How to Brew Guatemalan Dark Roast: Espresso, French Press & Moka Pot

Guatemalan dark roast shines when you brew to its strengths: chocolate-led sweetness, thick body, and a smooth finish. These recipes keep bitterness in check and bring out the cocoa and praline notes you bought the coffee for.

General Principles (For Dark Roast)

• Water temp: slightly cooler (92–94°C / 197–201°F) to reduce harshness

• Ratios: 1:15–1:16 for immersion/drip; 1:2 for espresso

• Grind: one step coarser than your light-roast setting (except espresso)

• Freshness: days 5–21 post-roast is the sweet spot

French Press (Silky & Comforting)

• Ratio: 1:15 (30 g → 450 g water)

• Grind: coarse

• Steps: 4 min steep → skim oils → gentle plunge

• Taste goals: syrupy body, brownie-like finish. If bitter, coarsen grind or cool the water 1°C.

Espresso (Chocolate-Forward Shots)

• Dose/Yield: 18 g in → 36–40 g out

• Time: ~27–30 sec at 92–93°C

• Notes: Lower temp tames roast bite; longer ratio opens sweetness. For milk drinks, aim 1:1.9–1:2.1 for body + chocolate.

Moka Pot (Stovetop Intensity)

• Grind: medium-fine (between espresso and drip)

• Fill boiler to valve, don’t tamp the basket

• Use low-medium heat; stop early when sputtering starts to avoid harshness

• Stir the final cup for even sweetness

Troubleshooting

• Bitter/ashy: lower temp 1–2°C, coarser grind, shorter contact time

• Thin/flat: finer grind, slightly higher temp, nudge ratio toward 1:15

• Hollow shots (espresso): grind finer or increase dose 0.5–1 g