Osmotic Flow V60 Brew Guide
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- The Osmotic Flow is a brewing technique used with the Hario V60 Pour-over device that is meant for dark roast coffees. It is a meticulous technique that requires specific equipment to achieve the proper brewing results.
In this video, ill go over everything you need to know about the Osmotic Flow from its key concepts to basic follow-along brewing steps. I will also have a FAQ at the end with all the questions I had going into learning the Osmotic Flow. By the end of the video, you too will be able to brew delicious coffee that looks aesthetically pleasing!
-- Timestamps --
0:00 What is the Osmotic Flow?
0:20 Osmotic Flow Brew Steps
2:49 Key Points of the Osmotic Flow
4:12 Troubleshooting
5:10 Information on the Osmotic Flow
6:02 FAQ on the Osmotic Flow
9:14 My lack of experience in Specialty Coffee
-- Links --
David Maurice - / @davidmaurice1294
カズマックスさんのサブチャンネル (Japanese Osmotic Flow inspo) - / @user-vt7ql4qg4x
Flow Restrictor - eightouncecoffee.ca/products/...
Cafec Filters - cafec-jp.com/products/filterp...
Osmotic Pressure - chem.libretexts.org/Bookshelv...
Cafec Osmotic Flow Guide - cafec-jp.com/brewing-guide/
-- Music --
Music : Colorful Flowers by Tokyo Music Walker
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End up trying the Osmotic Flow and liking/disliking it? Regardless of your experience, I would love to hear your thoughts on it down below ☕☕
Currently using regular kettle at home. And Brewista when visiting my roaster. Brewista is quite unstable in terms of flow. It can pour in middle/high speed only. Hard to nail. Regular kettle works a little bit better somehow. But I'm using light roasted coffee. Definitely need some 01. Have you tried big doses in 02? Cafec recommends not higher than 25g as I remember.
@@coffeeblogua A controlled pour and a proper dose is key with this method. Perhaps the flow restrictor add-on might be a good addition to your Brewista.
The thing about Hario V60 sizing is that if you are using the 02 with a big dose, it would have to be BIG (like 100g+) to reach the bed height of what one can get from just using a 01 as the cone gets bigger up top and you need more grinds to increase the bed height.
The plastic 01's are where it's at. Get one of those and you should be golden!
Though I haven't quite gotten it done correctly, even my mistake brews are very lively, bright and clearly well extracted.
I have yet to try using a fresh darker roast.
I tried this recipe using hario v60 02, but it didnt work. Yesterday i was trying a dark roast recipe for an aeropress and there i saw the dome rising. Today i tried the osmotic flow using an aeropress. And it worked! At least it was better than the v60 02. Now i just have to compare it with an v60 01.
Hey man, year late but I recently have made a personal recipe for osmotic flow extraction for iced coffee, it's actually fantastic and brings out a really thick body with roasted notes of the coffee! That and also the sweetness and nuttiness of a well balanced dark roast makes for a delectable cuppa!
I first stumbled across this technique about three years ago, when I saw some TH-cam videos that a Japanese cafe was making where they brewed like this. At first I was really, really skeptical. "The bloom is so short, and they're only pouring in the center, that's bound to be unevenly extracted," is what I was thinking. But I decided to try to replicate what they were doing with my Kalita Wave (they were using the Kalita 103) just to see what it was like. I was really surprised! The coffee was a bit less sweet than with a "normal" method, but with dark roasts I got this beautiful floral flavor that I just never get otherwise. I've occasionally brewed my coffee like this ever since then, but I never had a name for it until I saw this video. I appreciate the explantion for why this actually works, I never could figure that part out.
You are welcome, glad to have re-jogged your memory on this gem of a brewing technique :D
- 1:13 Ratio (20g coffee, 260g of 80C/176F water)
- Grind size 900-1300 microns (bit coarser than normal V60 grind, reference at 0:50)
- Rinse/pre-heat filter & shake coffee grinds flat in V60
- 0:00-0:15 Bloom with 3x (math works it to be 2.5x) grind dose in slow spirals about 1" high
- Wait 10 seconds
- 0:25-0:40 Slowly pour from
Do a backflip lmao. A few details seem incorrect, though. The slow pour after bloom uses 1/3 of total (120g). Also, he says the height of the pour stream is less than 1 cm, which is
@@VictorChavesVVBC Yeah, I went with less than 1 inch (
@@adamthemute Ahh that's true, at 1:44 he says "the second pour segment, where we pour 1/3 of the total liquid", but the written cue below does indeed say to pour *up to* 120g instead. Details! Thank you for calling that out ;-)
Thanks for being the first, as far as I've seen, to provide a good english language guide for this technique and introducing me to a new way to enjoy dark roasts! Appreciate your channel!
Really appreciate the comment and I'm glad to have shown you a new way to experience coffee!
