Guatemala Coffee: Growing, Brewing & Farm Stories

The best coffee brewing temperature is 195–205°F (90–96°C). This specific range ensures that flavor compounds are extracted evenly, preventing the coffee from becoming overly bitter or unpleasantly sour. Brewing outside this window leads to poor extraction, which significantly alters the taste, aroma, and body of your cup. What Is the Best Temperature for Brewing Coffee? The best temperature for brewing coffee is between 195°F...

You’ve sourced the finest beans, mastered your grind size, and invested in a high-quality brewer. But if your morning cup still tastes "off"—perhaps a bit flat, overly bitter, or strangely metallic—the culprit is likely hiding in plain sight. Does water quality affect coffee taste? The short answer is a resounding yes. In fact, since a standard cup of coffee is over 98% water, the...

There is nothing more disappointing than anticipating a rich, aromatic cup of coffee only to take a sip and find it unpleasantly sharp or harshly burnt. If you’ve ever wondered why your coffee tastes sour or bitter, the answer usually lies in a process called extraction. Simply put, coffee tastes sour when it is under-extracted (the water didn’t pull enough flavor out), and coffee...

Whether you are brewing a bright Huehuetenango or a chocolatey Antigua roast, the difference between a mediocre cup and a café-quality experience often comes down to one variable: grind size. The best grind for coffee is the one that perfectly balances water contact time with surface area. Because Guatemalan coffee is grown at high altitudes and possesses complex flavor notes like citrus, spice, and cocoa,...