RATING: 3.5/5 stars – Best ultra-budget espresso machine for beginners wil...
This article was last updated on September 17, 2025
For the past twenty years, I’ve had the good fortune of living in a neighborhood that’s largely Puerto Rican. This guarantees me two of life’s essentials – great music spilling from open windows in summer, and incredibly good coffee. I discovered the latter when Maria, my upstairs neighbor, brought down a cup because she “made too much coffee this morning.” I was hooked with that first sip – rich, full-bodied, without a hint of bitterness.
Immediately, I asked what brand she used and rushed out to buy it. The coffee was better than my usual grind, but it didn’t even approach the glorious flavor of Maria’s cup. That began a years-long journey of trying to unlock the secret, with various neighbors patiently serving me their coffee while I tried to figure out what I was missing.
It was another Maria, in another neighborhood, who finally taught me the traditional method. The difference isn’t just in the coffee beans – though Puerto Rican coffee is exceptional – it’s in the centuries-old brewing technique that creates something closer to liquid silk than ordinary coffee.
Coffee arrived in Puerto Rico from Costa Rica in the 1700s, and the island’s climate, soil, and elevations proved ideal for cultivation. Within decades, coffee became the most important cash crop, and Puerto Rican coffee was widely recognized as the world’s finest. Throughout the 1800s, it commanded premium prices across Europe and the United States.
Then disaster struck. In 1899, two back-to-back hurricanes devastated the coffee crops. Recovery took years, and by then, political changes after Puerto Rico’s annexation to the United States had shifted export dynamics. European tariffs increased while American consumers preferred Brazilian coffee’s lighter flavor profile. By the 1920s, sugar had replaced coffee as the island’s premier export.
The difference between Brazilian and Puerto Rican coffee is profound. Brazilian coffee tends to be lighter with fewer complex undertones. Puerto Rican coffee is rich, full-bodied, with a completely developed coffee taste that feels different in your mouth – heavier, more substantial, almost luxurious.
You can make coffee in this traditional style using any good beans, and it will taste wonderful. But when you start with actual Puerto Rican coffee – which, as a domestic product, often costs less than supermarket brands – you get the full experience of one of the world’s great coffees.
The heart of traditional Puerto Rican coffee is the colador – a flannel coffee sock that strains the coffee after brewing. You can find these at any Latino grocery store for about $3, or online. The sock creates a different filtration than paper filters, allowing oils through while catching grounds, resulting in that characteristic full-bodied texture.
If you can’t find a coffee sock, you can substitute with:
1. Heat the Water Measure one cup of water for each serving into a saucepan. Heat to simmering – you want bubbles forming around the edges, but not a rolling boil. Water that’s too hot will make the coffee bitter.
2. Add the Coffee When water is simmering, add the coffee grounds directly to the water. Use one heaping tablespoon per cup – this coffee is meant to be strong. Stir well for about one minute, keeping the mixture below boiling point.
3. Brew Off Heat Turn off the heat and let the coffee brew for exactly one minute. Stir once or twice during this time. The grounds will settle slightly, but don’t worry about complete settling yet.
4. Strain Through Coffee Sock This is the crucial step. Strain the coffee through your coffee sock (colador). If drinking black, strain directly into cups. If adding milk and sugar, strain into a large measuring cup or pot.
5. Prepare the Milk (Traditional Method) Return the saucepan to heat. Add 1/4 cup milk and 1 teaspoon sugar per cup of coffee. Heat until the milk begins to foam around edges, stirring constantly to dissolve sugar completely.
6. Combine and Final Heat Pour the strained coffee back into the saucepan with the hot milk mixture. Bring just to simmering point – you’ll see small bubbles forming around edges. Remove from heat immediately.
7. Serve Pour into cups and serve immediately. The coffee should be rich, smooth, and aromatic.
Coffee Grind Matters: Use espresso-fine grind. If grinding your own, make it finer than drip but not quite as fine as Turkish coffee. Pre-ground espresso coffee from Latino brands works perfectly.
Don’t Boil: Keep water and coffee mixture at simmering temperature. Boiling makes coffee bitter and destroys the smooth character you’re after.
Timing is Crucial: The one-minute brewing time off heat is important. Too short and you under-extract; too long and it becomes bitter.
Strain Thoroughly: Take time with the coffee sock straining. Let gravity do most of the work – don’t squeeze or force it.
Fresh Coffee Sock: Rinse your coffee sock well after each use. Some people keep multiple socks, using clean ones in rotation.
