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Osmotic Flow

by Hario V60 02

Japanese osmotic flow technique: ultra-slow center pour keeping the water level just above the coffee bed.

  • Sweet
  • Caramel
  • Medium-bodied
  • Medium roast
  • Dark roast
  • Long
  • Intermediate
Total
5:00
Ratio
1:15
Coffee
20 g
Temp
88 °C

The Osmotic Flow recipe by Hario for the V60 02 uses 20 g of coffee and 300 g of water (1:15 ratio), at 88°C, with a target brew time of 5:00.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
88 °C
Temp
4 medium fine
Grind
5:00
Total
1
Servings
Grind · 4/10 · fine-medium
FINE COARSE

Method

5:00 · total
  1. 0:00
    Bloom

    Pour 40g very slowly onto the center of the bed.

    +40g 15s Slow
  2. 0:45
    Pour

    Pour to 120g in a thin stream at the center. Keep water barely above the bed.

    +120g 40s Slow
  3. 2:00
    Pour

    Continue center pour to 200g. The water should never pool.

    +200g 40s Slow
  4. 3:20
    Pour

    Finish to 300g. Keep the same slow pace.

    +300g 40s Slow
  5. 5:00
    Done

    Brew complete. Total time ~5:00.

Notes

Use a gooseneck kettle with fine pour control. The slow rate is critical.

More V60 02 recipes

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Other V60 methods

Original source

Recipe by Hario, published at youtube.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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