I’ll never forget the morning I first experienced Guatemala Casi Cielo. It was one of those perfect, quiet Sundays where the sunlight was just starting to filter through my kitchen window. I’d picked up these beans on a whim, and as soon as I opened the bag, the aroma hit me – this incredible mix of bright lemon and rich dark chocolate that I’d never encountered in coffee before.
That first sip was like discovering a whole new dimension of coffee. The name “Casi Cielo” means “almost heaven,” and honestly, that’s exactly what it tasted like! There was this amazing crispness that made me think of cool mountain air, followed by this deep, comforting cocoa flavor that just wrapped around your tongue. It was like the coffee was telling me a story about where it came from – those high Guatemalan highlands with their misty mornings and rich volcanic soil.
As someone who’s been exploring different coffee brewing methods for years, I’ve found that the V60 pour over is absolutely magical with this single-origin coffee. It really lets all those complex layers shine through in a way that other methods just can’t match. Whether you’re new to specialty coffees or you’ve been enjoying them forever, this recipe will help you create a cup that’s not just delicious, but truly memorable. It’s become my favorite way to start those slow, peaceful mornings when I want to really savor every sip.
What You’ll Need
- 22g Guatemala Casi Cielo beansCoffee
- 350ml mountain spring waterWater
- Water at 203°F (95°C)Temperature
- Medium-fine grindGrind
My Coffee Gear
Guatemala Casi Cielo Whole Bean
Fresh for origin character
Hario V60 Dripper
Bright, clean extraction
Gooseneck Kettle
Precise flow control
V60 Filters
Fast flow for clarity
Let’s Brew This Heavenly Coffee Together
Get Everything Ready
Weigh 22g of Guatemala Casi Cielo beans and grind them to a medium-fine consistency. Place your V60 filter in the dripper and give it a good rinse with hot water – this gets rid of any paper taste and warms everything up. The V60 is perfect for this coffee because it really brings out that bright, clean character in your coffee brewing.
Start with the Bloom
Add your freshly ground coffee to the pre-moistened filter, making a little well in the center. Start your timer and pour about 50ml of that 203°F water in a gentle circular motion, making sure all the grounds get nice and wet. Let it bloom for 30 seconds – you’ll see it puff up and release these amazing aromas that really get you excited for the coffee making process!
Master the Pulse Pouring
Keep going with 50ml pours every 15 seconds, maintaining the water level about 1cm below the rim. This pulse method is fantastic because it allows for really even extraction and highlights all those complex layers of flavor that make Casi Cielo so special. It’s like you’re gently coaxing out all the best parts of the coffee.
Watch the Extraction
You’re aiming for a total brew time of about 3 minutes. Your final pour should finish around 2:30, with everything draining through by the 3-minute mark. If it’s going too fast or too slow, don’t worry – just adjust your grind size a bit next time. Getting the perfect coffee extraction is all about practice!
Swirl and Enjoy Your Creation
Take off the dripper and give your carafe a gentle swirl to mix everything together nicely. Pour into a preheated ceramic mug and get ready for that first amazing sip. The V60 extraction gives you such incredible clarity that you can really taste the whole story of this coffee – it’s a truly special coffee experience!
What’s In Your Cup
Approximate values per 12oz serving (black)
5
Calories
0g
Protein
0g
Carbs
0g
Sugar
0g
Fat
190mg
Caffeine
Note: Pure black coffee. Additives will modify nutritional values.
My Best Coffee Tips
For Perfect Casi Cielo Every Time
- Use your beans within 4 weeks of roasting to keep that perfect balance of lemon and cocoa notes
- Try 205°F water if you want more cocoa flavors, or 200°F if you prefer brighter citrus notes
- Experiment with slightly coarser grind for a cleaner cup, or finer for more body and intensity
- Store in a valve-sealed bag in a cool, dark place to maintain all those amazing origin characteristics
Mix It Up Sometimes
- Mountain Cold Brew: Steep coarse grounds for 20 hours for the smoothest iced coffee experience
- Lemon Zest Enhancement: Add fresh lemon zest to your grounds before brewing to brighten those citrus notes
- Guatemalan Mocha: Mix with high-quality dark chocolate syrup to complement the natural cocoa flavors
- Casi Cielo Americano: Create a concentrated brew and dilute with hot water for a super clean finish