So. Lately I’ve been doing something wrong, and I haven’t really told anybody but its about time I fessed up because I’d like to hear what you all think. It’s about the bloom, or indeed, the lack thereof.
Recently I decided to prioritise temperature stability and do away with the blooming stage of my filter brewing. The reason was that I felt I could de-gas the coffee sufficiently by stirring a few times at the start and avoid the inevitable temperature loss associated with leaving the coffee to a 30second bloom.
My routine now consists of; Wet grounds slowly, stir after 80g of water has been added, leave the Uber to drip at the same slow rate over 2mins 30 seconds, stir once more towards the end and serve (30g/500g/3min/1.3%/19%)
The (brewing) temperature would therefore be more stable and I could also deliver the drink in a more timely manner. The results have been staggering insofar as they are exactly the same.
All my brews are as consistent (if slightly more so) than they were before and the taste results have always been good enough to serve. I can’t say for sure that its any better than when I did bloom but it definitely isn’t any worse and it certainly is less faffy.
I’m well aware that there is more than one way to brew a tasty cup and you probably need a new method like a hole in the head, but I would like to know if there is any reason why I should start to bloom again?