Bloom and Break
Cupping-inspired method for a 3-cup French press. A bloom phase, crust break, and surface skim produce a remarkably clean full cup.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 96 °C
- Grind
- 7 medium coarse
- Total
- 10:20
- Servings
- 1
Method
-
0:00Pour
Pour 60g of water to bloom. Let grounds swell for 30 seconds.
+60g 5s slow -
0:30Pour
Pour remaining 240g of water for 300g total. Do not stir.
+300g 10s slow -
4:00Swirl
Break the crust by stirring the surface 3 times with a spoon. Scoop off foam and floating grounds with two spoons.
-
5:00Wait
Wait 5 minutes for fines to settle. Do not disturb.
-
10:00Wait
Press plunger to the liquid surface only. Pour gently into your cup.
-
10:20Done
Clean, full-bodied cup with cupping-level clarity.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Based on professional cupping technique adapted for French press by Blue Bottle Coffee. The bloom phase allows CO2 to escape for even extraction. Breaking the crust at 4 minutes and skimming foam removes bitter compounds and micro-fines. Do not plunge to the bottom -- press only to the liquid surface. Decant immediately to stop extraction. The result is cleaner than a traditional French press but with more body than a pourover.
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100g
+50g Add water