You know that feeling when you discover something truly special? That’s exactly what happened when I first tried Guatemala Antigua coffee. I was at this little coffee shop during a weekend getaway, and the barista recommended it with this knowing smile. From that very first sip, I was completely hooked – there was something about it that just felt different, more authentic somehow.
What makes this coffee so incredible is that it’s grown in volcanic soil, which gives it this amazing depth and complexity. I remember thinking how wild it was that you could actually taste the earth and minerals in each cup. The way those soft spice notes mix with rich chocolate flavors, followed by that clean, crisp finish – it’s like a little flavor journey in every sip!
As someone who’s become pretty passionate about coffee brewing, I’ve found that the French press method is absolutely perfect for this coffee. It really lets all those beautiful volcanic soil characteristics shine through. There’s something almost magical about how this brewing method brings out the full body and subtle spice notes that make Guatemala Antigua so special. Whether you’re new to specialty coffees or you’ve been enjoying them for years, this recipe will help you create a cup that’s rich, complex, and absolutely delicious.
What You’ll Need
- 24g Guatemala Antigua beansCoffee
- 400ml mineral waterWater
- Water at 204°F (96°C)Temperature
- Medium grindGrind
My Coffee Setup
Guatemala Antigua Whole Bean
Fresh for classic profile
French Press
Full-bodied extraction
Burr Grinder
Consistent medium grind
Thermometer
Precise temperature control
Let’s Brew This Volcanic Coffee Together
Get Your Beans Ready
Weigh 24g of Guatemala Antigua beans and grind them to a medium consistency – think coarse sea salt texture. The French press method is absolutely perfect for this coffee because it really brings out that amazing full-bodied character. Don’t forget to preheat your press by rinsing it with hot water first – it makes a big difference in your coffee brewing!
Start with the Bloom
Add your freshly ground coffee to the preheated French press. Start your timer and pour about 100ml of that 204°F water, making sure all the grounds get nice and wet. Let it bloom for a full minute – this extended bloom time really helps develop those complex spice notes that make this coffee so special in your coffee making process.
Add the Rest of Your Water
Now add the remaining 300ml water, pouring in a gentle circular motion to distribute everything evenly. Give the surface a quick, gentle stir with a spoon to make sure all the grounds are fully immersed. Put the lid on with the plunger up – we’re not ready to press just yet!
Let It Steep and Develop
Let your coffee steep for 4 minutes. This full immersion method is perfect for letting all of Antigua’s chocolate and spice notes fully develop, creating that rich, complex cup that really showcases its volcanic terroir. The waiting is the hardest part, but trust me – it’s worth it for that amazing coffee flavor!
Press and Enjoy Your Creation
Now for the fun part! Press the plunger down slowly and steadily – take about 30 seconds to do it. Pour immediately into preheated mugs. The French press really delivers Antigua’s full body and those subtle spice notes with amazing clarity. That first sip is always the best part of the whole coffee experience!
What’s In Your Cup
Approximate values per 12oz serving (black)
5
Calories
0g
Protein
0g
Carbs
0g
Sugar
0g
Fat
185mg
Caffeine
Note: Pure black coffee. Additives will modify nutritional values.
My Best Coffee Tips
For Perfect Antigua Every Time
- Use your beans within 3 weeks of roasting to preserve that delicate spice and chocolate balance
- Try a 4.5 minute steep time for more intensity or 3.5 minutes for brighter notes – see what you prefer!
- Experiment with slightly coarser grind for a cleaner cup or finer for more sediment and body
- Store in an airtight container away from moisture to maintain those volcanic soil characteristics
Mix It Up Sometimes
- Antigua Cold Brew: Steep coarse grounds for 18 hours for the smoothest, low-acidity iced coffee
- Spiced Mocha: Add a pinch of cinnamon and some dark chocolate shavings to your brewed coffee
- Volcanic Americano: Create a concentrated brew and dilute with hot water for a clean finish
- Antigua Café de Olla: Brew with piloncillo sugar and cinnamon in traditional Mexican style