Osmotic Flow Technique in a Nutshell 🥜

A #Shorts overview of the Osmotic Flow V60 technique! Want to learn more?

👇 Link to the in-depth guide 👇

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- Mastering Everyday Coffee

[garygardens]

That's it in a nutshell. Well done short, makes me want to check out the full video. Most of these "shorts" don't lead one to further exploration so that's a great feature.

[bambambamboombambam]

Great stuff!

Already watched the full video but kept going back to it to make sure I don't miss anything while brewing. This makes things a lot easier.

[diegoebustamante]

That’s super interesting! I always wondered if there were more optimal techniques to brewing dark roasts instead of the traditional V60 technique. I’m definitely going to try this out! Thanks 🙏🏽

[pork_knight]

Tried this with my Origami, and i got a cup that i really liked out of my favorite dark roast. It really brings out the body in the cup. Will try it on a v60 soon. my technique has improved after trying it several times. My preference lies in dark roast coffees so this got me to what ive been looking for in a cup dark roast pour overs. Of course i adjusted the recipe to my own tastes, as i see the recipe as more of a starting point rather than strict guidelines.

I believe this technique should be looked at without the lense of western coffee technique. Although it maybe be correct that the extraction will not be even with this technique, it should not be looked down upon because of this. If the end result is a cup you don't like, then either adjust recipe or dont use the technique.

[sodiumz]

I see you claiming that it domes because of water tension which is only partially true. Since the outer edge isn’t disturbed by way you pour, you aren’t setting the CO2 from blooming free. So the bubbles from the beans blooming makes them float on top of the water. It makes a dome since the water tension from the water introduced in the initial pour is present. So the grounds trapped on top aren’t actually being extracted very well. But anything underneath the bubble dome will be getting extracted pretty fast due to the channeling.

[TALESCOFFEE]

I also have a video that shows how grounds that float or stick to walls don’t have their flavours fully extracted. So as much as I’d like to say this technique is good, I do think a properly brewed coffee with 20% less beans could have more flavour.

[cocong]

this is the wonder of coffee, or i would say the mystery of coffee, the more you know, the harder to achieve that mystic and legendary best cup.
Man, i'd like to know the science behind the osmotic flow, but every time i do it, my friends are amazed and I always get the consistent good cup

[nikephorosmostropus]

I bought a coffee dripper from japan themed coffeeshop it had a different shape from any dripper on the market. Tried the traditional way of pouring inside to outside, resulted in 6 minute brew time and no flavor at all. Then i thought what about focusing the pour on the center so that it drips faster because of the weight on the center is heavier than the traditional pouring? So logically i medium ground my 12g dark roasted arabica coffee for espresso and 150g of water 3 times pouring and i was like wtf? The brew time finished at 2 minutes like expected. The flavor is so good and the body came out unexpectedly good. I searched this technique everywhere and luckily i found this video confirming it’s a technique

[Quazo]

That’s interesting. I would think this would be over extracting and purposefully inducing channeling, but from what you’re saying, it’s not. I will look into it good sir, thank you 🙏

[najialbalushi]

I can't believe the hate you're getting from some people. 😮 Will definitely try it.
always wondered about their method and why they roast so dark. Any beans I got from the brand arabica even their medium roasts are quite dark. Oooh this is exciting gonna pick up some beans and try this.

[sahand]

Great video! I’m curious if you think this method will work on a flat bottom dripper?

[kg-Whatthehelliseventhat]

Greetings from Japan
Is it true each pour brings out each stage of brewing. Ie 1st pour brings out oils n acids, 2nd pour sweets, 3rd pour brings out bitters

Thats y each amount is important bcuz there r different amounts of each flavour?

[onyxdragon]

New to this, but very interesting! I will have to try this with some of the dark roast I got recently.

[siewheilou]

From the centre, and never reach the side, so an outer rim is never wet?

[tzetv]

how about all of that coffee which is not getting brewed? - Is that offset by the dark-roast it seems

[genericgymvlogsph]

Great half the coffee was extremely over extracted and the other half was extremely under extracted!
Could use this brew to remove rust!

[CogSciEso]

Bruh this technique ignores like 80% of the coffee grounds

[lampadashorde]

That’s a lot of wasted coffee that didn’t fully extract

[fragmentalstew]

wow. 900-1300 microns is much finer than I ever considered using for pourover. It's about a medium fine grind.

[griffredarmy]

I think there's a lot more channeling than "osmosis" going on with this technique. Osmosis Jones does not approve.