Looks Impossible But It Works - Osmotic Flow - Basic Recipe
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- เผยแพร่เมื่อ 1 ธ.ค. 2023
- In the first episode about Pour Over coffee method called Osmotic Flow I'm showing you the basic recipe. It works every time and you'll get a great result from the first try.
How is it possible? There is a reason why it forgives mistakes more than any other recipe. And the secret is in the extraction and low ratio.
The ratio for this recipe is 1:12.5. Which makes the cup more concentrated. But because we use pretty coarse grind size - the extraction will be low. Usually it's up to 17% for this recipe.
It works for any coffee, from the lightest to the darkest roast.
THE RECIPE
Water 300 g, 90°C / 194 F
Coffee 24 g, 25-33 clicks on Comandante c40 (750-990 microns)
There are 3 stages:
1. Bloom
2. Pulses
3. Constant pour
BLOOM
Pour enough water to wet the coffee, but not more. Don't pour near the filter. Keep the kettle pretty low to the coffee (3-5 cm is perfect).
PULSES
From 30 seconds to 60 seconds do a gentle small pours to the center. Let the water go through so that the coffee almost collapse and add another portion.
CONSTANT POUR
Slowly (usually 2 g per second) pour the water till the total amount of liquid (300 g).
HOW TO ADJUST
Keep it simple for this recipe. Adjust the grind size to your taste. That's it.
The smaller the grind size the slower the water will flow and the coffee will be more intense.
For a lighter cup simply increase the grind size.
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I'm curious about your preference to a trapazoid brewer and lack of a filter rinse? Honest curiosity 🙏🏽
😂 the filter doesn't have any flavor. And the only reason to rinse is to make it fit better in the brewer and have different starting flowrate. I don't rinse because it's not necessary. Makes workflow easier and stable.
Trapezoid - just wanted a small porcelain brewer and got this as a birthday gift. I would use a v-shaped if I had one. But the color is nice, that's why this is my current brewer. Nothing to do with the flowrate or something.
But the material is easy to clean and it heats up and retain the temperature pretty well.
Watching this I can't help but wonder if you get better, more even extraction with a diffuser to spread out the water evenly in the 2nd & 3rd phases. Pouring in the center seems like it would limit extraction at the edges. Any thoughts on that?
Water level is so high that it contacts with all the coffee. Coffee particles literally float on a water. The whole slurry acts as a liquid with the same concentration which gradually being decreased because it's dilutes with a fresh water.
Probably the best explanation I could have)
Yes, regular pouring is more effective in terms of extraction. But this one is (at least in my almost 2 years experience of improving this method and researching it) more controllable and predictable.
Can you try it and share your experience?) I'll shoot a complete tutorial soon
@@ViacheslavDruzhynin Thanks for the quick reply and explanation. It wasn't apparent in the video that the grounds were floating, but since they are then pouring in the middle makes more sense. I'm not much of a pour over person, but I might give it a try. I much prefer Moka Pot and just ordered a Cezve to give Turkish Coffee a try which I'm excited about having enjoyed Turkish coffee in many restaurants.
With this approach is a whole new level) But if they've brewed it on sand - it should be excellent as well. For some reason it's way easier to make a great cup on sand. Moka pot is also great and I'll make a few more episodes about some details.
Osmotic - pouring to the center on order to not compress the coffee which leads on some cases to channels and stalled brews. While here - mostly predictable brewing time
What scale and app are you using? I like them
The scale and the app are here. Model "DiFluid Microbalance" but updated version which will be released soon (as well as the fresh review)
Would you say grind size is almost as French press ?
In this case - it's even coarser. For the french press it's better to use like 26 clicks in my opinion. In video I've used 28. And for some coffee I've used 33.
The grind size doesn't matter that much because coffee will tell how small or big it needs to be
drug rituals are so satisfying to watch 😅 do coffee heads ever use ph strips to test and document acidity or do you just go on memory of what tasted good? i can never remember unless it's really bad. there's so many shades of good balancing temperature/speed/grind/ratio
I've got the stripes like a year ago. Still haven't tried (but wanted to try and still do. Though, it's probably way better to use the electronic device). I'm somewhat calibrated (did it a couple of times... Different concentrations of "basic flavors". Several types of acids, like apple, citric, wine... Caffeine, salt, umami). But most experience came from cuppings with the Q-graders. And trying coffee with them.
Roaster hates me for my assessment of the coffee sometimes (when there is amount of acidity which shouldn't be in the cup), but after checking the coffee I'm correct)
So the answer is, not stripes, but regular calibrations. I have a very weak flavor memory, but trying to improve it.
Huge help I've got from the extraction measurements. Allows me to simplify the assessment. Of course, balance in the cup is a different thing, but in general, knowing the extraction gives a huge simplification. But it's way easier to just make Turkish coffee since you can see the extraction when brewing ☺️ And adjust the taste based on what's in the cup. Less parameters to control.
In the osmotic flow tutorial I'll explain how to adjust everything and get the most balanced cup. I'm also struggling with some coffee, but mostly it works perfectly and just some grind size adjustment will fix everything. Though, I also change the temperature when I feel that the potential of coffee isn't opened
are you Liam Neeson?
Nope) And I don't know why people mentioning it that often) I don't even speak English
you have a great voice