Why Bloom Pour Over Coffee?
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- If you’ve ever made a pour-over coffee you’ve probably heard “don’t forget the bloom”. The bloom is a process of pouring a small amount of hot water over freshly ground coffee to release carbon dioxide gas that was trapped inside the beans during roasting. But is it really necessary?
To find out I’m brewing two pour-over coffees side-by-side. One receives a 30 second bloom, the other gets no bloom at all. I’m then going to see if I can taste the difference. After that I’m bringing in a coffee expert to undertake a triangle test - can they detect which coffee wasn’t bloomed?
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Over the years. I've gradually eliminated many of the techniques recommended by the tattooed, bearded, knit-capped Third Wave hipster crowd because they just don't make a difference in the cup. After I made a few hundred pours, I established a personal recipe that is fast, efficient, and gets the most out of the coffees I roast. It's just coffee, not religion...go ahead, break rules; do what works for your taste, and ignore the silliness.
I really like that line "its just coffee not religion..."
As a novice trying to learn, would you mind sharing your personal recipe, please? Thanks!
All Hail Hoffman @@profitglen
Good to read some sanity for a change 😅
@@jmdixon1 Look into the single pour method by Tales Coffee
1:2 bloom ratio for 30 seconds is on the skimpy end of bloom recommendations. On the higher end it is 1:3 or 1:4 and 45 to 60 seconds. Choosing the skimpy end of blooming reduces the difference between bloomed and non-bloomed cups. Repeat the experiment with more generous blooms.
Tasting the bloom and unbloomed prior to the taste test provided an obvious advantage in identifying which one was which. I bet most people couldn’t identify which was which though.Bloom is less important with lighter roasted coffee beans as their isn’t as much dissolved CO2, hence there not being a huge falvour variance for bloom vs no bloom
Truly appreciated your dedication and candour to the results - bringing-in an unbiased party made all the different
Where did you buy those mugs !! So cool
Where did you get those clear cups? They are beautiful
Great video! Though I would argue that this is more of an example of a "normal" bloom vs a large bloom, not zero bloom. I can't imagine in this particular scenario there was much of a difference in taste. But at the end of the day if you're happy with your coffee then that's all that matters! Keep up the good work :)
For me it depends on the coffee beans being used. As I do a coffee subscription, I'm always getting completely different random roasting company's coffee beans. I find some don't release their flavor and make weak coffee if you don't bloom while other beans really make no difference or I enjoy the taste more if I don't bloom.
Please tell us your coffee subscription where do we sign up ☕🥰🌈🦄💪👍
This was fascinating 🤎☕ I've noticed that with my favorite beans, the bloom is a LOT different than in this video and others I've seen. My grounds are about the same texture, but when I pour the bloom, they double in volume and just get huge and puffy with lots of bubbling and gasses released. The water goes right through them, there's no pooling of water like in this video during the bloom. I have started doing a second bloom because of this, so I can actually swirl the water/coffee mixture a bit and reduce the size of the mountain created by the first bloom. My cups taste quite a bit different since I started doing the second bloom. They are much more full and balanced. I use a medium roast, so maybe that's why? I've just ordered some light roast ones so I'm curious to see if there's a difference. I wouldn't be surprised if the bloom makes more of a difference with darker roasts.
I wonder if Norm could tell the difference ... go get him. Hahaha!!!
Another curve ball to this is just grind early/first… let the grinds degas prior to brewing. Then brew with no bloom.
the bottle line for taste and best grinder on the market to day is the ek`43 hands down you get what you pay for
What were the filters?
OMG😂you are so similar to the homebrewing TH-camr I follow quite a while ago
I’ve tried bloomed and unbloomed and couldn’t tell the difference, but I use coffee creamer so that probably makes covers up any subtle difference.
Looks like it was a 30ml vs 100ml bloom.
this was my thought too xD
Nice, but paper cups kills the taste imo, you should repeat the test with glass cups. Thanks.
Should I bloom my instant coffee?
after wetting the paper- explain pour off of the dioxin in the paper
you edited it out
Don't you clear your palette between tastes?
Saan to mabili?
wait this isnt beer..
They should try it with beer.
Dan. Ha.
I use Chemex and I've been a convert since being introduced to it in 1985. I vacuum store my beans and grind just prior to brewing. I've run this test and had it run on me. My takeaway;
30 seconds is insufficient. A minute has produced more consistent and markedly different, improved results. Then again, I brew 50g of beans, not 15g. Though ground coffee is going to absorb water and offgas at the roughly the same rate, regardless of volume.
The single biggest improvement one can make is to use the Chemex branded filters and not use the brown ones. Violating those two will radically (and horrifically) alter the taste. Everything else past that is fiddling with the knobs.
16 "parts" water? ounces???? quantify a "part"
Wait , is this the IBM tech guy ?
apparently yes, that IBM tech guy is also Keen
if the "expert" has to try so hard then there is no difference between them. also not all people are "tasters" meaning not all humans have the same amount of taste buds. also between tasting he should have rinsed his mount. watch so called "wine tasters" they often get BUSTED and are full of shit
What in the hell is a “coffee expert”
Over complicating the simple, just for shits and giggles.
Chemex filter is really good. But Aesir is even better than Chemex. I use it in Aeropress.