My buddy Jake the espresso snob actually made me rethink my pour over routine

Jake came over last Saturday and watched me do my usual V60 pour. He said something like 'you're rushing the bloom, man, you gotta let it breathe for a full 45 seconds.' I always did 30 seconds because that's what some video said. I tried his way the next morning with the same beans from that local roaster in Portland. The cup was way sweeter and had this clarity I never got before. It made me wonder how many other little things I'm glossing over. Has anyone else had a coffee friend call them out on something small that actually made a big difference?

2 comments

2 Comments

barbara_moore7318h agoMost Upvoted

Oh totally, I read something last week from a coffee chemist about how the bloom is basically the most underrated step because the CO2 release is what lets the water actually get to the flavor compounds. I used to think 30 seconds was fine too, but then I saw a blind taste test where 45 seconds won every single time with the same beans. It's wild how just 15 more seconds can change everything, makes you wonder what else we're all rushing through without realizing.

uma89616h ago

@barbara_moore73 dropped some science there with the CO2 thing, makes me think about how many shortcuts we take without realizing it. My friend Leo who roasts his own beans once told me my water temp was off by like 5 degrees and I laughed it off until I actually tried his suggestion. Now I'm that weirdo with a thermometer on my kettle watching it like a hawk.