Blooming – what is it?
The blooming process is one of the more important processes of the coffee preparation. The main reason is that this time one starts the first relation/connection between the water and the coffee grains. Also, this time you start to create the flavours.
All kind of organic materials they have some gas. As soon as the coffee beans are ground, the trapped gases are discharged much more quickly. The amount of gas in coffee grinds is very different, depend of roasting level and date. When the hot water will touch the coffee grounds, they immediately purge themselves of the gas (carbon dioxide) and create the “bloom”. If, the gas will not have enough space the extraction will be weaker. With the only sacking the coffee grains, we let enough space to get the gas free. Once we will pour more water and grinds will be under water, the gas can stock.
1. Follow a recommended recipe for the particular coffee beans.
2. Create your own recipe and follow the coffee beans process, the quality, the roasting level, and consider the age of the coffee beans.
3. Use instincts, like the smell, sight and also listen. More in the section “Instinct coffee”
Many recipes and expert opinions inspire me. However, instead of just copying existing recipes, I love to experiment and use my instincts and senses to explore new aspects of the coffee and to create new recipes and coffee moments that inspire me.