That's cool, but for an espresso type brew I wouldn't leave the bloom for that long as it's very finely ground coffee which both extracts very quickly on its own but also has the double-whammy effect of increasing the brew pressure, further increasing the extraction.
That's cool, but for an espresso type brew I wouldn't leave the bloom for that long as it's very finely ground coffee which both extracts very quickly on its own but also has the double-whammy effect of increasing the brew pressure, further increasing the extraction.