How to brew beans that are overly roasted?

Q&A
1

Hi,

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?

2

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?

3

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

4

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

1 Like
5

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.

6

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

3 Likes
7

Change the beans…that’s not hard

8

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