Single Origin Pour-Over Coffee Tutorial: Introduction to the Characteristics of Guatemala Antigua Coffee

FrontStreet Coffee - Guatemala Antigua Washed Pour-Over Tutorial

Guatemala Antigua Washed

Origin: Guatemala

Region: Antigua

Coffee Variety: Bourbon

Altitude: Above 1400 meters

Processing Method: Washed

Water Temperature to Coffee Ratio: 90-95°C / 1:15-20

Flavor Characteristics:

Guatemala's distinctive volcanic climate has shaped Antigua's signature flavour. The cup is smooth, with a faint charcoal note running through a mellow aroma. The sweetness of chocolate and the charm of tobacco blend perfectly. Antigua is also known as "smoky flavour coffee."

Equipment Needed:

1. Coffee powder (grind size: medium) 20g (corresponding to 300ml water)
2. Hario V60 pour-over dripper
3. Measuring cup
4. Mug
5. Filter paper

Brewing Method:

1. After boiling the water, warm the equipment first. Pour the water from the measuring cup into the mug to preheat it.

2. Set up the dripper and filter paper, add the coffee powder and level the surface.

3. Slowly pour hot water over the entire surface of the grounds until droplets fall from below, then let it sit for 20-30 seconds.

4. After the bloom, begin the pour-over. Slowly draw circles in a spiral pattern from the inside out, pouring hot water as you go.

5. When the extraction reaches 200ml, separate the pour-over dripper from the measuring cup (even if water remains).

6. Pour out the preheating water in the cup and pour in the brewed coffee. (If the cup handle is too hot, use heat-insulating equipment to avoid burns.)

A good pour-over depends on a good pour-over kettle. The BALMUDA electric pour-over kettle makes the flow easy to control: whether you want a fine, slow stream or a rapid one, a gentle turn of the wrist achieves it. It serves just as well for everyday household use and can become a professional pour-over kettle at any moment.

FrontStreet Coffee Recommendation

If you are just getting into pour-over, the dripper most experienced brewers will suggest is the V60. Made by Hario, a Tokyo glassmaker founded in 1921, it was redesigned in 2004 with the 60-degree cone and V-shaped profile that gave it its name, and went on sale a year later. The cone and single large hole force the water toward the centre before it drops into the server, extending contact between water and coffee, while flow rate depends heavily on the brewer's control and shows up directly in the cup.

The V60's fast extraction suits the light-roasted, floral and fruity coffees of the third wave. FrontStreet Coffee pairs it with FrontStreet Gutingding, a classic Yirgacheffe with jasmine, lemon and green tea notes; FrontStreet Huakui, whose tropical fruit aromas are rich and sweet; FrontStreet Strawberry Candy, a Gesha-style blend; and FrontStreet Mozart, with its raisin and honey-processing character. The company favours the resin version of the Hario V60: resin insulates well against heat loss, and in high-volume production it holds the tightest tolerances.

Guatemala's smoky Antigua profile works beautifully alongside these fruit-forward coffees if you want contrast in the same session. For a clean, well-balanced everyday bean, FrontStreet Coffee's washed Yirgacheffe remains the classic starting point: white jasmine, bright citrus and lemon acidity and a tea-like body, brewed at 90-91°C with 15g of coffee to 225g of water - a ratio that fits the V60 well.