Beem CLASSIC SELECTION Bedienungsanleitung Seite 31

EN
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 signifi 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 permanent fi lter 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.
As you can see, in the preparation of pour-over coffee there are
many variables that can infl uence the fi nal result. Therefore it is
important for you to enjoy the process of experimentation until
you have found the perfect mixture for you.
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