How Colombians Make Coffee Better with Colombian Café Tinto
Enjoy the warmth of Colombian Café Tinto, a robust and earthy coffee brewed simply with Colombian coffee grounds and panela.
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It was a foggy morning when I found myself standing at the top of a mountain in Colombia, with F by my side. We had hiked up, winding our way through paths to reach a summit where the valley below lay blanketed in rich green. Mist curled between the trees as if the mountain itself held secrets. The air was cool, heavy with wet soil and blooming flowers.
In those early days of our relationship, we had been learning about each other, still in that space where everything felt new, unexplored, and full of potential. Our conversations were quiet, softened by the occasional laugh, but mostly there was a comforting silence. F led the way up the mountain, pointing out flowers, trees, and birds that caught his eye. I followed, each step both strange and familiar, content in the rare joy of simply being together.
At the top, we met a local farmer. With a kind smile and few words, he built a small fire and began to prepare tinto, Colombia’s iconic coffee. No elaborate tools, just an old olleta and freshly ground beans. The simplicity of the process brought me a kind of clarity, as if this one cup could hold the essence of the land, the people, and the culture.
We sat there on a large rock, the fire crackling between us as the coffee brewed. It wasn’t just the coffee itself that drew me in, but the act of making it, the connection between the land, the farmer, and us. And when the tinto was ready, the warmth of it in my hands seemed to transport me to a deeper place. As though each sip was grounding me into something far larger than myself.
That morning remains with me, the taste of rich, earthy coffee tied to early adventures and quiet joy. Each time I brew Colombian Café Tinto, I try to bring back that stillness, carrying the memory forward to savor and share.
The Simple Beauty of Colombian Tinto
Making tinto at home always takes me back to that foggy mountain in Colombia. The process is simple and honest: coffee, water, panela (unrefined cane sugar), and maybe a hint of spice. No fancy equipment is needed, just a pot or an olleta, and a willingness to slow down. There is something almost sacred about watching the water boil, stirring in the panela, and waiting as the coffee settles before pouring it carefully into a cup.
The flavor is what lingers with me most. Panela gives the tinto an earthy sweetness, fuller and rounder than refined sugar. It tastes like something rooted in the land itself. Cinnamon or clove can be added for warmth, though I usually leave it plain, letting the balance of coffee and panela shine. Each sip feels grounding, like the warmth I felt that day sitting on a rock above the valley, sharing silence and coffee with my husband.
Tinto belongs to a larger family of Colombian drinks that carry the same spirit of simplicity and connection. There is Colombian hot chocolate, whisked to frothy life and often poured over cheese, a drink that surprises with its comforting richness. Avena, made from oats, milk, and spices, is served chilled and tastes like a hug on a warm afternoon.
On colder nights, families gather around canelazo, a spiced cocktail with aguardiente and cinnamon, its fiery sweetness chasing away the chill. And there is aguapanela, the most humble of all, a warm infusion of panela and water that feels like comfort in its purest form.
All of these drinks, like tinto, remind me that joy doesn’t come from elaborate rituals, but from the quiet act of sharing. It’s about connection, connection to the land, to tradition, to the people you’re with.
Ingredients
- Colombian Coffee Grounds– Colombian coffee is known for its bold and rich flavor, making it perfect for tinto. The coffee grounds you choose should be fresh and of high quality. I always opt for a medium to bold roast, which brings out the earthy, slightly nutty flavors that are so characteristic of Colombian coffee
- Panela (Unrefined Cane Sugar) – Panela is essential in giving Colombian tinto its authentic flavor. This unrefined sugar, made from sugarcane juice, has a richer, more complex sweetness than regular sugar. It adds a slight molasses-like flavor, making the tinto not only sweet but deeply flavorful. If you can’t find panela, regular sugar can be substituted, but it will lack that depth. If you’re using sugar, feel free to add a little less, as panela tends to be a bit more robust in flavor.
- Cinnamon or Clove – These are optional spices that can be added to your tinto for a subtle warmth. Cinnamon has a natural ability to complement coffee, adding a soft sweetness, while clove can bring a hint of spice and depth to the drink.
