Switched from french press to a ceramic pour-over cone 6 months ago and I finally get why people obsess over bloom times

Used to just dump water on my grounds and guess at the timing, but after burning through 3 pounds of Ethiopian beans getting the pour rate right I can actually taste the difference between a 20-second bloom and a 35-second one, has anyone else found a specific bean that punishes bad technique more than others?

2 comments

2 Comments

wyattmitchell24d ago

Kenyan beans really punish you if you rush the pour.

the_wade24d ago

Learned that the hard way last week, dumped a whole batch.