What is the bloom?

Learning about the bloom was one of my favorite things when it came to diving deeper into the coffee world. I finally had words for the amazing process that was happening inside my coffee grounds and changing the way I looked at my steaming cup.

The bloom is simply the release of carbon dioxide gasses. What is extraordinary about this process is when the natural flavors of the bean and the infused flavors from the roast escape the bean and release into the coffee itself. 

When you’re making coffee (I’ve seen this process the best when making a French press) there is a step where only a small amount of water wets the grounds. This initial warming and steeping of the grounds -- usually about 30 seconds -- allows the beans to release CO2 gas and flavors, like chocolate, nuts, citrus, etc. 

If you look into your cup shortly after wetting the grounds, you will see bubbles appearing. If there are a lot of bubbles, it means that your beans and your grind are very fresh. Fewer bubbles mean that your beans already lost a little bit of their CO2 while sitting on the shelf. Regardless, the blooming time emits flavors and aroma that makes coffee pleasant to enjoy.

If you brew with a French press, you do not want to skip this step. It can make the difference between a well balanced cup of coffee and one that tastes slightly burnt or bitter.

Go make a cup and see if you can spot the gasses being released!