Mastering the pour-over is a journey, and I've reached a point where my daily V60 routine is pretty dialed in. I subscribe to Trade Coffee, favoring light to light-medium roasts, and grind my beans with a modded Fellow Ode (Gen 1 with Gen 2 burrs) on the finest setting. But there's one thing that continues to elude me: that magnificent, dome-shaped bloom showcased by coffee gurus like Hoffman on YouTube. Their coffee blossoms dramatically, a spectacle of tiny bubbles and swelling grounds – truly aesthetically pleasing! Mine, however, remains stubbornly flat.
Even with fresh Trade beans (arriving roughly a week post-roast), my bloom is underwhelming. I understand that the bloom's size reflects the release of gases from the grounds, and freshness is key. While I get some bubbles, the coffee bed stays flat, leading me to wonder if I'm sacrificing flavor.
The coffee still tastes great, but the lack of a dramatic bloom nags at me. Is this a visual cue of suboptimal extraction? Am I under-extracting, and could a fuller bloom unlock even richer flavors? Could my beans be less fresh than I thought, despite arriving within a week of roasting? Or is there a technique I'm missing to coax that perfect dome? I'm seeking advice from fellow coffee aficionados – what are your secrets to achieving that impressive coffee bloom? Let's explore the science and art of the perfect pour-over together! #coffeelover #pourover #v60 #coffeebloom #baristalife #coffeetips #coffeeaesthetic #perfectbloom #tradecoffee
Unknown User8 months ago
