POUR OVER - The No Bloom Method

If you’ve been making pour overs in the last decade you’ve likely been trained, taught, or told that a bloom is an absolute necessity for a quality cup, but as I've learned through my paltry thirty five years of life experience, rules are made to be broken. So in today's post I'm going to be digging into @TALESCOFFEE's no bloom, single pour method.

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[TALESCOFFEE]

Great video! thanks for featuring our Single Pour method. Love to chat about brewing with you :)

[BatPotatoes]

I've been playing around with Tales Coffee's recipe for at least around six months now, I think that Vince's recipe takes some muscle memory & careful attention to the behavior of the beans to get right. At least with the coffees I've brewed lately, I've added back in a bloom but I gained a lot of insight about water flow & how pouring technique affects the movement of the coffee bed from both their Youtube content & the technique itself. The lower brew temperature & the final stir are interesting high points in the technique; before I had used the Hoffman method, which by comparison doesn't seem to agitate the coffee bed well enough for single serving brews. For now I've picked things I liked from both methods.

[aaronoman]

Interesting! I first tried the Tales' no bloom a few months ago. Previously I had done Hoffman's ultimate V60 technique. Subjectively the no bloom was sweeter and brighter everytime; highlighting my favourite parts of coffee.
I've tried bloom since, but I can't say it's been noticably better or worse. For me, I think I acclimate quickly, so changes in brewing technique apparently snap me out of the doldrums.

[SatvikBeri]

I'm a fan of both Tales Coffee and your channel, so it's great to see this review! I'd also love your thoughts on their more recent "Stall the Fall" method.

[caffeineclique]

Been waiting on others' insights on Tales' No Bloom method!

[teramonte]

I have been testing an ”immersion-bloom” method with great results. 55g of dark roast quality beans to 1l of almost boiling water. Pour over 1/4 of the water and let bloom/immerse for up to 2min. Release and Pour over the rest of the water as normal. Makes for a great cup of darkroast👍🏻

[orrinbelcher]

The Hario Mugen Dripper, though similar in look to the V60, is designed to be able to brew with one slow continuous pour. I have one and like it a lot.

[wheelchairboy]

I've experimented with bloom vs no bloom and found that my darker roasted coffee does slightly better with no bloom after 2 or 3 weeks past roast but medium roast ended up tasting slightly bitter and hollow in flavor no matter what.

[Hasan-Alasadi]

As usual, an important video for the discussion that is absent from most of the reviewers thanks to you, everything is important in coffee world waiting the next 🌹

[danielsoukup]

Really interesting observation that older coffees are less affected by bloom 🤔 It’s the good old “It all depends” answer, but I like it.

[stirfryjedi]

Attempting to shave 30s off my pour-over routine, I've been more interested recently in canceling the filter rinse than the bloom. I can't seem to taste the filter paper, and the plastic v60 doesn't act like much of a heatsink. It's trickier seating a dry filter properly, however.

[orrinbelcher]

I agree with you, variety is the spice of life, how sweet it is, coffee time

[sunflowerdeath]

Bloom is not for removing CO2 from coffee, let's stop this speculation, please. CO2 is removed anyway, whether you bloom the coffee or not, in fact it will happen even faster *without* blooming. The point of blooming is that the extraction starts already in the blooming phase, but at a lower temperature. You can think of it this way: you take 15g of coffee at room temperature (25C) and add 30-40g of water at 95C, and this heats the coffee to about 60-65C, as opposed to the main brewing phase when the coffee is heated to 85-90 degrees. This is why the coffee gets a different taste.

[parasbhargava]

Fyi, Gagne at coffee adastra debunks the bypass theory

[muhammadrizki]

I do a singgle pour every day, when it taste a litle bit bitter i will try to grind 2 up to 3 more coarser.

[sugameltpastriescoffee]

actually very few coffee channels talk enough about tasting, this one does yay!

[VincentGalbo]

I've noticed the hollow and bitter astringency finishes aren't actually signs of over extraction or CO2 but are actually from channeling and uneven extractions caused by not getting all the coffee wet initially. I do a blooming period for pour overs (with a stirring of the spoon as well) because I get way more consistent results and never get that horrible astringency flavor.

I don't think it makes sense to pin astringency on over extraction or CO2 because I can throw a three day old coffee into a french press and stir it for a minute and steep for another 10 and there's no astringency. Wouldn't the CO2 dissolve into the french press coffee? The whole idea of CO2 ruining coffee doesn't make sense to me. It's really just the bubbling from the CO2 that can lead to big chunks of the coffee being dry when doing a pour over and creating that a channel and the nasty astringency.

[macehead]

2nd video on skipping the bloom. Confirmed the bloom has been talking trash about Spro's mom.

[adamthemute]

With the Tales method, the fast side pour at the end would create more agitation (extraction) that a lighter pour wouldn't, even with the possible bypass. Maybe that balances out the lack of flavour/depth in your tests? You could do a final fast center pour as well to avoid the bypass issue like Lance Hendrick/Elika from Onyx.

[carbon]

I wish we could test if a bloom does the same thing for espresso that it does for pour over.
Maybe comparing bloomed and unbloomed shots for crema, since releasing CO2 at low pressure shouldn't dissolve it into foam?
I also have heard the bloom prevents fines migration by locking them in place with water-swollen coffee particles.
That would be a good test for a sifter I think, if a bloomed shot and a sifted bloomed shot came out similar while unbloomed sifted and unsifted shots taste very different/extract differently.