I love cookmate. There’s an ad free version that I happily pay something nominal annually ($20?)

The import from website works the vast majority of the time (sometimes you gotta fiddle the steps getting condensed to one or something), the screen stays on while the app is up and it has a lot of custom tags/categories that’s helpful when meal prepping. Been using for at least the last five years and I’m a pretty active cook/baker - I use it just about every time I’m referencing a recipe

Assuming you’re using fresh beans, coffee releases c02 when exposed to water. It’s usually the first step in pourover recipes and you can usually see it pretty dramatically.

Not the best example, but a quick search found this video with a good enough visual: (https://youtu.be/sM3cB0i6ZZU&t=1m50s)

The bloom for cold brew is just to prevent the gasses popping on your lid if you try to close it too early or overflowing. If you fill the jar with your coffee, then all the way to the top with your water, this blooming phase will spill over water and most likely the crust of all the coffee that hasn’t saturated and sunk to the bottom yet. No good. The hour I have in my recipe is definitely overkill but it’s just an easy (and lazy) easy unit of measurement to call out.

No specific recommendations since now it’s all about taste but sharing my recipe in case there’s something in there you want to try

1. Brew ratio I’ve liked is 10:1, water to very coarsely ground beans.
2. Careful with the bloom as the gasses can push your lid. I usually bloom about 75% of the water I’m the container for about an hour than add the rest.
3. Leave to brew for at least 24 hours at room temperature. Stir the grounds a couple times over the 24 hours.
4. Filter the large grounds out in a steel filter.
5. Filter in a paper filter to clean up. I use v60 and it’s pretty fine sludge at this point so I go through a couple filters at this point.
6. Top off with cold water to reach the 10x grounds volume and chill overnight.