Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds. However, there’s little agreement on what should happen next. Some consider […] The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

How can the planned #degassing of the #Siberian #magma plume possibly #influence the #resolution of the 12,000-year #cataclysm cycle

To reduce the excessive pressure accumulating in the Earth’s interior a large-scale and rigorously controlled #degassing operation is required

#Siberia #russia #catastrophe

The prospect of conducting controlled #degassing may appear daunting

#russia #siberia #catastrophe

hugh enjoying fieldwork at Torfajokull Iceland with Jacqui Owen and Dave McGarvie

Hugh using a heated stage microscope to image high temperature magma

Hi as 🦋 newbie: I'm a #volcanologist & environmental scientist at Lancaster Environment Centre (UK). My research: volcanic conduit processes, rhyolitic eruptions, and #magma #degassing, also increasingly #soils and #microplastics. Directed only taught #volcanology Masters in UK: tinyurl.com/MScVandE