The Impact of Blooming Time and Water Volume on Flavor
Contents:
1.Blooming Time and Water Volume
2.Regarding Blooming Time
3.Regarding Blooming Water Volume
Blooming Time and Water Volume
Blooming is the first step in the pour-over coffee process and is the most influential stage in the entire brewing process. Blooming allows the moistened coffee grounds to release carbon dioxide gas, facilitating better contact with hot water for optimal extraction. The two most important parameters in blooming are blooming time and water volume, typically set at 30 seconds and twice the weight of the coffee grounds, respectively. However, how does increasing time or water volume affect the coffee flavor? We conducted a small experiment.
For this experiment, we selected beans: Ethiopia Guji Bule Hambela Eseham Trading plc Washed - T.O.H No.1 - Light Roast.
Cupping flavor descriptors include notes of shell-flower blossom fragrance, apricot, honey, lemon, with a lingering honey and creamy sweetness.
Water Temperature: 87℃ (Fellow Stagg EKG Kettle)
Grind: Standard pour-over coarseness (EK43S Grinder)
Filter: Hario V60 filter
Time: Total drip time of 2 minutes 30 seconds before removing the filter
Coffee-to-Water Ratio: 1:15, using 20g of coffee grounds to 300g of hot water
Grounds-to-Liquid Ratio: 1:13, yielding 255-260g of coffee liquid
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Regarding Blooming Time
We experimented with three different steaming times: 30 seconds, 45 seconds, and 60 seconds. After the experiment, we found that the flavor was best when using a 45-second steaming time. Here's a summary:
1. Blooming Time: 30 seconds
Overall, it was decent, with a typical flavor profile, but not as good as the 45-second steep. The taste included a tea-like sensation, floral notes with a hint of bitterness, subtle lemon, and a lemon peel finish.
2. Blooming Time: 45 seconds
There was a well-balanced acidity and sweetness, with pronounced sweetness. The shell-flower blossom fragrance was prominent, accompanied by fruity acidity of apricot, honey sweetness, and a floral and peach finish.
3. Blooming Time: 60 seconds
While specific flavors were strong, the structures were less defined compared to the previous two times. The honey aroma was intense, with weaker acidity and sweetness, and a lemon peel finish, resulting in a muddled flavor profile.
Regarding blooming time, we recommend using a steaming time of 30 to 45 seconds, especially when the coffee beans are very fresh, as it helps release carbon dioxide. However, as the freshness of the coffee beans decreases, the steaming time can be shortened, such as after 4 weeks post-roasting, where a steaming time of 30 seconds may suffice.
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Regarding Blooming Water Volume
The ratio of blooming water to coffee grounds, was tested using five different ratios: 0 times the blooming water volume (no blooming), 1 times the blooming water volume, 2 times the blooming water volume, 3 times the blooming water volume, and 4 times the blooming water volume. We aimed to maintain a consistent blooming time of 30 seconds across all tests. Although using 2 times the steaming water volume yielded the best brewing flavor, it was similar to using 3 times the steaming water volume. Here's a summary:
A. 0 times the blooming water volume (no blooming)
The flavor was bland, seeming under-extracted. Faint bitterness, weak floral notes, subtle peach and lemon, with a light coffee taste, low acidity, low sweetness, and a faint peach finish.
B. 1 times the blooming water volume
The flavor was weak but not as dull as no steaming. Clean sweetness, delicate floral notes, apricot, low acidity, and a peach finish.
C. 2 times the blooming water volume
Compared to 1 times the steaming water volume, there was noticeable acidity. Similar to the results of Experiment 1; tea-like sensation, floral notes with slight bitterness, subtle lemon, and a lemon peel finish.
D. 3 times the blooming water volume
Higher acidity compared to 2 times the blooming water volume, but the difference was not significant. Apricot, brown sugar, noticeable acidity and sweetness, with a lemon peel finish.
E. 4 times the blooming water volume
Overall, the acidity was highest. Lemon acidity, weak peach, and a lemon water finish.
Regarding blooming water volume, using 2 times or 3 times the blooming water volume is preferable, as recommended for most pour-over coffee methods.
If using less coffee grounds (15g or less), you may find it easy to exceed 2 times the blooming water volume. However, based on the above results, controlling the blooming water volume between 2 times and 3 times should still yield a delicious pour-over coffee.
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From today's small experiment, we found that the commonly used blooming time of 30 seconds and steaming water volume of 2 times the weight can produce a good cup of coffee; however, the unexpected discovery was that a 45-second steaming time can achieve a better balance of acidity and sweetness. Additionally, increasing the steaming water volume beyond 2 times results in higher acidity. Therefore, by mastering the blooming process and managing the blooming time and water volume effectively, a delicious pour-over coffee is within reach!
│ Further reading: What is Coffee Blooming in Pour-Over Coffee?
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