What is the Correct Bloom Time for Pour-Over Coffee? Introduction to Several Common Coffee Bean Processing Methods

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FrontStreet Coffee - Pour-over Coffee Bloom Time and Coffee Processing Methods Introduction

The Purpose of Coffee Bloom

There are two main purposes for the coffee bloom:

First: To release gases from the coffee particles, primarily carbon dioxide. Generally, the closer to the roasting time, the more bubbling typically occurs during pre-infusion. Darker roasted coffee beans, having lower moisture content, will release more gas during the blooming process compared to lighter roasted beans.

Second: After the gases are expelled, if the coffee particles can absorb water evenly and become saturated, it will allow for more uniform extraction in subsequent steps. Simply put, during the bloom, the air between coffee powder particles expands with heat while releasing large amounts of carbon dioxide. This creates temporary gaps between the coffee powder particles, providing the necessary space for hot water to pass through the powder layer during formal pouring.

If the initial step of pour-over coffee lacks blooming, large amounts of hot water will follow local and少数的水道 (few water channels) through the powder layer. This will extend the drip time and may lead to over-extraction results, as the longer extraction time dissolves more substances, resulting in flavors that may be more acidic, astringent, stimulating, or full of miscellaneous tastes. However, once you pay attention to the blooming action before starting the formal pouring, the hot water can pass through the uniformly composed filter layer formed by the coffee powder, thereby achieving the goal of uniform extraction.

The amount of water used during blooming should ideally be 10% of the total water volume. For brewing 240ml of coffee, the blooming water needed is approximately 24-30ml. The blooming time is about 30-60 seconds. When the expansion of the coffee powder surface ends and the surface is about to shrink, it indicates that the blooming is complete, and you can begin the first water pour.

Coffee Processing Methods

Natural (Dry) Processing

Characteristics: Natural processed beans tend to have a yellowish color and are prone to having chipped edges (caused by hulling machines). During the drying process, they absorb fructose essence from the coffee pulp, resulting in strong fruity aromas, high sweetness, and body thickness that surpasses semi-washed or washed beans. However, quality is not guaranteed - it often varies year to year, with cleanliness and brightness inferior to semi-washed and washed beans.

Washed Processing

Characteristics: Washed beans tend to have a greenish color and are generally more complete, with excellent appearance. The beans typically have bright acidity and fruity aromas, tasting relatively clean.

Honey Processing

Characteristics: Honey processing is a method介于日晒法和水洗法中间 (between natural and washed processing). It allows the coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases somewhat, it increases sweetness and caramel flavors.

Knowledge Expansion

In the world of pour-over coffee, restoring the original flavor of the beans as much as possible and making them delicious is most important. Every step to achieve this goal can be full of creativity, which is why there are many brewing techniques - what we commonly call pour-over schools or styles.

About FrontStreet Coffee

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