Coffee is Nirvana… and well they both have Seattle to claim since it is a world center for coffee roasting and grunge music.
While living in Seattle in the 90’s I acquired an affinity for both and mostly enjoyed them at surface value. It hasn’t been until recently that I have slowed down to enjoy the finer points of both which has also lead me to become a coffee pedaller.
On the song In Bloom, Kurt Cobain wrote a very sing-a-long chorus so that people would find themselves singing about not understanding the song: “He’s the one who likes all the pretty songs, and he likes to sing along, but he knows not what it means.” Our goal is for you to like our pretty coffee and also know the how and why to proper brewing.
Like Nirvana’s music, there was a lot I thought I knew about coffee but really had no idea how little I really knew before launching Bell Lap Coffee. I follow a lot of other blogs and recently a popular one published “8 words every coffee lover should know” and they left out one of the most important words as it relates to specialty coffee; BLOOM. A coffee bloom is the fast release of gas that occurs when hot water hits the grounds.
So why does the coffee bloom matter? The bloom matters because a majority of the coffee bean’s flavor compounds are trapped in CO2 gasses. When coffee beans are roasted, CO2 gas gets trapped inside and since Bell Lap Coffee roasts to order our beans will have more CO2 than beans that have been sitting around a while. Keep in mind that the type of roast is a key factor, as well as freshness. Our Flamme Rouge French Roast will have bigger blooms than The Rivet Light Roast.
We recommend using a 2:1 coffee to water ratio (ex: 30g coffee = 60g water) and about 30-60 seconds of letting it rest to get a good bloom. During the 30-60 second pause, the CO2 gas escapes and you might see the grounds rise and expand. That’s the bloom.