Timemore Fish Smart Pour Over Thin Digital Kettle Black

Gastronomy is an attractive business. Are you also thinking about opening your own coffee shop? You imagine a fun job with the smell of coffee and the friendly smiles of the customers who visit your café every day. You think to yourself, after all, people will always want to drink coffee, so logically you will always have customers. Yes, the interest in coffee will probably never stop. When setting up a coffee shop, you need to think about whether the number of customers will be enough and how to attract more. Here, from the very first planning, the hard work inherent in running a coffee shop begins.

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.