The Osmotic Flow is indeed a technique that is hardly covered in English so hopefully this video has given it a sliver of western light that it deserves! Cheers ☕☕
I’m less than a month into my specialty coffee journey, and I was skeptical of this at first. But I just tried it, and my opinion is it isn’t better than more conventional V60 techniques, but it is different. The same beans I would’ve described as being savory with dark chocolate notes now emphasizes more nutty notes with a smoother dark chocolate flavor throughout. I like both cups about equally, but now I have a couple techniques I can use based on what I am looking for.
Thanks for the shout out 😁. So happy to see an expert giving this method a proper go at it. Like you, I pretty much saw all western attempts fail, and unfortunately they mostly don't pursue it further or try to understand why the results aren't as expected. This is the best video I've come across on understanding the subject (Japan included), especially with how you explain what's really going on 👍. I'm looking forward to where you take the osmotic flow and learning more from your findings.
I really appreciate the comment and to be honest, I should be thanking you! The point in the right direction as I fumbled with the Osmotic Flow really helped me out early on haha!
I do think that the more we get exposed to better information on the technique and more people using it that the Osmotic Flow technique will get more traction outside of Asia.
I have a friend who has a cafe in Japan and might poke and prod his mind for some inside technique scoops haha. Maybe even get back on the Japanese Kurasu coffee subscription and give the technique a whirl with beans that are roasted in Japan! So many things to explore, so little time rawr!!
Working much harder at getting it right thanks I learned a ton.
youre a very lowkey brewer/content creator as opposed to lance or james. I like your videos, they are not overkill but very informative. thank you so much! you are aramse caliber
Thank you, this was very helpful. I’m loving the new journey !!!
Excellent video. Clear instructions, useful tips, great visuals. My go-to video when I want to share this recipe!
Cheers, glad you like the video enough to share it with fellow coffee peeps if needed :D
Very good film about this method. It helps me adjust my brewing. Thanks
A great instructional video. It took me 5 or 6 attempts. The key for me was when I actually started turning the kettle on its side as shown in the video.
Whenever I have purchased some fresh dark roast, my goto brew is osmotic flow. I'm brewing up some great coffee by this method.
As a japanese who can understand the tutorials of osmotic flow in japanese tutorials, So far this is only the right tutorial of osmotic flow in english here at youtube. Please take a look of traditional pour over method of kono meimon too, it might be of interest of you since its kinda modified osmotic flow. So far, I've never seen western users try it the traditional japanese way.
I really appreciate the comment! There are for sure a lot of coffee brewing techniques that are hiding in plain sight due to the lack of translation and bean/brewer preference!
So for the Kono Meimon, instead of the initial bloom, it is a slow drip saturation, followed by a more vigorous pour at the end that brings the water level in the brewer higher for the final parts of the brew? Do you have any links that you would recommend for the Kono Meimon technique? I totally need to explore this brewing technique further! Right now I am basing it off this video below.
th-cam.com/video/HKYD_ayWPSI/w-d-xo.html&ab_channel=omynt
I think it really is a shame that traditional Japanese coffee brewing hasn't blown up around the world yet. The way we brew dark roasts in the western world really does not give the roast level justice...!
@@brewinghabits This one might be really interesting because its the actual Kono CEO teaching the original way of using kono dripper. Plus the title even says "right way of using kono dripper". But sadly, everything is in Japanese. I hope to make subtitles for this kind of video someday to reach the japanese coffee brewing method out to the western world. In this video its not really the modified osmotic flow but the guy in his right side which is a roaster in Japan uses modified osmotic flow with his kono. He even uses it for medium and medium dark roast coffee beans.
th-cam.com/video/xazCxSA703c/w-d-xo.html
@@captainhiroshi Appreciate the link! I tried watching it with subtitles and I might for sure have to do some research beyond that video to nail a brewing ratio, steps and fully understand this technique.
If I come across a Japanese segment in a video that I need some help translating, would it be cool if I picked your brain for the translation? No pressure thou if you don't feel like it!
Been waiting for this video for a long time 😍
The wait is finally over! Hope it meets/exceeds your expectations :D
Excellent breakdown and explanation
Cheers, glad you liked the video :D
This is the ONLY method I use these days. Works great in the v60, and even better in the Wave 155. Thanks for the post!!
Appreciate the comment(s) and niceeee, I should totally give the technique a whirl with my Kalita 155 then!! Cheers :D
thanks for your sharing! much help to my tech!
Excellent. I've never seen an in-depth video on osmotic flow in English that replicated all the foreign videos I've watched but never understood. All the other English speaking videos on osmotic flow seemed to be lost in translation. 10/10 will recommend this video.
Glad you enjoyed this hidden Osmotic Flow beta 😜 I totally agree that it's such a shame that the Osmotic Flow techniques exposure is so minimal in the western world... Hopefully that will change as accessible guides like this start circulating and people give it a whirl. Cheers!
