Osmotic Flow
Open in appJapanese osmotic flow technique: ultra-slow center pour keeping the water level just above the coffee bed.
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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
Method
5:00 · total-
Bloom 1 / 50:00
Pour 40g very slowly onto the center of the bed.
+40g→ 40g Center pour 15s -
Pour 2 / 50:45
Pour to 120g in a thin stream at the center. Keep water barely above the bed.
+80g→ 120g Center pour 40s -
Pour 3 / 52:00
Continue center pour to 200g. The water should never pool.
+80g→ 200g Center pour 40s -
Pour 4 / 53:20
Finish to 300g. Keep the same slow pace.
+100g→ 300g Center pour 40s -
Done 5 / 55:00
Brew complete. Total time ~5:00.
Notes
Original source
Recipe by Hario, published at youtube.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.