How to Drink Guatemalan Drip Coffee? Flavor Brewing Methods and How to Adjust Drip Coffee Grind Size

Origin: Coban | Guatemala

Fair Trade Certified Coffee

Process: Reborn Washed

Freshly Roasted Coffee

Altitude: 1350-1500 meters

Roast Profile: Medium Roast

Freshly roasted daily and shipped directly

Cupping Notes: Mild acidity, dark chocolate, lavender, caramel, long-lasting aftertaste

How to Brew Drip Bag Coffee

Tear the coffee bag open carefully along the dotted line.

Pull out the hanging ears and hook them over the rim of your cup.

Pour 1 ounce of boiling water to saturate the grounds, wait 15 seconds, then gently pour 4-5 ounces of hot water over the coffee bed.

Once the water has drained through, discard the filter bag and dilute with hot water to taste.

Using drip bags for convenience? Here's how to get the most out of them, starting with this Guatemalan lot.

In essence, drip bag coffee is ground coffee sealed in a non-woven filter bag. To brew, you hang it over a cup and pour hot water through — nothing added, nothing else needed.

Grind size for drip bags can follow personal preference, but in FrontStreet Coffee's standard production the grind matches what we use for pour-over. For example, with Yirgacheffe Gudina, my brewing grind is 9.5 on the EK43s, and the drip bags are ground to exactly the same setting — so the bagged version delivers the same extraction as a fresh pour-over.

If a drip bag tastes off, adjust the water rather than the grind: pouring more slowly and in smaller pulses increases contact time and strength, while a faster, single pour lightens the cup. Since you can't change the grind inside the bag, water temperature and pour rate are your two dials — the same logic baristas use to dial in a V60.

FrontStreet Coffee Recommendation

For fans of bright, aromatic African coffees, the FrontStreet Yirgacheffe lineup is the natural next step. The washed Yirgacheffe shows jasmine florals and vivid citrus acidity over a light, tea-like body — the classic expression of this small town in southern Sidamo, where coffee grows above 1,800 meters and mists keep the air cool and damp. The Guodingding cooperative lot, an independent "single-terroir" lot since 2012 with about 300 member farmers, offers even more clarity: lemon, orange, and elegant white flowers.

FrontStreet brews these at 90-91°C with a 1:15 ratio — bloom with 30g of water for 30 seconds, pour to about 125g within a minute, then finish at 225g by 1:35, with drawdown complete by 2:10. The same parameters translate directly to drip bag brewing: keep the water just off the boil, pour in two or three gentle pulses rather than one, and you'll pull jasmine, citrus, and honeyed sweetness out of even a hanging-ear bag.