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When you brew coffee using the pour over method, you might notice a small but important step called the gas release phase. This is the moment when steaming H₂O is poured over recently ground grounds and you see a foamy expansion. It looks like the coffee is breathing—but this isn’t just for show—it’s a essential part of the brewing process rooted in science.

Newly roasted arabica or robusta contain carbon dioxide that gets locked inside during the thermal treatment. As the beans cool, this gas remains trapped, and when they’re ground, the particle count multiplies, allowing the gas to escape with greater intensity. When you add optimal-temperature water during the bloom phase, the water thoroughly wets the grounds and releases this trapped carbon dioxide. If you skip the bloom, the gas can create air pockets that prevent water from evenly contacting all the coffee particles. This leads to inconsistent extraction, meaning some parts of the coffee will taste weak while others become harsh.

The ideal bloom time is typically between 30 and 45 seconds. This window gives enough time for the majority of trapped gas to vent without letting the coffee drop below ideal temperature or overextracting. If you bloom for too short a time, the gas won’t completely vent, and your brew may taste flat. If you bloom beyond 50 seconds, you risk losing heat and starting to extract flavors before you’ve even begun the main pour, which can lead to a flat or astringent cup.

The roast age also affects bloom timing. Beans roasted within the recently roasted window will release significant effervescence and require a extended pause. Older beans, which have lost much of their carbon dioxide, پارتاک کافی may barely bubble at all, so a shorter bloom is sufficient. This is why baristas often adjust bloom time based on roast date and bean origin.

Water temperature also plays a key role. Water that’s under 90°C won’t trigger proper outgassing, while water that’s over 96°C can initiate rapid extraction of tannins. Most experts recommend water between 90–96°C for maximum flavor potential.

In short, the bloom isn’t just a ceremony—it’s a technical prerequisite that ensures uniform saturation and superior taste. By giving your coffee grounds the proper window to release gas, you’re laying the foundation for a more balanced, invigorating, and rich cup. Master the bloom, and you’ll experience a dramatic upgrade in the quality of your coffee.