For the ppl that use a cloth filter...
After use, rince it out then put in freezer. I think Hoffman has a great video on cloth filters. It gets gross very fast but there r ways to keep it clean.
WOW, well down. you have shown osmotic flow brewing method in a easier way than any other videos. I like the way you turn your kettle horizontally.
Cheers, glad you liked the video :D The horizontal kettle is really a clutch move to lower the pour height. Make sure to hold the lid, otherwise you might just have an accident haha.
Thanks for the detailed guide and explanations. I proved it my self this method is actually works and produce a well balanced coffee for the dark roasted beans.
I was using James Hoffman method (how to brew better dark roast), and also trying the basic technique by Scott Rao with lower temps and coarser grinds. I find this osmotic flow produce the most enjoyable cup of coffee, the other two methods are also produce a good result but the osmotic flow produce much less bitter aftertaste compared with the other methods. Thanks again and have a great coffee.
I'm glad that you gave it a whirl and had success with it! For some reason, I feel that many people brush the technique off before giving it a proper chance so comments like this really help in convincing people that it's not just mumbo jumbo 😜
Cheers and have a great coffee to you too 😁
finally someone on youtube is doing this method perfectly. so many other youtuber trying this method in a wrong way.
Cheers, I also felt that exact way when doing research on this technique... It was really disappointing how quickly coffee peeps who tried the technique had brushed it off without even giving it a proper change (either using light roasts, not following the OG steps, using old mentality etc).
@@brewinghabits its not only this method, they somehow always despise how we (asians) drink coffee.
@@rehancoffee2265 Sadly enough it comes off that way but I don't think they totally despise the asian ways, instead I think the western world has a tough time going outside of their comfort zone.
This also reminds me of how eating properly prepared bugs like grilled crickets are normal in some asian food markets, while here in the western world, there is a big "ewww" factor to that. For it to be consumed here, chefs have been playing around with things like grinding it up into powder, coating the bugs with chocolate or some other way of removing that stigma of it being a bug.
I tried the osmotic flow technique using a standard V60 brewer. The results were so-so. I think it's because I had a hard time trying to stay very close to the coffee bed while maintaining a very slow steady pour, thus causing too much agitation.
I ordered a V60 size 01, and tried it out for the first time this morning. The difference in the final cup were amazing. Before, my coffee tasted over extracted and astringent. Sadly, I've been forced to use a little heavy cream to mask the bitterness.
The first thing I noticed using the smaller Hario with osmotic flow were all the notes I never got using other recipes. The coffee seemed much more balanced, with notes I can only describe as olive-like. I enjoyed that cup of coffee very much, and was not tempted to bastardize it with cream like I have been doing.
Thanks so much for your videos. You take the time to analyze and explain the brewing process, and your viewers (at least this one) appreciated your efforts.
I'm glad you gave it a second chance with the V01 and brewed a cup that gave the technique justice!! Cheers for the comment, I really appreciate the detail and thought pout into it. If you ever have any coffee questions then you know where to find me :D
Quality content.
Thanks buddy :D
Thank you so much! Actual best guide I have found for the osmotic recipe! I own a bodum meloir gooseneck kettle and it has not got a lot of flow restriction, however I found that, may be obvious but, when you use less water in the kettle the flow controll is going to be better. One can pour slower with a kettle that is filled 1/3 or less! Just pulled off my first osmotic flow brew today (after 2 weeks of failed attempts lol) and it is quite a condensed filter coffee! Very juicy and enjoyable. These center pour focused methods in my experience amplify the brighter notes compared to traditional V60 recipes but they also bring a grapefruit/Pomelo like bitterness to the coffee. Some friends of mine even described it as tea like? I would say that that is quite a good trade compared to the more muted but also more dark chocolate like profile of the V60 I am used to. If you don't want to leave the comfort zone of drip coffee, Just know that with great power comes great responsibility!
I really appreciate the comment! Totally agree with the 1/3 water amount and if you combine a kettle tilt, you can get super duper low and close to the coffee bed! Keep brewing responsibly 🔥🔥
Excellent video and explanation about osmotic flow! Thank you!
There are osmotic flow filters made specifically for light roasts. Surely cafec has figured out how to make it happen. I would love to see it properly done with a light roasted coffee.
Thanks again!
Glad you liked the video! I have some Cafec filters that I need to make a video on in the near future. I'll see if I'll angle the video with the Osmotic Flow in mind, but initially I wanted just to take lots of V60 filters and compare their flow rates!
Cheers!
@@brewinghabits Hey that sounds like a great video. I'm sure plenty of people will be interested in both. i know i am.
Excellent video, Paul. You did a fabulous job on this one (not that they all aren't fabulous, ha). I may just have to roast some dark beans and give the osmotic flow a whirl. Thanks.
