Is the pour over bloom phase actually worth the wait...

I skipped the 30 second bloom on my morning brew last Tuesday to save time and honestly the cup tasted almost the same as when I do it right. Could the whole bloom ritual just be coffee snob drama or am I missing something in my taste buds?

3 comments

3 Comments

betty_kelly928d ago

I used to swear by the bloom but honestly a blind test with my neighbor proved me wrong.

wendy13128d ago

Oh wow, I've totally been there. Did you use the exact same water temperature and grind size when you skipped the bloom? Cause I think that's where the difference really shows up. If you just rushed the pour without changing anything else, you might not notice the bloom's effect until you're using really fresh, light roast beans that need that extra time to degas. I've had mornings where skipping it made my coffee taste flat and sour, especially with Ethiopian or Kenyan beans. But yeah, with darker roasts or beans that are a few weeks old, it barely matters. So what kind of beans were you using when you tested this?

anderson.piper27d ago

Betty's blind test sounds like a fun experiment, I might try that myself. I get what you mean though, some mornings I skip the bloom and honestly can't tell the difference with my usual medium roast from the grocery store. But then last month I picked up a super fresh bag from a local roaster (like, roasted three days prior) and skipping the bloom made it gush out foam and taste all kinds of weird and sour. So it really depends on the bean age and roast level, you know? For everyday stuff I bet most people couldn't pick it out in a blind taste test either.