Tried blooming coffee grounds with cold water first before the hot pour

I saw some guy on a forum swear that wetting your grounds with a splash of room temp water before adding the hot stuff makes a smoother cup. So I tried it with my usual beans from that roastery in Portland, the ones that always come out a bit bitter. Let them sit for 30 seconds after the cold bloom, then poured the hot water like normal. Honestly, the bitterness was almost gone and I got this weird fruity note I never noticed before. Only worked with medium roast though, dark roast just tasted flat. Maybe it's a temperature thing or something with the gases releasing slower. Has anyone else messed around with the water temp on the first pour like that?

2 comments

2 Comments

ivan_fisher9929d ago

Nah that's just placebo effect from overcomplicating things lol.

stone.thomas29d ago

Funny enough @ivan_fisher99, I actually tried something similar last month but for a different reason. My buddy's espresso machine broke so I was using a french press and accidentally used cold milk instead of room temp when I was in a rush. Tasted way smoother but I think the milk might have changed something with the oils. Ended up trying it again with just water and got a flat cup like you said with dark roasts. Probably just messes up the extraction curve or whatever the science nerds call it.