Coffee: Science in a Cup

Why does your morning cup of coffee bloom before it brews?

No bloom = flat, weak coffee.
Let it bloom = bold, balanced brew.

That bubbling moment? It’s SCIENCE in action!

Special thanks to Karen Jackson for writing the script!

#CoffeeScience #STEMinASL #STEMvee #Coffee#BloomAndBrew

ID: Alicia is wearing a purple-grey shirt seated in a burnt orange loveseat in front of a white wall. A wooden lamp with a white shade is on the right. At 2:13, an image of a pour over coffee with bubbles at the top is shown.

Transcript: Did you know that when you brew a high-quality cup of coffee, you’re basically drinking science in a cup? When the coffee bean is roasted, it absorbs CO2, which stays trapped even after being chopped in small finer grounds. Pouring hot water (approx. 200 degrees) over the grounds forces the gas to escape, creating visible bubbles. This is a process called “blooming,” which is referred to as waking the coffee. The escape of CO2 allows for better water penetration into the coffee allowing for reduced bitterness, even extraction, and better flavor profile. Blooming is important for flavor extraction of the oils and acid from the bean, resulting in a richer, more flavorful cup. It’s essential for this gas to be released because if the water is not hot enough or the brewing time is cut short, then the coffee tastes weak and lacks depth of flavor.