Coffee Grind Size Chart: The Best Grind for Guatemalan 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, using the wrong grind can easily lead to a cup that is either unpleasantly bitter or disappointingly weak.
📊 Coffee Grind Size Chart (Quick Reference)
Use this coffee grind size chart to quickly match your brewing method to the correct consistency.
What Makes Guatemalan Coffee Different?
Guatemalan beans are world-renowned for their strictly hard bean (SHB) status, meaning they are grown at high elevations (above 1,350 meters). This results in a denser bean with more concentrated sugars and acids.
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Complex Profiles: You’ll often find notes of dark chocolate, caramel, and bright apple or floral acidity.
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Density Matters: Because the beans are dense, they can be slightly more resistant to extraction. A precise grind is required to ensure you aren't leaving those premium flavors behind in the grounds.
Best Grind Size for Popular Brew Methods
To get the most out of your Via Guatemala beans, follow these specific guidelines for each brewing style.
1. Best Grind for Pour Over (V60, Chemex)
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Grind Size: Medium-Fine
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Why it works: Pour-over methods rely on steady water flow. A medium-fine grind provides enough resistance to extract the bright, floral acidity typical of Guatemalan beans without clogging the filter.
2. Best Grind for French Press
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Grind Size: Coarse
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Why it works: Since the coffee steeps in water for 4 minutes, a coarse grind prevents over-extraction. This method excels at pulling out the heavy, nutty, and chocolatey undertones of the coffee.
3. Best Grind for Drip Coffee Makers
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Grind Size: Medium
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Why it works: Most home brewers are calibrated for a "standard" medium grind. This produces a balanced cup that is easy to drink and showcases a smooth, consistent flavor profile.
4. Best Grind for Espresso
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Grind Size: Fine
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Why it works: Espresso uses high pressure and a very short contact time. A fine, powdery grind is necessary to create the "puck" resistance required to produce a rich crema and an intense cocoa-toned shot.
5. Best Grind for Cold Brew
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Grind Size: Extra Coarse
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Why it works: Cold brew involves a 12–24 hour soak. An extra coarse grind ensures the coffee stays sweet and smooth rather than becoming muddy or bitter over the long immersion time.
Grind Size vs. Flavor: What Happens If You Get It Wrong?
If your coffee doesn't taste quite right, your grind is likely the culprit.
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Too Fine (Over-extracted): The water takes too long to pass through, pulling out organic compounds that taste bitter, ashy, or harsh.
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Too Coarse (Under-extracted): The water rushes through too quickly, leaving the flavors inside the bean. This results in a sour, salty, or watery cup.
Pro Tip: If your Guatemalan coffee tastes too sour, try a slightly finer grind. If it’s too bitter, go coarser.
Whole Bean vs. Pre-Ground: Does It Matter?
At Via Guatemala, we always recommend whole bean coffee.
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Freshness: Coffee begins to oxidize (lose flavor) within minutes of being ground.
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Precision: Pre-ground coffee is usually a "one-size-fits-all" medium grind, which means you can’t optimize for Espresso or French Press.
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Aroma: Grinding fresh releases the essential oils that give Guatemalan coffee its signature fragrance.
Choosing the Right Grinder
To achieve the consistency shown in our chart, the type of equipment you use matters:
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Burr Grinders (Recommended): These use two revolving abrasive surfaces to crush beans into uniform pieces. Consistency is key for even extraction.
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Blade Grinders: These act like a blender, chopping beans into uneven shards (some powder, some chunks). This leads to a cup that is simultaneously bitter and sour.
Frequently Asked Questions
What is the best grind size for Guatemalan coffee?
The "best" size depends on your brewer, but a medium-fine grind is the most versatile for highlighting the balanced acidity and chocolate notes of Guatemalan beans in pour-over and drip methods.
Can I use the same grind for drip and pour over?
Generally, yes. Both use a medium to medium-fine setting, though pour-over usually requires a slightly finer touch to control the flow rate manually.
Why does grind size affect taste so much?
Grind size determines the surface area exposed to water. More surface area (fine grind) extracts faster; less surface area (coarse grind) extracts slower.
Final Takeaway: Matching Grind Size to Flavor
Mastering the grind is the single most effective way to improve your home brewing. By matching your grind size to your brew method, you honor the hard work of the Guatemalan farmers who grew the beans.
Ready to test your skills? Browse our fresh-roasted Guatemalan beans and find your perfect grind today.
