I tried this method a few times over the last year with mixed results. I decided to try it again today since I came across your video and made a few grind size adjustments and followed your exact recipe (even the same dripper) and the coffee came out surprisingly very sweet with no bitterness. In my past attempts I ground the coffee way too coarse which lead to weak cups and sometimes even bitter cups randomly. I also rushed the constant pour which broke the dome which lead to water building up on the grounds. I did not realize but this is a very slow method, maintaining the dome with the super slow/close constant pour is very important. I can't say how consistent it is yet but now that I have a better understanding ill be playing around with it more. I would enjoy more videos about osmotic flow. Also could you do close ups of grind sizes for different dose amounts. good video cheers!
Thank you!) Glad it helped. I'm using it since around January 2022 as a "daily driver". Switched completely to it, because I don't like to memorize the numbers. And these stages were developed specifically to simplify the brewing and make it more stable. Bloom time and pulses phase was tested with a different coffee and roast lvl, doses... this is the best timing I could get. I haven't talked about this in the video, but the longer the pulses phase, the higher the extraction. Sometimes I do it to 1:20 even for 20g doses. If it's washed coffee which likes more contact time. As for the grind size - it's not that important since every coffee will behave differently. Anaerobic processed is usually draining way too fast and you need to grind smaller right away. Sometimes it's OK if coffee is floating on water, but not too much. If it covers the coffee - there most certainly will be a problem. "Roast" notes. If you can't pour that slow - you can stop pouring constantly and wait a little. It's an organic method after all
Hi and thank you very much for the recipe and all your videos. I can tell you are incredibly passionate, knowledgeable and eager to share your findings and I appreciate it! Lately I have been experimenting a lot with recipes until the point I got so overwhelmed by multiple steps and grams and everything. Then osmotic flow and your video came into my life. I’ve been brewing with your method for almost a week and I am in love! I like how easy it is, it’s quite mindful and easy to remember. But most of all, I am getting incredible cups with very little bitterness (the good kind of bitterness). Just this morning I brewed an Ethiopia Mundayo and let me tell you this: it was so floral, fruity and juicy, my husband drank the rest of the pot and he doesn’t even like filter coffee. He likes espresso. So thank you ❤
I've "simplified" it a little bit more. Now it's a hybrid flow th-cam.com/video/G0emv6w1Plw/w-d-xo.html Same concept: simplicity. But less time holding the kettle. Making it even easier (mentally) to brew, especially big doses like 50 g. Also, less need to adjust the water temperature and adapt to different paper filters. 90°C and it'll be mostly good
@@wendstudio_coffee thank you do much for the video and the reply! That looks really good. I always wondered exactly how different is using Chemex with it’s filters compared to V60 and filters like Cafec? If you were to use the same method in both, how would they differ in taste?
@@wendstudio_coffee I’m so tempted to try it in the future! I’ve hit a rough spot with the osmotic flow. I need to brew larger batches (400-500ml) and while the taste is good, it’s not as complex as with my smaller recipe (20g, 300ml, medium fine, 92C). Now I want to use 25g with about 380-400ml but cannot get the same great taste. Should I increase temp? Please help
If there will be some questions, I'm always here) I'm currently switched to pulses till 1:30 for higher extraction. And with deep 27 dripper even till 2m. To get more body.
@@wendstudio_coffee we discussed earlier. I am still not convinced to brew using this method lighter roast coffee, but omniroast especially Full city roast coffee are perfect for this method.
I have come back to this method for light roast coffees. This is tricky. It is very hard to get the good dome. After 1st phase dome is rather flat and collapse very quickly. It has significant effect on the 2nd and 3rd phase. In the 2nd it is hard to have small small spot where the water concentrates, it rather spread over on the surface od the dome and the dome collapsed more. In 3rd phase all grounds are in the water. The coffee taste good but the the technique looks different. However I have found the film of osmotic flow for light roast coffe on the Cafec yt channel and they have experienced the same issue. Perhaps, it works in this way for light roast coffee. What do you think? Anyway, your film is still very instructive and helpful. Good job! 😊 👍🏻
@@sawomirsliwicki5373 it's ok to have even the layer of water over the coffee sometimes. I started to use pulses till 1:30 lately. Especially for a light roast. The dome shape should not necessarily be a beautiful one. Sometimes it is, sometimes coffee has a small amount of gas or releases it too fast. The flavor in the cup will show where to move
yes please do some more osmotic flow videos because each time you add details that matter, like in this video i understood that you end stage 2 based on time only and not water quantity like in more common pouring methods.I also understood a bit better how to scale the method relatively to the coffee dose.... Also you emphasized the fact that it works with any roast level and that's not what you can read here and there on osmotic flow method. Thank you very much.