For Non-Dairy Milk: Coconut, oat, or almond milk work well. Heat gently and add sugar if desired. The creamy texture complements the coffee’s richness.
Strength Adjustments: Start with the traditional ratio, then adjust to taste. Some families use slightly less coffee, others prefer it even stronger.
Sugar Alternatives: Stevia, brown sugar, or raw sugar all work. Some families add a tiny pinch of salt to enhance the coffee’s natural sweetness.
Cold Weather Variation: Some families add a small pinch of nutmeg or cinnamon to the milk while heating.
Puerto Rican coffee isn’t just about the drink – it’s about the experience. Traditionally, it’s served with:
Pan de Mallorca: Sweet, fluffy rolls perfect for dunking Galletas de Soda: Saltine crackers crumbled into the coffee Bread and Butter: Crusty bread with sweet butter, dunked in coffee Cheese: Some families place a small piece of mild cheese in the bottom of the cup
These combinations might sound unusual, but the interplay of salty, sweet, and rich coffee flavors creates something magical. Try it at least once – you might discover a new favorite way to enjoy coffee.
Coffee Tastes Bitter: Water was too hot, or coffee was over-extracted. Keep temperature lower and watch timing carefully.
Coffee Too Weak: Use more coffee grounds or extend brewing time slightly. Don’t reduce water – adjust coffee instead.
Grounds in Cup: Coffee sock needs rinsing, or grind is too fine. Strain again through clean sock if needed.
Milk Scorches: Heat too high. Use low heat and stir constantly when heating milk.
Coffee Cools Too Fast: Warm cups with hot water before serving. Make sure final heating step brings coffee to proper serving temperature.
Recommended Brands:
Where to Buy:
When done correctly, Puerto Rican coffee should be:
The first sip should taste like liquid silk – substantial enough to satisfy completely, smooth enough to drink without any harshness, sweet and rich without being cloying.
This method takes practice to perfect, and every family has slight variations. The key is understanding the principles: strong coffee, careful temperature control, proper straining, and the traditional milk preparation. Once you master the basics, you can adjust to your family’s preferences.
Take time to learn this method properly. It’s not just about making coffee – it’s about connecting with a centuries-old tradition that has brought families together over countless morning conversations. In Puerto Rican culture, coffee time is sacred, a pause in the day for connection and reflection.
When you serve this coffee to friends and family, you’re sharing more than a drink – you’re sharing a piece of cultural heritage that has survived hurricanes, political changes, and economic upheavals. That’s something worth taking the time to do right.
Buen provecho – may you enjoy every sip.
……………………………………………………………………………………………………………………………………………………………………………………………..
A coffee sock, or colador, is a flannel filter shaped like a sock that’s used to strain Puerto Rican coffee. You can find them at Latino grocery stores for about $3, or order them online. They create a different filtration than paper filters, allowing coffee oils through for that characteristic full-bodied texture.
Yes! You can substitute with a fine mesh strainer lined with cheesecloth, or use a very fine mesh strainer and strain twice. A French press can also work, though the technique is slightly different. The key is getting smooth coffee without grounds while preserving the oils.
Puerto Rican coffee is typically more full-bodied and rich than other coffees, with complex undertones and a substantial mouthfeel. However, the brewing method is just as important as the beans – the traditional technique creates a unique texture and flavor profile that’s different from drip coffee.
Not at all! The traditional preparation includes milk and sugar, but you can drink it black if you prefer. The brewing method itself creates smooth, rich coffee that’s excellent on its own. Try it both ways to see which you prefer.
Absolutely. Coconut milk, oat milk, and almond milk all work well. Heat them gently with sugar just like regular milk. The creamy texture complements the coffee’s richness beautifully.
This is a traditional practice that adds texture and creates interesting flavor combinations. The saltiness of crackers or the sweetness of buttered bread contrasts beautifully with the rich coffee. It might sound unusual, but it’s worth trying – many people become converts after one taste.
Use espresso-fine grind – finer than drip coffee but not quite as fine as Turkish coffee. If you’re buying pre-ground coffee, look for espresso grind or Latin coffee blends, which are usually ground to the right consistency.
Puerto Rican coffee is best served immediately after preparation. However, you can strain the initial brew and reheat it gently when ready to add milk and sugar. Don’t let it sit for hours – the flavor changes significantly.
Traditional brands include Café Bustelo, Café Pilon, El Coqui, and Rico. However, any good quality, dark roast coffee will work. Puerto Rican-grown coffee is ideal, but the brewing method is what creates the characteristic flavor.
