HomeRoast Digest


Topic: Blooming Coffee (6 msgs / 101 lines)
1) From: jim jordan
Howdy Buckeroos-Ya'll know how on the Chemex
instructions it says to add a little water first to
"bloom" the grounds before you add the rest of the
water?  Would it serve any useful purpose to do the
same thing in a French press, add a little hot water ,
wait a bit and then add the rest of the water?  Or is
this just something real special about the Chemex?
Cheers  Jim J
kcjimj
Waitin for football season in KC.  Royals 27 games out
of first place or maybe 27 games behind the next to
last place team.
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2) From: David Lewis
At 7:53 PM -0700 8/13/02, jim jordan wrote:
<Snip>
The short answer, of course, is "try it." I suspect it would make a 
difference, just as it does with the Chemex; it means that the coffee 
grounds are wet when the hot water is poured onto them. The flip 
answer is the real one, actually, since it costs nothing and then 
you'll know. Let us know what you find out.
Best,
	David
-- 
"Every gun that is made, every warship launched, every rocket fired, 
signifies in the final sense a theft from those who hunger and are 
not fed, those who are cold and are not clothed."
	--Dwight D. Eisenhower
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3) From: Bob Trancho
I would suspect that it make little difference in the french press.  The
idea behind the Chemex instructions is to assure that no dry pockets
form in the grounds, which can happen if you just pour all of the water
in at once.  With the french press you get much more agitation when the
water goes in.  Many people also give the grounds a quick stir in the
press.  Combine that with the 3-4 minute steep time and you get complete
saturation.
Bob Trancho
 
<Snip>
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4) From: Dan Bollinger
<Snip>
I heard that the reason to wet the grounds in a Chemex is to make sure every
ground is prepared to give up its flavor during the rather short brewing
time as the water drips.  Dan
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5) From: Stephen Carey
I don't know about the Chemex, but with a  press I always stir twice.  Right
after I pour the water I let the "first bloom" develop then I stir.
Sometimes the bloom is happening so fast that after the first stir I have
room to add a little more water. (if you just cut into the bloom you will
see that most of the grinds are not wet at all since the co2 has created
pockets.) After about 15 more seconds I give it one more quick stir to
ensure complete saturation.
Stephen Carey
On 8/14/02 6:28 AM, "Dan Bollinger"  wrote:
<Snip>
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6) From: AlChemist John
Having brewed my first manual pour coffee in a long time this weekend, I 
rediscovered just how much fresh roasted coffee blooms.
I notice it is a lot more than older coffee.  Does anyone know why coffee 
actually blooms as it does.  Something to do with the out gassing that we 
know occurs maybe?
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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