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Over the last few weeks I've made countless brews with different bloom amounts. It has proven to be quite interesting. Traditionally, we have been told to add double the amount of water compared to your dose, so 20g of coffee will equal 40mL bloom. With this in mind, and trying to get the best cup possible, I started playing with different bloom amounts starting from a ratio of 1:1 all the way to 1:5. 在过去几周，我对咖啡预冲泡的方式进行了深入研究，结果非常有趣。通常情况下，我们会用粉量2倍的热水进行预冲泡，即20克咖啡加入40毫升水。为了搞清这一比例是否真的能保证咖啡的最高品质，我尝试了从1:1到1:5不同的预冲泡水粉比例。 The coffee I used was a filter roast, Costa Rican Las Lajas (Black Honey Process), 23g of coffee, 300mL water and a brew time of 2:30 minutes. All the beans were ground on the Helor 101 hand grinder. The grinder was set to the 32nd point. The cups were tasted over a 15 minute period. 我使用的是手冲滴滤烘焙的哥斯达黎加 Las Lajas 黑蜜处理咖啡，粉量为23克，水量300毫升，冲泡时间2分30秒。咖啡豆是用 Helor 101手摇磨研磨的，研磨参数为32，测试的总时长为15分钟。 I was looking for the most balanced and flavoursome cup. The results showed big differences in taste and one ratio definitely stood above them all. 我试图从中找出口味最平衡、最丰富的咖啡，结果显示预冲泡的水粉比例会对咖啡的口味造成极大影响。以下便是测试结果：  * 所有结论均得自个人的感官判断，并非出自科学计算。
标准：4-很差 5-差 6-尚可 7-好 8-很好 9-出色
In conclusion, the bloom dramatically changes the final cup and I felt that the 1:3 ratio gave the best result (my latest V60 recipe uses this bloom method). Feel free to give this a go and taste the difference yourself. 我得出的结论是，预冲泡水粉比例的变化的确会影响咖啡的最终品质，且1:3是目前我得出的最佳比例（我最新的 V60配方用的正是这一比例）。欢迎大家分享与讨论！ 文章来源 http://www./blog/can-different-blooms-change-the-taste-of-your-cup |
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