With knowing this basics it's really possible to brew any coffee. When it's not working - I check the coffee with 14-220, then Chemex and Cezve. And all of the time it's not an issue with the osmotic but the coffee itself. But I admit, that extraction in regular methods is more effective and usually can be faster. And similar extraction and taste balance is totally possible here)
Tried this method with Arabika Aceh Gayo Honey process,light roast,brew ratio 1:17,temperature 92⁰C.Cafec T92 filter. Aroma&taste meet my preference(very light acidity & sweetness,long aftertaste). TQ for the guidance.
Glad that it worked well for you!) Honey process should be way better with this method because of less stalling. But as for the filters, I recommend trying t90, ABACA or other faster versions
@@wendstudio_coffee tried with Cafec T90,temp 92⁰C. I made 1:18 and grindsize 15 click@Timemore C3(previously was 16 clicks). More sweet,very light acidity, medium mouthfeel,nearly no bitter taste,clean aftertaste. Thank you.
@MakeCezveGreatAgain I will try using Melitta plastic dripper 1x2(flat bottom with one hole)+ Melitta Aroma filter,for this light roast Honey process. Quantity will be 15 gram, brew ratio 1:18,grindsize back to 16 clicks@Timemore C3.Previously with Cafe T90 qtty 10 gram,15 click, and temperature 92C. What is your suggested temperature for 15 gram using Melitta? Is 95⁰C will be ok? Thank you for your opinion&suggestion.
@ViacheslavDruzhynin Thank you for sharing this great recipe plus giving information how to tweak the taste. The results are really convincing and more important: reproducible convincing. Very good. Thank you and all the best!
I've added this in the form of an article on the site recently (wendstudio.shop). For easier nagivation and consumption. Because there are a lot of details to remember at once)
Recently discovered this video and it’s been my favorite method. Thank you. Only question is mine v60 will always have water above the coffee don’t matter how big my grind size. I’m using abaca and t90 with my ceramic v60 size 1. Any suggestions? Thanks much.
Any brewer. I've used a basked from the moka pot, espresso holder with the #4 filter inserted, clever (160g), 1kg of coffee in a cheesecloth... Just need to adjust the grind size for the flowrate and extraction, that's it. Kalita - better to use 20g dose, will be more balanced, but lower is still possible. Bigger doses are better for learning because you don't need super precision. V-shaped - perfect. Even easier to brew
There is no such issue) I'll explain in the next episode why it works. Usually, 92°C is a good starting point. Grind size - slightly smaller that used for regular brewing. That's enough of info to know for the start
For the life of me i cannot start or keep the dome. My bed sinks a lot in the middle after my bloom and i cannot create a dome. I bloomed slow, fast, ground fine and coarse, even got a new kettle 😢
1. Possibly too much water. 1:3 should be enough (like 45g of water for 15g dose). Try a smaller grind size or bigger dose. 2. Don't pour close to the filter (like 1cm away from it) 3. It's not a problem if coffee doesn't "bloom" and creating a real dome if the taste is good) It's easier to train the dome formation with 24-300 recipe. Since it has a bigger grind size and the motion is more visible
Got the sinking in the middle with the Anaerobic processed coffee. Flows too fast, can't retain water. That's why this appears. But I continued to brew as usual and got 1.35+% TDS (which I was targeting). All of the brewing there was this reversed cone in the middle so I could see the water level dropping... And sides was like a walls, no move at all. In the constant pour just kept the level of water (it could overflow, it's still fine). Cup is good anyway)
@@wendstudio_coffee I am using 15g - 250ml and i tried 10 different coffees with this method and i have never had a too fast pour. I think i had one good one grinder with a conical grinder. I usually grind at 350-450um on my bentwood64. I tried grinding very coarse and it did not improve. I am using Timemore filters on a 01 ceramic v60. TDS is under 1 and i still have them all clogg. It is very strange. I bloom at 5cm+ distance and most of them sink a lot in the middle, making it impossible to have a dome, i just have water over that sinkhole, the whole pour. I tried more pulses but as soon as i start the very fine continuous pour i t gets clogged and i have to stop otherwise my whole top will be covered in water. I even poured in drops, which is actually worse lol. I will try with bigger doses tomorrow.
