How to pull a blooming espresso

A blooming shot soaks the puck at low pressure, then stops the water for about 30 seconds before the main extraction. The pause lets the coffee swell and settle, so water flows through it more evenly and pulls out more sweetness.

It suits light roasts and needs a machine where you can control preinfusion, such as a lever, a flow control paddle or a profiling machine.

Espresso recipes

Classic 1:2

The standard double shot most espresso roasts are built for.

18 g · 1:2.1 · 25 to 32 seconds

Ristretto

A shorter, syrupy shot with more body and less bitterness.

18 g · 1:1.5 · 20 to 25 seconds

Light roast long shot

A longer ratio and hotter water to open up lighter roasts.

18 g · 1:2.5 · 25 to 35 seconds

Turbo shot

Less coffee, a coarser grind and a very fast shot.

15 g · 1:2.7 · 10 to 15 seconds

Blooming espresso

A pause after preinfusion for a sweeter, more even shot.

18 g · 1:2.5 · 0:50 to 1:05

Lungo

A longer shot with more water through the same puck.

18 g · 1:3 · 30 to 40 seconds

Allongé

A long, fast shot from a coarser grind. Bright and clear.

15 g · 1:4.7 · 25 to 30 seconds

Recipe

Coffee

Yield

Change any amount and the whole recipe scales with it.

Ratio: 1:2.5
Water temperature: 94°C
Grind: Fine, often finer than a classic shot
Time: 0:50 to 1:05

What you need

Espresso machine with a double basket
Grinder that can grind fine enough for espresso
Digital scale with a timer
Tamper
Cup

Method

1
Flush the group head and dry the basket.
2
Grind 18 g of coffee into the basket, spread it evenly, then tamp level and wipe the rim.
3
Lock the handle in, put the cup on the scale and start the timer as you start a low pressure preinfusion.
4
When the first drops appear under the basket, stop the water and wait 30 seconds.
5
Bring the pressure up slowly to full and let the shot run.
6
Stop at about 45 g in the cup, around 50 to 65 seconds after you started.
7
Taste it. If it is sour, grind finer; if it is harsh or drying, grind coarser.