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BLOOM

Oily Beans? Coffee Crimes  

11/20/2015

 
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    Got a call from a customer this morning. She remarked that she did not see the oil rise from our beans like she normally sees in  "XYZ" Company's beans.  Emphatically I commented., "You shouldn't".  She was a bit shocked because she thought it was the "sign" for dark  bold delicious coffee.    Breaking it to her gently, I said, if you see oil rising that is THE SIGN that they are ruined, over-roasted AND just plan bad coffee.

     The truth is that anyone could take the bait, it has been sold to us that it is good. I know I was once a BELIEVER!  So I thought if this customer thought that, then perhaps others may believe that also.   So in attempt to clarify, I found a  great article by Nicholas Thompson and thought to share an excerpt of his writings since he said it so poignantly. 


'Do Me a Favor. Stop Buying Bad Coffee'
         ..."Any self-respecting barista should be concerned primarily with quality. It's the cornerstone of the industry.... But if there is one notion, one overarching fallacy about coffee that the consumer must come to understand, it is that dark roast coffee is not only bad, but it is disrespectful.
    Yep. Dark roast is terrible in more ways than one. Sorry folks. Your oily, burnt French and Italian roasts are the antithesis of what today's coffee should be. It's not your fault that you've been told to enjoy this stuff for so long. The Big Guys, in the early 2000's (and well before, in fact), redefined the cafe scene by utilizing this greasy roasting profile for a couple of reasons. For one, coffee roasted darker and longer is easier to produce consistently on a mass scale. Plus, roasting it for as long as they do reduces its mass. That makes it cheaper to ship all over the world.
    Because coffee is a sensitive, fragile plant, a good farm devotes an unspeakable amount of manpower and resources in order to produce a quality lot. Farmers must pay specialized processing facilities to prepare the raw fruit before it even leaves the country of origin. Superior quality Arabica strain only grows at higher altitudes, so often times these hand-picked cherry are hauled down the sides of mountains upon the backs of mules and the heads of laborers. We as baristas, roasters and consumers must honor that. It is the very least we can do. When these valuable beans are roasted into dark, smokey blends, we begin to lose sight of how this product is supposed to taste -- what it is supposed to be in the first place."

Read the article in its entirety at  
Do Me a Favor. Stop Buying Bad Coffee.  

How Do I Bloom Coffee?

11/18/2015

 
     Anyone can bloom coffee right at home. Why would you want to bother blooming your ground coffee? Well once you do it, it will be hard not to go back!  The taste is like no other, however, the intensity of the taste and aroma is in the "freshness" of your beans.  
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How to craft a smooth, non bitter, full-bodied coffee instead of a bitter or murky cup of JOE is first knowing  how the process works which is called the coffee "bloom". 

What makes coffee bloom?

Aww....Yes, How?
   When green coffee beans are roasted,  during the the intense roasting process carbon dioxide is released and the bean's aroma and taste get trapped. After the roasting, the gases begin to release, however, not until the beans are bloomed  can that flavor and aroma be unlocked. This process is referred to as degassing.
   The next key blooming process  occurs when hot water touches the freshly ground coffee. This will unlock the intense aroma and taste of the beans. Although it is a simple process, this is the point where most coffee enthusiasts pay particular attention. 

What can I use to bloom my coffee?

If you      When I first learned about blooming, I only had a coffee maker, measuring cup,, thermometer and microwave. (Don't cringe!) I was so eager to try it,  I went home, poured 2 ounces of water in a glass measuring cup, heated for 2 minutes, took the temperature -set at 200,  got  MY fresh beans and went at it with my coffee maker!
    For the fear I may loose some readers,  I now have a goose-neck variable temp. kettle (which I love)! Makes a great gift!
    Y
ou can  bloom your coffee using a variety of methods: drip, pour over, Aero Press or French Press and others. It really is just preference. 
​I use drip and pour-over more often. There are a few tools that come in handy; a thermometer, measuring cup, a timer and for those die-hard Bloomers, a scale and kettle.  
   Again, this is actually SIMP
LE. Takes a little time but worth it.  

