"Tinto" is the most common coffee preparation in Colombia, and simply means a long, black coffee. In elegant bars, you might get an "Americano," prepared with an espresso machine, but it's in local cafés, at home, or on the street where you'll find the authentic "tintico."
Read on to learn more about this traditional drink.
Where does the name Tinto come from?
The debate surrounding this word has been ongoing for many years, and although its origin is unknown, there are some hypotheses that could explain its use.
One theory, and perhaps the most widely accepted, is that this term was coined for this beverage because of its characteristic color. This can be explained by considering that the first definition of "tinto" in the Dictionary of the Royal Spanish Academy is: "Described as having a color: dark red."
The term's consistency and popularity in referring to coffee was so great that the RAE included two new meanings: "black coffee infusion" or "a saying about coffee: Very concentrated."
And the famous Colombian red wine is a very concentrated coffee, whose hue could well fit this definition.
Another possible explanation for the origin of this word is that it's an analogy to the famous "red wine." Colombia is a coffee-producing country, but not a wine-producing country; however, both the coffee bean and the grape undergo careful processing before reaching consumers. Furthermore, both beverages share a rich aroma and flavor, as well as their characteristic color.
How is red wine prepared?
Generally, tinto is an infusion of ground coffee. Although the word "tinto" is often used generically to refer to black coffee, without milk, regardless of the preparation method, there are traditional recipes.
Recipes may vary by region, but the most popular involves bringing water to a boil in a pot. When it reaches boiling point, add a tablespoon of ground coffee. The infusion is then allowed to steep for approximately 4 minutes, filtered through a cloth strainer, and finally sweetened with whole cane sugar (panela) or white sugar.
Ingredients
Step 1: Pour water into a small pot on your stove.
Step 2: Panela comes in many sizes and shapes, so break yours down into chunks until you have a few that equal 1.5 ounces.
Step 3: Place the panela pieces in the water and bring to a boil. Reduce heat to low until the panela is completely dissolved, about 20 minutes. This mixture is called aguapanela.
Step 4: Place the coffee grounds in your brewing method. (A filter method like a cloth strainer is commonly used, but large drip coffee makers, known in Colombia as grecas, are also used.) Then pour the aguapanela over the grounds in a circular motion.
Step 5: Let it sit for 4 minutes before pressing the ground beans and serving.
In the coffee zone, red wine is always served with a glass of cold water. It should be served in a small cup, usually in a small plastic cup.
Its variants
Other ingredients such as milk, cinnamon, or rum can be added to the red wine. These variations are ordered as follows:
Perico: also called "pintado," is a black coffee with a little milk added. It's also served in a small cup.
Guarulo: is a mixture of coffee and panela water (solidified sugarcane juice), to which you can add small cinnamon sticks.
Carajillo: It's a mixture of coffee and rum, although any strong alcohol will do. It started out as "corajillo" and eventually became "carajillo."
Conclusions
Despite the constant modernization of the coffee world, tinto, as well as the traditional ways of preparing coffee in each country, remain present on its streets and always provide a warm welcome for tourists and coffee lovers who want to experience every cup to the fullest.
So if you want to pass through Colombia, it is very likely that you will be welcomed with a tintico