Osmotic Flow
Japanese osmotic flow technique: ultra-slow center pour keeping the water level just above the coffee bed.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 88 °C
- Grind
- 4 medium fine
- Total
- 5:00
- Servings
- 1
Method
-
0:00Bloom
Pour 40g very slowly onto the center of the bed.
+40g 15s slow -
0:45Pour
Pour to 120g in a thin stream at the center. Keep water barely above the bed.
+120g 40s slow -
2:00Pour
Continue center pour to 200g. The water should never pool.
+200g 40s slow -
3:20Pour
Finish to 300g. Keep the same slow pace.
+300g 40s slow -
5:00Done
Brew complete. Total time ~5:00.
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
Use a gooseneck kettle with fine pour control. The slow rate is critical.
The app
The timer.
The log.
The library.
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100g
+50g Add water