Any barista will tell you that one key to a great pour over or french press is the “bloom”. Grind your coffee fresh, and when you put it in the press or the Chemex or cone dripper, pour just enough hot water over the grounds to get them completely wet and then let it sit for about 30-45 seconds. Freshly roasted and ground coffee will release the carbon dioxide and other gasses that tend to hinder extraction of coffee goodness into your cup. You’ll see the coffee grounds start to rise like bread. After the 30 seconds go ahead and finish pouring.
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I’m glad you shared this. I’ve been doing it wrong ever since someone told me to pour the water and cover the grounds right away to trap the gasses. What were they thinking? Have you ever roasted your own beans? I’ve tried a few times on a perforated pan in the oven and it’s so fun! It makes a lot of smoke, but really enhances the coffee experience.
Thanks for the tip! Even though I was a barista (before the word was really used much in the US) back in the day, I never knew this trick!
I’m glad you shared this. I’ve been doing it wrong ever since someone told me to pour the water and cover the grounds right away to trap the gasses. What were they thinking? Have you ever roasted your own beans? I’ve tried a few times on a perforated pan in the oven and it’s so fun! It makes a lot of smoke, but really enhances the coffee experience.
yup, I used to be a barista for 4 years! This is exactly how I prefer to drink my coffee in the morning [in a press]!
I’ve never heard this! Thanx!
Definitely trying this!