this post was submitted on 18 Dec 2025
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Bloom is the period that the coffee floats and foams out bubbles, because the heat is expelling the CO2 (and other gases) from the grind. Once it's out, bloom is over, the foam/bubbles settle, and the coffee sinks down to the bottom having no gases to float with anymore. During bloom, most of the flavour is being released from the grind. Think of it like the coffee is "opened up" or blooming.
Because there's no way to pull out the grind in cowboy coffee, bloom just goes until msx, making strong flavour. But, that's where pulling it off heat early or adding cold water can control bloom time to weaken the hit. Personally, I just max it out and dilute it in the cup if it's too strong, but I like strong flavour coffee.
TIL. Thank you!