I must say I’m a bit lost with some of the explanations. Everyone else say (and this works for espresso as well) that higher temperature gives bitterness, which is the opposite of acidity when you try to dial in a coffee. Too low temperature and you get sourness (=acidity right?), too high and you should get bitterness. I also get much more complexe cup at 90° than 94° (and that’s using light roast like La Cabra, TW, Koppi, etc)
I don't sure about the claim that the higher temperature extracts the bitterness alone. In my experience, yes, sometimes perceived acidity will be higher if the temperature is lower, but not 100% of the time. Anyway, it's always about balance. And unpleasant flavors tend to be in a high temperature zone (which especially visible in aftertaste and when the coffee is cooled down. There is no clarity). There are different compounds which could be perceived as sour, sharp; I suppose they dissolve with the different speed and possibly temperature can trigger them to dissolve. Coffee isn't that well researched product and it's better to not use any information as a fact because it could change in a few months)
Looks like you didn't get it. Espresso: we need to avoid them because of enormous pressure. We simply will not create a proper one. And part of the coffee will not be used in extraction. Osmotic Flow - water contacts with all of the coffee. Liquid has a lot of time to balance out the concentration
it looks like I don't get it. However I am a chemical engineer and I can tell you that channeling is not good here either. If you think coffee is going to diffuse that fast in the parts where convection is not taking place, then you are wrong. can you make good coffee with this technique? Sure. Are you extracting all the coffee even and properly? No way. @@wendstudio_coffee
But it's good enough. And the difference isn't noticeable between a good osmotic and properly brewed "regular" pour over. Let's talk about what elements aren't extracted that much (in terms of even extraction) and which ones are extracted relatively evenly. Agitation is mostly in the center. We use pulses for making somewhat "immersion extraction". And in these pulses, the liquid goes like a pump, each movement of the pump extracts some amount... Liquid is moving within all of the coffee, but again, forced agitation in the center due to higher flow). We adjust the pulses phase to have a desired amount of extraction (I currently do them till 1:30). The cup turns out balanced in terms of flavor and body. Don't see the "brewing defects". All of the flavors are easily readable.
@@SBL_Berlin I used the term convection wrongly. It is more about creating turbulences, which help with the extraction of coffee to the bulk. In you have a very slow flow, you will have a laminar flow around the particles and the extraction of the coffee is much more limited. On top of that, it is not only very slow flow but also uneven. Where is some of the areas the water flow around some of the coffee particles is not flowing, getting saturated and resulting in a poor extraction. As I tried to say. You can get good tasting coffee with the osmotic method. But you are wasting plenty of coffee. But it is true that it looks wonderful in the video and you look smarter brewing in this way.
If you've used like 4 pours (1 bloom and 3 pours) before - this one will be faster, because the coffee isn't compressed that much. But adjust the grind size to your taste, ignore my previous assumption)
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I tried this method a few times over the last year with mixed results. I decided to try it again today since I came across your video and made a few grind size adjustments and followed your exact recipe (even the same dripper) and the coffee came out surprisingly very sweet with no bitterness. In my past attempts I ground the coffee way too coarse which lead to weak cups and sometimes even bitter cups randomly. I also rushed the constant pour which broke the dome which lead to water building up on the grounds. I did not realize but this is a very slow method, maintaining the dome with the super slow/close constant pour is very important. I can't say how consistent it is yet but now that I have a better understanding ill be playing around with it more. I would enjoy more videos about osmotic flow. Also could you do close ups of grind sizes for different dose amounts. good video cheers!
