Beyond Bloom

There’s a ritual hidden in every pour-over: the bloom. You pour just enough water to wake the grounds—let them breathe, release CO₂, start the dance. But the real secret? It’s not just a fancy pre-wet. It’s how you set the tone for the entire brew.

When coffee’s freshly roasted, it holds onto gas like a balloon. Skip the bloom, and those trapped bubbles repel water, causing uneven extraction. You’ll get sour, hollow flavors where there should be depth. But take your time—let it rise, deflate, settle—and you’ve just opened the door to nuance.

Some baristas stretch this out, blooming for 45 seconds, even a minute. Others tweak temperature or bloom with cooler water to coax different notes. It’s a quiet art—easy to overlook, easy to rush. But once you notice what it gives you, it’s hard to skip.

So next time, slow down. Pour gently. Watch the rise. The bloom is more than a step—it’s the prelude to presence.

Y.