 

Blooming Basics 101 - Pour Over Method, French Press, Drip

    There are many techniques as many coffee aficionados will tell you, however, but we've  outlined a few basic techniques.  Just to note: when I am use the drip or pour over method in the mornings. I keep closely to the same routine. (Manageable in the mornings) 
  • NOTE: When using  a drip coffee maker,  remove carafe from the coffee maker if you have a "pause and Serve" feature so it wont pour through to the carafe while blooming
  • Heat water between 200- 205 degrees  (I heat mine to 205 and then wait for about a few seconds before I pour over my grounds.   Temperature is important not to burn coffee, however your heating methods may vary.
  • Pour over brewers DO NOT have to be expensive. Some people prefer porcelain over plastic. If you just getting started use a Melitta Pour Over Brewer, it costs approx, $2.99 which I use for this demonstration.
  • Rinse coffee filter with water to rid of paper residue. I prefer Melitta natural filters. ​​
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  • Place ground coffee in filter (2 tbsp for every 6 oz, water - a little more if you prefer stronger)
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  • Pour water in a circular motion 1.5 - 2.5 OZ  (40-80 grams) of hot water over ground -just enough to soak the grounds without pouring through.  Immediately, you should  notice the  grounds begin to swell - a dome-shape can appear. Wait 45 seconds.
  • French Press - Let the bloom remain for 15-20 seconds, then stir it with your spoon. This is to ensure that all grinds in the bloom have complete contact with the water.
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  •  Continue to pour-over in circular motion - clockwise then counter clockwise inside out motions.  (not a science just evenly spreads water). Wait for remaining time 2-3 minutes.
  • ​How fast or slow you pour will determine the strength of your cup of coffee.
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  • French Press- Complete your normal French press brew regime, which normally involves 3-4 minutes of steeping time.
  • Drip Method - Wait for about 90 seconds then place carafe in coffee maker operate coffee maker as usual. 
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 No matter your brewing technique, with fresh roasted and ground coffee, I guarantee that you will notice a better taste in your cup if you follow a simple coffee blooming technique.
Don't be afraid! Experiment with soak times and other techniques that works best for YOU because is 
Coffee is an adventure! 
Have a question? Comment here or email us?

Time to drink an awesome cup of Joe.... or Jill! 
Share Your Bloom!

Fresh Roasted Beans VS. Ground Coffee
-Does It Really Matter?

   When yo use  fresh roasted beans, the coffee retains carbon dioxide.  An intact coffee bean, expel gas less gradually. As soon as the beans are ground, the degassing happens at a more rapid rate which means the coffee will also start loosing its taste, texture and aroma quicker.
 This is why most coffee enthusiasts prefer to grind their beans just before they brew to provide for a better cup of coffee.  
Try our fresh roasts.


A Time to Bloom

11/10/2015

 
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Coffee is a personal passion! I have had a love affair since I was a young teen.  I can remember laughing so hard when I heard Tom Hank's catty boasting, "We going to sell them cheap books and legally addictive stimulants!"  That was me, completely addicted!
    As the years past, my hubby and I became quite the coffee enthusiasts. We  began researching and seeking the ultimate COFFEE experiences.  We wanted to know what makes a great cup of JOE or JILL.
  
It caused a greater hunger in us to better understand the industry such as; roasting profiling, how the bean's origin influences its characteristics, taste, where is the best source for beans and most importantly if the farms are involved in child slave labor.  (That story in another post). 
 
   
And so the BLOOMING BEAN was born.  We diligently sought out those who had expertise, knowledge and is like-minded in approach and philosophy to guide us as we seek the perfect coffee profiles.  
   As we continue to grow, we are focused on endeavors that further our purpose and message - partnering with those combating human trafficking with education and awareness. Those who fight for laws that protect those who do not have voice- stolen children and youth.    
 
   Because of our passions, we are committed to studying the coffee industry to bring you exceptional quality and taste so you can sip, enjoy and share all your GREAT MOMENTS .  With each sip you are making a difference  Share the BLOOMING message that Every BLOOM matters. 

    Bloom Contributors 

    Sharon Stephenson
    Relevant Sites
    ​Caleb Stephenson

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