Coffee Appreciation

Alchemy also say that with the AeroPress there's "no need to bloom here."
Confused, but will try splitting the pour anyway. All good fun.

From what I understand, the reason to bloom pourovers is because when they first contact water, the coffee grounds expel a lot of CO2. This prevents the water from contacting the grounds some and leads to incomplete extraction (also most find what gets extracted under these conditions less tasty [kind of minerally or chalky]).

I can imagine that with brewers like aeropress or cafetiere or clever dripper this is less of an issue because the water hangs out with the grounds for a longer period of time than with a v60-type of pourover.

I am pretty sure about the first part, this second part is just my guess.

Edit: the above applies only to freshly roasted beans. Stale beans don't really release enough CO2 for it to be a problem.