Hario V60 Technique: Osmotic Flow
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- เผยแพร่เมื่อ 4 ม.ค. 2021
- This is one of the easiest and most foolproof ways to brew Hario V60 coffee.
Actually, this is an old school Japanese method, but recently it has started to become popular again under the name "Osmotic Flow" due to a blog post by the coffee brand Cafec.
I highly recommend that you try this Hario V60 recipe. It's flexible, relatively easy, and usually the results are outstanding.
▪ Cafec T90 Filters (0.28 mm Thickness) amzn.to/38h5CjC
▪ 1:15 ratio (use between 14 and 20 g of coffee. Adjust water accordingly)
▪ Medium-coarse grind size
▪ 93c water
▪ total brew time around 3-5 minutes
1: Blooming 40 seconds - use 2.5 x dry dose (if you use 20 g coffee, bloom with 50 ml)
2: Gently pour in the center to 50% total brew volume
3: Pour the remaining water in a slowly expanding circle. Avoid pouring on the paper filter.
➡ Cafec & Osmotic Flow
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Tried this method for the second time now. I have never been this close to the perfect cup of coffee, thank you very much.
The suggestion of creating circular movements from your hips while keeping your arms steady are a godsend! I’ve struggled making a consistent cup since I started but these tips take a lot of the human error variability out of the process.
I've been doing this and feeling like a weirdo so it's nice to learn it's a thing people do lmao
Just tried it.. Disclaimer: I am pretty much a beginner at V60 (so far only been using the method proposed by James Hoffmann) and I did NOT have the right tools at hand: I only have a V-shaped kettle which is very imprecise and I only have the (better of the two) Hario papers. The rest I did and measure as described and I think I still did a fairly good job and my brew bed looked similar to yours. What I got after a total of 4 minutes (exactly) was a very interesting brew (Ethiopian coffee, light to medium roast): Quite strong, boosting the acidity quite a bit (which I personally like), yet a pretty heavy body and strong aftertest with a (good, not harsh) bitterness. I brewed it at the recommended 1:15 ratio and was definitely stronger than brewing it with the James Hoffmann method (which uses a 1:16.67 ratio but finer grind size). As it cooled down, the acidic aspect got more dominant. Will try it with a different (lighter roasted) coffee again tomorrow against an Aeropress recipe I quite like and which also produces quite a strong cup. Thanks for sharing - the method itself definitely works! :)
I cannot express just how much this video helped me. Thank you.
One of the most underrated coffee channels! Great video
Hey Asser, your videos are getting better and better! Thanks for sharing this technique - definitely trying it out tomorrow!
Thanks! Haha, still trying to figure out the basics :) Good luck with it!
Man this channel bangs. I've been working this method recently and getting surprisingly delicious results. Mouthfeel 10/10.
Love the creativity of this method and focus on the "pouring". Nice job. I'll try it soon.
I’m so glad I came across this video. This made a huge difference in the taste of the coffee. Thank you.
I'm still pretty new to making pour over coffee, but this method made the best cup I've made so far. Thanks for the video!
I've never been so close to the perfect cup of coffee. Very different from what i've always been doing. Thank you!
Thank you so much for all the info! I've realized so many things about how I've been bring my coffee and what I want to change. 💕💕
Glad I've finally come across this channel. Not many good TH-cam coffee channels!
I dig your vibe, Asser. Thank you for sharing this interesting bit of coffee history.
Great thoughts and explanations. Thanks for keeping it fresh!
Very Cool! Thanks for this!
I'm going to try this out tomorrow morning :)
You're the best! Just when i was liking my new kalita Wave dripper (glass 185), you capture my interest to go back & play with this V60 technique! Coffee should be fun & i appreciate your videos a lot. Thank you!
i recently got a cafec dripper so it's timely i saw this vid. thanks for posting!
This is the best v60 method I have found as I have been obsessively learning about coffee the last month or so. Wendelboe's aeropress technique has also given me great results. Keep up the good work and screw the haters that think this can't work because it isn't currently trending. XD
Wow, this really does remind me of very old school methods! I used to have a flow restrictor on my fist buono kettle for stuff like this.
Looks cool! Very interesting with the different pour heights
Thanks Carl!
I'm only just starting with V60 coffee and will definately try this and compare it to other recipes. Thanks for sharing, subbed!
Perfect timing! I just purchased V60 and a bag of light roast. I always brew a small portion of coffee just for myself. So this tutorial will come in super handy for me! I’ll try it tomorrow. Thank you!
