A small cup, with panela (raw sugar)
¿Quieres un tintico? When our travels take us to Colombia, we enjoy a tinto (black coffee) or a café (coffee with milk). At home, coffee is often made with a colador, which is a cloth filter hung on a circular wire. Water is boiled, the cloth filter gets a dose of coffee grinds in it, and water is poured over. Alternatively, water is boiled in an olleta, a pot that’s used to prepare hot drinks. Coffee grounds are thrown in and boiled for a bit before removing the pot from the heat.
Brewing details
Origin
Colombia
Method
Colador
Coffee
Medium - dark roasts
Filter
Cloath
Grind size
Not too fine, not too coarse
Time
5 - 10 minutes
Un tinto campesino (rural tinto) por favor!
Around the country, people also make coffee in agua panela (with very raw sugar dissolved in it), sometimes adding spices like cinnamon or ginger. Within the Coffee Belt or Bean Belt, Colombia is one of the world’s top coffee producers, after Brazil and Vietnam. Since the 1700s, Colombia’s mountains have been an ideal place for the cultivation of Arabica coffee. Sadly, the best quality coffee is exported at a price too dear for most locals, leaving them with an inferior coffee.
Brewing process
Step 1
Use clean, filtered water if possible.
Step 2
Get your water hot. Reach a higher temp for medium-to-light roasts.
Step 3
Pour water over the colador, the cloth filter, into your pot (or mug).
Step 4
Use freshly ground Colombian blend right before you brew.
Step 5
Wet the grounds. Before you fully brew, you’ll need to bloom.
Step 6
Pour slowly and patiently. Extract the most flavor for a clean and rich taste.
Local friends say
Add panela and other spices to enhance the flavor.
Decolonize your coffee