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.
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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.
