So this is what I have found as a working solution

Boil about a quarter cup of water. It must be as hot as possible.

Add a heaped tea spoon or two (depending on your preference).

Let it steep for a few minutes, the filter/sieve.

You end up with black liquid as indicated.

I top mine off with hot milk.

That’s it. That is what is working for me.

Thanks for the tips.

  • @[email protected]
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    fedilink
    English
    83 days ago

    Once you run out of this ultra-charred-roast, consider trying some light-roast next time. IMO dark roast requires milk to cover the bitter notes, whereas light-roast is perfectly fine without any milk.