If you’ve ever made a pour-over coffee you’ve probably heard “don’t forget the bloom”. The bloom is a process of pouring a small amount of hot water over freshly ground coffee to release carbon dioxide gas that was trapped inside the beans during roasting. But is it really necessary?

To find out I’m brewing two pour-over coffees side-by-side. One receives a 30 second bloom, the other gets no bloom at all. I’m then going to see if I can taste the difference. After that I’m bringing in a coffee expert to undertake a triangle test - can they detect which coffee wasn’t bloomed?

My coffee gear:
- Gooseneck kettle: https://amzn.to/2WGDbso
- Burr grinder: https://amzn.to/3Dt84RQ
- Air-tight canister: https://amzn.to/2V1gBdt
- Aeropress: https://amzn.to/38pXNHJ
- Pour-over dripper: https://amzn.to/3sXD1sB

These are Amazon affiliate links. It does not cost you anything to use these links and helps support the channel. Thanks for watching!

Business enquiries: [email protected]