Hope it works well for you!
Definitely trying this out first thing tomorrow morning. I brew multiple small cups (12g brews) everyday but struggle with getting consistency, hopefully this can make my smaller brews tastier! Thank you!
I just tryed out this method , and a got really delicious cup. Very sweet with gentle acidity. Thanks for sharing 👍
Subbed. I rarely comment on TH-cam but simply had to as this method finally got me that balanced cup of coffee I've been seeking for quite some time. Tried every other method out there but could never get rid of sourness and bitterness. Before this I never went over to a coarser grind size as I expected that to decrease extraction and increase sourness. Hence this approach also seemed counter intuitive but I wanted to give it a shot anyway. I'm really glad I did. I use an encore and as your chart seems way on the fine side for encore, I went with a setting of 20 based on my experience and observing the size from the video. Cant wait to try this with some different beans. Thanks for sharing this
I am relatively new to coffee but this method is working so much better for me than others. I think it is because I can focus more on speed than a million other things
Awesome stuff! Been waiting on your video on this method, I think the kettles that allow you to get closer to the bed helps a lot with keeping it nice and round. Thanks for the video, will be trying it out tomorrow!
A precise kettle definitely helps! Let me know how it goes!
The closing statement about extraction and evenness of it is really interesting.
Finally got around to watching this - while I was drinking a pour over. I should have watched before making it! But now I can't wait to try it! I'll let you know.
It's a good excuse to brew another one right away :)
Great video!
I can easily understand your explanation
Thanks. Will try tomorrow morning.
This video was clearly meant for me, as I am one of the people you mentioned who struggle to get a good cup out of the V60. I've just tried this method, and while the resulting cup wasn't perfect (due to my technique, I'm sure: at one point I was definitely pouring quicker than it could drain!), it was the best cup I've ever made with a V60. Tomorrow morning, I'm going to try to refine that technique! Thank you!
How'd you go?
Will give this a try. Thanks!
Tried this method for the second time, and I think the coffee has come out pretty good, its not bitter or unpleasant, and its near to what the notes on the bag say as well.
I used a special edition Yemenia coffee that came in the Amal Yemen Gold Taster Kit, roasted by Square Mile.
Pretty happy with the results, I've been brewing 20/300g for a while and I like this ratio, I did grind courser to normal but the brew seems to have come out pretty good. I'll be experimenting more
Cheers mate!
Thanks a lot! Made a great coffee the second time, first time I poured to quickly and it was a mess on the sides of the filter haha. Will stick to this recipe for know! Greetings from NL :)
Very informative video, thank you
Thanks for bringing more attention to this! As someone who learned to enjoy coffee in Japan, this brew method always fascinated me. Until recently, however, there has been so little English language insight into replicating it at home. In a way it created a mysticism about the method for me. It seems to go against so much "Western" coffee knowledge, especially how the coffee grounds untouched by the pour should be underextracted compared to what's in the center. Typically, Japanese coffee favoured darker roasts, which this method appears to work so much in favour of. I look forward to trying it at home with some lighter roasts. I'm curious how much the brewer's hole size will work for (or against) this brew method.
Nice technique!
I will try it with my cloth filter 😁
I used to do this with the kalita wave years ago! it never occurred to me that it would work with v60 like this
Watching then trying in May 2024, and it works so good! Thanks for sharing 👍
Will try it tomorrow!
I have to say I was sceptical at first, but having tried this with several coffees I was shocked of how good my coffees were. Many thanks for posting this.
Great to hear, Daniel!
Tried this today and it was very low-stress compared to the stir-and-swirl method. I was a little worried while I was pouring that all of the water was just going through the middle without much coffee contact. But after the draw down, my coffee bed was nice and flat, so it looks like I did it right!
Thanks for the great recipe! You should do a Chemex video!
Thank you for the nice demonstration, just tried this with the C40 G:30 I like the results it was quite balanced, but used the Hario V60 filters, need to find some way to get myself hold on these cafec filters.
I've started to try this method out because there's something nice about its simplicity. So far though my granuals are left concaved down by the end, so I've clearly got some improvements to make!
Great video I’m struggling with the 4/6 getting it right. Time to try a new way👍
I'm new to pour over coffee and just learning the ropes. I've got a fellow stag kettle and find it difficult to decide when to pulse and when to pour. This is the most technical brew method I've tried so far, but I find the brew good even with my imperfect technique😅
Hooooo its really good, thks for sharing 🙏🏼
Great video, I 'm gonna try this tomorrow. I am using a Wilfa Svart grinder since last month but I haven't quite dialled in the V60 grind to my liking. I think I will try a notch coarser again with this method.