Thank you!) Glad it helped. I'm using it since around January 2022 as a "daily driver". Switched completely to it, because I don't like to memorize the numbers. And these stages were developed specifically to simplify the brewing and make it more stable. Bloom time and pulses phase was tested with a different coffee and roast lvl, doses... this is the best timing I could get. I haven't talked about this in the video, but the longer the pulses phase, the higher the extraction. Sometimes I do it to 1:20 even for 20g doses. If it's washed coffee which likes more contact time.
As for the grind size - it's not that important since every coffee will behave differently. Anaerobic processed is usually draining way too fast and you need to grind smaller right away.
Sometimes it's OK if coffee is floating on water, but not too much. If it covers the coffee - there most certainly will be a problem. "Roast" notes. If you can't pour that slow - you can stop pouring constantly and wait a little. It's an organic method after all
Have you tried using Osmotic Flow with these Stages? Share your experience, it'll be helpful 🤗
My god. This is the most complete and informative videos ❤
I had 4 separate episodes, decided to make one which is easy to digest ☺️ glad it worked
Hi and thank you very much for the recipe and all your videos. I can tell you are incredibly passionate, knowledgeable and eager to share your findings and I appreciate it! Lately I have been experimenting a lot with recipes until the point I got so overwhelmed by multiple steps and grams and everything. Then osmotic flow and your video came into my life. I’ve been brewing with your method for almost a week and I am in love! I like how easy it is, it’s quite mindful and easy to remember. But most of all, I am getting incredible cups with very little bitterness (the good kind of bitterness). Just this morning I brewed an Ethiopia Mundayo and let me tell you this: it was so floral, fruity and juicy, my husband drank the rest of the pot and he doesn’t even like filter coffee. He likes espresso. So thank you ❤
I've "simplified" it a little bit more. Now it's a hybrid flow th-cam.com/video/G0emv6w1Plw/w-d-xo.html
Same concept: simplicity. But less time holding the kettle. Making it even easier (mentally) to brew, especially big doses like 50 g. Also, less need to adjust the water temperature and adapt to different paper filters. 90°C and it'll be mostly good
@@wendstudio_coffee thank you do much for the video and the reply! That looks really good. I always wondered exactly how different is using Chemex with it’s filters compared to V60 and filters like Cafec? If you were to use the same method in both, how would they differ in taste?
@CarmenBota Chemex usually filters more oils and the coffee is smoother and somewhat lighter. Definitely a different experience
@@wendstudio_coffee I’m so tempted to try it in the future! I’ve hit a rough spot with the osmotic flow. I need to brew larger batches (400-500ml) and while the taste is good, it’s not as complex as with my smaller recipe (20g, 300ml, medium fine, 92C). Now I want to use 25g with about 380-400ml but cannot get the same great taste. Should I increase temp? Please help
@CarmenBota Make the grind size smaller. I've updated this in the article. The grind size should be smaller than for 20g dose.
Very good explanation in details. Thanks.
If there will be some questions, I'm always here)
I'm currently switched to pulses till 1:30 for higher extraction. And with deep 27 dripper even till 2m. To get more body.
@@wendstudio_coffee we discussed earlier. I am still not convinced to brew using this method lighter roast coffee, but omniroast especially Full city roast coffee are perfect for this method.
I have come back to this method for light roast coffees. This is tricky. It is very hard to get the good dome. After 1st phase dome is rather flat and collapse very quickly. It has significant effect on the 2nd and 3rd phase. In the 2nd it is hard to have small small spot where the water concentrates, it rather spread over on the surface od the dome and the dome collapsed more. In 3rd phase all grounds are in the water. The coffee taste good but the the technique looks different. However I have found the film of osmotic flow for light roast coffe on the Cafec yt channel and they have experienced the same issue. Perhaps, it works in this way for light roast coffee. What do you think? Anyway, your film is still very instructive and helpful. Good job! 😊 👍🏻
@@sawomirsliwicki5373 it's ok to have even the layer of water over the coffee sometimes. I started to use pulses till 1:30 lately. Especially for a light roast. The dome shape should not necessarily be a beautiful one. Sometimes it is, sometimes coffee has a small amount of gas or releases it too fast. The flavor in the cup will show where to move
yes please do some more osmotic flow videos because each time you add details that matter, like in this video i understood that you end stage 2 based on time only and not water quantity like in more common pouring methods.I also understood a bit better how to scale the method relatively to the coffee dose.... Also you emphasized the fact that it works with any roast level and that's not what you can read here and there on osmotic flow method. Thank you very much.
