Extraction, Bloom, And Agitation

Bloom is the first small pour in many pour-over and immersion recipes. You add enough water to wet the grounds, then wait before the main pour.

Freshly roasted coffee contains trapped carbon dioxide. When water hits the grounds, gas escapes and the bed can swell or bubble. That is the bloom.

Gas can prevent water from evenly entering the grounds. Bloom gives the coffee a short moment to release gas and become evenly wet.

A good bloom reduces dry pockets and helps the rest of the brew extract more evenly. It is especially useful for fresh light and medium roasts.

A common starting point is two to three times the coffee dose. For 15 grams of coffee, bloom with about 30 to 45 grams of water.

Use enough water to wet all grounds. If you see dry spots, gently swirl, stir, or pour more carefully.

Finer grind, hotter water, more agitation, longer time, and more contact generally increase extraction.

Coarser grind, cooler water, less agitation, and shorter time generally reduce extraction. Change one variable at a time so you know what helped.

Agitation means movement: pouring, stirring, swirling, shaking, or pressing. It helps water meet coffee evenly.

Too little agitation can leave sour pockets. Too much can clog filters, slow drawdown, and pull bitter or drying flavors.