A barista in Portland told me to stop stirring my pour over and just let it bloom.

I was at a small shop on Alberta Street last month, watching him make my coffee. I always gave it a good stir with a spoon when I added the water. He said, 'Try just pouring in a slow circle and letting it sit for 45 seconds. The grounds know what to do.' I thought he was being a bit silly, but I tried it at home. My coffee tasted sweeter, less bitter. I've been doing it his way ever since. Anyone else get a simple tip that actually worked?

3 comments

3 Comments

lucasw822mo ago

Huh, that's interesting. I always heard a gentle swirl during the bloom helps saturate all the grounds evenly. Maybe it just depends on the coffee.

emmawood2mo ago

Swirling feels like one of those things coffee people overthink. I tried it for a month and my cups tasted the same as when I just let it sit. Probably matters more that your grind is decent and your water is hot enough.

mila_brown102mo ago

Oh man, this takes me back to when I tried aerating my wine for a week straight. Couldn't tell the difference, just ended up with room temperature cabernet. Coffee people love their rituals.