Rinse inside of chicken; pat dry with paper towels. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. In a small bowl stir together oil and garlic. Brush chicken with garlic mixture. Sprinkle with salt, pepper, and ground coffee. Insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken breast side up on grill rack over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks move easily in their sockets, meat is no longer pink, and thermometer registers 180 degree F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken breast side up on grill rack over unlit burner. Grill as above.)
Remove chicken from grill. Cover chicken loosely with foil and let stand for 10 minutes before carving. Makes 4 servings.