To take out the astringency, just pour it into another cup. So make your brew. Then once done transfer the coffee to another cup. The air thats incorporated somehow reduces or cuts back astringency.
@@HappyHomeBarista It wasn't earth-shatter, but it was good. I went with a 2 minute bloom, but noted a lot of gas when I started the hot pour. I think I'll try a 5 minute bloom tomorrow, as that may have more of the desired effect.
Interesting video. I wonder if the lack of astringency in the cup with the room temp bloom, isn't due to the bloom itself. Rather that the actual brewing temp ends up being lower due to the brew water being mixed with the room temp bloom water. This is especially significant with an aeropress, where the room temp water isn't draining like it may on a V60.
This definitely crossed my mind too; I'd be curious to see what the brewing temp turned out to be on the cold bloom brews. I feel like my aeropress brews always turn out best in the 80-85C range.
@@HappyHomeBarista The whole concept of Cold Bloom is one I find challenging on a scientific level. There's nothing special about cold water touching the coffee. The only 2 factors I see relating to cold blooms are either it lowers the Brewing temp, which you can test vs a cup brewed without a cold bloom, but lower water temp to begin with. Or the other option which if there's negligible difference in the final cup, makes more sense.. Is that were pushing extraction time, in that we have an entire brew take 4 minutes for example.. But lessening the time that the beans are in contact with very hot water. This theory would suggest that maybe lots of the good flavors we want extracted only need time (no matter water temp) + a short period oh Hot water which = great tasting cup with less astringency. Compared to a full brew with hot water. I hope this makes some sense. Just more questions in the never ending search for the perfect cup. 😊
Thank you for the video. I enjoyed it. I understand you’re trying to give as much value as possible in a limited time, but I would’ve appreciated seeing at least one of the brews where are you showed the entire process, including the stirring, etc. whether in real time or sped up. I love using my Aeropress. I think I’m gonna have to go try something like I usually do but with a one to three room temperature bloom.
Thanks for the feedback, I'll definitely show the full process the next time I make something like this. It's easy to neglect detail for the sake of time and that's something I need to find a middle ground on (: Let me know how you like your result when you try the room temp. bloom!
@@HappyHomeBarista Hey! I JUst finished my second cup like 15minutes ago. Im amazed. I used some OLD beans (thatt I really like) with a darker roast in the a.m. and I couldn't believe the difference. I don't know how to explain its like the bright notes that dull out with time came back to life! And that was me screwing it Up!! I use a mocha pot as my preferred method so the pour I just had (this was a medium roast), I layered the coffee and sprayed each layer of grounds. I've seen vids about spritzing beans for espresso but THIS is magic! Thank You so MUCH
@@jaungoiko84 Eso tiene sentido, originalmente vi la floración en frío realizada en una v60. Necesito probarlo yo mismo; tal vez haga el mismo video pero con v60.
To take out the astringency, just pour it into another cup. So make your brew. Then once done transfer the coffee to another cup. The air thats incorporated somehow reduces or cuts back astringency.
Thanks for the tip! (:
Okay, you convinced me. I'm going to have to try this.
@@Enn- let me know how it goes!
@@HappyHomeBarista It wasn't earth-shatter, but it was good. I went with a 2 minute bloom, but noted a lot of gas when I started the hot pour. I think I'll try a 5 minute bloom tomorrow, as that may have more of the desired effect.
@@Enn- cool, keep me updated :-)
Interesting video. I wonder if the lack of astringency in the cup with the room temp bloom, isn't due to the bloom itself. Rather that the actual brewing temp ends up being lower due to the brew water being mixed with the room temp bloom water. This is especially significant with an aeropress, where the room temp water isn't draining like it may on a V60.
This definitely crossed my mind too; I'd be curious to see what the brewing temp turned out to be on the cold bloom brews. I feel like my aeropress brews always turn out best in the 80-85C range.
@@HappyHomeBarista The whole concept of Cold Bloom is one I find challenging on a scientific level. There's nothing special about cold water touching the coffee. The only 2 factors I see relating to cold blooms are either it lowers the Brewing temp, which you can test vs a cup brewed without a cold bloom, but lower water temp to begin with. Or the other option which if there's negligible difference in the final cup, makes more sense.. Is that were pushing extraction time, in that we have an entire brew take 4 minutes for example.. But lessening the time that the beans are in contact with very hot water. This theory would suggest that maybe lots of the good flavors we want extracted only need time (no matter water temp) + a short period oh Hot water which = great tasting cup with less astringency. Compared to a full brew with hot water. I hope this makes some sense. Just more questions in the never ending search for the perfect cup. 😊
Uh oh…another rabbit hole to go down. I will be diving into this, very curious on this.
Let me know what your experience is like!
Thank you for the video. I enjoyed it. I understand you’re trying to give as much value as possible in a limited time, but I would’ve appreciated seeing at least one of the brews where are you showed the entire process, including the stirring, etc. whether in real time or sped up. I love using my Aeropress. I think I’m gonna have to go try something like I usually do but with a one to three room temperature bloom.
Thanks for the feedback, I'll definitely show the full process the next time I make something like this. It's easy to neglect detail for the sake of time and that's something I need to find a middle ground on (: Let me know how you like your result when you try the room temp. bloom!
Wuuuuuuuuut? I'm gonna room temp bloom a cup right Now. I'll try cold tomorrow. Thank you for the video. Cheers!
Let me know what you think!
@@HappyHomeBarista Hey! I JUst finished my second cup like 15minutes ago. Im amazed. I used some OLD beans (thatt I really like) with a darker roast in the a.m. and I couldn't believe the difference. I don't know how to explain its like the bright notes that dull out with time came back to life! And that was me screwing it Up!!
I use a mocha pot as my preferred method so the pour I just had (this was a medium roast), I layered the coffee and sprayed each layer of grounds.
I've seen vids about spritzing beans for espresso but THIS is magic! Thank You so MUCH
@@elementonyoutube6556 I'm so happy that you had such a good experience!! Coffee can be magic sometimes (:
What was your recipe? Water:Coffee, and aprox grind size?
1:10, med-course
Tiene más sentido en V60 que es un metodo 100% filtrado.
@@jaungoiko84 Eso tiene sentido, originalmente vi la floración en frío realizada en una v60. Necesito probarlo yo mismo; tal vez haga el mismo video pero con v60.
We love cold blooming girlies.