How to Make the Perfect Cold Brew with Guatemalan Coffee (Recipe + Tips)

If you're chasing the perfect glass of cold brew, the kind that's velvety smooth, refreshingly bold, and free of any harsh bitterness, you've come to the right place. While the process is simple, the secret to an exceptional cold brew lies in the beans. And for us, the hero has always been single-origin Guatemalan coffee.

The unique climate and volcanic soil of Guatemala produce beans with a balanced profile, rich body, and tasting notes of chocolate, caramel, and bright citrus. The slow, cold extraction of the cold brew process pulls these specific flavors forward, creating a brew that is both complex and incredibly drinkable.

This guide will walk you through everything you need to know. We’ll cover the essential Guatemalan cold brew recipe, share our top cold brew tips, and show you exactly how to make cold brew that will elevate your daily ritual.

Why Guatemalan Coffee is a Game-Changer for Cold Brew

Not all beans are created equal when it comes to a cold steep. Guatemalan coffee, particularly from regions like Antigua and Huehuetenango, possesses a natural sweetness and a well-rounded acidity that doesn't get lost or turn sour during the long steeping time.

Here’s why it works so well:

• Rich Flavor Profile: The deep, chocolatey, and nutty notes characteristic of Guatemalan beans are perfectly extracted by cold water, resulting in a brew that tastes indulgent and satisfying.

• Balanced Acidity: The cold brew method is famous for reducing acidity by over 60%. When you start with a bean that already has a pleasant, balanced acidity, the final product is exceptionally smooth on the palate.

• Incredible Smoothness: The slow extraction process avoids pulling out the bitter compounds that hot water can release, letting the bean's inherent sweetness and complexity shine through.

The Perfect Guatemalan Cold Brew Recipe

Ready to get brewing? Let’s make a cold brew concentrate. This potent brew can be diluted to your preference, giving you more control over the final cup.

What You'll Need

• Whole Bean Guatemalan Coffee: The star of the show. We recommend our Antigua for its classic milk chocolate and caramel notes.

• Coffee Grinder: A burr grinder is highly recommended for a consistent, coarse grind.

• A Large Jar or Pitcher: Anything that can hold at least 1 liter ($1 \text{L}$) of water will work.

• Filtered Water: Quality water makes for a quality brew. Cold or room temperature is fine.

• Filter: Cheesecloth, a nut milk bag, a fine-mesh sieve, or a dedicated cold brew maker.

• Kitchen Scale: For the most accurate ratio.

The Steps

Step 1: Grind Your Beans

The single most important step for great cold brew is the grind size. You need a coarse grind—think the consistency of rough breadcrumbs or sea salt. A grind that is too fine will over-extract, creating a cloudy and bitter brew that’s difficult to filter.

Pro-Tip: Grind your beans just before you start brewing for maximum freshness and flavor.

Step 2: Get Your Ratio Right

We're making a concentrate, so we'll use a $1:5$ coffee-to-water ratio by weight. This means for every one part of coffee, you'll add five parts of water.

• Example: For a 1-liter jar, use $100 \text{g}$ of coarsely ground coffee and $500 \text{g}$ (or $500 \text{mL}$) of water.

Feel free to scale this up or down. A common batch might be $200 \text{g}$ of coffee to $1000 \text{g}$ ($1 \text{L}$) of water.

Step 3: Combine and Steep

Place your coffee grounds in the jar or pitcher. Gently pour the cold, filtered water over the grounds, making sure to saturate them all. Give the mixture a gentle stir with a spoon to ensure there are no dry clumps.

Step 4: The Patient Wait

Cover your container and let it steep. This is where the magic happens. The ideal steeping time is between 12 to 18 hours.

• Steep at Room Temperature: For a faster extraction with a slightly bolder, more robust flavor, leave it on your counter for about $12-15$ hours.

• Steep in the Refrigerator: For a slower, gentler extraction that results in an even smoother and more mellow flavor, place it in the fridge for about $16-18$ hours.

Step 5: Strain Slowly

Once your brew is done steeping, it's time to filter out the grounds. The key is to do this slowly and gently.

Pour the concentrate through your filter of choice (a fine-mesh sieve lined with cheesecloth is a great DIY option) into a clean container. Let it drip through naturally.

Step 6: Store and Serve

Congratulations, you've just made Guatemalan cold brew concentrate! Store it in an airtight bottle or jar in the refrigerator. It will stay fresh and delicious for up to two weeks.

To serve, simply pour over ice and dilute to your liking. A good starting point is a $1:1$ ratio of concentrate to cold water or milk. Adjust from there to find your perfect strength.

Pro-Level Cold Brew Tips

Ready to perfect your technique? Here are a few tips for taking your brew from great to exceptional.

1. Use High-Quality Water: Your coffee is 98% water, so using filtered or spring water without any off-tastes will make a noticeable difference.

2. "Bloom" Your Grounds: Before adding all the water, pour just enough to wet all the grounds (about twice the weight of the coffee). Let it sit for 45 seconds. You'll see it bubble slightly as it releases CO₂. This "bloom" helps ensure a more even and flavorful extraction.

3. Don't Squeeze the Filter: When you reach the end of the straining process, resist the temptation to squeeze the grounds in the cheesecloth or filter bag. This can force out bitter, silty compounds, compromising the clean, smooth taste you've worked so hard for.

Start Your Cold Brew Journey

Making perfect cold brew at home is a rewarding process that puts you in complete control. It starts with choosing the right bean, one with enough character and balance to shine through the slow, cold steep. With its rich notes of chocolate, bright undertones, and unparalleled smoothness, Guatemalan coffee is the ideal foundation for your next batch.