Coffee Bloom: What You Need to Know!
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- čas přidán 10. 07. 2024
- Dive into the heart of coffee brewing with our exploration of Coffee Bloom! Discover its meaning, importance in pour-over methods, and its impact on flavor extraction. We'll answer burning questions like "Should I bloom my coffee?" and provide essential tips for perfecting your pour-over technique. Whether you're curious about off-gassing coffee or seeking coffee brewing tips and tricks, this video is your ultimate guide!
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00:00:00 Intro
00:00:38 Why we do blooming?
00:01:44 How to bloom evenly
00:05:14 Blooming for how long?
00:06:47 How much water to bloom?
00:07:58 Blooming mistakes
00:08:17 What is the Perfect Blooming
00:09:03 1st Blooming mistake
00:09:55 2nd Blooming mistake
00:10:45 3rd Blooming mistake
00:11:19 4th Blooming mistake
00:11:56 Outro
i like how you structure your video and ties the mistakes with your explaination. now i can tell what went wrong via visual cues of coffee bed.
How you explain and show everything with multiple takes and examples, shot clearly, is incredibly informing. I love coffee and I brew everyday but at times I can not make the time to experiment like you have. You clearly demonstrating the problems makes everything so much easier for me. I remember how my coffee bed looked when the cup was very dry yesterday, so I can compare and adjust! Thank you so much. On the lookout for more content!
Thank you so much for your kind words! I'm really glad that my demonstrations have been helpful for you in improving your coffee brewing experience. It's always great to hear that! I'll keep working on bringing you more!
Man, this explanation surprised me, the facts are opposite to what I understood from my common sense about light and dark roasts, I tried a bit longer bloom time with darker roasted coffees and the flavor and sweetness are in the cup now =D, in the past I always used less time with dark roasts, thank you for this excellent lesson.
Great to hear you like it! Enjoy your brewing!
Excellent advice! Thanks for sharing your video!
Welcome to the family!
I'm 63 and I never knew about this, thank you! I have been drinking cacao because my drip coffee has been tasting too bitter, no matter what brand or grind and someone mentioned bloom and I found your video, it's like an art to making coffee now.
Glad it was helpful!
Nice tip 👌
Glad you liked it！
Lots of great examples -- great new channel.
Thank you for the support!
Man, this is the video I needed! 9:05 that's exactly how I pour.
Thank you for this video, I will certainly apply your advice for improving that first pour for the blooming.
You are so welcome! Hope you have a great result!
I stir within the paper filter on my Technivorm Moccamaster. The arm that extends over the grinds is in the middle over the basket. Supposedly, it is a good idea to stir the grinds with the water. The manufacturer feels that this is not necessary, but I find it hard to believe that this exercise does not help with the saturation of all of the coffee grinds.
GREAT VIDEO. I've watched numerous videos on various pour-over methods. This is the most informative I've watched. Finally somebody explains the why on the pouring method. Well done, Sir.
Looking forward to more content, and I do hope to see some videos on the Aeropress 😉
Awesome, thank you! I will take that in mind!
Awesome thumbnail
Thank you!
Can you please do a video about Vietnamese coffee using the phin? Thanks 🙏
Sounds interesting, I have tried this at a coffee shop.
I use 20g light roast Kenya AA with a medium grind in a 02 Hario V60. When I put the grounds in the V60, I will make a hole in the centre of the grounds. Essentially, I have a cone of grounds. I pour into the hole until it fills then I'll do small circles outward to wet the high parts on the edges. Because the grounds are a uniform thickness I'm guessing it wets all the grounds evenly. I usually find I use 60g to 80g of water. Then I let it sit for 20 seconds. After 20 seconds I start pouring in circles starting from the outside and making the circles smaller and smaller until I'm in the middle. I usually stop at 250g of water then swirl the coffee vigorously, coating the sides of the filter paper. By this time I'm at around 50 seconds. I then pour around the outside on the filter paper to get the grounds off the paper. I then pour back and forth, slightly randomly. Occasionally, I'll pour in circles. I do this slowly until there is around 400g in. I then swirl once or twice to flatten out the bed of coffee. As the water goes down, it tends to cling to the walls and form a cone. Before that happens I give a gentle swirl, once or twice to flatten out the bed of coffee. Around the 2 minute mark most of the water is gone and I have a flat bed of coffee. I'll let it keep dripping until I reach around 3 minutes. The coffee should be dripping out VERY slowly. Maybe one drop every 10 seconds. If the whole process takes longer than 3 minutes, your grounds are too fine. If it happens too quickly, your grounds are too coarse.
Thanks for your sharing! I love to hear how people brew their daily coffee!
A lot of 'recipes' say to put a divot in the center, presumably to thin the center and help the water saturate.
yap, that is another way to do it!
what about blooming using a french press?
The French press utilizes immersion brewing, so I don't believe blooming is necessary. However, you could try it to see if there are any differences.
why not stir the bed while blooming to wet all the grounds?
Yes. You could definitely do that, but I would recommend stir with the light roast coffee only. Btw, you should pour 3x-5x of water in the blooming phases.
Is less-hot water bloom better?
The goal is to ensure all coffee grounds come into contact with water evenly, and too little water won't achieve that. My suggestion is to use 2 to 3 times the amount of water to coffee grounds.
@@MrTsaoo Sorry for confusion. I meant low temp of water, not lower quantity of water.
@@sagar696 how low is that? I only lower the temperature when in the final pouring stage sometimes, but for the blooming stage I think we need that higher temperature for the extractions.
I can see that you watched a lot of vvcafe 😅
I've actually watched a lot of CZcams videos, and since I love coffee so much, anything related to coffee is my favorite. Channels like VV, Tales, James, Kyle, Jay, Lifestyle, etc. How about you?
@@MrTsaoo i primarily like to listen or watch people that have kind of a soothing voice. 元食咖啡 and James are a good example. Vvcafe and Tales strike me to be too pseudosciency, so i don’t watch them anymore. For podcasts i listen to Lucia Solis, give her a try if you want to know more about the producers’ side. Also Tim Wendelboe’s podcast is really nice
Just do the circular motion in the middle why do you have to get water on the edges? If you hit the filter paper with water of course it will start dripping early. Its actually just painful seeing you hit the filter paper with water everytime.
Thanks for sharing your thoughts. I don't directly pour water onto the filter paper, but during the process of circling outward with water, it's inevitable that water will naturally flow to the sides. What we aim for is to ensure the even extraction of coffee grounds and water. That's why I suggest circling outward. If you only pour water in the middle, it might cause some coffee grounds to not release carbon dioxide completely, which could potentially affect your subsequent brewing.