Osmotic Flow
Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction.
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- Coffee
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Temp
- 90 °C
- Grind
- 5 medium
- Total
- 2:30
- Servings
- 1
Method
-
0:00Bloom
Pour 30g to bloom.
+30g 10s slow -
0:30Pour
Pour to 80g total. Watch flow switch from stream to drips.
+80g 15s slow -
1:00Pour
When flow switches to drips, pour to 160g total.
+160g 20s slow -
1:30Pour
When flow switches to drips again, pour to 250g total. Remove dripper when desired volume reached.
+250g 20s slow -
2:30Done
Brew complete.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
The Deep 27's steep 27-degree angle creates fast flow. Pour continuously at center point following Cafec's osmotic flow principle. Timing is guided by watching the flow rather than strict clock intervals.
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The log.
The library.
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100g
+50g Add water