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Osmotic Flow

by Origami Origami Air

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.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
2:30
Ratio
1:16
Coffee
15 g
Temp
93 °C

The Osmotic Flow recipe by Origami for the Origami Air uses 15 g of coffee and 240 g of water (1:16 ratio), at 93°C, with a target brew time of 2:30.

Parameters

15 g
Coffee
240 g
Water
1:16
Ratio
93 °C
Temp
5 medium fine
Grind
2:30
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:30 · total
  1. 0:00
    Bloom

    Pour 40g. Let bloom.

    +40g 10s Slow
  2. 0:35
    Pour

    Begin continuous slow pour. Maintain steady water level to 120g.

    +120g 25s Slow
  3. 1:00
    Pour

    Continue steady pour to 180g.

    +180g 20s Slow
  4. 1:25
    Pour

    Continue to 240g. Maintain constant level.

    +240g 18s Slow
  5. 2:30
    Done

    Drawdown complete. Target ~2:30.

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.

More Origami Air recipes

See all Origami Air recipes →

Other Origami methods

More by Origami

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Original source

Recipe by Origami, published at origami-kai.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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