark espresso blend)
- 4-6 tablespoons of sugar
- Cold water
- Small serving cups (tacitas)
The Process
Step 1: Fill the moka pot’s bottom chamber with cold water. Fill to just below the valve.
Step 2: Add finely ground coffee to the filter basket. Fill it completely. Don’t pack it down. Just level it off.
Step 3: Place the pot on medium heat. Keep the lid open.
Step 4: Put sugar in a small measuring cup or glass. Use about 1 tablespoon per shot of espresso.
Step 5: Watch for the first drops. As soon as coffee starts flowing, pour about a tablespoon into your sugar.
Step 6: Whip that mixture. Use a spoon. Whip hard. Fast. Keep going until it turns pale and creamy. This is your espumita.
Step 7: Let the rest of the coffee brew. Once done, pour it into the sugar mixture.
Step 8: Stir everything together. The espumita should float on top.
Step 9: Pour into a larger cup. Serve with tacitas on the side.
Pro tip: The espumita is everything. Don’t rush this step. The whipping creates air bubbles. These bubbles make that sweet foam layer. Without it? You just have sweet espresso.
Colada vs Cortadito vs Cafecito
Let’s clear up the confusion.
Colada: 4-6 shots of sweetened Cuban espresso. Served in a larger cup. Meant for sharing with small cups.
Cafecito: A single shot of sweetened Cuban espresso. Personal serving. Not for sharing.
Cortadito: Sweetened Cuban espresso with steamed milk. Think of it as a Cuban cortado. Also personal.
The colada is the social one. It’s meant for groups. For conversation. For connection.
The Social Ritual of Colada
Here’s what makes colada special.
It’s not about drinking alone. You order one colada. You get 4-6 tacitas. Everyone takes one.
You sip. You chat. You energize together.
In Cuban culture, this matters. Coffee isn’t just a drink. It’s fuel for thinkers.
A reason to pause.
To connect.
To share something sweet.
The afternoon slump hits? Someone runs for a colada. The office gathers around. Two minutes of pure caffeinated joy.
Tips for Making a Perfect Colada
Want to level up your colada game?
Use the right beans. Dark roast is non-negotiable. Look for Cuban-style blends. Café Bustelo works in a pinch.
Get the grind right. It should be fine. Almost like powder. Too coarse? Weak coffee. Too fine? Bitter sludge.
Master the espumita. This takes practice. The sugar-to-coffee ratio matters. The whipping technique matters. Keep practicing.
Don’t skimp on sugar. Colada is sweet. Really sweet. That’s intentional. It balances the bitter espresso. Start with 1 tablespoon per shot. Adjust from there.
Serve it hot. Colada should be piping hot. The heat intensifies the sweetness. The aroma becomes more pronounced.
Share it immediately. Coffee cools fast. Once brewed, serve right away. The experience is best fresh.
Where to Find Colada Coffee
Not ready to make your own?
Miami, especially in Little Havana, is colada heaven. Every ventanita (walk-up window) serves it. Every Cuban restaurant has it. Gas stations even sell it.
Outside Miami? Look for Cuban restaurants, Latin cafés, and specialty coffee shops that celebrate cultural brewing methods.
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Colada Caffeine Factor
Let’s talk strength.
A colada contains 4-6 shots of espresso. That’s roughly 200-300mg of caffeine. Split between 4-6 people? About 50-75mg per person.
That’s moderate. Less than a full cup of drip coffee. But the concentrated format hits faster.
You’ll feel it within minutes. The energy is immediate. Sharp. Focused.
Perfect for that mid-afternoon boost.
Why You Should Try Colada Coffee
Because it’s different.
It challenges your coffee routine. It adds sweetness without dairy. It creates social moments.
Plus, it’s delicious.
That first sip surprises you. So sweet. So strong. So smooth from the espumita.
The second sip confirms it. This isn’t regular coffee. This is tradition in a cup.
The third sip? You’re already planning when to make it again.
Frequently Asked Questions
Question: What is the difference between Cuban coffee and colada?
Answer: Cuban coffee is a broad term for any espresso-style coffee in Cuban tradition. Colada specifically refers to sweetened Cuban espresso served in a larger portion with small cups for sharing. All coladas are Cuban coffee, but not all Cuban coffee is colada.
Question: How much sugar goes in a colada coffee?
Answer: Typically 4-6 tablespoons of sugar for a full colada (4-6 shots). That’s about 1 tablespoon per espresso shot. This might seem like a lot, but it’s traditional. The sugar balances the dark roast’s bitterness. You can adjust to taste.
Question: Can you make colada coffee without a moka pot?
Answer: Yes, but the result differs. You can use an espresso machine. Pull 4-6 shots. Make espumita with the first shot and sugar. Mix it all. The flavor will be similar. The cultural authenticity might differ slightly.
Question: Is colada coffee stronger than regular espresso?
Answer: Each shot is about the same strength as regular espresso. However, a full colada contains multiple shots. If you drink it alone, yes, it’s much stronger. When shared between 4-6 people properly, each person gets a moderate dose.
Question: What does colada coffee taste like?
Answer: Imagine concentrated espresso with caramelized sweetness. The first taste is bold and dark. Then sweetness hits. The espumita adds a creamy texture without cream. It’s intense, sweet, and smooth all at once. Not for fans of subtle coffee. Perfect for those who like bold flavors.
Make Colada Part of Your Routine
You don’t need to be Cuban to enjoy colada.
Start with afternoon coffee breaks. Invite coworkers over. Make a colada. Share it.
Host weekend brunches. Serve colada after the meal. Watch conversations flow.
Office meetings dragging? Colada break. Energy returns. Ideas flow.
The key is sharing. Colada works best as a communal experience. It’s designed that way. Embrace it.