See the recipe card for full list and exact quantities
How to Make Traditional Colombian Tinto Coffee
If you’re craving a delicious and comforting, robust coffee experience, this tintos beverage is the answer. Its simplicity is part of its charm, just a few ingredients come together to create something deeply satisfying. It’s the perfect drink to sip slowly, grounding you in the moment while offering a taste of Colombia’s rich coffee culture.
Boil the Water
Start by bringing the water to a boil in your pot or olleta. The moment the water begins to bubble and steam, you’ll know you’re on the right track.
Add the Coffee Grounds
Once the water is boiling, add a heaping amount of Colombian coffee grounds. The richness of Colombian coffee is what makes this tinto so special. Don’t hesitate to add a generous amount, as this will give you that full, bold flavor that’s at the heart of every great cup of tinto.
Boil the Coffee
Let the coffee grounds boil in the water for about a minute. This is when the magic happens, the coffee grounds will begin to release their earthy aroma. After a minute, remove the pot from the heat.
Sweeten the Coffee
If you like your tinto sweetened, now’s the time to add panela or sugar. The panela is what gives the tinto its signature flavor, a rich sweetness that’s more complex than regular sugar. If you don’t have panela, regular sugar will work in a pinch, though it won’t have quite the same depth. You can also add a pinch of cinnamon or clove if you prefer, but these spices are entirely optional.
Let the Coffee Settle
Now, let the coffee sit for a few minutes. This resting period allows the coffee grounds to settle to the bottom of the pot, ensuring that your drink will be smooth and clear.
Skim Off the Froth
After the grounds have settled, skim off any remaining froth from the surface of the coffee with a spoon. This step helps to smooth out the texture and ensure your tinto has that perfect, silky finish.
Pour the Coffee
Carefully pour the tinto into your cup, making sure to leave the settled grounds behind in the pot. This step requires a steady hand, but the reward is a smooth cup of coffee that’s rich in flavor with no gritty residue.
Serve and Enjoy
Serve the tinto hot, ideally with good company. Whether you’re alone, savoring the quiet of the morning, or sharing the drink with family or friends, this Colombian tinto will make you feel grounded and connected to something timeless.
Storage
While Colombian tinto is best enjoyed fresh, you can store any leftovers in the fridge for up to a day. If you have extra tinto that you’d like to keep, transfer it to an airtight container to preserve its flavor. When you’re ready to enjoy it again, simply reheat it gently on the stove or in the microwave. Keep in mind that the coffee grounds will continue to settle, so you may need to stir it well before serving.
Top Tips
Coffee Grounds Matter– the quality of your coffee makes all the difference in tinto. Colombian coffee is known for its rich, bold flavor, so using freshly ground coffee is key. If you’re able to buy beans and grind them yourself, even better.
Sweeten to Your Taste – panela is the traditional sweetener for tinto, and if you can find it, it adds a complexity that regular sugar can’t match. If you’re not able to find panela, a good quality raw sugar can work. It’s easy to get carried away with sweetness, but the beauty of tinto is in its balanced flavors, so start small and adjust to your liking.
Recipe
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Colombian Cafe Tinto
Enjoy the bold, earthy flavors of Colombian Café Tinto with fresh coffee grounds, panela, and a touch of spice
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Ingredients
- 2 cups water
- 2 tablespoon Colombian coffee grounds bold roast
- Panela to taste, optional
- Cinnamon or clove optional
Instructions
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Place 2 cups water in the pot or olleta and bring to a gentle rolling boil.
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Stir in 2 tablespoons of Colombian coffee grounds. Let the mixture come to a brief boil for about 45–60 seconds until the aroma blooms.
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Pull the pot off the flame to prevent over-extraction.
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Stir in panela to taste and add a pinch of cinnamon or clove if using. The panela will dissolve and perfume the brew.
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Allow the pot to rest undisturbed for 3 to 4 minutes so the grounds sink to the bottom.
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Use a spoon to remove any foam on the surface for a smoother cup.
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Tilt and pour the tinto into small cups, leaving the settled grounds behind. If you prefer, strain through a cloth filter for an extra clear cup.
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Serve hot. Sip slowly and enjoy the warm, earthy sweetness.
Nutrition
Sodium: 12mgCalcium: 7mg
Small pot or an olleta (traditional iron pitcher)
Cloth filter or fine strainer optional
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