Bloom in Pour Over Recipes
Most pour over recipes incorporate time for the coffee to bloom. Usually something like: 2x weight of coffee for 30 sec. However, some beans require longer than 30 sec to stop bubbling. Some less.
I'm curious how you incorporate the actual response of the bean into your pour over technique. Do you keep a constant recipe or do you adjust to what the bean is doing?
Posted Nov 17, 2016, 4:30 PM UTC
15
Stir. As soon as you've poured the water, stir the slurry through and through. Should fix the blooming time difference problem. And it gets you more even extraction, so stir.
Yes! I don't get how people still argue on this point. It yields a higher extraction that is also more even. Why wouldn't you want that!