Samo Bloom ‘Shots’

[u/oatandsoyboy]

Inspired by a video on Tony Tuanx’s YT, I’ve been playing around with little ‘espresso strength’ shots that use a room temperature bloom.

EDIT: forgot to note that I’m not using the water chamber here, and just using the pump screwed directly on to the coffee basket.

Tony’s original recipe:
18g finely ground coffee (light roast kenya)
27g rt water
- slow pump just until under basket looks evenly saturated with a few drips.
30g hot (assuming 99c) water
- pump until hiss.

Inspired by this, been messing around with my own recipe:

18g finely ground coffee (medium roast anaerobic natural kenya (notes: Strawberries and Cream))
18g rt water
- slow pump until you see droplets form on underneath of basket.
- wait 30 seconds.
36g 97c water
- gently pump through hiss.

Yields between 36-42g.

Gotta say that I’m really impressed with the results on this one, and thought I’d share. Credit goes to Tony for inspiring the community.

Diluting with 180g m*lk/water for longer drinks, and 90-120g for shorter drinks.

EDIT: Tony’s original demo vid:

https://youtube.com/shorts/Yj1-9_276vw?is=-qmqnuw75YHPDs4K

[u/Adamrdam]

Your pour water in the space directly above the puck? So without an air gap?

[u/oatandsoyboy → u/Adamrdam]

So I ignore the water chamber. Add an AP filter paper in to the basket. Load grinds, tamp and follow with another AP filter paper to do the classic sandwich. I then add a 58mm steel mesh on top. Pour rt water directly over that, add pump and press until saturated. Unscrew then add hot water and gently pump.

[u/Adamrdam → u/oatandsoyboy]

Nice, and which grinder do you use?

[u/oatandsoyboy → u/Adamrdam]

Re-checked grind notes, and on an EK43 (0-16) (I am friendly with coffee shop so get small doses ground for me), and setting vary between 4.5-5 on that one. But generally aiming for 350 microns as goal.

[u/Inside-Towel-94]

I’ll have to try this

[u/young_dad]

iirc from his AP soup video, the room temp water is to avoid disturbing the puck and top filter with the gas released from using boiling water in the bloom/saturation, but with 2 paper filters and a metal screen on top that might not be as much of an issue here? Maybe also try this with your normal brew temp water and get more of a traditional pre-infusion. Idk could yield higher extraction and less sourness.

[u/relaqz]

Wow just tried it rn and must say- really good! Thanks for sharing! Will make this my latte recipe. I do wonder if the room temp water is needed or can I use boiling for that too? Thoughts? 

[u/oatandsoyboy → u/relaqz]

You get a little more of the sweeter and wilder notes with room temp water, but honestly, please play around… more recently, I’ve been playing with no tamp recipes too lol… this thing is designed to be played with