EN 36
Brewing the Coffee
•
The way in which the coffee powder is infused in the pour-
over method is the special feature and also the secret of
this method of preparation. With conventional
fi
lter coffee
machines, the water drips centrally onto the coffee powder,
which results in unused coffee powder settling on the sides
because the powder in the middle swells up. In modern
coffee preparation, on the other hand, the entire coffee
powder is infused with water in circular movements. This
makes the coffee signi
fi
cantly more aromatic, because all the
coffee powder can be infused and develop its full potential.
•
The brewing process is divided into two different phases:
the swelling (“blooming”) and infusion. The blooming of
the coffee powder is essential for the development of
the
fl
avours. The coffee powder is
fi
rst moistened with a
small amount of water (just enough to cover it) and left to
bloom for 30 to 40 seconds. Then the infusion follows. For
this purpose, water is continuously poured over the coffee
powder. It is important to keep a constant water level in the
fi
lter cone. But don’t worry – if you have poured too much
water into the
fi
lter cone too quickly, just wait until some
water has passed through and the desired level has been
reached again. Then you can continue pouring. The optimum
brewing time is between 2
½
and 4 minutes. Test how
much time is best suited for you and your coffee.