Good luck! With the Svart it's a good idea to be a bit on the coarser side
Great tutorial, I'll try it later today. I already had 2 coffee.
Going to try this. Thanks for sharing. Just bought a 1zpresso manual and I find that 2 rotations and 27 clicks is very good for v60 with the coffee I have at the moment. Also picked up a Hario gooseneck kettle which is excellent. It all makes a difference
A good grinder and gooseneck kettle really makes life better :)
Well, this is exactly what I do with the Melitta and works great!
Asser my friend... All I can say is THANK YOU! For the past few weeks, I've researched and tried so many big-name popular V60 recipes and have had no success with them. After about 50 cups, 75% were horribly sour and 20% were so bitter that I thought someone had swapped out my V60 brew for a moka pot! With every cup, issues with extraction dominated the flavour and destroyed all of the pleasant fruity acidity or deep body of the brew.
I stumbled upon this video whilst desperately trying to find a method that worked and decided to give it a shot just now.
20g of Colombian Supremo Noble (Ori de Suarez) and 300g filtered water. Followed your directions as closely as possible. It was nice not to have a recipe that demanded 15 specific timings and pours with 100 swirls, pivots and divots along the way. All previous methods had been in concentric circles so it was odd to be pouring just in the centre...
But after a 3:15 total brew time, I had a sip and for the first time, my mouth didn't recoil at the sharp sourness or viscous bitter mouthfeel.... I could taste tart fruit... A pleasant, fruity acidity with no lingering, tar-like aftertaste. One of the first times I've genuinely said to myself "Yes, I can taste the fruit notes!"
So thank you, truly. After a very long time of trying to achieve a perfect brew, this method has brought me the closest and I'm excited to continue discovering the true flavour of my delicious coffee instead of suffering overcomplicated methods and their poor results! 👍🏻
Can totally relate!
Thanks Lee! Awesome to hear...
Ok I am excited to try my V60.
I'm also an osmotic flow "believer," not so much in Cafec's explanations for why it works but in the results and consistency. I think the key is that the coarse grind and gentle pouring result in even extraction with no channeling or clogging even if your technique isn't perfectly consistent. The surprising thing is that it works at all considering that it seems to go against all the common wisdom about how to get proper extraction in pour over coffee (you don't even need a flat bed; Cafec's own video shows a pit in the middle at the end, which is where the most flow has occurred during the brew).
Great vid! Glad it has a recognized name now; I’ve used this method more or less in the past but for lack of a better word I have just called it “Kissaten style” because I just mimicked what I observed during visits to traditional coffee shops in Japan
Thanks! Yes, it's actually just a new name for an oldschool method :)
I remember calling it “Japanese Slow Drip Method” or “Slow drip” back then!
Thanks Asser, going to try tomorrow.
Have a question - which grind setting would you recommend for second gen jx?
@@user-gd2vw7iq7b two full rotations, minus 6 clicks would be a good place to start
@@coffeechronicler Thanks! Tried it today with two full rotations plus 10 clicks and really like the taste! The coffee bed didn't look like yours in the video, rather like mud, so I am puzzled - thought I should go coarser.. Will compare later with my favourite coffee I brew using Hoffman v60 method - excited to compare results : )
Nice work Asser. I really like this brew method. I might give it a go. Which coffee did you go for? Good work on the video!
will give this a go!
thinking about it, this is probably more or less how something like a technivorm works
I can honestly say this produced my best v60 coffee yet.
I had to grind quite coarsely to get the right flow, a full anti clockwise rotation back to the 0 mark on a niche.
It produced a great result with North Star El Salvador beans
seen this method a while ago in a Japanese video but I couldn't tell what's going on ... thank you Asser for sharing this video, I'm gonna try it first thing in the morning
having tried it, sadly the coffee is overly sour to my taste i think i'm gonna stick with the regular recipe for further brews!
Hi you can try a 2x bloom water weight and 1:17 ratio with maximum water temperature to cut down the acidity
Lots of coffee hipster will be disappointed with this video... they have to swirl or stir the coffee to look like a pro...ha3x, love your simple technique & very nice video
Very nice video! I'm very curious about this method. I finally got a pouring kettle the other day so I can control the flow well enough to try this. The whole "only extracts good flavours" that Cafec mentions sounds very silly to me though. But hey, if the cup is good I won't complain.
