What occurs during the blooming stage of coffee brewing?

During the blooming stage of coffee brewing, the process involves dampening the coffee bed, which allows the release of carbon dioxide that has been trapped in the coffee grounds. This release is crucial because freshly roasted coffee beans contain carbon dioxide that can create bubbles and prevent water from fully extracting the flavors from the coffee during brewing. By allowing the coffee to bloom, you facilitate a more even and thorough extraction, leading to a better-tasting cup of coffee.

This stage typically occurs right after hot water is added to the coffee grounds and lasts for about 30 seconds. The expansion of the coffee bed during this phase is indicative of the degassing process and plays an important role in optimizing the extraction process that follows. This step enhances the overall flavor profile by ensuring that the water interacts well with the grounds.

In contrast, adding milk to coffee, cooling brewed coffee, and grinding coffee beans, while relevant to the coffee preparation process, do not pertain to the specific blooming stage. These actions occur at different points in coffee preparation and do not influence the blooming's role in flavor extraction during brewing.