Over the years. I've gradually eliminated many of the techniques recommended by the tattooed, bearded, knit-capped Third Wave hipster crowd because they just don't make a difference in the cup. After I made a few hundred pours, I established a personal recipe that is fast, efficient, and gets the most out of the coffees I roast. It's just coffee, not religion...go ahead, break rules; do what works for your taste, and ignore the silliness.
Tasting the bloom and unbloomed prior to the taste test provided an obvious advantage in identifying which one was which. I bet most people couldn’t identify which was which though.Bloom is less important with lighter roasted coffee beans as their isn’t as much dissolved CO2, hence there not being a huge falvour variance for bloom vs no bloom
1:2 bloom ratio for 30 seconds is on the skimpy end of bloom recommendations. On the higher end it is 1:3 or 1:4 and 45 to 60 seconds. Choosing the skimpy end of blooming reduces the difference between bloomed and non-bloomed cups. Repeat the experiment with more generous blooms.
I have just tasted bloomed coffee for the 1st time.. I must say, the flavour tasted much cleaner because the bitterness and sourness were slightly gone. My conclusion: blooming is really necessary especially if the coffee is the wine type.
For me it depends on the coffee beans being used. As I do a coffee subscription, I'm always getting completely different random roasting company's coffee beans. I find some don't release their flavor and make weak coffee if you don't bloom while other beans really make no difference or I enjoy the taste more if I don't bloom.
I use a Hario. I bloom for 60 secs. The advantage of the bloom is that it brings you a stronger cup. Hence, you can use less coffee than you would otherwise to get the same cup without a bloom, which in turn saves you coffee and saves you money. Another advantage of the bloom is it allows you to pull flavor from deep within the ground coffee crystals which haven't yet had the chance to be spoiled by oxygen. Thanks for the vid.
Great video! Though I would argue that this is more of an example of a "normal" bloom vs a large bloom, not zero bloom. I can't imagine in this particular scenario there was much of a difference in taste. But at the end of the day if you're happy with your coffee then that's all that matters! Keep up the good work :)
Paper cups typically have a plastic liner inside to keep them from getting soggy and they don’t really add a taste to the coffee. Although I guess you’d still get some taste from your lip hitting the cup itself and maybe a slight smell of it as well.
@@Shelmerdine745 idk, some of the best coffee I’ve had has been in paper cups. That’s just what a lot of coffee shops use these days. Regardless, since all 3 are in the same style cup it’s still a valid test since you have consistent variables.
This was fascinating 🤎☕ I've noticed that with my favorite beans, the bloom is a LOT different than in this video and others I've seen. My grounds are about the same texture, but when I pour the bloom, they double in volume and just get huge and puffy with lots of bubbling and gasses released. The water goes right through them, there's no pooling of water like in this video during the bloom. I have started doing a second bloom because of this, so I can actually swirl the water/coffee mixture a bit and reduce the size of the mountain created by the first bloom. My cups taste quite a bit different since I started doing the second bloom. They are much more full and balanced. I use a medium roast, so maybe that's why? I've just ordered some light roast ones so I'm curious to see if there's a difference. I wouldn't be surprised if the bloom makes more of a difference with darker roasts.
I don’t bloom because Im trying to get rid of the C02 but because I want to pre-soak the coffee and let it soak up the water better. I do this with my espresso machine too. I pre-infuse then pull the shot. Same with pour over. A pre-infusion of sorts then finish it off. I like pour over coffee but I do use finely ground coffee as I would for my espresso machine. So I have to be careful because it will clog the filter and slow the extraction. So I try to not do so much water with such fine grinds. Quicker extraction and it's good with hot milk.
I use Chemex and I've been a convert since being introduced to it in 1985. I vacuum store my beans and grind just prior to brewing. I've run this test and had it run on me. My takeaway; 30 seconds is insufficient. A minute has produced more consistent and markedly different, improved results. Then again, I brew 50g of beans, not 15g. Though ground coffee is going to absorb water and offgas at the roughly the same rate, regardless of volume. The single biggest improvement one can make is to use the Chemex branded filters and not use the brown ones. Violating those two will radically (and horrifically) alter the taste. Everything else past that is fiddling with the knobs.