I just tried this with my 6 cup chemex and a light roast. The result was fantastic. Clean, sweet and balanced. I might up the ratio slightly next time but overall this might be a game changer recipe for me. Before this, I used the James Hoffman technique. Which is good, 2/3 times but I struggled with consistency.
Thank you for sharing the video. I did the osmotic flow pouring just after watching your video. The pouring ended at around 4 minutes and it turned out pretty well. There are clearer notes of flora and acidity and the flavors were being pulled quite apart from each other. It's a quite pleasant cup of coffee(my fifth cup of the day@@"). I'll definitely try this method again. Happy new year and best wishes from Taiwan!
Hi Steven, that's great to hear. Btw, I did an article about coffee shops in Taipei and have been dreaming about coming back to visit ever since :) You guys are spoilt for choices!
@@coffeechronicler Interestingly that I did watched the osmotic flow pouring video from Cafec but never tried it out on my Cafec flower dripper(one of my favorite dripper). I do enjoy Hoffman's V60 recipe as well as April's and am very excited to apply the osmotic flow on my V60 pouring.
Welcome to Taiwan and we will be very looking forward to reading your new articles on local cafes. Thank you for all the inspiring videos!
Tried it today with my V60 for the first time and was absolutely surprised by how delicious it was in the cup. Will keep experimenting and playing with it for sure. How would you think it translates to the Kalita Wave (since all of the documentation about how it works pivots around a cone shaped filter)? Also, I think I could get my hands on some Cafec filters in a local cafe. How do they differ from the boxed Japanese Hario ones? Thank you for your great content and keep up the good work!
Hi from indonesia, i have been trying this method for 3 days straight using natural processed indonesian coffee and ethiopian coffee. Here is my conclusion, osmotic flow method enhance the clarity and open up the brighter side of the coffee however it sacrifices some of its body and sweetness quality. NB : i use 25 click standard c40 comandante and higher temperature (95 c).
It’s definitely not a coarse grind on comandante
U can do big pulse pour in the begining sir. Four points/area, in the center circle, radius 1-2 cm from the center point. Will ad more body compared to one single pour at the middle
This method is incredibly difficult to do correctly (ie the demonstration video posted by CAFEC) compared to other popular v60 methods. You need a coarse grind with little fines, gooseneck kettle with a very thin spout (for example the CAFEC TSUBAME PRO), very fast filter paper (for example the CAFEC papers), and very steady hands with good pouring technique. It's also harder to get great results with smaller doses because the bed will be smaller and thus requiring more accuracy when pouring. Nevertheless, this is very interesting and I hope I can perfect it one day or at least try a cup that has been made well!
That pour system/method is able to be combined with the other pour system actualy. Been doing that a lot in the past, need vertical drop kettle and strong arm
Anyway, good video. I am very glad with the explanation 👍
Cheers
Alright, there's something to it. Using the same recipe, the cup came out closer to it's descriptors than using the conventional recipe. Even tho my grind size was a bit too fine than necessary. I think it's because it's easier to overextract coffee with all that stirring and swirling than with this method. I'll be using it for some time and figuring out out.
I've used washed Ruanda Rugali beans.
Just tried this with a medium roasted natural Ethiopian that I've been having a lot of troubles brewing good cups with. Resulting cup was really rich and sweet, although, with a bit of acidity that hints that I should've ground a tad finer.
I'm just going to say that I'm honestly extremely surprised at the results: really goes against everything I've been taught about pourovers.
I should mention that the technique itself was a lot harder than I expected it to be, though. Maybe it's my kettle (Stagg EKG) but I found it really hard to restrict the flow to a minimum and also pour close to the coffee bed. Also, I did get a bit of arm strain while pouring because my kitchen's countertop is a bit too tall.
All in all, it was a very interesting experiment and I'd like to toy with it a bit more. It did feel a bit harder than my usual 2 pour method but producing a good cup on the first try is a very good sign in my opinion, considering I usually need a few failed cups before nailing a technique.
The stagg EKG isn't friendly with limiting flow at all! Still a good kettle though
Interesting! I've never heard of this method. I've been using James Hoffmann's V60 guide. In my experience coarse grind size does increase water flow rate drastically.
slow pouring allows the fine particles to take up the gaps between the large particles by gravity to create the clogs to slow down the drawdown
thank you. I like the simplicity of the method. As long as it produces a delicious cup of coffee, why not do it in a simpler way? ;-)
honestly i dont know if anyting is correct or makes a diff but i just make coffee because its fun to try different methods. its like a ritual to me, I dont even liek drinking coffee lol (Im a tea drinker) but i do it as a hobby! I'll try this one tomorrow, it seems easier to follow
I don’t have a V60 but use the Clever Dripper. This of course is more of an immersion brewer and it would be helpful for to have your thoughts with this.
