Osmotic Flow

V60 02 V60 by Hario

Hario's source demonstrates the Japanese osmotic-flow style, using an exceptionally slow center pour while holding water barely above the coffee bed. Minimal disturbance encourages a concentrated, rounded cup with sweetness and gentle clarity.

1:15 Ratio

5:00 Total

20g Dose

88°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 88 °C
Temp: 4 medium-fine
Grind: 5:00
Total: ~300 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

5:00 · total

Bloom 1 / 5
0:00

45s

Pour in the centre to 40g. Let it bloom.

+40g→ 40g Center pour 2.7g/s 15s 88°C
Pour 2 / 5
0:45

1m15s

Pour in the centre to 120g. Keep only a shallow layer of water above the coffee bed.

+80g→ 120g Center pour 2g/s 40s
Pour 3 / 5
2:00

1m20s

Pour in the centre to 200g. Keep only a shallow layer of water above the coffee bed.

+80g→ 200g Center pour 2g/s 40s
Pour 4 / 5
3:20

1m40s

Pour in the centre to 300g. Keep only a shallow layer of water above the coffee bed.

+100g→ 300g Center pour 2.5g/s 40s
Done 5 / 5
5:00

Finish when the coffee stops dripping.

Notes

Use a gooseneck kettle that can sustain a very thin stream and aim only at the center. Keep the water level just above the bed without flooding or exposing it; kettle control matters more than circular coverage. If the cup becomes harsh, ease the flow and coarsen slightly rather than widening the pour.

Original source

Recipe by Hario, published at youtube.com.

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