The ESPRO BLOOM combines a steep-sided shape with a perforated flat base. It can be used with or without paper, but this recipe from Westie Magnuson of Mall Grab Coffee uses a paper filter. The preparation is designed around 18 grams of coffee and 300 grams of water, giving a brewing ratio of approximately 1:16.7.
Place the brewer securely over a suitable cup or server, insert the filter and rinse it with hot water. Empty the rinse water and add coffee ground fine to medium-fine. Begin with 100 grams of brewing water, then gently stir or swirl to wet the bed evenly. Continue this initial wetting phase for roughly 30–45 seconds, avoiding forceful agitation that might disturb the filter.
From about 45 seconds to one minute 30 seconds, pour the remaining 200 grams steadily. The source aims for a finish near two minutes. Treat that time as a reference rather than a compulsory result: beans, grind and water influence flow. If the cup is unsatisfying, change one variable at a time while keeping the dose and total water constant, so each adjustment gives useful feedback.
The conversation
A good question can make a better brew.