You might have seen a group of friends at a cafe passing around tiny cups filled with dark, sweet coffee poured from one larger cup. That shared drink is called a colada, and it’s a staple of Cuban coffee culture. So, how do you make a Colada Cuban coffee at home? Here we are going to show you a full recipe with step-by-step instructions.
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What Is a Colada Cuban Coffee?
A colada is a large serving of Cuban coffee brewed for sharing, usually made in a six-cup moka pot. The coffee itself is the same as cafe Cubano, dark, strong, and sweet, but it’s poured into several small cups called tacitas.
The flavor is deep and syrupy with a caramel-like sweetness from the whipped sugar foam. Each sip has a creamy top layer that forms during the mixing process.
The difference between a colada and a single cafe Cubano isn’t in the recipe but in the scale and purpose. A cafe Cubano is personal. A colada is communal.
What You’ll Need
To make an authentic Colada Cuban coffee, you only need a few basics.
Ingredients
- Finely ground dark roast coffee (espresso grind)
- White granulated sugar (about one teaspoon per ounce of coffee)
Equipment
- Moka pot (6-cup or larger)
- A spoon and a small cup or bowl for whipping the sugar foam
- Small espresso cups (tacitas) for serving
- Optional: serving tray or thermos if you’re taking it to share
How to Make a Colada Cuban Coffee
Here is a step-by-step Colada Cuban coffee recipe:
Brew the coffee
Fill the bottom chamber of your Moka pot with water, add finely ground dark roast coffee to the filter basket, and brew over medium heat.
Make the espuma
As soon as the first few drops of coffee come out, collect about one tablespoon of it in a small cup. Add sugar and stir quickly until it becomes thick and creamy. This foam gives Cuban coffee its signature texture.
Combine
Once the rest of the coffee finishes brewing, pour it slowly over the whipped sugar foam while stirring gently. This mixes the sweetness evenly through the brew.
Serve and share
Pour the finished coffee into small tacitas and serve right away. Each cup should have a thin layer of espuma on top.
Colada Coffee vs Cuban Coffee
The coffee itself is identical to cafe Cubano, but it’s brewed in larger quantities.
Everything else is the same. Both are strong, sweet, and full of roasted flavor. The sweetness comes from the espuma, a whipped mixture of sugar and the first few drops of coffee that creates a light, caramel-colored foam.
When mixed with the rest of the brew, it gives every cup the same creamy balance.
You may find this useful: How to Make a Cortadito Cuban Coffee?
FAQ
How many servings does a colada make?
A standard six-cup moka pot makes about six small cups, or tacitas. Some people use a larger pot to serve groups of eight or more.
Can you make a colada without a moka pot?
Yes, but the texture won’t be the same. You can use an espresso machine or capsule machine to brew strong coffee, then prepare the sugar foam as usual.
What kind of sugar works best?
White granulated sugar is the standard. It dissolves easily and produces a lighter, creamier espuma.
Why is the first bit of coffee used for the espuma?
The first drops are the most concentrated and hot enough to partially caramelize the sugar, creating the signature creamy texture and flavor.
Can I store leftover colada coffee?
It’s best to drink it fresh. Once cooled, the foam disappears and the sweetness separates.
Key Takeaways
Here is what you need to know about Colada Cuban coffee:
- Brew strong Cuban coffee in a moka pot using finely ground dark roast.
- Mix the first few drops of coffee with sugar to create the espuma.
- Pour and stir to combine the sweetness evenly.
- Serve in small cups so each person gets a bit of the creamy foam.
- Enjoy it fresh while it’s hot and aromatic.