VINCI RDT Mode D'emploi page 5

SCIENCE BEHIND COFFEE BLOOM
Coffee bloom is the initial reaction when hot water comes into
contact with freshly roasted ground coffee wetting the grounds for
the first time. When the coffee grounds are initially exposed to hot
water, CO2 gas (a by-product of roasting) escapes and bubbles
out. The problem is that if carbon dioxide gas is escaping from
the beans, water isn't able to get in as efficiently. Pre-soaking, or
bloom of the coffee grounds before brewing primes the coffee
grounds for better extraction and richer, more balanced coffee
flavor by releasing excess CO2 before brewing. Vinci's RDT Spinning
Sprayhead Coffee Maker includes an automatic blooming feature
that allows for the coffee to bloom and achieves the same deep,
balanced, rich flavors you expect from a manual pour over-all done
automatically, saving you time & effort.
8