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Osmotic Flow

by CAFEC Cafec Deep 27

Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
2:30
Ratio
1:16.7
Coffee
15 g
Temp
90 °C

The Osmotic Flow recipe by CAFEC for the Cafec Deep 27 uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 90°C, with a target brew time of 2:30.

Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
90 °C
Temp
5 medium
Grind
2:30
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:30 · total
  1. 0:00
    Bloom

    Pour 30g to bloom.

    +30g 10s Slow
  2. 0:30
    Pour

    Pour to 80g total. Watch flow switch from stream to drips.

    +80g 15s Slow
  3. 1:00
    Pour

    When flow switches to drips, pour to 160g total.

    +160g 20s Slow
  4. 1:30
    Pour

    When flow switches to drips again, pour to 250g total. Remove dripper when desired volume reached.

    +250g 20s Slow
  5. 2:30
    Done

    Brew complete.

Notes

The Deep 27's steep 27-degree angle creates fast flow. Pour continuously at center point following Cafec's osmotic flow principle. Timing is guided by watching the flow rather than strict clock intervals.

More Cafec Deep 27 recipes

See all Cafec Deep 27 recipes →

Other Cafec methods

More by CAFEC

View all recipes by CAFEC →

Original source

Recipe by CAFEC, published at cafec-jp.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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