With many hot brewing methods, it is common to wet the ground coffee (often referred to as "blooming") with just enough water to saturate the grounds and let it sit for a short period of time. This helps prepare the coffee bed for a more even extraction by releasing trapped CO2 gas and wetting all of the ground coffee so that it can undergo a more uniform extraction.
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If you've ever experienced a weak and watery brew when using a very dark roasted coffee, the hot bloom method may help. The large amount of surface oils on dark roasted coffee, due to the extended roasting process, can make it difficult for water to fully wet the coffee bed during the brew cycle. There's nothing more frustrating than seeing sections of the coffee bed that are completely dry.
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Lately, I've been thinking a lot about acidity, its connection to coffee, and cold brew in particular. Acidity is what gives coffee its liveliness. Without acids, coffee falls flat on the tongue. However, It's also the thing that many people point to as the culprit of their upset stomachs. We love cold brew for its silky smooth texture and naturally sweet taste, but many also seek it out for its lower acidity.
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How fast can you brew? Are there any benefits to much longer brew times?
These are some good questions we often get and they have to do with the overall brew strength and extraction of the cold brewed coffee. In a previous blog post found here, we looked at the influence the grind size had on the brew strength and extraction. In this experiment, we're going to look at how the drip rate (and resulting brew time) will affect the brew strength.