Hario Buono teapot 1,2l black

In fresh coffee, we find many aromas, flavours, antioxidants and also CO2. This is produced when the coffee is roasted and gradually escapes from the coffee. This is, for example, why a bag of freshly roasted coffee is inflated. It is because of the carbon dioxide that is released. This characteristic associated with fresh coffee must also be dealt with when preparing the coffee itself. When pouring the coffee, the release of CO2 is also immediately apparent. The ground coffee begins to gain volume on contact with water and larger or smaller bubbles form on its surface. This expansion of the coffee is called 'blooming' or coffee blooming. Let us now look at why it is important to let coffee bloom when brewing coffee.