If you do not allow the bloom to finish (~30–45s of gas release), the trapped CO₂ prevents water from wetting the interior pores. The result is a gas-locked extraction—low TDS, high sourness.
The definitive resource on this topic is the book The Physics of Filter Coffee by astrophysicist Jonathan Gagné , published by The Physics Of Filter Coffee Pdf
The physics of coffee begins with the solid phase: the coffee bean. When we grind coffee, we are increasing the . If you do not allow the bloom to
For filter coffee, you want We < 10 to avoid droplet formation. A high We (caused by pouring from too high a height) creates micro-droplets that cool below optimal extraction temperature (90–96°C) before even reaching the coffee. When we grind coffee, we are increasing the
Elena continued to experiment with different brewing methods and variables, always striving to create the perfect cup of coffee. She even started her own blog, sharing her findings and insights with other coffee lovers.
