RHINE OPEN RECIPE
Guatemala Antigua
瓜地馬拉 安提瓜
Smoky, cocoa-forward, with a brown sugar finish
- Yield
- 1 drink
- Time
- 9 min
- Level
- Intermediate
- Made by Rhine
- NT$115
01 · STORY
Origin & culture
Antigua’s valley is ringed by volcanoes and highlands with distinct wet and dry seasons. Coffees often suggest cocoa, brown sugar, spice and gentle smoke; steady extraction and slightly hotter water reveal their depth.
Antigua’s volcanic landscape is often invoked, but farm, variety, process and roast still shape the cup. This recipe uses slightly hotter water for cocoa and brown sugar while low agitation keeps the smoky impression clean rather than burnt.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Coffee-to-water
- 16 g : 240 g · 1:15
- Water temperature
- 93°C
- Total brew time
- 2:50–3:10
Method
-
Prepare
Rinse the filter and grind medium-fine, slightly finer than the Huila recipe.
-
Bloom
Pour 50 g, wet evenly and wait 40 seconds.
-
Steady pours
Pour small circles to 150 g, then slowly reach 240 g; finish in 2:50–3:10.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Cocoa-heavy short ratio
Use 225 g water and grind slightly coarser, holding about 2:50. Higher strength emphasizes cocoa and brown sugar without over-extraction.
Spiced flash brew
Use 16 g coffee, 155 g hot water and 85 g ice at 94°C, slightly finer. Flash chilling turns brown sugar crisp and spice tea-like.
04 · CALIBRATION
Troubleshooting
Burnt and charcoal-like
Lower water to 91–92°C first; if brew still exceeds 3:10, grind slightly coarser.
Full body without sweetness
Extend bloom by ten seconds and wet all grounds; dry pockets cause uneven late extraction.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it