Experts say to bloom pourover coffee by pre-wetting the grounds before proceeding with the rest of the water, saying it improves the flavor of the final cup. We look at the science behind this advice.
If you tend to load your automatic coffee machine the night before and wake up to a ready cup, the concept of "blooming" your coffee may not be one you've ever encountered. If, on the other hand, you're someone who's been known to tinker with the finer points of their coffee-brewing routine, chances are you're familiar with the process—pre-wetting the grounds for pourover coffee and letting them sit briefly before adding the remaining water.
As soon as the hot water hits the ground coffee, that pent-up carbon dioxide comes rushing out in a degassing whirlwind. You can see this in real time. In a pourover drip cone: the coffee grounds foam and swell, puffing and bubbling until they finally settle down, after 30 seconds to a minute or so. In a French press, you'll see the grounds form a foamy raft on top of the hot water and then just float there, buoyed by the gas, until you stir them back down into the drink.
That's the theory. The real question, though, is just how important this step is in reality. Sure, we may know that CO2 escapes coffee beans rapidly when they're soaked in hot water, but does waiting for it to finish before adding more water really affect the flavor in our cup? There are plenty of phenomena that happen every day that we can't detect with our senses.
In test after test, blind-tasters in the Serious Eats office were able to differentiate bloomed pourover coffee from un-bloomed, proving that one can indeed detect the effects of blooming. In almost all instances, tasters identified the bloomed coffee as richer, rounder, and fuller-flavored, while the un-bloomed samples tended to have a flatter, more hollow flavor, and at times tasted slightly more acidic.
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