A method for preparing a coffee drink is provided in which, in a brewing process, a pre-specifiable total amount of brewing water is conducted through an amount of powdered coffee. In order to improve the tasting quality of freshly-brewed coffee drinks while, at least, increasing the uniformity of taste characteristics in successively prepared coffee drinks, a total through-flow time for the brewing process is or can be predefined in which the total amount of brewing water is conducted through an amount of powdered coffee.
