Manual Beem 03382 (page 37 of 107) (English, German, French, Italian, Spanish)

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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 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 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.

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Beem 03382 Manual

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