Alright, if you are anything like I was when I started in coffee, there were hundreds of new terms to describe coffee I had never heard of.
Extraction
Strength
Bloom
Cortado
Crema
Cupping
Micro-lot
Well let's break down one of those terms that is vital even if you aren't training to be a world class barista. That word is bloom.
The bloom is the first step of brewing a cup of coffee. Usually, depending on the brew method, it uses about 50g of hot water where you wet the coffee grounds and allow it to sit for around 30 seconds. This process does two very important things.
It pre-wets the grounds to create the most even extraction you could. There are so many factors that can affect a cup of coffee, but if you start off your brew and not all of your ground are wet evenly then you are off to a bad start.
It releases the excess CO2. When you roast green coffee, the coffee loses water and gains some CO2 inside of the bean. The fresher the roast the more CO2 is in the bean. CO2 has a very bitter flavor and that bloom releases the excess CO2 while still preserving the flavor of the coffee beans
This can be really confusing when you first learn about it. For one, it seems like such a simple step and easy to overlook.
DO NOT OVERLOOK THE BLOOM!!!
Without a proper bloom, your coffee is WAY more likely to be bitter and gross which we do not want. By learning how to bloom a coffee properly you will instantly up your coffee game.
So here's how.
No matter the method you are using weigh, grind and add your coffee to the brewer.
1. Tare the scale
2. Start the pour as you start the timer
3. Slowly add 50-60g of hot water to the beans. Do this in a circular motion as you make sure ALL of the ground have been wet.
Wait until the 30 second mark and continue on with your brew
BOOM! You have successfully upped your coffee game and are going to instantly create better coffee!!!
Thanks for reading! Check out the YouTube video.
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