Supposedly, you should "bloom" coffee before brewing it by different methods, in order to make it taste better. That sounds like utter crap to me. I do not recall hearing of a gas, or even gas solubility, interfering with an extraction process (at normal temp/pressure), AFAIK extraction is a question of contact, temp, and solubility. I also have never heard of heat "trapping" a gas, or water causing a non-chemical release of CO2.
E.g., https://www.roastycoffee.com/coffee-bloom/
>To put it simply, the coffee bloom is the fast release of gas that occurs when hot water comes in contact with the coffee grounds.
>The bloom is caused by the roasting procedure. Whenever coffee beans are roasted, the heat causes carbon dioxide (CO2) to become trapped in the bean.
> When hot water touches the ground coffee, they immediately begin to purge themselves of the carbon dioxide creating the bloom effect.
https://fellowproducts.com/blogs/learn/what-s-a-coffee-bloom
>Because CO2 is escaping quickly, it repels water away from the grounds. Carbon dioxide pushing water away is also known as turbulence. This is an issue when you’re trying to extract delicious coffee flavors and textures (the more water to coffee interaction, the more extraction).
Supposedly, the CO2 "interferes" with extraction. Tell me /sci/, is this just pseudoscience?