Thanks :D You have seen me in my early stages so I would say some of the videos are fabulous... in their own special and unique way haha. I am however getting better and better at this TH-cam content creation shenanigans so thats exciting!!
As for the Osmotic Flow, I think you will enjoy it, atleast as a breath of fresh air from all the light roasts we are used to :P
Hey! Just came across this video today, and wanted to compliment you on it- I think this is the best and most comprehensive English language walkthrough of the technique that I've ever seen. Cheers to you! I've been playing with this technique for a year or so, and when you get it right, I think it produces one of the best cups you can get from a v60. There are lots of...um, *not good* videos out there, with only partial or even bad information, hopefully this one gets traction here in the West. I thought the one from the Cafec official page was good, but missing a fair amount of detail...or maybe the translation captions were just lacking, as I don't speak Japanese. But doing lots of research and watching lots of what's out there I pieced together my process, which I was happy to see is pretty much in line with yours. I use a v60 01 with 20g/280ml at a 14:1 ratio, so close. I use a little higher temp water at 85°C, which probably makes sense because I typically use a little lighter roasts- I tend to like medium to medium-dark Latin American beans for my daily home cups (they work well with both my v60 and Aeropress depending on my mood), and tend to save the light roasts for my café visits. Anyway, some things I've noticed are that with the Osmotic Flow method, even more than the recipe or water temp, the two biggest factors are nailing the speed of the pour (using the proper method you highlighted, of course) and MOST importantly, fresh, fresh roasted beans! As the beans get older and naturally lose their cO2, the bloom, gas release, and dome creation is less pronounced, and I feel like the process isn't as successful. Obviously the darker roasts have more gas and last longer, but the process *does* work with medium roasts as long as they're fresh. But that's ok, once I see the Osmotic Flow blooms start to wane, I use Aeropress for the rest of that batch. I'm too lazy to stop by the roaster that many times. :)
Really appreciate the monster reply!! I totally agree with you that freshness is a really big factor with this technique. Once the beans get stale and the CO2 diminishes, the dome shape can't really be created anymore. Cheers :D
so far I've attempted this twice with an oragami dripper, and it's coming out to be successful. The only thing that's been halting me here and there is the last continuous pour, I end up stopping the pour at some points because I blank out... this technique is fun to test patience! Whats interesting to me is that the fruit tasting notes with Kurasu's fuyu moe blend came out first on the first sip rather than the third and fourth sips. That could be due to the coarse grind
Glad that it has been working well for ya! haha it really is a Zen like brewing method with the slow pour. Not ideal for early mornings when we are the most groggy xD Coarse grinds really need to be explored more. It's not just something that is exclusively used for Frenchpress!!
it worked! the coffee was very tasty and a bit like caramel
Very interesting and nuanced technique. I would say that the method and technique evolved to create the best cup from dark roast beans.
I used to always require a dairy creamer in order to like any coffee except espresso. That includes my beloved Aeropress. Now, with these pourover techniques, my new standard is, "Is it good enough to drink black?"
I tried it today with an organic Yrgacheffe, and it was delicious.
I'm not a big fan of dark roasts but if I do end up with one, my favourite way to brew it with the AeroPress (I don't have a gooseneck so immersion is my go to method) is to do something like a bloom with a small amount of water just off the boil and then the remainder of the brew with cooler water.
For my standard 200g brew I'll usually do 20g bloom for 40 seconds and then the rest of the water for 2 minutes. Tastes a lot better to me than brewing with either boiling or cooler water for the whole duration.
Thanks for sharing. Currently trying to improve my Osmotic flow technique and create episode about it. When I first seen it on Instagram, I was thinking like "do they even extract", but digging dipper, found how this could improve the cup. What water PPM you are using? And what is the cup profile at the end in terms of clarity/notes. Is this roasting style suited for espresso as well?
Glad you liked the video!
I don't have a PPM reader but my water tastes neutral/on the soft side. I use charcoal sticks to filter my water. The end cup is a liquid with a thicker and viscous body, with roast level notes like nutty, smoky, chocolate. The low temperature and other factors lead to a cup with minimal bitterness. Since the roast level is on the darker side, it could for sure be considered as a bean that is suitable for espresso. Cheers!
I've been trying all sorts of methods and my pour over has been tasting like shit. I finally tried this method on a coarse setting on my hand grinder with fresh medium roasted beans and it tasted so good. Once I finish my bag definitely will give darker roast a try
Glad you got an amazing brew with this Osmotic Flow method!! Always a great feeling when one manages to brew a cup that is juuusssttt right 🔥🔥
I tried this with a medium dark roast and surprised at how pronounced the fruity notes become! Normally when I brew this blend as an espresso it's not as fruity. It would probably be lovely on ice!
Glad it worked well for ya :D I totally agree that it just produces a cup that one just does not expect from a dark roast! If you end up trying it over ice, lemme know how it turns out!
