Osmotic Flow
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
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.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at youtube.com.
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100g
+50g Add water