I learned that I like without bloom phase. The CO2 getting in the way of extracting flavor might be a good thing, since (at least that is my understanding) the more acidity flavors are extracted later. I like the coffee with more sweetness and less acidity, so I just skip the bloom phase, pouring all at once, it extracts less of the coffee, only the good (for me) parts.
Gentle circular pouring can prevent dry coffee blocks and the creation of channels. I also do a little swirl with the filter to flatten the coffee bed. So it is possible to avoid those issues even without the bloom phase.
It works for me, even though I am not a hundred percent sure that I got the science of it right.
At least, some coffee specialists support my choice:
The first compounds to be extracted with coffee tend to taste sharply sour, shifting to sweet and then to bitter as the brew progresses - you can actually taste this directly by sampling a bit of the coffee that drips out at the start, middle, and end phases of your brew.
Idk. I have a cheap grinder that grinds unevenly, so at least it is not uniformly too fine.
The barista in the video does use fine grind for this no bloom method, though, so it makes sense. I like the result of the no bloom with my grinder though, so I am happy with it
Gentle circular pouring can prevent dry coffee blocks and the creation of channels. I also do a little swirl with the filter to flatten the coffee bed. So it is possible to avoid those issues even without the bloom phase.
It works for me, even though I am not a hundred percent sure that I got the science of it right.
At least, some coffee specialists support my choice:
https://youtu.be/miuPSjazpyw?si=_UPZfh9O0YYZwmri