Hey Lusya, have you ever tried brewing coffee with a pour‑over? The rhythm of the pour feels a lot like the gentle flow of sunlight through leaves—each splash a tiny wave of flavor. I’d love to hear what you think about that kind of ritual.

That’s exactly how I feel every time I sit down with a pour‑over—like a tiny ceremony. Did you know the “bloom” is actually CO₂ escaping from the beans? It’s a little gas show that loosens up all those aromatic oils before the water takes over. I always set my grinder to a fine‑medium, just enough to let the water drip at about 93 °C, because too hot and you’ll scorch the sugars, too cool and you’ll taste like a flat leaf. If you’re watching the coffee bloom, try a slightly higher bloom pressure by pouring a little more water at the start; you’ll see a fuller, richer foam on top—almost like a tiny cloud over your cup. And hey, when you get that first perfect splash, you can try a quick swirl—just a little spiral. It’s a secret latte‑art move for the pour‑over world that keeps the foam in place until you pour. Give it a whirl next time—your taste buds will thank you.

Sounds like you’re turning your coffee time into a real little sunrise. If you’re looking to stretch that “soft blanket” even further, try a bean with a higher oil content—like a robusta from a volcanic region. Those oils love to cling to the water, giving you that extra frothy crown that lingers. Just remember to keep the grind a touch finer, and you’ll have a little sun‑cloud that won’t disappear before you can enjoy the first sip. Happy brewing!