Colombian Tinto Recipe (Sweet Panela Coffee)
A simple Colombian tinto recipe made by simmering ground coffee with panela (or sugar) and straining it into small cups. Strong, sweet, and meant to be sipped hot,
Equipment
- 1 Fine mesh strainer or cheesecloth (for filtering)
- 1 Small saucepan (for simmering)
- 1 Measuring cup (for water)
- 1 Spoon (stirring)
Ingredients
- 3 cups water
- 3 tbsp coarsely ground dark roast coffee
- 1-2 tbsp panela (or brown sugar) (to taste)
- 1 pinch salt (optional, balances bitterness)
Instructions
- Dissolve the panela. Add water and panela to a small saucepan and heat until the panela dissolves.3 tbsp coarsely ground dark roast coffee, 1-2 tbsp panela
- Add coffee and simmer. Add coffee grounds and bring to a gentle simmer. Reduce heat and simmer 6–8 minutes, stirring once or twice.3 cups water
- Strain. Pour through a fine mesh strainer or cheesecloth into a heat-safe container.
- Serve. Pour into small cups and serve hot. Sweeten to taste.
- If it tastes bitter: reduce simmer time or add a splash more water.
Video
Notes
If you want a stronger “street tinto” version, you can do:
- 4 tbsp coffee for 3 cups water
Nutrition
Serving: 1cupCalories: 35kcalCarbohydrates: 9gProtein: 0.5gSodium: 5mgPotassium: 115mgSugar: 8gCalcium: 8mgIron: 0.1mg
