BISTRO b. Over: what is a coffee roaster and how to brew it?

Everyone knows what an espresso tastes like, or, for example, coffee made in a carafe. They are great ways to brew coffee, but they change its natural taste: to make espresso it is steamed, to brew Turkish-style it is boiled. All this pressure makes your coffee taste sour, bitter and has other tastes that come with the way you brew it. But there is a chance to make coffee in such a way that there are no such aggressive influences and the taste of coffee remains unchanged. The Purover.

The pourover method was invented by the Japanese. In a certain sense, the pourover is the same ritual as the tea ceremony, only with coffee. You also need to have a lot of special gadgets, know how to heat water and maintain its temperature, you need a certain way and speed to pour water on the coffee.

How it happens: the ground coffee poured into a special funnel is slowly and gently poured in a thin stream of water heated to no less than 92 and no more than 96 degrees. Do it for a few minutes, ideally 5-8. Water should be poured into the coffee in a spiral there are special teapots with cunningly curved spouts for this manipulation.

The minimal accessories for making purovers are a funnel dripper, a coffee filter and a special puroever-tea pot with a thin long curved spout. The advanced version of the outfit also involves having a thermo-vessel, on which you put a funnel and a device that will control the heating of the water to a temperature of 92 -96 degrees.

Because of all these complexities, few people dared to make a purrover at home. It was a coffee, available only in special gourmet places. It was thought to be impossible to repeat the manual process of brewing a pourover automatically. Purover is a way about the delicacy of coffee, its taste, about the reverent and slow spilling of coffee with water, and about the meditative mood. So when Bodum managed to design a coffee maker, which repeats this process, it immediately became the hit of the season.

Here’s what the designers at Bodum came up with: hand pouring, they imitated with the help of a complex construction of the shower, spraying water in small drops and a series of tubes of heat-resistant borosilicate glass. The heating element inside the coffee maker controls the temperature of the water, keeping it within the required 92-96 degrees for the pourover.

The water moves inside the coffee machine through glass tubes, and as it moves, it does not lose temperature because the glass tubes are heat resistant. Once it hits the coffee through the silicone nozzle, which crushes the water jet into droplets, the water soaks into the coffee slowly, just like with hand brewing.

Because the water pours through the coffee slowly, caffeine extraction is high – so Bistro b.Over makes a super-tonic drink. Because of the slow brewing process the purover has a pleasant feature – the taste of such coffee is always clean, without any acidity or bitterness.

With the advent of the Bistro b.Over coffee has a chance to change from a gourmet beverage, available only in coffee houses, into an everyday coffee for real coffee aficionados. The coffee maker makes a great pourover all by itself at the touch of a button.

This is the strange story of how designers’ love of coffee led to an unusual coffee machine and how technology has made the most aesthetic way of brewing coffee available.