Anyone care to share on how to brew beans that are ‘toasty’?
Recently I came across a batch of Single Origin Ethopia beans at work that seems to be overly roasted. No matter how what I adjust – grind size, brew time, dosage, agitation and without agitation during pre infusion, water temperature, brew ratio etc., the end product just taste dry with a toasty end to it.
The grounds were so ‘choky’ that it extends my usual total brew time by more than 1 minute (and sometimes longer) if I were to let it drip to the last drop.
The grounds looks wet and sticky. When I use a spoon to dig the grounds, there was quite a substantial amount of water trapped inside. Towards the end, flow become drippy and there’s about 1/4 of the total water volume stuck.
The brewing technique that I normally use is Matt’s pour over method on a V60.
Brew ratio is 1:16 – 19g coffee to 304g water. Beans are about 1 week old from roast date.
Grinder that I’m using is EK.
I can’t throw them away because I have too much of it. So please advise on how I can fix this?