Cuban Colada
A rich and sugary espresso meant to be shared
cuban colada
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Coffee
Overview
The Colada is a pot of Cuba’s sweet and creamy espresso, Cafecito. Cafecitos become Coladas when they are prepared using a moka pot (La Cafetera), strained, poured into shot glasses, and shared with others. Coladas are communal in essence, and are poured to be shared among friends.
Ingredients
- 1 cup of Cuban espresso coffee (finely ground)
- 4 cups of water
- 1/2 cup of sugar
BEST PAIRING
Espresso
INSTRUCTIONS
1.
Fill the bottom chamber of the moka pot with water up to the fill line.
2.
Insert the filter basket into the bottom chamber and fill it with the finely ground Cuban espresso roast coffee, ensuring it is evenly distributed. Screw on the top chamber securely.
3.
Place the moka pot on the stovetop over medium heat, and allow the water in the bottom chamber to heat and gradually simmer through the coffee grounds.
4.
In a separate small cup combine sugar with a small amount of espresso. Stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam.
5.
Once the coffee begins to brew, fill the top chamber of the moka pot and remove it from the heat to prevent over extraction and bitterness.
6.
Pour small servings into small espresso or demitasse cups. Share with friends and enjoy together.
Overview
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Overview
Café de Olla, which translates to pot coffee, named after the traditional pots, Ollas, that are used to brew the rich and savory drink. It is prepared by brewing coffee with spices and sweetening it with unrefined cane sugar called panela.
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Coffee
Overview
Tinto is Traditional Colombian Black Coffee, and it is an integral part of the daily routine for many Colombians. It is consumed throughout the day and is often associated with breaks and relaxation. In Colombia it is customary to welcome visitors by serving them a cup of tinto, which signifies hospitality, friendship, and a shared moment of connection.
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