Scientifically for pour over you want to make the ground beans wet, let them sit wet for 30 seconds or a minute, and then pour the rest of your water over. This initial wet step is to make sure the coffee grounds have time to start off gassing. You want their good flavors in your coffee not that initial gas. So you get them wet, wait for them to offgas, then do the rest of the water. It's cool if you actually watch too just a little bit of water turns the top of your beans all shiny and bubbly...you can literally see them offgassing. I find it fascinating
Yes I have heard of the degassing step, but I fail to see how that CO2 would end up in my drink anyway, regardless of if I let it bubble with less water on top or not, the CO2 is still much less dense than water, so it will bubble up regardless. I remember reading something where someone also did some tests with bloom or without bloom and they found no difference, may have been James Hoffman, but not entirely sure. (But watching James Hoffman isn't praxis so I stopped)
I think it's less about the gas getting into your drink and more that if the gas is pushing the water away then the water has less of a chance to strip away the oils that you do want in your drink. I'm definitely not expert I just love coffee haha
Scientifically for pour over you want to make the ground beans wet, let them sit wet for 30 seconds or a minute, and then pour the rest of your water over. This initial wet step is to make sure the coffee grounds have time to start off gassing. You want their good flavors in your coffee not that initial gas. So you get them wet, wait for them to offgas, then do the rest of the water. It's cool if you actually watch too just a little bit of water turns the top of your beans all shiny and bubbly...you can literally see them offgassing. I find it fascinating
Yes I have heard of the degassing step, but I fail to see how that CO2 would end up in my drink anyway, regardless of if I let it bubble with less water on top or not, the CO2 is still much less dense than water, so it will bubble up regardless. I remember reading something where someone also did some tests with bloom or without bloom and they found no difference, may have been James Hoffman, but not entirely sure. (But watching James Hoffman isn't praxis so I stopped)
I think it's less about the gas getting into your drink and more that if the gas is pushing the water away then the water has less of a chance to strip away the oils that you do want in your drink. I'm definitely not expert I just love coffee haha
This makes more sense actually, thank you