Yes, it’s typically stronger than American drip coffee. The ratio is about 1 heaping tablespoon per cup of water, and the brewing method extracts more coffee compounds. However, the milk addition balances the strength, creating a rich but not overwhelming drink.
Rinse thoroughly with hot water after each use. Some people keep multiple socks in rotation. Avoid soap, which can leave residue. Let it air dry completely between uses. Replace when it becomes worn or starts affecting the coffee’s taste.
While traditionally served hot, you can adapt it for iced coffee. Brew the coffee stronger to account for ice dilution, let it cool completely, then serve over ice with cold milk. The rich flavor profile works well cold, though it’s not the traditional preparation.
Some posts on our site may contain amazon affiliate links. We may earn affiliate commission from amazon when you purchase through those links.
Candita Wallace says
When we have coffee like our Abuela used to make, we will never forget where we were the taste, and who was around us, and the memories of dipping those crackers or bread into our coffee. Those memories are treasures. We should pass this on to our children.
Connie says
I grew up drinking that delicious Puerto Rican coffee my mami made. Dunking bread into it was my favorite thing to do as a child. Am trying to duplicated.
Tina Lajoy says
Visited Puerto Rico many years ago and have not had a chance to go back. I fell in love with the coffee, the beauty and the friendly people, been trying to duplicate the coffee we had each morning at a small cafe there.
Will try some of the recommendations.
Norma says
Just went t the isla after some 49 years.
I had cafe from McDonald’s and a ham & cheese sandwich in pan sobao, I was in heaven..I still could taste that coffee..I’m going back as soon as they permite just to have cafe con galletas de agua..
Connie says
You bring back memories.
Lola says
reading this brought back childhood memories and many smiles. funny how when you’re a kid you don’t think much about these things or maybe even you find some of the “old school” ways a bit odd. as a kid I’d see my mom use the colador (coffee sock), to me it was just how she made coffee. fast forward a few decades later (even after being gifted my treasured Bialetti espresso maker – in RED -yes, I’m Puerto Rican & love color in my kitchen), I went to the corner bodega in my Manhattanville (Harlem) neighborhood looking for a colador.
though I’m still fine tuning my brew I know that mine might never come close to how the elders made their cafecito. thank you for this post..
Fred Ravenscraft says
I have been to Puerto Rico many times and enjoy the Adjuntas coffee with goat’s milk.
Mary Ann Torres says
OMG. People think I‘m nuts with the saltines in coffee and my mom would put a block of cheese in the bottom of the cup. Edam, I think it was, with the red rind kind.
The best coffee EVER!
Evelyn DeLaVega says
Yes Mary Ann i remember drinking coffee this way with the saltines from the green Keebler can and the cheese. I still drink it this way on my days off.
When I tell folks at work they think I’m nuts. They don’t know what they’re missing .
Palmera Ayala says
OMG…. Yes…Galletas por soda
Fran says
When I was little (I’m 60 now), grandma would put the coffee in the coffee sock, put it in the sauce pan with water and let it boil. It would sit there all day until anyone wanted coffee. Either right away or later in the day. It was nice strong coffee. There was no such thing as old coffee to us. I never liked black, but since it was strong, I liked to add milk and sugar to it. Once in a while we’d dump a bunch of saltine crackers in the coffee or dip the bread and eat it. In the military, the guys banned me from making their coffee because they said I made mud. LOL. Never liked the American watered coffee you get from those coffee pots. Sure, crackers and bread looks like vomit to others, but to me, it was my way of remembering grandma because we only drank coffee when we went to her house in NYC. I’ve also noticed that the beans of today have lost that great flavor of the old days. They taste more like burned ashes. Evan Nescafe or Bustelo taste like crap. I am still searching for a bean that will bring back that grandma brewed coffee taste so I can add my milk, or almond milk as I use now a days, and sugar, or stevia, which is my new thing.
Tania says
Have you tried Pilon . If your grandma was Puerto Rican she probably used that … I was born in NYC but spent many years in P.R , most people would drink pilon or cafe bustelo <~which I don’t like ! I did the same as you …. crush ritz crackers or soda crackers until it looked like baby poop lol . Soooo good though , or about 3 slices of bread to dip. Yum ! I still make my pilon the old fashion way with the colador sock , taste like heaven in a cup !
Fran says
Thanks. I just saw Pilon at the commissary and wondered about it. There were no instructions as to what kind of coffee it was exactly, like Colombian or where it was made. Just a vacuum packed packet. But I might give that one a try then, since you sound like you love the same old fashioned flavors I do.
Danielle says
I use Oro from PR. It is easy to bring back and relatively inexpensive.
