Home |
Search |
Today's Posts |
|
Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.drink.coffee
|
|||
|
|||
Chemex Blooming question?
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? Does course or fine grounds affect blooming? What I do is the same as they do. After rinsing out the unbleached filter with near boiling water, I put the freshly ground coffee into the filter and slowly add the water as they do, but after watching a number of videos, my coffee has never bloomed like that. Not even remotely close to that. However, the coffee tastes better then I could even do in drip maker or French Press. What is the secret of this blooming technique? Does the kind of beans matter? I use standard Columbian beans by bulk, Costco. Thanks, GBMT |
Posted to rec.food.drink.coffee
|
|||
|
|||
Chemex Blooming question?
"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 -- Conservative, n. A statesman enamored of existing evils, as opposed to a Liberal, who wants to replace them with new ones. |
Posted to rec.food.drink.coffee
|
|||
|
|||
Chemex Blooming question?
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 |
Posted to rec.food.drink.coffee
|
|||
|
|||
Chemex Blooming question?
Boron Elgar > writes:
> Sorry to stumble upon this thread so late, but you don't know what you > are talking about. Like most people here, I just know about google ... :] But from what I've read on the net, the general consensus seems to be that bloom is caused by carbon dioxide from roasting. > 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. That quote says nothing at all about the _reason_ for the blooming, it just says "it blooms." Here's a quote which gives more detail: http://www.coffeehabitat.com/coffee-glossary.html " Bloom -- Fresh coffee releases carbon dioxide, and will expand and bubble when hot water hits the grounds. This is most evident when coffee is prepared in a French press. The fresher the coffee, the larger and more vigorous the bloom. Whole bean coffee will lose much of its bloom within 10 days of roasting. Pre-ground coffee will go flat much sooner as it off-gases its carbon dioxide very quickly. " > And coffee from Costco can be might fresh, indeed, especially from the > stores that have a big, fat roaster in them. No idea about that. -Miles -- What the **** do white people have to be blue about!? Banana Republic ran out of Khakis? The Espresso Machine is jammed? Hootie and The Blowfish are breaking up??! Shit, white people oughtta understand, their job is to GIVE people the blues, not to get them! -- George Carlin |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
A good site about blooming teas | Tea | |||
BLOOMING TEA | Tea | |||
Please Answer My Serious Question [was Question about Wine, Bacteria, and Stench] | Winemaking | |||
Automatic Chemex coffee maker? | Coffee |