During our first 45 seconds, the grounds will begin to steep and release carbon dioxide (CO2). This gas will be released when the This step should take place over the first 30 seconds of brewing. This looks a bit like a brownie baking in the oven. Note that fresh-roasted coffee will produce a heavy release of CO2, but old and stale coffee will not. This should be your indicator that your coffee is fresh. Fresh-roasted coffee is profoundly better, and different than old, stale, store coffee which has been sitting in the bag for 6 months when you get it. This CO2 bubble is called the “bloom”. If your coffee fails to bloom, then you’re using old and stale coffee. See our Craft Roasters Directory for a local craft roaster near you who can provide you with fresh-roasted coffee, or alternatively you can roast coffee at home yourself! Give it a try, you’re taste buds will thank you.