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Guy at the roaster on 3rd told me to skip the bloom and my pour overs got worse for 2 weeks
Last month the guy behind the counter at the roaster on 3rd Ave said blooming was a waste of water and to just pour straight through. Sounded smart, so I tried it on my usual light roast for about 10 days. Every cup came out flat and sour, like it was missing the top half of the flavor. Went back to a 45 second bloom with 40g of water and the sweetness came right back on the very next brew. Has anyone else gotten bad brewing advice from someone who seemed like they knew their stuff?
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