With knowing this basics it's really possible to brew any coffee. When it's not working - I check the coffee with 14-220, then Chemex and Cezve. And all of the time it's not an issue with the osmotic but the coffee itself.
But I admit, that extraction in regular methods is more effective and usually can be faster. And similar extraction and taste balance is totally possible here)
Tried this method with Arabika Aceh Gayo Honey process,light roast,brew ratio 1:17,temperature 92⁰C.Cafec T92 filter. Aroma&taste meet my preference(very light acidity & sweetness,long aftertaste). TQ for the guidance.
Glad that it worked well for you!) Honey process should be way better with this method because of less stalling. But as for the filters, I recommend trying t90, ABACA or other faster versions
@@wendstudio_coffee tried with Cafec T90,temp 92⁰C. I made 1:18 and grindsize 15 click@Timemore C3(previously was 16 clicks). More sweet,very light acidity, medium mouthfeel,nearly no bitter taste,clean aftertaste. Thank you.
@MakeCezveGreatAgain I will try using Melitta plastic dripper 1x2(flat bottom with one hole)+ Melitta Aroma filter,for this light roast Honey process. Quantity will be 15 gram, brew ratio 1:18,grindsize back to 16 clicks@Timemore C3.Previously with Cafe T90 qtty 10 gram,15 click, and temperature 92C. What is your suggested temperature for 15 gram using Melitta? Is 95⁰C will be ok? Thank you for your opinion&suggestion.
@ViacheslavDruzhynin Thank you for sharing this great recipe plus giving information how to tweak the taste. The results are really convincing and more important: reproducible convincing. Very good. Thank you and all the best!
I've added this in the form of an article on the site recently (wendstudio.shop). For easier nagivation and consumption. Because there are a lot of details to remember at once)
Recently discovered this video and it’s been my favorite method. Thank you. Only question is mine v60 will always have water above the coffee don’t matter how big my grind size. I’m using abaca and t90 with my ceramic v60 size 1. Any suggestions? Thanks much.
Depends at what point. I suggest switching to Hybrid Flow since it is faster and easier th-cam.com/video/G0emv6w1Plw/w-d-xo.html
Osmotic flow looks really similar to the techniques used at a lot of the old school Japanese kissatens.
I'll try it today, is it also applicable with Kalita 185 or V60? I like to use low temperatures to avoid extracting these burnt flavors.
Any brewer. I've used a basked from the moka pot, espresso holder with the #4 filter inserted, clever (160g), 1kg of coffee in a cheesecloth... Just need to adjust the grind size for the flowrate and extraction, that's it. Kalita - better to use 20g dose, will be more balanced, but lower is still possible. Bigger doses are better for learning because you don't need super precision. V-shaped - perfect. Even easier to brew
@@wendstudio_coffee thanks for replying, great video!
Will be interesting to read about your experience with the method. I could help if something is wrong with the taste
Thank you, I'll let you know how it goes
Will try this soon! Just pouring in the center doesn't underextract the rest of the coffee?
There is no such issue) I'll explain in the next episode why it works. Usually, 92°C is a good starting point. Grind size - slightly smaller that used for regular brewing. That's enough of info to know for the start
👍👍
For the life of me i cannot start or keep the dome. My bed sinks a lot in the middle after my bloom and i cannot create a dome. I bloomed slow, fast, ground fine and coarse, even got a new kettle 😢
1. Possibly too much water. 1:3 should be enough (like 45g of water for 15g dose). Try a smaller grind size or bigger dose.
