It is a good time to be a coffee lover with multiple different ways to make your coffee. We want to take things back to the basic and explore why you should bloom your coffee.
Coffee is supposed to have its natural bitterness and body, but sometimes, ill preparation can cause sourness or unexpected harsh flavours which are undesirable; sour coffee is not what we want. Proper procedure allows us to extract the compounds we want, whilst expelling the ‘nasty stuff’ we want to get rid of
So how do we do this properly?
After doing some initial research into blooming, it became apparent how important it was. During the roasting process, as the coffee beans are subjected to heat, carbon dioxide is discharged and retained within the beans and stored inside them. Over the next few days after roasting, gasses, including the CO2 are slowly released from the coffee beans in a process referred to as ‘degassing’. Once the coffee is ground, it again releases more of the trapped carbon dioxide and even more CO2 is released once the grounds come into contact with the hot water. There is a visual component to the coffee bloom, which is a foaming of the grounds, as seen in our pour over technique video. Make sure to watch our video to perfect your pour-over coffee!
Things to look out for
Blooming occurs by the grounds pushing away the water from the coffee grounds through what is called turbulence. Giving your coffee enough time to bloom before you infuse it will give it a lovely flavour as you extract all of its chemical compounds. Make sure to prepare your coffee with fresh beans, as older beans will have already fully degassed and the beans will be stale. Order your Kaphi Kapa beans to begin your journey into brilliantly flavoured Nepalese coffee!
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