I call this method the "Volcano" because it looks just like, well, a volcano! When you pour after the bloom, bubbles erupt like lava. It's so much fun! But it really is a sticky wicket getting the dome to rise properly. It feels like trying to start a dead engine when you're pouring in the middle, hoping to see that dome. When it fails, the resulting coffee is very astringent. But when it succeeds, it has made some of the most complexly flavored coffee that I've tasted. It seems that Cafec's claim about the column of bubbles keeping unpleasant tastes out of the cup might be true.
This is the “Trump Card” technique to use when troubleshooting a coffee. It’s finding that sweet spot haha. 🙏🏼 Thank you for this!
Hi Paul, Thanks for your great video! 👍🏻May I ask you which thermometer you are using that fits in the holes of the Hario Buono? 😊
Heyyo, glad you liked the video! I actually used a drill and made the hole large enough... :D
Nice .. I kinda do this with dark roasts after seeing this technique at older style coffeeshops in Japan quite some time ago & liking the taste. But with a Kalita trapezoid dripper and 1:12 ratio. There's a nice YT channel that brews using a Kalita and similar technique most of the time and I sub their videos just for the visuals :D
Awesome, if you don't mind, what's the channel name? Would love to check it out and see their Osmotic Flow Kalita Wave technique!
Yea, the taste is really something you don't find in western coffee shops, which is a shame. I do hope dark roasts gets more exposure down the road!
@@brewinghabits Here's a video from the channel. th-cam.com/video/gpapSoLWUGY/w-d-xo.html Can almost feel like sitting across the counter watching him brew :D They use Kalita 102D drippers .. but I guess you could use a similar pouring style with Kalita Wave and Fellow Stagg.
@@zeeblez niceee, I just watched it and that CO2 degassing was massive! Must have been some really fresh beans 🔥🔥
@@brewinghabits Maybe you can take a look at this video th-cam.com/video/EC0wTFEqI90/w-d-xo.html 20g coffee and 15 x 20ml pours using osmotic flow on a v60. Won't even dream of doing this though :D
@@zeeblez Nice, looked like a solid brew! Instead of a slow and continuous pour, this person used a faster pour but with intervals to not break the crust and have it overflow!
Western people always thinks that this method will make your coffee bitter because of the longer brewing time. But truth is, if you get it right its actually a coffee with a strong body but mellow at the same time. Its weird because at the first sip you'll expecting it to be bitter because of the heavy texture. But after a while your brain will realize it's a mellow drink. I really like the results of osmotic flow.
I've talked to multiple people that have this assumption in their mind and it's too bad because it prevents them from exploring and trying it out. I was initially a doubter too but one has to give a technique a proper chance before brushing it off!
Through brewing experience, I know that the Osmotic Flow technique is legitimate and is exactly what you said. A balanced cup with a thick and intense body without the harsh bitterness one would expect from a dark roast.
I'm still a light roast fanboy but recently I've become more and more conscious about how it just might be my lack of exposure to quality dark roast cups of coffee. More exploration and coffee brewing from the whole coffee roast level spectrum is needed!!! :D
thanks. you have mad pouring skills...but to me that isn't nearly enough water. I will experiment
I've been a recent convert (over the past 6 months or so) to lighter, more acidic coffees from Africa. But with the cooler weather, I find myself reaching for dark roasts fairly often, and most of my family prefers them as well, so I am eager to give this a try.
Curious how your experiment with fresh, light roasts works out... The 36-48 hour resting period I use after roasting can be excruciating when roasting new coffees, and maybe this will allow me to get into them with a shortened rest period?
Doing different roast levels by the seasons is a fun way of approaching it. Kinda like having a stout for winters and light crushable beers during the summer!
I did a livestream brewing with 1 day light roasted beans and the cup turned out really well.
th-cam.com/video/3s0kXOZ_s_Q/w-d-xo.html&ab_channel=BrewingHabits
The brew that I did 2 days after roasting didn't turn out as good and I think I could have achieved a better cup of coffee at a higher brewing ratio.
th-cam.com/video/gp7kahvbxb8/w-d-xo.html&ab_channel=BrewingHabits
So yes, I do think the Osmotic Flow is suitable for super freshly roasted light roast beans. The next time I roast my beans lightly, I am totally going to try to brew with them even earlier, like an hour after they cool down!
Using a handblown Chemex, Kinu M47 hand grinder, Fellows kettle and Acaia Pearl scales, I set out 3 years ago to make the perfect pour over for my wife.
About 2 years into the project I stumbled in to this method while trying to keep a perfect dome of grounds, thinking that the saturated dome would release the extraction more gently into the carafe.
The only thing I do differently is to start my pour on the outer margin pouring concentric circles to the center. I then watch the dome rise and form fully before continuing with a center pour.
Thank you for giving me a proper name to this method!
I will watch your channel with interest.
