If you are tired of brewing stagnant, flat coffee in your own home, and you would like to learn how to make a cup of coffee that tastes every bit as great as a cup from your local coffee house, all you have to do is learn a little of the science behind brewing that perfect cup of coffee. While that may sound difficult, it is actually much easier than you think!
Generally speaking, coffee contains a lot of carbon dioxide - no panic, this only sounds so serious but it will not harm you - which gets trapped in the beans during the roasting.
As soon as the beans are ground, the trapped gases are discharged and when hot water touches the coffee, they immediately purge themselves of the carbon dioxide and create the so called “bloom.” The heat and moisture provided by the bloom prepares the coffee for extraction.
One great indicator that your coffee is not so fresh anymore is that there is little or no bubbling during the bloom.
To bloom, pour hot water on the coffee in a circular motion beginning from the outside and then working your way into the middle.
Use only a little water, you want the coffee to become soaked but not drip through the filter.
Performing a slow, controlled pour is easiest with a gooseneck kettle and bears noticeable results. Allow the grounds to bloom for about 30 seconds and continue pouring, weighting as you go until you reach the final amount of water for your chosen dose.
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