The Science of Bubbles You’ve probably noticed that when you pour hot water over our coffee, the grounds immediately puff up and bubble violently. This isn't just satisfying to watch—it is the hallmark of freshness.
Carbon Dioxide is Key When coffee is roasted, carbon dioxide (CO2) gets trapped inside the bean structure. Over time, this gas escapes. If coffee sits on a shelf for months, all the CO2 leaves, and the coffee becomes "flat" and stale.
Why We Bloom When brewing, we pour a small amount of water first and wait 30 seconds. This releases the CO2 rapidly.
If you skip this: The gas pushes the water away from the grounds, preventing proper flavor extraction.
If you bloom: The gas escapes, allowing the water to fully penetrate the grounds and pull out those delicious oils and solids.
The Freshness Promise If your coffee doesn't bloom, it was likely roasted months ago. Because we roast our batches daily, you are guaranteed a spectacular bloom—and a spectacular cup—every time you open a bag.
