In one of the books in my coffee library, when I read of the bloom coffee, it says more or less that the coffee can be used to remove any carbon dioxide which removes some nastier flavors and can be used to extract all the coffee methods for 30-45 seconds to allow it to free up.
But they don’t say that they use a bloom coffee at the end of the same book in their French press bloom method…
I have also done some research to see whether it is really necessary to have a French press/cafetière. And boy, what a mixed sack! I will get more into the different opinions but, as part of the 4-minute brand, you can and should probably allow coffee to bloom in the French press for approximately 30 seconds, but while brassing, you are able to leave without a flower.
If you like it, if you don’t like it, don’t use that, then it’s the common case. But let’s take a look at the different views and see how a French press flourishes coffee.
Reasons Not To Bloom Coffee A French Press
Some people told me that bloom is for pour-over coffee only and that coffee is completely immersed is not necessary to bloom coffee like a French press. This is because carbon dioxide repels the coffee water and causes a weaker extraction. And that’s what we remove in the bloom, carbon dioxide.
But the beans are completely overwhelmed with full-bodied coffee regardless of how long you’ve been blooming, and then fill it up, the carbon dioxide still escapes.
The other argument is that in a French press you must push your coffee, or do what you call “breaking the cushion,” where all the grounds float at the top and you push your Spoon through it to resubmerge. I don’t know if the cup will get any more. I think it would work, hmm. I don’t know. A punch in the beginning and a push around the middle of the road look to be good for everybody, but I don’t think that is so important if you pull together as long as you punch to soak ground coffee completely.
Otherwise, some floats on top and the water doesn’t touch it until the end when there won’t be enough time to get the flavor out.
Reasons To Bloom Coffee A French Press
The main argument for the coffee that people use is that they already make it and that at the end they like the coffee. What are we looking for right at the end of the day? A coffee above average?
So for me, if you’d like to give coffee a new opportunity, next time you’re using your coffee and see what you’re saying, the worst thing is that your coffee is 10 per cent worse than normal.
I bloom my coffee in my francophone press, but part of that is that I like the ritual rather than the flavor at the end, so I can’t explain the differences between two good cups anyway earlies on my coffee journey.
However, the only trap I fell into is to flower the coffee AND NOT start the timer, do not, as soon as water reaches the beans for 4-5 minutes, you want to start the timer, depending on your preferences. Or hit the timer and then start filling so that you look, and don’t accidentally fill your hand with water…
How To Bloom Coffee in a French Press
I assume that you’re using a timer and a scale already if you’re making good French press bloom coffee. It’s the most easy way to improve your coffee if you aren’t. But before it, you need to make sure that you use the best coffee.
This is the way I can make coffee bloom in my French press.
- Step 1. Weigh out coffee. Weigh out coffee. In a French single-serve press, I use 15g of coffee for myself. You use as much as you need but knowing how much coffee you used is important.
- Step 2. Start the timer and add twice the weight in water. Next you’re going to want to hit start on your timer, I like 5 minutes for a french press, others like 4 minutes, doesn’t matter for the bloom but you want to hit start on the total time you want to brew your coffee. Immediately after you’ve started the timer you want to add in double the weight of the coffee in water, so zero the scale and add in 30g of water in this case.
- Step 3. Wait 30 seconds. You can bloom for anywhere between 30 seconds and 45 seconds, I like 30 seconds but I need to do more experiments comparing the two I have to admit, 30 seconds is just a nice easy round amount so I stick with that.
- Step 4. Add more water and stir. Next you’re going to add the rest of your water and stir, I go for a 1:15 ratio and add a total of 225g of water including the initial 30g. After that, make as normal.
Again (because people are the worst) there is debate about whether to stir before the bloom coffee or after the bloom coffee, and whether to stir after the bloom coffee before the rest of the water or after the rest of the water.
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