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Colada Coffee

Learn how to make this delicious Cuban coffee staple from the comfort of your own home!
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 serving

Equipment

  • 1 Moka pot
  • 1 Bell creamer
  • 1 Fork

Ingredients
  

  • 8 g Ground Cuban or Dark Roast Coffee
  • 1 tbsp Sugar
  • 2 fl oz Water

Instructions
 

  • Fill your Moka pot with water below the water chamber valve. Add ground coffee to the filter basket. Level and compress the grinds slightly, but not so much that the water can’t pass through. Seal it and begin brewing!
  • Add 2 Tbsp of sugar to a bell creamer or small pitcher. As you see the first bit of coffee being extracted, pour about ½ Tbsp atop the sugar. Return the Moka pot to its brew cycle.
  • Vigorously whisk together the sugar and coffee in the bell creamer. Don’t stop until it’s light, airy, and golden. This is the espumita.
  • Pour the finished coffee into the bell creamer, and agitate it slightly with a spoon to release the espumita from the sides of the container. It should float to the top as a rich golden crema. 
  • Pour into a small tacita, demitasse cup, or shot glass, and enjoy.

Notes

Note: This recipe is written for a 1-Cup Moka pot, but you can easily scale it up or down. Keep the coffee-water ratio at 1:7, and use 1 Tbsp of sugar per cup.