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Heh. Nice method but his explanation of the chemistry of bubbles forming during wetting of grounds is dubious... CO2 released? Surely its not simply the air pockets between grounds being displaced and forced to the surface of the liquid...
Olly398-
I was under the impression that's proven and not just an assumption? I thought that's why you'll see many more bubbles during the bloom with freshly roasted coffee, because there's more CO2 to still be released than older coffee, where there is less.
Same reason freshly roasted coffee can almost be slightly fizzy right @StevePeel?
Edit: Or is this another of the brewing myths that's been repeated so many times it's become an accepted pseudoscience?
Fyoosh
PLEASE! use a spoon