Yea that can be an effective way to hack some better quality in auto drip machines

yea i totally get that. one of the parts of the morning brew which is enjoyable. peaceful in a zen sort of way

typically one times from the point all water is poured. I don't use a timer these days tbh, I just wait. Sometimes it's visual. Usually, I go do so something else. Sometimes I end up forgetting about it for 10 minutes and the result is always surprising and delicious in different ways.

There is always going to be a constant "decay" (for lack of a better word) of the vibrancy and taste in coffee. After roasting, the taste and aroma compounds are quite volatile (we roast the coffee so that we can actually extract those compounds with the water). Over time they will diminish. Usually we say the most optimal time for a roasted coffee is 4-14 days after roast (with variation), and up to a month is usually just fine, but then it really does get 'stale.' The description of your experience makes me think you are buying coffee which is actually older than this, but which was sealed shortly after roast - possibly in nitrogen flushed bags. Removing all oxygen and light is a good way to seemingly halt the diminishing of flavor and aroma... HOWEVER ... in my experience what happens when you open these bags of coffee is you get seemingly fresh coffee right away, but then there is a sudden and steep drop off in quality. The best thing you can do is buy from a roaster that puts 'roasted on' dates on their bags - and then buy within days of the coffee being roasted (and even better, go to the roaster in person).

@@Coffeeloversmag Thanks for your information. I just bought coffee that 1month old. I told the roaster that the coffee is not fresh anymore and lost it flavour. He said it's not the coffee. Coffee doesnt have expirate date. Well maybe he ought to learn much about coffee freshness.

Well technically coffee doesn't "expire" so they can say that - but it does lose a lot of it's volatile aromatic and flavor compounds fairly quickly. If your roaster doesn't understand that (or is hiding that info) then chances are they aren't roasting the coffee very well anyways. So best to move on.

Check out the “atmos” vacuum sealer. It’s great. Made by fellow who makes most quality coffee gear. Also, more tips, keep your time between grinding and starting your brew as minimal as possible. Oxygen kills beans. Keep your container in a dark area too as light kills beans flavors

@@IHandOutLs4You I think from my experience, the best it keeps the coffee beans in the original bag and just max. bandage up with some elastic material, before you should release all air from the bag. Sometimes I keep the rolled bag in cup or jar.

well the bloom is just off gassing. In the case of paper filtered drip like this, whatever gas/oils/etc are left after the bloom, they will remain on top and not end up in the cup anyway, so it's no problem. Its also pretty hard to actually remove ... You'd have to use a vacuum chamber (if you try to spoon this like in my french press video, you'll end up just removing most of the coffee grounds you're trying to brew with)

@@Coffeeloversmag Awesome, it was a curiosity question. I love the science of brewing cup and was hoping from some insight! Thanks!

For sure. One of the bloom experiments i've done is let it sit for a long time (like 5+ minutes). This often results in a sweeter coffee, though I think brighter flavors are muted. I dont know if its because more gas escapes, or if the lower amount of acidity opens the taste buds to more sweetness. anyway its a fun place in the brew process to experiment

@@Coffeeloversmag Oh! Thats an interesting outcome. I wonder what notes you can get from a more acidic/bitter bean that I wouldnt normally enjoy with a long bloom time like that! Awesome!

Yes when the bloom happens, it's a natural release of gasses as water comes in contact with the coffee grounds. The thing is these gasses are always coming off the coffee after roasting. That effect is accelerated by grinding. So if you have coffee which is a month or longer since roast, you wont have much (if any) bloom. If it's been over a day since grind, you won't have much (if any) bloom. So the bloom is just an indicator of freshness basically.

It's hard to say without tasting it myself and seeing all the other components coming together. It could be it just needs a few more days to rest. It could be a problem with the green coffee, or how it was roasted. It could be an issue with your water even. There's a lot of factors going on there which are hard to track. I'd start by waiting 2-4 more days before trying again. In the meantime can you tell me more about the coffee? Specific origin details, who roasted it, what they have as their tasting notes...etc?

@@Coffeeloversmag it's from Brazil santos, varietal bourbon. Natural process. Tasting notes : chocolate, creamy, hazelnut I used ph8 water

Well if you want to get nerdy on water, assuming you're using the PH8 brand, going by SCA's water quality guidelines, that water is a bit high in PH, and very high in TDS for brewing coffee. You can find SCA's recommendations - www.scaa.org/?d=water-standards&page=resources And then the details on PH8 - ph8.com.au/facts/ If you need to use bottled water, I'd suggest trying with some basic bottled water to see how the result performs for you there.

I've never noticed a benefit. If you are looking to spruce up your french press though, a technique that makes a significant difference is scooping the foam/oil layer off the French Press, AFTER brewing BEFORE pressing.

Coffee Lovers TV That's interesting - could you explain why that makes such a difference?

or not pressing at all. use the plunger as away to keep the grounds out of the cup when pouring after brewing.

You should actually let the coffee bloom when making a french press for there is still carbon dioxide in the bean, no matter what brewing method you are using. Most of the french press making techniques I have observed in my time in the coffee business is such where the grounds are immersed (covered) in water and are left for an average of 30-45 seconds before the rest of the water is added and the clock is started. Because the french press has all the grounds at the bottom and not at the top in a filter like a pourover, drip or melitta/hario/etc., and that distributions of grounds is as wide as the circumference of the french press, it is not conical and tapered as in other methods. This makes it easier to miss the off gassing because of this wide aperture. Nonetheless, beans contain gas and it should be off gassed when brewing, imo. The LC

@@TheLoneComic Stirring the grounds, eliminates the need to bloom, during french press brews. Just a quicker way to get the same results!

just wait till you see my 5 minute bloom video