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Blooming Espresso for Light Roasts Coffee
"A no-bypass brewing method using a Decent Espresso machine, coarse grounds, and specific grind adjustment based on liquid level."
Scott Rao
Tips & Preparation
Key Notes: • Blooming works best for light roasts. • Headspace improves extraction (~1% higher extraction in long preinfusion). • Pressurized preinfusion allows uniform water contact across puck. • High-flow percolation pushes out dissolved compounds efficiently. • Difficult to dial in; requires machine capable of controlling pressure + flow.
Recipe Steps
Dose 15–18 g coffee into basket. Tamp evenly. Leave headspace for puck swelling
0:00
Start preinfusion at max flow (~4.5 ml/sec) under ~5 bar pressure. Ensures full wetting of the puck. Watch puck swelling.
0:30
Begin high-flow percolation. Pressure maintained, flow increased as needed.
1:15
High-Flow Extraction
Push water through puck at high flow to extract solubles. Monitor for channeling. Total shot ~45 sec (adjust per taste).
1:30
Stop extraction when target volume achieved. Maintain puck integrity; avoid liquid loss.
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