Osmotic Flow
Origami Air recipe using Cafec's osmotic flow brewing philosophy. Continuous slow pour maintaining constant water level. The steady pressure creates even extraction throughout the bed.
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- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temp
- 93 °C
- Grind
- 5 medium fine
- Total
- 2:30
- Servings
- 1
Method
-
0:00Bloom
Pour 40g. Let bloom.
+40g 10s slow -
0:35Pour
Begin continuous slow pour. Maintain steady water level to 120g.
+120g 25s slow -
1:00Pour
Continue steady pour to 180g.
+180g 20s slow -
1:25Pour
Continue to 240g. Maintain constant level.
+240g 18s slow -
2:30Done
Drawdown complete. Target ~2:30.
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
Osmotic flow technique means maintaining a constant, thin stream of water rather than discrete pours. Keep the water level at about 1cm above the coffee bed at all times. This creates a consistent osmotic pressure gradient for the most uniform extraction possible. Requires a gooseneck kettle with good flow control.
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100g
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