Cuban Colada Tradition

Coffee, Cuban Style

Cuban coffee culture is loud, sweet, strong, and radically communal. In Miami's Little Havana and Cuban communities worldwide, coffee is a social event repeated several times daily, binding families, friends, and neighborhoods together.

The Cafecito

A single shot of espresso brewed with sugar mixed in, producing a thick, sweet shot topped with espumita — a caramel-colored foam.

The espumita technique: Add sugar to a metal cup. Capture the first few drops of espresso. Whip vigorously until a thick, pale paste forms. Pour the remaining espresso over it. The espumita rises to the top as a sweet, creamy foam. This emulsification creates a texture distinctly different from adding sugar to finished espresso.

The Colada

4-6 servings of cafecito in a single cup with small plastic cups. Designed to be shared — one person buys and pours for the group. In Miami workplaces, someone announces "colada!" and coworkers gather. At the ventanita (walk-up window), the Cuban equivalent of an Italian bar counter.

Other Drinks

Cafe con leche: Espresso mixed with hot steamed milk — a breakfast staple with buttered tostada. Cortadito: Cafecito topped with a small amount of steamed milk.

The Moka Pot

Cuba's economic restrictions meant espresso machines were scarce. The stovetop cafetera (moka pot) became the primary brewing device. Cuban brands — Bustelo, Pilon, La Llave — are designed specifically for moka pot brewing and the espumita technique.

Coffee and Identity

Pre-revolution Cuba had proud coffee culture. Post-revolution, coffee was rationed and sometimes mixed with roasted chickpeas. Cuban-Americans preserved and intensified their coffee culture as a link to identity. Sharing a colada says: we are together, we are Cuban, we share what we have.

Miami's Cuban Coffee

Versailles Restaurant's ventanita on Calle Ocho serves an estimated 1,000+ cafecitos daily. Miami Starbucks locations have had to offer cafe cubano — a concession to local culture seen nowhere else in the chain.