Appreciation post: a local roaster in Asheville told me to bloom my pour-over with cooler water

I was always getting a bitter cup from my light roast, so I tried starting the bloom with water around 180 degrees instead of boiling. The first 45-second bloom was way less aggressive, and the final cup was noticeably sweeter. Has anyone else played with lower temperature blooms for specific beans?

3 comments

3 Comments

the_james1mo ago

Isn't the bloom just about wetting the grounds, not extraction?

piper_green1mo ago

Wait, the bloom isn't part of the extraction? That's wild. Honestly, I always figured that first contact sets the tone for everything. Tbh, using cooler water for a light roast bloom makes total sense to me. It tames the harsh notes right from the start. I'm trying this tomorrow.

craig.parker12d ago

What? No way the bloom isn't extraction. @piper_green is totally right, that first pour is everything. It absolutely sets the stage for all the flavors that follow.