High and dry with dark roasts?

Coffee preparation techniques besides espresso like pourover.

Postby Capac » Jan 13, 2019, 2:54 pm


I usually use lighter roasts, but somehow a darker roasted coffee (medium-dark, not like french roast) found its way into my brew bar.

The problem is, when brewing with V60 or chemex, it's impossible not to get high and dry. The coffee blooms like crazy and drains pretty fast as a big part of the grounds is stuck to the walls of the brewer. No matter how much spining, stirring, pouring on the sides, pulse pouring etc. I do, the problem remains.

Does anyone else have the same problem?

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Postby Peppersass » Jan 13, 2019, 5:29 pm

Have you tried resting the coffee longer? Sounds like too much CO2, though that's usually a problem with light roasts.


Postby Capac » Jan 14, 2019, 1:46 am

I've always had this problem with fresh darker roasts...

I think I got pretty good results this time (in a chemex, making 32/500). I "excavated" the bloom and poured in really small stages. Tastes quite nice (for a darker roast).