Cafe Colao: How to Make Puerto Rico's Cloth-Strained Coffee

Cafe colao is Puerto Rico’s everyday strained coffee: ground coffee steeped in hot water and poured through a cloth filter called a colador. The name comes from colado, Spanish for “strained,” with the d softened away the way many Puerto Ricans pronounce it. To make it, steep about 2 tablespoons of dark, finely ground coffee per 6 oz (180 ml) of hot water, strain it through the cloth, sweeten it while hot and serve it black or with scalded milk.

This is a brewing guide. For where the island’s coffee grows and its long agricultural story, read where coffee is grown in Puerto Rico.

What Is Cafe Colao?

Before drip machines and espresso makers were common, a cloth coffee strainer was a household staple across the Caribbean and Latin America. In Puerto Rico the colador is a cone-shaped cotton or flannel bag sewn to a wire ring with a handle. People often call it a coffee sock, and for good reason: that is exactly what it looks like.

The cloth catches the grounds but lets through more of the coffee’s natural oils than a paper filter, so cafe colao tastes round, full and smooth, with a gentle body somewhere between drip and French press. Many families still prefer it to machine coffee, and plenty of kitchens keep a colador hanging near the stove even when a coffee maker sits on the counter.

Cloth brewing exists around the world. Japan’s precise version is covered in our nel drip cloth filter guide; cafe colao is the relaxed, home-kitchen cousin.

How to Make Cafe Colao Step by Step

There are two common home methods. The steep-and-strain method below gives the richest cup; the pour-through variation follows.

Ingredients for 2 cups

• 12 oz (355 ml) water
• 4 tablespoons (about 20–24 g) finely ground dark or medium-dark coffee
• Sugar to taste, traditionally 1–2 teaspoons per cup
• Optional: 6–8 oz (180–240 ml) whole milk for café con leche

Equipment

• A cloth colador on a ring with a handle
• A small saucepan
• A heatproof pitcher or coffee pot to strain into

Steep-and-strain method

1. Wet the cloth. Rinse the colador with hot water and wring it out. A damp cloth lets coffee flow evenly.
2. Heat the water. Bring the water to a boil, then turn off the heat and let it rest for about 30 seconds so it sits around 200°F (93°C).
3. Add the coffee. Stir the grounds into the hot water and let them steep for 2–3 minutes.
4. Strain. Hold the colador over the pitcher and pour the coffee and grounds through it slowly. Let it drain on its own; squeezing the cloth pushes bitter fines into the cup.
5. Sweeten and serve. Stir in sugar while the coffee is hot so it dissolves completely.

Pour-through variation

Put the grounds directly in the damp cloth, set it over the pitcher, and pour hot water over them in a slow, steady stream. Stop to let it drain once or twice. This version is a little lighter and cleaner, more like a pour-over.

Exact proportions vary by household, so treat the recipe as a starting point. Our coffee to water ratio guide explains how to scale it up for a crowd.

Sugar and Scalded Milk: Ways to Serve It

Cafe colao is often sweet, and milk is a big part of the ritual. Here is how the classic options compare.

How to scald milk for café con leche

1. Pour whole milk into a small saucepan.
2. Heat over medium-low, stirring now and then.
3. Take it off the heat as soon as small bubbles form around the edge and steam rises, around 180°F (82°C). Do not let it boil over.
4. Pour the coffee into the cup first, then the hot milk. Skim off any skin if you prefer.

Some families add a strip of orange peel or a pinch of cinnamon to the steeping coffee. Those touches are optional; the sugar and milk are what most people reach for.

How to Care for a Cloth Coffee Filter

A colador lasts for months if you treat it well. A neglected one makes coffee taste stale.

• Season a new cloth. Rinse it well, then boil it for a few minutes in water with a spoonful of used coffee grounds to remove any factory finish and odors.
• Rinse right away. After brewing, empty the grounds and rinse with hot water only. Soap and detergent cling to the fibers and flavor the next pot.
• Keep it clean between uses. Either hang it to dry completely in an airy spot, or store it in a covered container of clean water in the fridge and change the water daily.
• Deep clean weekly. Boil it in plain water for 5 minutes to release built-up oils.
• Know when to replace it. If it smells sour after a boil or the coffee drains very slowly, it is time for a new one.

Curious how cloth compares with other reusable options? See reusable metal coffee filters vs paper.

Best Coffee for Cafe Colao

A fine grind, close to what you would use for a moka pot, gives the strong, dark brew the method is known for. Medium-dark and dark roasts with cocoa and nutty notes are the natural fit, especially if you add milk. Fresh coffee matters too: the oils that make cloth-brewed coffee so smooth fade quickly in old beans, which is why every Feel Espresso order is roasted 1–5 days before delivery.

If you love sweet, strong Caribbean coffee, try our recipe for Cuban cafecito with sugar espuma next.

Cafe Colao FAQ

What does colao mean?

Colao is a relaxed pronunciation of colado, which means strained or filtered. Cafe colao simply means strained coffee, named for the cloth it passes through.

Can I make cafe colao without a cloth filter?

You can strain the steeped coffee through a paper filter in a pour-over cone or a fine sieve lined with a paper towel. It will taste cleaner and lighter, because paper holds back more oils than cotton.

What grind should I use?

Use a fine grind, a little coarser than espresso. Too fine and the cloth clogs; too coarse and the coffee tastes thin.

How long does a cloth coffee filter last?

With daily use and good care, usually a few months. Replace it when it keeps a sour smell even after boiling or when it drains much more slowly than when new.

Brew Your Own Pot of Colao

A cloth strainer, hot water and good coffee are all you need. For a rich, nutty cup that loves milk, try our Latin American Blend, or go darker with the French Roast. Browse all our coffee blends to find your house pot.