Updated on February 09, 2023 - 3 min read

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

Howdy friends! Sit down, and let me tell you a story about the Guatemala Tres Gigantes coffee and why it will always have a place in my heart.

The morning after a great night camping in the bush with two of my dearest friends, we decide it's time for breakfast. First things first? You guessed it, coffee.

We opened the car door, and there it was! Shining like a beacon in our stashed bag, the Guatemala Tres Gigantes or "Three Giants," named after the three volcanoes in the locality.

Upon opening our bag of ground beans, we were greeted with the sweet chocolate and honey scent. As if letting us know that comfort was only a few short minutes away.

But how were we to brew this gorgeous washed 50-50 bourbon / caturra coffee? For my friend had forgotten his plunger! Don't worry! I have my Aeropress in the backseat! Oh, but alas, no filters... Quite the predicament, but desperate times call for desperate measures, and we weren't about to start the day without our Tres Gigantes.

So here is our bushman's secret. The billy was boiled, and our Guatemalan Gold was poured in. The coffee was left to steep for a few minutes before we realised something: How do we strain this strange brew? No filters or anything of the like can be found. Our answer? A nice, clean, white face washer. This is where the point of all of this is answered and my deep love for this coffee is explained.

While you may say, "Zac, this is crazy! How could you do this?"

I can tell you that this coffee shone through after all the obstacles it faced because of us. It showed us why we at Padre Coffee picked this coffee for you to enjoy in the comfort of your own home.

The bold chocolate and nougat flavours, the zinging notes of key lime pie, and the sweet tartness of dried peach. All these flavours made it through this face washer, and it was as good as the first time I cupped it with my colleagues at work.

All the way from San Marcos, Guatemala, "The place where the Volcanoes rise," then through a tea towel in the Trawool State Forest. I think the farmers would get a proud kick out of that story as they have given us something special.


  • 24 of Guatemala Tres Gigantes coffee, filter or espresso roast
  • 400g of filtered water at 96 degrees Celsius
  • Drip scales with timer
  • Pour over kettle with temperature control
  • Brew infusion plunger


Preheat your kettle to 96 degrees with filtered water. While your kettle boils, weigh, and grind your coffee to medium coarse consistency and set it aside.

Remove the lid and plunger, fill the glass with hot water. 

After preheating the glass, pour away the hot water and add your ground coffee.

Now, you are ready to start brewing!


00:00 - 00:30
Pour the hot water over your ground coffee and give it a gentle swirl. With the plunger all the way up, place the lid back on top of the glass.

00:30 - 04:00
Wait four minutes to allow your coffee to infuse properly.

Push the plunger carefully to separate coffee grounds from your brew. Make sure you don't press or crush the grounds on the bottom of the jug to avoid releasing a bitter taste. 

Pour and serve your delicious fresh coffee. If you are brewing an espresso roast coffee, you can add milk or sweetener. For filter fans, try drinking the coffee black as you should be able to get a fruitier, lighter brew. 


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 36g, 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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