Sigrid brews our Guatemala Tres Gigantes

by Georgia Folker November 23, 2021 3 min read

The Guatemala Tres Gigantes is this fortnight's Fresh Crop coffee feature. Sigrid from Padre HQ shares her recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive! 

They say that the best things in life come in threes; Destiny’s Child, the Three Blind Mice, the Powerpuff Girls and now I can safely say one of our newest coffees, Tres Gigantes (three giants), can be added to this wonderful list. As the name infers, this smooth and sweet coffee was named after the three volcanoes San Antonio, Tacana and Tajumulco, known as the “three giants” in Guatemala.

Serendipitously this coffee combines the work of three farmers, who all coincidentally share the same last name Orozco despite having no blood relation at all. Sounds kind of spooky and exciting to me. Three mountains, from three farms, by three farms with the same last name; this all adds up to 333, which for the more woo folk out there is a pretty good sign, this coffee must be blessed.

Jesuit missionaries introduced coffee to Guatemala in the mid 1700s, with its original use purely being for ornamental purposes. It wasn’t until the mid to late 1800s that coffee began to be harvested to create a new economy that would support the country.

This industry grew rapidly with approximately 130,000+ farmers planting, harvesting, and exporting coffee throughout the country. And thankfully it did, as plenty of exciting and complex coffees have been coming out of this region, with Tres Gigantes being no exception.

This fully washed coffee provides the crispiness and cleanliness one can expect from a washed processed cup. I found the key-lime pie acidity super refreshing, while being balanced out with a nougat, chocolatey sweetness and a touch of dried peach fruitiness to add to its complexity.

This cup is a great way to put a little spark in at the start of your day, and I love to start that journey with a little time spent pouring out a V60. Here’s my recipe for getting the best out of this cup if you’d like to join me on the V60 train into the day.

V60 Recipe

  • 18g of coffee, ground at 32 clicks from finest on the Comandante Hand Grinder, or medium-coarse for the Porlex and Rhinowares Grinder. 
  • 280ml filtered water at 96 degrees
  • V60 filter paper, V60 dripper (2 cup) and a cup or server for brewing
  • Drip scales with timer
  • Pourover kettle with temperature control.


Preheat your kettle to 96 degrees with filtered water and while your kettle boils, weigh and grind your coffee and set aside.

Fold your filter paper along its seam and place within the V60 dripper. Sit the dripper on top of your vessel (cup or server) and place on top of your scales.

Once boiled, pour water over the filter paper to get rid of any unwanted paper residue and to heat your brewing vessel. Discard the water left in the vessel.

Add your coffee to the dripper, giving the cone a light shake to ensure a flat bed of ground coffee.

Tare off your scales and you’re ready to go!


Start your timer and evenly pour 30ml of hot water over the coffee, I like to move the kettle in a small circular motion, working my way from inside to out, ensuring the grinds are fully saturated. You will start to see bubbles in the saturated coffee, this is the blooming process and will make for an even extraction and enhance those lovely, sweet flavours. Allow to sit for 30-35 seconds

Once the coffee has bloomed for around 35 seconds you can start your first pour. Using the same circular motion as your bloom, begin pouring from the centre and working your way to the outside of the dripper and back. Keep a consistent pour until you have added around 180ml. Wait for the water to run through the coffee until it is almost completely drained. This should be around the 1:30 mark.

Start your second pour with the remaining 70ml of water using the same technique as the last. Let the water run completely through the coffee and filter paper until drained.

Enjoy your coffee!


Domestic espresso recipe (using a Breville Bambino)

  • Dose: 22g
  • Yield: 36g
  • Time: 34secs
  • Ratio: 1:1.6 


On the Slayer LP we use 22g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.


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