Blooming is the initial wetting stage of many pour-over recipes. It gives the brewer a chance to distribute water across the dry grounds before the main pours. Visible bubbling can be interesting, but its amount is not a direct score for coffee quality or a reliable target by itself.
Use enough of the recipe's water to wet the coffee evenly, and observe whether dry pockets remain. Keep the bloom quantity and duration recorded so the next cup can be compared. Freshness, roast and the coffee's behaviour may call for changes, rather than one fixed schedule for every bag.
Evaluate the finished cup before changing this stage. If a new bloom technique improves even wetting but changes total brew time, note both effects. Avoid changing grind, pouring pattern and bloom simultaneously when troubleshooting. A simple, repeatable beginning is more useful than copying an elaborate gesture without understanding what it contributes to the whole brew.
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