To release the full flavour profile of the coffee, we recommend two separate pours. The first is known as the bloom pour – simply pour enough hot water into the pouch to cover the coffee grounds. A ‘bloom’ of fine foam forms on top of the coffee grounds. This pour saturates the grounds and releases CO2 to help you achieve an even extraction. Wait for about 20 seconds after the first bloom pour. Now, slowly pour hot water over the coffee in a spiral motion until the cup is filled sufficiently. We recommend 160ml of water per pouch.