Samo Bloom: Cooler Bloom Pourover
"A much cooler 50-60°C bloom to retain volatile compounds, aiming for a fruitier, less bitter cup."
Lance Hedrick
Tips & Preparation
Idea behind:
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The recipe focuses on retaining volatile organic compounds (VOCs) by using a cooler bloom.
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The idea is based on research showing that desirable fruity VOCs decrease with higher extraction percentages.
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A cooler bloom (50-60°C) aims to reduce evaporation of these VOCs during the initial brewing phase.
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The recipe involves blooming with cooler water, then raising the kettle temperature for subsequent pours.
Variations:
- Experiment with bloom temperatures up to 80°C or 85°C.
Result:
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The extraction yield of the hot Bloom was a little bit higher about half a per higher.
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The TDS was actually just a little bit higher there was less that came out which was interesting.
Recipe Steps
0:00
Bloom with three times the weight of coffee using 50-60°C water.
2:00
Pour to target weight (1:16.7 ratio) after a two-minute bloom.
Allow to draw down completely. Total brew time is not explicitly stated, but implied to be similar to a standard pourover.
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