I've been to a shop that uses this method, but the guy pulses the pour instead. I wanted to try it out but I want to check out the timing for starting wider pours, and you got that in the video so thanks.
It might be my kettle (Kalita) but I have a hard time maintaining consistent flow during the "circular pour". I've been experimenting with a lazy version of this where you just keep going with the low and slow in a fixed position. I'll throw in maybe 3-4 circles throughout. Solid results and much less effort
For the JX owners (non pro)....around 87 clicks from 'zero' worx for me! Fairly coarse. Or two full revolutions and then 27 clicks, anti clockwise... Or two full revolutions anti clockwise and then almost one more revolution, anticlockwise. Stop on number 1. Btw, I only tried light roasts. So it might not work well for medium or dark roasts. Thnx for this technique video! It gives very nice coffee!!
Tried it with Kalita wave and like the result
They call it Osmotic flow pour over method for a reason.
After soaking all the grounds in the bloom phase, according to them, you're filling all the spaces with water thus creating what they call "coffee essence" trapped in these spaces. Which is composed of water plus "good coffee" solubles. This is a higher concentration solution than just plain water.
When you pour at the center this water will move to these spaces with high concentration coffee essence and then will mix to form "coffee liquid" (what you drink).
This liquid will gently permeate down the wet coffee bed which serves as filter itself, pass through the paper filter and, of course ends up in the karafe.
Supposedly this final liquid will only contain pleasant coffee compounds as the bad ones are trapped within the grounded wet coffee.
You pour only water at the center to generate more osmotic pressure, making the water flow and move to the rest of the coffee bed to the spaces where there is the more concentrated coffee essence.
Just try, test and choose what's the best final result to you. Whether Osmotic flow or the conventional one (Immersion Method).
Conventional Japanese recipes are as follows:
18-20g - 180cc
32-34g - 400cc
40g - 500cc
I use medium course grind for my current coffee (Between the R of Filter and A of Aeropress in my Wilfa, currently in the dot)
this method + those ratios seem like they would result in *severe* underextraction, don't they?
@@r_bear I assume traditionally they used dark roasted coffee. For that it may be totally fine.
using a v60 02 with small dose, I found it quite hard to get the sprout close to the coffee bed, so the technique suits smaller dripped better. (I am using the buono kettle, and it’s quite hard to maintain a steady slow flow)
Hey Asser, great video. What’s your setting on JX Pro? How many full rotations out? Trying to get an estimate of how coarse you grind
Thanks for the video! What kind of gooseneck kettle are you using?
Brown paper is usable, if you dont mind wasting a lot of water to rinse it, like A LOT of water. Bit similar to Chemex in this aspect, except Chemex actually can make great coffee, while brown filters are just wasting water while tasting about same as bleached ones.
Also you might just dump initial water on it, swirl a bit and then keep going this exact way.
Btw. I would say that Kalita Wave is actually about best for this type of brewing coffee.
One of things that do taste rather nice is to grind a bit finer, bloom coffee way you want it (lately I just do dump and swirl, but to each its own). And then try to fill filter to like 2/3ds with water WITHOUT disturbing the bed and then slowly pour (or drip) in it to keep that water level. Water will become clear rather fast and you can see coffee bed under it. Proceed to match whatever ratio you like. Of course, its very very tiring (and slow) to make like 300ml this way. And in the essence its not much different than automatic dripper, its more just about fun. And tastes pretty great if one nails it.
Great Video! Will this method work on the Blue Bottle Dripper?
Question for you. Once you finish the center pour and begin pouring in a bigger circle, do you work your way outward and aim to finish the whole thing by the time you get to the outside? Or do you work your way to the outside before the whole pour is finished and then slowly make your way back in?
I was under the impression that you aim to finish the pour by the time you reach the outside, but I feel like this leaves the grinds dry for the majority of the brew and also creates a sunken center with a lot of grinds left up on the side by the time the brew is finished.
I'll try this for sure, but not sure how the centre of the bed can avoid over extraction while also under extracting the edges.