Francesca Roman says
Thank you. I did try the Pilon as someone suggested and it’s working good enough. Since I don’t normally drink coffee, it will last me a looong time. LOL
Anne says
Try Bulletproof coffee beans. love them
Fran says
I won’t try bulletproof. Tried their Sleep stuff and it was useless. The website gave me a bad vibe anyway. As if it’s more for their wealth than for our health. Many sites are like that. I’ve noticed even the health ranger pedalling their stuff at outrageous prices and not fully researching all the side effects that some of the ingredients have. Like, knowing the himalayan salts don’t have enough of a mineral content to affect our health, yet, he jumped on the bandwagon to toot it to sell it to others at exorbitant prices. Everyone out there is in it for themselves. I heard a lot of people like their coffee. I just won’t bother with it. Pilon is working just fine.
Connie says
Modern coffee makers don’t bring out the delicious goodness of coffee. Mami used a coffee sock to brew the coffee as you described. Abuela would grind coffee beans back then. A life time ago.
Fran says
Those were the good old days. If we should ever loose power, we’ll go back to those days and at least, some of us know what to do.
Robert t Leonard, Jr says
This does sound amazing, I love strong coffee and drink it black, as I can’t have dairy due to an allergy. Would this recipe work well with coconut or hemp milk?
Daniellr says
My boyfriend makes me.this every morning when I spend the night at his apt. The best coffee ever. Now I will start to attempt it myself so I can enjoy every day. Gotta say 2 cups perk me up quick. I just have to be careful not to drink it at night. Lol. Will keep me up all night.
Neil Showalter says
I visited Puerto Rico once many years ago. I still say the coffee I drank there was the best tasting of my life. Absolutely perfect.
Ing says
Growing up, the children in my home were not allowed to drink it very often. Once in a while on the weekends we were allowed to have a small cup to dunk our bread and butter. There is nothing like salty sweet butter spread on crusty Italian bread, dunked in the sweet and rich cup of coffee fresh from the stove. That is still the best way to begin my Saturday or Sunday.
will says
Thanks for this information. As a child I remember my grandfather making coffee using a coffee sock.There is no one that I could ask about this childhood memory but now I have the answers. I can’t wait to buy the coffee and sock and relive the past.I never go to try the coffee but it is a smell I will always remember.
Elsi says
Where can I purchase the pot that holds the coffee sock with 2 clamps while you are pouring the hot coffee into the sock? I have seen it a few times, and now I can’t seem to find it. Thanks.
Nena says
Oh…and the cone is well approximated by a Melitta conical filter.
Nena says
That poufy, snail-shaped large roll you had with your breakfast is called a Mallorca (Mah-YOR-kah) and it is really good. If you ask for it by name, you can find it in east-coast cities. Out here on the west coast where I live, it’s all Mexican pan dulce…tasty, but not the same thing.
Mejia says
My grandfather used to make coffee with “la media” or sock. It is great! Sometimes he added a very small amount of nuez moscada (nutmeg).
Jonboy says
Hi, there used to be a Puerto Rican coffee place I would go to in Spanish Harlem that had the most delicious coffee, but it seemed to be enhanced with spices, ginger, or something. I’d love to find a recipe for that! Do you know what that is? Thanks!
Amber says
Thanks! I just returned from Puerto Rico with two types of coffee. I want to make it just right to fully enjoy the flavors.
Marianna says
Rebecca… was the bread a bright yellow or orange colored roll? Miyoka (sp?) Amazing!! My Boyfriend’s father owns Moncho’s Deli in the same building this bread is baked and it is amazing! I found this site because I am looking for the name of the coffee cone with the metal cup under it that PR coffee is strained in. Can anyone help? BTW… I am sipping on a cup right now!
Rebecca Brotnitsky says
I spent the summer in Puerto Rico with my best friend in high school, and I loved this coffee. This with the bread fresh from the bakery was my favorite thing. I just need to get find that bread and I’ll be set…
Briana says
The bread is called Pan de mallorca! Also known as ensaymadas
Soraya V. Juarbe-Diaz says
This is the way that my abuelita (grandmother) used to make coffee. When you need food for the soul, it pays to take the extra time and effort to prepare coffee this way.
Francesca Serrano-Hall says
While I was in Puerto Rico I brought different coffees (such as El Coqui, and El Rico), and a coffee sock (97 cents). When I arrived home, I had no idea how to make it. I hadn’t seen Puerto Rican coffee made since I was a child. I found your site on the internet, made the coffee, and it turned out terrific. Muchas Gracias por todo.