In a method and an associated brewing apparatus for preparing a hot beverage, in particular a coffee beverage, a quantity of a flavoring source, in particular coffee powder, is introduced into a brewing chamber and then, in a brewing operation, a predeterminable overall quantity of brewing water is passed through the brewing chamber under pressure, in order to enhance the taste quality of the freshly brewed coffee beverages or at least to increase the consistency of the taste. During the brewing operation, a value for the volume flow of the brewing water upstream or downstream of the brewing chamber, and/or for the quantity of the brewing water which has already been passed through, or is still to be passed through, is determined continuously, or at least a number of times, and a controllable backpressure valve downstream of the brewing chamber is activated in accordance with the value determined. The backpressure valve is a motor-operated needle valve which the controller opens wider or closes by activating a corresponding drive motor.
展开▼
