On Mon, 21 Jun 2010 14:35:47 +0900, Miles Bader > wrote:

>"GoneBeforeMyTime" > writes:
>> I watched some videos of coffee blooming using standard Chemex, but my
>> coffee doesn't bloom like that. As far as I can tell, my coffee isn't
>> blooming at all. What's wrong?
>...
>> What is the secret of this blooming technique? Does the kind of beans
>> matter? I use standard Columbian beans by bulk, Costco.
>
>Apparently the "bloom" comes from CO2 in the beans, which is produced
>during roasting, and slowly escapes afterwards (I read something which
>said that freshly roasted beans may bloom so much that it's annoying).
>
>So it may be that your beans are just too old (not so surprising for
>something from costco).
>
>-miles


Sorry to stumble upon this thread so late, but you don't know what you
are talking about.

From the Sweet Maria's site:

http://www.sweetmarias.com/brewinstr...nst.chemex.php
"3. When the water is boiling, remove it from the heat for 30 seconds.
It should now be about 195 to 205 degrees F., the perfect brewing
temperature. Chemex recommends pouring a small amount of water over
the grinds, just enough to wet them without floating them. This
pre-wetting allows coffee to "bloom", to swell and prepare for even
infusion brewing."

Nothing to do with CO2.

And coffee from Costco can be might fresh, indeed, especially from the
stores that have a big, fat roaster in them.

boron