Filter coffee and foam

[bogner]

Hello all,

maybe it's a stupid question - but where else to ask if I want answers?

as some of you know I'm quite a newbie to this coffee thing, and roast my beans in the oven (trying out poppers too now ..) and use a MoccaMaster for my coffee .. well, my question is this:

when brewing I gently stir the beans to make sure that the water gets into every corner of the ground coffee - and on my Costa Rica beans I get a rich thick foam (some sort of crema?), and on my Monsooned Malabar beans I get nothing?! shouldn't the latter foam like the first?

not that it's something I lay awake at night pondering over, but it just popped up that I had to know - maybe the malabars are old beans, that's what I really want to know ..

so far I've only got these two different beans which I roasted myself - but I've got more on the way from Hasbean .. trying out different regions is my current direction in my coffee journey ..

[Steve]

The foam is called bloom and (correct me if I'm wqrong here as I'm shooting from the hip) that is a way the co2 presents itself in fresh coffee, and not a desirable thing as it doesnt really add anything to the cup

Steve

[zapty]

You can say that again, try having a massive bloom in your Cona vac pot !!?!!?

[Steve]

I'm tasteing it right now

[bogner]

hmm, so it's mainly a good thing because it's an indicator that the coffee is fresh? but it's also something I should try to avoid?

[Steve]

I prefer to not have it I must admit and I prefer to let the coffee rest but sometimes you just have to. Avoid is possible but its not gonna hurt

[zapty]

It does not matter for the taste but is a great inconvenience when using a vac pot or balance brewer as the bloom sometimes makes the vessel overflow, creating a mess.