It took me a few tries to get something that was okay because my kettle's water flow is too fast. The ending result was really interesting - low bitterness, rich darkness, and satisfying thicker mouthfeel! Refreshing compared to the light roasts I have been trying out. Might get a flow restrictor someday or just a new kettle because it's too frustrating with my kettle erg haha. Did you use the size 01 V60 for your brew? I noticed it was hard to stay close to the grounds as I poured because they didn't rise up to the same height as yours did. I have a size 02.
Also, props for the nice osmosis explanation. I love hearing the more science-y side of coffee brewing. It's so interesting!
Glad that you gave it a whirl and managed to get a similar cup! It really does have an unparalleled thick mouthfeel I have not been able to replicate with any other technique.
I am indeed using a V01 Hario V60. The extra inch or so that you get to the coffee bed really matters as it allows for the slow and controlled water stream. With some pouring practice and steady hands, you can probably forego the restrictor but I bet it will make the pour much smoother. Kinda like training wheels on a bicycle!
And glad you like the explanation and video, it really was convoluted when I did my research on the Osmotic Flow so I made it a goal to explain it to the best of my abilities!
That flow thooooo 🫖
Awe yusss, that super aesthetically pleasing floooooowwww :3
Hi! What thermometer length do you use for Hario Buono? And it’s seems like you make another hole for this? Thanks!
i must not be smart enuf for this method :) i can't get the numbers to add up for the first pour. you said the first pour (after the bloom) was 1/3 the total liquid and then said and displayed that was 120g. but 1/3 of 260 is 87g. if you add this to the 60g bloom that's a total liquid mass of 147g. so i don't get the 120g. the final pour takes care of itself since you pour until you reach the 260g, so it's just the first pour that's confusing me for the amount of water to add. maybe it's just me. otherwise the video was excellent and well explained. i like the trick of tilting the kettle to get it closer. i've tried a similar technique and also switched to cafec roast-specific filters, and thought it made a noticeable improvement in taste.
Heyyo, here is a copy/paste from a previous comment!
"I don't include the bloom when calculating the 1/3, 2/3 chunks but need to keep it in mind when brewing. So with a 50g bloom, the remaining liquid would be 210g and the 1/3 chunk equals 70g. 50g bloom + 1/3 (70g) of liquid combine to 120g, which is what I use as an indicator when brewing. Hopefully that makes sense!"
Cheers!
@@brewinghabits ah, ok, yes that makes sense. i did look thru some of the comments to see if someone else asked the same question, but guess i missed it. thanks for the quick reply!
I've seen this brew style all over Instagram. It looks super cool, but I have my qualms. Doesn't the coffee "need" time to de-gas and get rid of that CO2? Doesn't that affect the flavor some how? I understand what you mean when you say that we should take some time to appreciate the dark roasted coffees, I just simply don't like them as much. It's like beer, once I had a light and bright tasting west coast IPA, I never went back to dark beers, like stouts and porters. I'd like to enjoy all coffee equally, I just love my light roasts and the funky, sweet, acidic flavors (and clarity) they bring. I feel like whenever I drink a dark roast, it just tastes like cigarettes or a burnt unpleasant flavor. I can't seem to get enough clarity out of the dark roasts. Maybe my palette isn't that good. Awesome video though! I love how clear and methodic you speak. I've found many of your videos enjoyable!
I had my doubts in the beginning too but the cups of coffee I got from the dark roast beans were truly delicious so in my mind, there is something here that is not being explored properly.
Dark roasts have more prominent CO2 pockets weeks after their roasting, which is why I think that techniques like the Osmotic Flow with a meticulous were invented, which takes into consideration the CO2 build-up.
It's funny because I have had the opposite experience in beer! I used to be all about the IPA's with their tart, sour, intense freshness. Now I prefer picking a stout over it. If you live/come to Ontario, try out the Calabogie milk stout!
As for getting clarity in dark roasts, I think since we (in the western world) have always tried to apply our own coffee brewing methodologies to dark roasts, they have often come out with those cigarette/burnt notes you are talking about with our focus on high extraction brewing techniques. The cups I got from the osmotic flow really had a pleasant taste, great body with a light bitterness to it. How I would describe it is like a diner coffee but 3x the thickness of mouthfeel, 1/2x the bitterness with a sprinkle of unique dark tasting notes.
Really appreciate the comment, love hearing different perspectives and experiences! At the end of the day, it is all about making the coffee that you enjoy the most. Who knows, perhaps this knowledge will become useful down the road if your taste preferences change :D
Liked your video a lot - well done! I'd like to get that grind size tool you used - do have any link to where to buy one? Thanks, Rich...
Hey Rich, glad you liked the video :D The tool is called the Brewler by Kruve. I don't have a specific link to it but you can find it over at Kruve's website www.kruveinc.com/products/brewler. It's for sure a great educational tool and gives you a proper reference for your grind size!
