How to brew beans that are overly roasted?


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?

That seems like a tough situation to work around. Perhaps try grinding coarser and extracting less? Incorporate it into a blend for espresso or darker brew? Make new orleans coffee perhaps?

I agree with Dave, use it for milk based espresso drinks

In general, extracting less by using a combination of a coarser grind and lower temp water have yielded better results for me.

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Just keep lowering brew temp at 5 degree Farenheit increments with a “coarser” grind. Might actually get down to 185 or lower.

If this doesn’t work to find a flavor profile that is acceptable, then nothing will work.

Try to brew with less water and then bypass (add water to the brewed coffee).


Change the beans…that’s not hard

Cold brew, tends to be more forgiving for darker roasts.