That's some pretty 'cold' water for lighter roasts which I typically brew. Looking forward to trying though :)
It's more of a rough guideline. But you can brew light roasts around 93 -- I believe that's also what Coffee Collective recommends
@@coffeechronicler Yea sure. Have to try it- But it seems so weird to concentrate on extracting what seems like the same part of the slurry for so much time and not the rest of the grounds. It looks like mainly 50% of the coffee is in contact with the water for the most time. It's very different from most other methods as you described. :)
Yes, it's pretty weird. I don't claim to understand the science behind it, but it seems to work :)
I’ve also been sceptical before this video. There‘s another comment roughly explaining why it works, and how it‘s extracting all the coffee. I‘ve been using between 90 & 95°C water for quite some time for light roasted coffee, and got it recommended by multiple specialty roasters. One recipe I got recommended partly used 80°C water, combined with 95°C for the main pour.
The big problem I see for this method in a commercial setting is the time. At 1-2 minutes longer than a standard v60 recipe that is starting to push the “too long” time frame I’d feel comfortable making customers wait for their coffee.
Otherwise a fantastically interesting method and one I’ve had good results with so far
Good question. I think that the Gabi Master B is underutilized in cafes. It would probably just take 60 seconds longer and you can do something similar.
@@coffeechronicler ah ya very true. I’m still a huge fan of the hario switch and clever for cafes due to the consistency and lack of attention they take
for grind size i think it depends on the person cause i prefer more finer than yours but the extraction is way more slower, ive try coarser grind and i dont really like it, its good but i prefer finer grind
I think there might be some differences in your method than the traditional "osmosis flow"/4-6/Japanese style pour overs.
You go pretty fast with your circles, also you pour close to the edges which results in a flat coffee bed.
Your method actually looks much more similar to an American style drip where "even extraction" is important.
I'm just a beginner so I don't know much, but I do like to watch and learn.
Thanks.
Just read the blog post!
I live in Taiwan, where many people take an approach similar to osmotic flow. Ever since I started making pour over, I've always struggled between those traditional styles and the modern style. With traditional techniques, I often end up with slightly bitter coffee, and with modern technique, my coffee ends up with silty texture and astringent aftertaste. I've been feeling quite stuck as a result.
I might give the osmotic flow a try again because I think I might have been pouring too hard.
Yes, pour over can be a bit of a weird balancing act. However, I find that a slightly coarser grind and less agitation can often work wonders unless you're dealing with a light/borderline underdeveloped coffee.
@@coffeechronicler I see! I’ll bring my grind a little coarser and try a few brews!
How much does the technique scale UP? You mentioned that it does scale down, but I'm curious what's the biggest amount of coffee you tried brewing at once. Would 500-600g of water with like 30g-40g of coffee be a problem for that method?
BTW Very much linking the result for a single cup. My coffee has a distinct taste that I wouldn't get from other ways of brewing. I'm definitely converted... at least till something new comes around. :D
edit: Just did 25g 1:15. Tastes great.
While it may not seem like an efficient method in terms of coffee economics, we may need to look back at where we are going with our research.
Perhaps we will achieve better cups of coffee, sacrificing part of the extraction, and using more coffee than recommended for a certain method.
Very interesting and worth a try.
Cheers
That's also what I'm starting to think. And when it comes to coffee economics, it's still not very wasteful compared to all those bad shots that end up in the sink :)
@@coffeechronicler Exactly, not to mention the coffee that is wasted calibrating an espresso.
Cool
Hi there! First of all, thanks for all your content, here and in your website, I've been consulting to it for a long time now.
I'm trying to fins out more about the history of this technic, but everything I search points me to the osmotic flow, not the old japanese technic (tinseki?), how is it actually spelled ?
This looks awesome I can almost smell it from here, although I’d need some milk in with mine…..or is that seen as heresy in the land of artisanal coffee brewing? :)
Tried this morning using Kaffebox La Esperanza Colombia.
18.5g with 300ml - 22 clicks on Timemore Chestnut C2.
Using the same kettle with 93°C water.
But total brew time was around 3 minutes only.
And Brix reading was 1.5% (around 1.2% TDS).
But the taste was not bad at all 😁
HI Asrul, good to hear from you! Maybe you should try a few steps finer or increase to 1:15, just to get the TDS a bit up.
Btw. the Colombian from the december box was pretty hard for me to dial in, I got better results with a water around 150 TDS.
@@coffeechronicler ahaaa... For this brew I use Aquacode water with 65ppm TDS. Will try with higher TDS.
I've been using this method for the pass few days... Every time, good results 👍 The latest I tried Kaffebox Ethiopia Buku with Kalita Wave 185... Good tasty coffee 👍
17.02% extraction for the lazy.