When making french press coffee, you are often instructed to "bloom" the grounds by adding a small quantity of boiling water, stirring the grounds into a slurry, and then adding the rest of the water.
What I don't understand is… Why?
For clarification, most other situations where you are instructed to bloom something it makes sense to me – cornstarch being added to soup needs to fully hydrate before it hits the hot water to not get clumpy, "active dry" baking yeast needs to dissolve the pellets and start releasing nutrients to the yeast before being diluted in the dough, and gelatin needs to hydrate fully being integrated with other ingredients without clumping. The coffee case seems mysterious to me.
Best Answer
I found a quote from this article
The poor filtering part sounds questionable to me, so I googled it and found a few bloom-related comments on this blog post. It seems like some people start timing their soak time only after they see bloom.
This seems like the real reason to me. I know for sure that the air content in ground substances can vary significantly: one cup of flour can contain double the volume of another if one is loosely sifted and the other is compacted. The above quote is accurate about that in my opinion.
Apply this logic to coffee and in order to produce an accurate, general recipe for how long some compounds take to come out of coffee grounds, you need to factor out a variable between coffee grounds: how much air is in the grindings. Maybe the first small pour will saturate with coffee compounds, or drop in temperature quickly, reducing how much it can extract from the grounds. Once it squeezes out all the air, the rest of the water is poured in to do the real extraction work.