Carbon Dioxide Pour Over Coffee

The Science of Coffee Blooming in Pour

The bloom serves as an important step of the pour-over by opening the coffee grounds up and releasing stored carbon dioxide from the roasting process. Due to carbon dioxide's hydrophobic nature, it serves as a deterrent to water permeating the coffee grounds and extracting all the solubles that make up our morning cup.

How the Bloom Affects Your Coffee's Flavor

Such details provide a deeper understanding and appreciation for Carbon Dioxide Pour Over Coffee.

What is the bloom? When water interacts with ground coffee , it expands and puffs up like risen dough. This is caused by the rapid release of carbon dioxide trapped within the bean's cell walls. Numerous pour over coffee recipes call for wetting the grounds with a small amount of water with the sole purpose of releasing the trapped gases.

(This is called the "bloom" stage when the beans are releasing carbon dioxide , which allows the hot water to better extract flavors from your coffee .) Let the grounds bloom for 30 seconds.