Why use soo hot water for blooming ?.. isnt 50 degress enough ? The point i guess is not too burn the coffie too and not get a bitter taste. After its blooming 4-5 minutes u can be safe too poor 90 degrees hot water one time too bloom 4-5 minutes more for just enough for the coffie too suck up the water, and then poor the rest of the water instantly that is more then 90 degress
Oh no, I've entered the twilight zone where my home brew beer (Brülosophy) and coffee making RUclips presenters are the same. What next? Will l see this lad appear in a guitar tutorial? Or maybe he'll use a burr grinder on his specialty grains? Or he'll drop a spoon off DME into his coffee?
If you need an expert to take multiple tastes who then eventually concludes there's not really a difference.... haven't we already figured out the necessity?
if the "expert" has to try so hard then there is no difference between them. also not all people are "tasters" meaning not all humans have the same amount of taste buds. also between tasting he should have rinsed his mount. watch so called "wine tasters" they often get BUSTED and are full of shit
Over the years. I've gradually eliminated many of the techniques recommended by the tattooed, bearded, knit-capped Third Wave hipster crowd because they just don't make a difference in the cup. After I made a few hundred pours, I established a personal recipe that is fast, efficient, and gets the most out of the coffees I roast. It's just coffee, not religion...go ahead, break rules; do what works for your taste, and ignore the silliness.
I really like that line "its just coffee not religion..."
As a novice trying to learn, would you mind sharing your personal recipe, please? Thanks!
All Hail Hoffman @@profitglen
Good to read some sanity for a change 😅
@@jmdixon1 Look into the single pour method by Tales Coffee
Tasting the bloom and unbloomed prior to the taste test provided an obvious advantage in identifying which one was which. I bet most people couldn’t identify which was which though.Bloom is less important with lighter roasted coffee beans as their isn’t as much dissolved CO2, hence there not being a huge falvour variance for bloom vs no bloom
1:2 bloom ratio for 30 seconds is on the skimpy end of bloom recommendations. On the higher end it is 1:3 or 1:4 and 45 to 60 seconds. Choosing the skimpy end of blooming reduces the difference between bloomed and non-bloomed cups. Repeat the experiment with more generous blooms.
I have just tasted bloomed coffee for the 1st time.. I must say, the flavour tasted much cleaner because the bitterness and sourness were slightly gone. My conclusion: blooming is really necessary especially if the coffee is the wine type.
For me it depends on the coffee beans being used. As I do a coffee subscription, I'm always getting completely different random roasting company's coffee beans. I find some don't release their flavor and make weak coffee if you don't bloom while other beans really make no difference or I enjoy the taste more if I don't bloom.
Please tell us your coffee subscription where do we sign up ☕🥰🌈🦄💪👍
Truly appreciated your dedication and candour to the results - bringing-in an unbiased party made all the different
I use a Hario. I bloom for 60 secs. The advantage of the bloom is that it brings you a stronger cup. Hence, you can use less coffee than you would otherwise to get the same cup without a bloom, which in turn saves you coffee and saves you money. Another advantage of the bloom is it allows you to pull flavor from deep within the ground coffee crystals which haven't yet had the chance to be spoiled by oxygen. Thanks for the vid.
Where did you get those clear cups? They are beautiful
Where did you buy those mugs !! So cool
Looks like it was a 30ml vs 100ml bloom.
this was my thought too xD
I’ve tried bloomed and unbloomed and couldn’t tell the difference, but I use coffee creamer so that probably makes covers up any subtle difference.
Great video! Though I would argue that this is more of an example of a "normal" bloom vs a large bloom, not zero bloom. I can't imagine in this particular scenario there was much of a difference in taste. But at the end of the day if you're happy with your coffee then that's all that matters! Keep up the good work :)
Thanks! I enjoyed this video very much, quite interesting.
You rinsed the paper to remove paper taste, then you poured the coffee into paper cups? 🤦♀️
You got a point
Paper cups typically have a plastic liner inside to keep them from getting soggy and they don’t really add a taste to the coffee. Although I guess you’d still get some taste from your lip hitting the cup itself and maybe a slight smell of it as well.
@@Ferrichrome
If it smells…
@@Shelmerdine745 idk, some of the best coffee I’ve had has been in paper cups. That’s just what a lot of coffee shops use these days. Regardless, since all 3 are in the same style cup it’s still a valid test since you have consistent variables.
@@Ferrichrome
Go to a proper coffee shop
Bloom, dont bloom, it's about opinion and time management. Now we know how and why to bloom our coffee grinds and I thank you.