2. Don't pour close to the filter (like 1cm away from it)
3. It's not a problem if coffee doesn't "bloom" and creating a real dome if the taste is good)
It's easier to train the dome formation with 24-300 recipe. Since it has a bigger grind size and the motion is more visible
Also, you can do pulses until 1:30. It'll give a higher extraction
Got the sinking in the middle with the Anaerobic processed coffee. Flows too fast, can't retain water. That's why this appears. But I continued to brew as usual and got 1.35+% TDS (which I was targeting). All of the brewing there was this reversed cone in the middle so I could see the water level dropping... And sides was like a walls, no move at all. In the constant pour just kept the level of water (it could overflow, it's still fine). Cup is good anyway)
@@wendstudio_coffee I am using 15g - 250ml and i tried 10 different coffees with this method and i have never had a too fast pour. I think i had one good one grinder with a conical grinder. I usually grind at 350-450um on my bentwood64. I tried grinding very coarse and it did not improve. I am using Timemore filters on a 01 ceramic v60. TDS is under 1 and i still have them all clogg. It is very strange. I bloom at 5cm+ distance and most of them sink a lot in the middle, making it impossible to have a dome, i just have water over that sinkhole, the whole pour. I tried more pulses but as soon as i start the very fine continuous pour i t gets clogged and i have to stop otherwise my whole top will be covered in water. I even poured in drops, which is actually worse lol. I will try with bigger doses tomorrow.
I must say I’m a bit lost with some of the explanations. Everyone else say (and this works for espresso as well) that higher temperature gives bitterness, which is the opposite of acidity when you try to dial in a coffee. Too low temperature and you get sourness (=acidity right?), too high and you should get bitterness. I also get much more complexe cup at 90° than 94° (and that’s using light roast like La Cabra, TW, Koppi, etc)
I don't sure about the claim that the higher temperature extracts the bitterness alone. In my experience, yes, sometimes perceived acidity will be higher if the temperature is lower, but not 100% of the time.
Anyway, it's always about balance. And unpleasant flavors tend to be in a high temperature zone (which especially visible in aftertaste and when the coffee is cooled down. There is no clarity).
There are different compounds which could be perceived as sour, sharp; I suppose they dissolve with the different speed and possibly temperature can trigger them to dissolve.
Coffee isn't that well researched product and it's better to not use any information as a fact because it could change in a few months)
it is surprising to see espresso people avoiding channeling like crazy and some filter people praising channeling as the way to prepare coffee
Looks like you didn't get it.
Espresso: we need to avoid them because of enormous pressure. We simply will not create a proper one. And part of the coffee will not be used in extraction.
Osmotic Flow - water contacts with all of the coffee. Liquid has a lot of time to balance out the concentration
it looks like I don't get it. However I am a chemical engineer and I can tell you that channeling is not good here either. If you think coffee is going to diffuse that fast in the parts where convection is not taking place, then you are wrong. can you make good coffee with this technique? Sure. Are you extracting all the coffee even and properly? No way. @@wendstudio_coffee
But it's good enough. And the difference isn't noticeable between a good osmotic and properly brewed "regular" pour over.
Let's talk about what elements aren't extracted that much (in terms of even extraction) and which ones are extracted relatively evenly.
Agitation is mostly in the center. We use pulses for making somewhat "immersion extraction". And in these pulses, the liquid goes like a pump, each movement of the pump extracts some amount... Liquid is moving within all of the coffee, but again, forced agitation in the center due to higher flow). We adjust the pulses phase to have a desired amount of extraction (I currently do them till 1:30). The cup turns out balanced in terms of flavor and body. Don't see the "brewing defects". All of the flavors are easily readable.
@@Pableras46 Can you explain "convection" in the context of coffee brewing? (I do not have much chemical knowledge.) - Thanks in advance!
@@SBL_Berlin I used the term convection wrongly. It is more about creating turbulences, which help with the extraction of coffee to the bulk.
In you have a very slow flow, you will have a laminar flow around the particles and the extraction of the coffee is much more limited.
On top of that, it is not only very slow flow but also uneven. Where is some of the areas the water flow around some of the coffee particles is not flowing, getting saturated and resulting in a poor extraction.
As I tried to say. You can get good tasting coffee with the osmotic method. But you are wasting plenty of coffee.
But it is true that it looks wonderful in the video and you look smarter brewing in this way.
Is it me or coffee bag drains faster with this method? 😂
Yes, compared to regular brewing method it drains faster. So you need to compensate by decreasing the grind size if the taste is weak
@@wendstudio_coffeeyes it came up pretty good so more coffee drinking and more gr per serve
If you've used like 4 pours (1 bloom and 3 pours) before - this one will be faster, because the coffee isn't compressed that much. But adjust the grind size to your taste, ignore my previous assumption)