@@brewinghabits Great - thanks a lot! Ordered One. regards, Rich
Will this work with an older roast, or is there too little co2 left to create the dome?
I found that the flow with Hario 01 bleached filter was too fast. Seeing as you use thick cloth filter, I tried double 01 filter and it worked much better.
Used this method for the first time on a dark roast today, excellent results. I'm curious though, what is the justification for pulling the brewer before the final bit of brew water drains? Why do this instead of just brewing with a slightly lower ratio?
I think it’s to even the extraction difference between the beans placement in the brewer. The beans lower in the brewer will be extracted more compared to the beans higher in the brewer if you let it fully drain since it will have a longer contact time with water.
@@brewinghabits thanks for the response! So the pull happens before the dome gets to fully collapse? Maybe I'll run a test to see if it makes a difference!
Did you ever get around to experimenting with osmotic flow using lighter roasts or altering other variables?
With respect to lighter roasts, I do wonder if the dome aspect is more aesthetic and the flow of water would be more or less the same, although it may need some tweaks
I have given it multiple whirls with lighter roasts and the amount of CO2 that it has seems to be the impacting factor leading to a flat bed instead of a dome-shaped bed. If you end up trying it with a lighter roast and get good / different results than my findings, then let me know :D
I hold my glock like you hold your kettle... to dis day. Bigbig ups to the coffee channel bruv
So you can use a Blue Bottle dripper?
Another great tutorial! I have one of these but stuffed away in the attic somewhere. Sadly though it's made of plastic.. 😔. I have a suggestion for a video; I've been searching high and low but i cant find a video that focuses solely on which beans to cull and which beans not to cull. Would you be willing to oblige?
Glad you liked it! To be honest, the plastic one is as good (if not better...) than the ceramic one. The style points of the ceramic V60 is balanced out with its fragility but at the end of the day, they both brew the same cup of coffee!
As for the video suggestion, would culling/not culling be the same as being able to pick your beans with more intention? I made a video in the past about reading a bag of coffee, which allows you to pick a bag of beans with a bit more foresight. It goes over labels like varietal, process, elevation etc and explains how they impact the coffee and how you can use that information to learn more about your coffee before purchasing it.
Here is a link to that video: th-cam.com/video/T1qvLlpuAOw/w-d-xo.html
If culling is referring to something else then please elaborate as to the specifics that you have in mind for that video and who knows, maybe it will turn into reality :D
@@brewinghabits Yes, reading bags too but more so picking the undeveloped beans and defective ones out, how to tell which ones may make the brew bitter/sour, etc.
Cool. I'll check out that vid! Thanks! 👍 And I dont like the idea of using heated plastics for consumption for a number of reasons including health, sometimes flavor and so on.
Ahaaa, perhaps I would have to interview a roaster to get that information. I've only had one roast that was defective and it was a bean that I roasted myself. It was under-developed and extremely dense (halting my grinder and tasting like hay regardless of what I did).
Fair enough, plastic is indeed not ideal in other ways like you mentioned!
@@brewinghabits was it from the fair trade market?
I tried looking it up and I'm not sure. I bought multiple batches online from both fair trade and non-fair trade in this order that I made. If I remember correctly, it was one of the Ethiopian beans so either:
- Ethiopian Yirgacheffe Fair Trade Organic Green Coffee
- Ethiopian Sidamo Green Coffee
If I grind at setting 9 (900 microns) on Ditting can I catch your grind size? Or should I grind coarser? Thanks for the helpfull video.
Sadly enough grinders aren't designed liked that and the setting on your grinder never matches up to the micron setting.
I would take out a ruler and eyeball it and try to get the majority of your grind particles to the 900 micron range. I also made this grind size checker that you can print out (make sure you print it to scale), put some grinds on and then visually identify your grind size.
www.dropbox.com/s/u2fgfunb9qsat68/Grind%20Size%20Checker.pdf?dl=0
Keep in mind that a grind size is more like a range instead of a specific number. There will be some variance but the goal is to get the majority of your grind particles to one size.
As for if you should grind coarser, if your brews flow rate feels slow, still overflows when you pour super slow, perhaps clogs, or coffee tastes overly bitter then I would grind coarser.
Good luck!
Thank you for the document. It definetly helped me find the right setting. By the way I'm using 1zpresso Q2 settings (22 + 1 click) around 900 - 1300 micron. There was definitely a change in taste. Thank you so much!
I am glad that you got your grind size dialled in to a reasonable range! Now that you have it in the ballpark range, you can start making the smaller tweaks to the extraction variables to hone in a balanced extraction.
Before, the grind size must have probably been wayyy too fine making any changes you made still taste over-extracted and bitter (since it was so far into the over-extracted realm due to the overly fine grinds).
Glad to have helped and good luck with your future cups!! Lemme know if you encounter any other coffee issues/questions :D
Do you think it would make sense to bloom with boiling water (more degassing) and do the rest of the brew with 80C water?
