This profile has a very long initial pre infusion stage before a flow controlled pressured stage.
Blooming was inspired by pour over drip coffee brewers... releasing CO2 and allowing the grounds to be fully saturated.
It's a great profile for extracting sweetness, esp from lighter roast coffee that is really acidic.
It's a very forgiving profile.
Don't use a dark roast with this profile unless you like your coffee bitter.
You can replicate this on a lever machine.... or any machine that allows you to control pressure.
Firstly, make sure you grind slightly finer than usual.
Method:
1. Ramp the pressure up
to 4 to 6 bar over 10
secs.
Once you hit about 5
bar stop pushing on
your lever (if you're
using a lever machine).
2. You should have let go
of the lever.
This is the blooming
stage where the flow
drops to zero.
The pressure will also drop to zero as water is absorbed into the puck.
If you're using a lever you may see some drops of coffee falling into the cup.
This is OK.
This blooming stage will all take about 10-40 secs.
3. After the blooming stage is finished, ramp the pressure up (8-9 bar).
Try to maintain flow at 2ml/sec.
I like to aim for a 1: 3 ratio.
Or go even longer.
Pull 1:4 or even 1:5
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