Except he did not bloom it entirely
This was fascinating 🤎☕ I've noticed that with my favorite beans, the bloom is a LOT different than in this video and others I've seen. My grounds are about the same texture, but when I pour the bloom, they double in volume and just get huge and puffy with lots of bubbling and gasses released. The water goes right through them, there's no pooling of water like in this video during the bloom. I have started doing a second bloom because of this, so I can actually swirl the water/coffee mixture a bit and reduce the size of the mountain created by the first bloom. My cups taste quite a bit different since I started doing the second bloom. They are much more full and balanced. I use a medium roast, so maybe that's why? I've just ordered some light roast ones so I'm curious to see if there's a difference. I wouldn't be surprised if the bloom makes more of a difference with darker roasts.
I don’t bloom because Im trying to get rid of the C02 but because I want to pre-soak the coffee and let it soak up the water better. I do this with my espresso machine too. I pre-infuse then pull the shot. Same with pour over. A pre-infusion of sorts then finish it off. I like pour over coffee but I do use finely ground coffee as I would for my espresso machine. So I have to be careful because it will clog the filter and slow the extraction. So I try to not do so much water with such fine grinds. Quicker extraction and it's good with hot milk.
Another curve ball to this is just grind early/first… let the grinds degas prior to brewing. Then brew with no bloom.
often times I just do a 1:2 bloom and toss the bloom liquid and make up for it at the end of the wee extra hot water
Should I bloom my instant coffee?
You should throw your instant coffee
So you pour hot water on the filter to get rid of the paper taste which you don't empty and proceed to brew your coffee with?
In bleached paper filters there is no paper taste only in those brown " natural " ones , and this is proven . 😁😁👍👍
Saan to mabili?
100g pour acted as your bloom
the bottle line for taste and best grinder on the market to day is the ek`43 hands down you get what you pay for
I wonder if Norm could tell the difference ... go get him. Hahaha!!!
I use Chemex and I've been a convert since being introduced to it in 1985. I vacuum store my beans and grind just prior to brewing. I've run this test and had it run on me. My takeaway;
30 seconds is insufficient. A minute has produced more consistent and markedly different, improved results. Then again, I brew 50g of beans, not 15g. Though ground coffee is going to absorb water and offgas at the roughly the same rate, regardless of volume.
The single biggest improvement one can make is to use the Chemex branded filters and not use the brown ones. Violating those two will radically (and horrifically) alter the taste. Everything else past that is fiddling with the knobs.
Why use soo hot water for blooming ?.. isnt 50 degress enough ? The point i guess is not too burn the coffie too and not get a bitter taste. After its blooming 4-5 minutes u can be safe too poor 90 degrees hot water one time too bloom 4-5 minutes more for just enough for the coffie too suck up the water, and then poor the rest of the water instantly that is more then 90 degress
Can this method work on V60 ???
What were the filters?
OMG😂you are so similar to the homebrewing RUclipsr I follow quite a while ago
Nice, but paper cups kills the taste imo, you should repeat the test with glass cups. Thanks.
Don't you clear your palette between tastes?
after wetting the paper- explain pour off of the dioxin in the paper
you edited it out
Oh no, I've entered the twilight zone where my home brew beer (Brülosophy) and coffee making RUclips presenters are the same. What next? Will l see this lad appear in a guitar tutorial? Or maybe he'll use a burr grinder on his specialty grains? Or he'll drop a spoon off DME into his coffee?
We try presheated
If you need an expert to take multiple tastes who then eventually concludes there's not really a difference.... haven't we already figured out the necessity?
wait this isnt beer..
They should try it with beer.
Chemex filter is really good. But Aesir is even better than Chemex. I use it in Aeropress.
if the "expert" has to try so hard then there is no difference between them. also not all people are "tasters" meaning not all humans have the same amount of taste buds. also between tasting he should have rinsed his mount. watch so called "wine tasters" they often get BUSTED and are full of shit
Wait , is this the IBM tech guy ?
apparently yes, that IBM tech guy is also Keen
Dan. Ha.
the only rule broken here is drinking coffee from paper cups
Dan needs some sun.
16 "parts" water? ounces???? quantify a "part"
He means a 1:16 ratio. 16 parts water in ml for 1 gram of coffee. For example, if you’re using 15 grams, that would mean 240 ml water
What in the hell is a “coffee expert”
Over complicating the simple, just for shits and giggles.