Bloom
The initial pour that wets the grounds and lets fresh coffee release trapped gas before the main brew.
When hot water first hits fresh coffee, it puffs up and releases carbon dioxide. Pausing 30–45 seconds during this bloom lets the gas escape so the rest of the brew extracts evenly.
A vigorous bloom is a sign of fresh coffee; little reaction can mean older beans.
Why it matters for small spaces
Blooming is a free technique that improves pour-over and filter coffee without any new equipment.