G is for...

Green Beans: Although the coffee beans you can purchase for use at home are dark in colour, they must be exposed to heat and roasting before they take on this appearance. Once the coffee has been processed – with the beans being removed from the fruit – they can be exported to buyers who then organise roasting. The most popular means by which coffee beans are graded considers the size of the green beans. 

Grind: Coffee beans must be grinded into granules before brewing. There are three main types of grind: course, medium, and fine. Different coarseness’s of grind are more appropriate than others for certain brewing methods. Coarsely ground coffee, for example, is especially suitable for use with a cafetiere, whereas a fine grind is generally used for making espressos. The length of time that the coffee granules are going to be in contact with water determines which size of grind that you should go for. 

Grinder: The whirl of a grinder is a familiar sound in any coffee shop. But grinders come in an array of different shapes and complexity: anything from an industrial sized electronic machine to a hand grinder. Coffee should be weighed before it is ground for the best tasting results. 

Guatemala: The Guatemalan highlands produce some of the world’s most unique coffee varieties. Coffee production is crucial to the country’s economy, with Guatemala being among the top coffee producers in Central America. One of the best – and most widely known – varieties of Guatemalan coffees is Guatemala Antigua, which is noteworthy for its full-bodied smokiness and hint of cocoa.