Shortly after moving to Miami, I was introduced to Colada, AKA liquid crack. Colada is Cuban coffee, similar to espresso or Turkish coffee, except sweeter and not as grainy or bitter. I asked a good friend of mine, and mother of 4 boys, Gina Padilla, to teach me how to make this Cuban staple. She gladly agreed, and taught me how to make Colada the way her father taught her, and how generations of Padilla’s have taught him. Gina asks to please disregard the plastic and Styrofoam utencils, as the best Coladas are made with metal spoons and porcelain cups.
Gina's favorite cuban coffee to use is Cafe Bustelo. Cafe Bustelo can be found in most grovery stores or Latin American specialty stores, depending on where you are.
Crush Bustelo firmly into Espresso Filter
Place Crushed Bustelo into Espresso Maker, and ensure that it is locked tightly.
Fill espresso pot with water to desired level.
Pour desired amount of water into espresso maker.
Turn Espresso Maker On
Place about 3 tablespoons of sugar into cup.
Pour equal amounts of brewed Bustelo into cup.
After cafe bustelo and sugar is heavily blended, and granulated sugar is dissolved, pour remaining brewed Bustelo into mixture.
Colada is now ready to share! Each serving should contain a layer of foam on top. WARNING!!!! Recommended in small doses.