The main goal of blooming is to quickly degass the coffee. The CO2 generated during the roasting process will otherwise generate bubbles, which insulates solubles (decreasing yield) and contributes to channeling (decreasing uniformity of extraction). The blooming phase doesn't need to prioritize high yields - as to not release aromatics too early - so some professionals advocate for a cooler bloom, that is around 60~70 °C.
A simple 5-pour recipe for medium-coarse grinds that makes use of high agitation. Popularized by Matt Winston (MW1, MW2) and recommended for single-cup brews by James Hoffman (JH1).
An unnamed and very pretty technique traditional in Japanese coffee shops, divulged by Brewing Habits. Sometimes called Osmotic Flow by CAFEC's marketing, though the science justifying that name is controversial.
It's when water goes around the beans, instead of through. The higher the water level relative to the coffee bed, the more bypass in a regular filter.
No-Bypass Filters It's a concept around pour-over coffee.
Some of the water goes side-ways in the filter and around the coffee. That water is called bypass water.
The more water goes through coffee, the more solubles down the cup. Less bypass means more effective and efficient extraction. A stronger extraction.
Aeropress is zero-bypass, espresso as well. But water doesn't want to go through coffee, it takes pressure.
Models: Tricolate Next Level