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Not exactly sure how Kasuya claims to have invented this method. Graduated pours are pretty standard. I’ve been doing it with French Press for years and the res

Not exactly sure how Kasuya claims to have invented this method. Graduated pours are pretty standard. I’ve been doing it with French Press for years and the results are pretty great. Side Note: If you dislike the texture of French Press, puncture the bloom after 4 minutes of brew time then wait 2-3 minutes before plunging.

unwind 5y ago
If you are not down with the coffee terminology, this [1] is a good explanation of what "the bloom" means. Basically it's a thing that forms when fresh coffee grounds get moist, since that accelerates the release of trapped gasses. The gas leaves the grounds, but gets trapped by the surrounding water and substances extracted from the coffee, forming a foam. My interpretation is that "puncture the bloom" basically means "stir to break the formation of a foam ball on top of the coffee grounds". [1] https://foodal.com/drinks-2/coffee/guides-coffee/what-is-bloom/ https://foodal.com/drinks-2/coffee/guides-coffee/what-is-blo...
- hownottowrite 5y ago
  Yes, the bloom is the foam that forms in the coffee grounds. It’s CO2 and releasing it allows for better extraction. Puncture means to take a knife and cut a few pie slices into the mass of grounds and release the gas beneath. The grounds will sink at that point. I try not to stir aggressively since that is counterproductive to producing a “clear” cup. Once a few minutes have passed, you can plunge accordingly.
- unethical_ban 5y ago
  I never knew what the bloom was, but I blindly followed directions from smart people on using the french press. Pour the 90C water into the pot, wait a minute, then stir the beans down into the water. Wait a few minutes more. I usually do 1min+4min.
  - hownottowrite 5y ago
    Nothing wrong with that. Pretty much textbook. Here’s a thing to try. Pour in the water about half way. Give it a quick stir. Let it sit for 45 seconds and then slowly pour in the rest of the water. Let it sit for 4 minutes. Then puncture the grounds in a couple places. Wait another 2 minutes and then plunge. Also the water should be 93C.
asdff 5y ago
When I bought my french press it told me to stir immediately. The results are striking, both in looking at the thing and in taste. Stirring immediately, and the grounds fall into solution and are able to swirl, then you wait 5 minutes before plunging to allow all the grounds to evenly brew. If you let it sit, the grounds clump at the top and don't evenly brew like they would if they were all in solution.

unwind 5y ago

If you are not down with the coffee terminology, this [1] is a good explanation of what "the bloom" means. Basically it's a thing that forms when fresh coffee grounds get moist, since that accelerates the release of trapped gasses. The gas leaves the grounds, but gets trapped by the surrounding water and substances extracted from the coffee, forming a foam. My interpretation is that "puncture the bloom" basically means "stir to break the formation of a foam ball on top of the coffee grounds". [1] https://foodal.com/drinks-2/coffee/guides-coffee/what-is-bloom/ https://foodal.com/drinks-2/coffee/guides-coffee/what-is-blo...

hownottowrite 5y ago
Yes, the bloom is the foam that forms in the coffee grounds. It’s CO2 and releasing it allows for better extraction. Puncture means to take a knife and cut a few pie slices into the mass of grounds and release the gas beneath. The grounds will sink at that point. I try not to stir aggressively since that is counterproductive to producing a “clear” cup. Once a few minutes have passed, you can plunge accordingly.
unethical_ban 5y ago
I never knew what the bloom was, but I blindly followed directions from smart people on using the french press. Pour the 90C water into the pot, wait a minute, then stir the beans down into the water. Wait a few minutes more. I usually do 1min+4min.
- hownottowrite 5y ago
  Nothing wrong with that. Pretty much textbook. Here’s a thing to try. Pour in the water about half way. Give it a quick stir. Let it sit for 45 seconds and then slowly pour in the rest of the water. Let it sit for 4 minutes. Then puncture the grounds in a couple places. Wait another 2 minutes and then plunge. Also the water should be 93C.

asdff 5y ago

When I bought my french press it told me to stir immediately. The results are striking, both in looking at the thing and in taste. Stirring immediately, and the grounds fall into solution and are able to swirl, then you wait 5 minutes before plunging to allow all the grounds to evenly brew. If you let it sit, the grounds clump at the top and don't evenly brew like they would if they were all in solution.