How to Brew Guatemala Coffee Pour Over: Ratios, Grind, and Pro Technique
Why Pour Over Showcases Guatemala Coffee
Pour-over brewing puts clarity front and center—perfect for Guatemala coffee, where flavors swing from chocolate and toffee (Antigua, San Marcos) to citrus and florals (Huehuetenango). With a cone dripper (V60, Kalita, Origami) and fresh Via Guatemala Coffee beans, you can highlight exactly the notes you love by fine-tuning grind, ratio, and temperature.
The Short Recipe (Bookmark This)
• Coffee: 22 g (medium to medium-fine grind)
• Water: 352 g (1:16 ratio)
• Temp: 198–205°F (92–96°C)
• Total Time: 3:00–3:30
• Target TDS feel: Clean, sweet, round; tweak grind to taste
Step-by-Step: How to Brew Guatemala Coffee Pour Over
1) Prep & Weigh
Rinse your paper filter with hot water. Add 22 g freshly ground coffee to the dripper and level the bed. Set your scale to zero.
2) Bloom (0:00–0:45)
Start your timer. Pour 45–60 g water (~2–3× dose) at 200°F. Stir or swirl gently to saturate. Expect a cocoa-citrus aroma burst—classic Guatemala.
3) Main Pours (0:45–2:15)
Pour in two to three pulses to reach ~300 g by 2:15. Keep the stream centered and circular, avoiding the edges to prevent channeling. Let the slurry draw down between pulses.
4) Final Top-Up (2:15–2:30)
Add water to 352 g total. Aim for a smooth dome and steady drip.
5) Drawdown & Taste (2:30–3:30)
Finish between 3:00–3:30. If you finish under 2:45, grind finer; over 3:45, grind coarser. Taste hot, then again warm—the chocolate deepens and citrus/flowers bloom as it cools.
Dial It In by Region & Roast
Huehuetenango (bright, citrus, floral)
• Grind: Slightly finer than your baseline
• Temp: 198–202°F (92–94°C)
• Ratio: 1:16–1:17 (lighter body, sparkling acidity)
Antigua (chocolate, spice, balanced)
• Grind: Baseline medium (V60 “paperclip test” feel)
• Temp: 202–204°F (94–96°C)
• Ratio: 1:15.5–1:16 (round body, milk-chocolate finish)
San Marcos (cocoa, toffee, silky)
• Grind: A hair coarser to enhance sweetness
• Temp: 203–205°F (95–96°C)
• Ratio: 1:15–1:15.5 (fuller body, caramelized sugars)
Grind Size: Quick Visual Guide
Medium-fine feels like sanded table salt between the fingers. If your cup tastes sour or thin, grind finer. If it’s bitter or chalky, grind coarser. A good starting point is a fine-medium for V60 02 or Kalita 185, then adjust in 1–2 “clicks.”
Troubleshooting (Fix It Fast)
• Too sour / sharp citrus: Grind finer or raise water temp by 1–2°F.
• Too bitter / hollow: Grind coarser or lower water temp by 1–2°F.
• Stalled drawdown / astringent finish: Coarsen grind, pour more gently, avoid wall pours.
• Tastes flat: Increase dose to 23–24 g or shorten ratio to 1:15.5.
Water Matters
Great Guatemala coffee can be muted by hard or off-balance water. Aim for ~70–120 ppm TDS with moderate buffer (alkalinity). If your kettle leaves heavy scale, consider filtered or bottled brew water to preserve citrus and florals.
Pour-Over Devices & Filters
• V60: Bright and articulate; shows Huehuetenango’s citrus and florals.
• Kalita Wave: More forgiving; brings out chocolate and caramel in Antigua/San Marcos.
• Origami / Cones with flat-bottom filters: Hybrid clarity with sweeter body.
Flavor Goals: Choose Your Own Adventure
Highlight citrus & florals (Huehuetenango vibes)
• Finer grind, 198–202°F, 1:16.5–1:17
• Shorter bloom (30–35 s) to keep acids lively
Boost chocolate & body (Antigua / San Marcos)
• Coarser grind, 203–205°F, 1:15–1:16
• Longer bloom (45–50 s) to open sweetness
FAQ: How to Brew Guatemala Coffee Pour Over
What’s the best ratio for Guatemala coffee?
Start at 1:16 and adjust. Use 1:15 for more body (Antigua/San Marcos) or 1:16.5–1:17 for brighter cups (Huehuetenango).
Which grind size should I use?
Begin at medium to medium‑fine. If your brew finishes under 2:45, it’s likely too coarse; over 3:45, too fine.
What temperature brings out Guatemala’s flavor?
198–205°F (92–96°C). Lower temps highlight citrus/flowers; higher temps boost chocolate/caramel.
