In search of a sweeter cup of coffee

Published by eum@frankdepaula.com BigCommerce on Jan 24th 2020

In search of a sweeter cup of coffee.

Author Eduardo Umaña / Category Knowledge / Published: Jan-15-2020

Have you noticed the layer of “foam” that forms at the surface when hot water and ground coffee come in contact? This top layer of “foam” is called bloom or crema. Its presence is a sign that the coffee you are about to drink is made with freshly roasted coffee beans. However, there is more to this controversial and delicious-looking foam.

The bloom is mostly made up of CO2 gas that is trapped inside the coffee bean during the roasting process. Coffee beans have the highest concentration of CO2 right after roasting. Have you noticed that sealed coffee bags have one-way valves? The valve allows CO2 to escape and allows the coffee to continue its natural degassing process. However, it is not until you pour hot water into ground coffee that most of the remaining CO2 escapes and forms what we call bloom.

What does bloom have to do with bitterness and other off flavors? It turns out that if incorrectly brewed, CO2 released by your fresh coffee beans can make your coffee acquire an undesirable taste. The CO2 gas also interferes with the brewing process as it repels coffee from coming in contact with water. This, for example, drives your cup towards under-extracted or acidic territory.

The idea with which we started this company was brewing coffee while keeping the foam or CO2 out of the finished cup. We theorized that we would have a smoother, sweeter, and more balanced cup with reduced acidity and bitterness if we kept the bloom out of the cup. Right from the first couple of tests we knew we were up to something...

Have you noticed when you are done brewing with FrankOne you can see the bloom stay locked on top of the leftover coffee crust? Have you found that this affects taste? Let us know your opinion in the comments below.

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Author Eduardo Umaña / Category Knowledge / Published: Jan-15-2020

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