If you’ve ever made a pourover 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 pourover coffees sidebyside. 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
Airtight canister: https://amzn.to/2V1gBdt
Aeropress: https://amzn.to/38pXNHJ
Pourover dripper: https://amzn.to/3sXD1sB

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