Never pour boiling water over your coffee grind ever. Trust me, your coffee will bloom just fine at 87c to 93c.
Hi Paul..
I am trying to give the osmotic flow technique a try.. you did say that the first pour is one third of the total liquid ( which is 260 gm) and you demonstrate that you pour up to 120 gm of water (which is not one third)
So do you mean that it is one third of the remaining water after blooming??..
Thanks in advance..
Heyyo! I was getting deja vu vibes as I just wrote a reply for this two weeks ago haha. You are totally right with your thoughts but here is a copy/paste from that previous comment that explains it better!
"I don't include the bloom when calculating the 1/3, 2/3 chunks but need to keep it in mind when brewing. So with a 50g bloom, the remaining liquid would be 210g and the 1/3 chunk equals 70g. 50g bloom + 1/3 (70g) of liquid combine to 120g, which is what I use as an indicator when brewing. Hopefully that makes sense!"
Let me know how it goes, I'm excited for you. Ya got this 😁👍👍
@@brewinghabits thanks for reply😊..
I really like your content and one of your fans..
You deserve the best..keep going bro🤩
Glad to have helped and cheers to that! Love hearing people learning from my content and improving their coffee craft 🔥🔥
I'm taking an unexpected break from making content (as I sprained my ankle...) but I'll be back stronger than ever once this foot heals!
@@brewinghabits sorry to hear that..
get well soon..
(ALF SALAMA) in Arabic 🇪🇬 🇪🇬
what this still work with a chemex instead of a V60? I would just have to maybe add more coffee, or lower the kettle while pouring right?
You can try buy I doubt it will work as well. The key to the dome is minimal agitation and the high rim of the Chemex will make it really hard to achieve that (without using like 100g coffee or something lol). The filter might also not drain at the speed you want it to (being folded asymmetrical and flush with the glass creating a seal and slowing down flow).
I would get a cheaapo plastic V01 V60. Those things are like under $10 at the Hario website.
what kind of filter is that, and where can i get it, kind sir?
Thank you for your sharing. I noticed you mentioned that after blooming, you pour 1/3 of total fluid ie 120g out of total 260g. But isn't it 1/3 of total 260g is 86.66g?
Heyyo, here is a copy/paste from a previous comment!
"I don't include the bloom when calculating the 1/3, 2/3 chunks but need to keep it in mind when brewing. So with a 50g bloom, the remaining liquid would be 210g and the 1/3 chunk equals 70g. 50g bloom + 1/3 (70g) of liquid combine to 120g, which is what I use as an indicator when brewing. Hopefully that makes sense!"
Cheers!
@@brewinghabits thank you very much for your prompt reply. You explanation is very clear and precise. This is by far the clearest explanation and demonstration of osmosis flow brewing.
No problem! If you have any other coffee questions then you know where to find me :D
Why we need exactly Hario V60 on 1 cup size?
Anyway guide is great!
The V1 version makes it easier because the extra wall height of the V2/3 increases the height of the pour in relation to the coffee dome making it hard to control the water poured and maintain the dome shape. You can also use other low walled brewers too like the small Kalita Wave.
Check out this video I posted not too long of two Osmotic Flow pro's and notice how close their spout is to the grinds. th-cam.com/video/zhbS0kUJFW8/w-d-xo.html&ab_channel=BrewingHabits
wow! thank you!
@@brewinghabits
@@brewinghabits hey tell ur viewers 2 double check if they r subbed or not. I think I got unsubbed. I'm sorry about that, idk y but I subbed again.
Greetings from your neighbor province, Quebec. I'm going to go try this with my freshly roasted light roast (city+). I think I'll roast another batch tomorrow much darker (full city+) just to try this method. Thanks for all the good info in here -- I never thought about holding the kettle sideways like that! I'll try this tomorrow as well... Eh, maybe I'll first practice with cold water though in case of the unexpected forearm scorch 🔥.
Studying your video closely to memorize proportions, I had to keep skipping back to understand why your 1/3 water pour would equal 120g, when the total water weight is 260g. How are you crunching the numbers? In my thinking, a third of the total water weight would be ~87g. Am I misunderstanding something?
Greetings fellow neighbors! Good luck with all the new brewing techniques you will take on shortly!
I don't include the bloom when calculating the 1/3, 2/3 chunks but need to keep it in mind when brewing. So with a 50g bloom, the remaining liquid would be 210g and the 1/3 chunk equals 70g. 50g bloom + 1/3 (70g) of liquid combine to 120g, which is what I use as an indicator when brewing. Hopefully that makes sense!
Let me know how it goes, I'm excited for you. Ya got this 😁👍👍
@@brewinghabits Ah, right, the math makes sense now -- thanks.
So how did you end up liking the recipe with a (fresh) light roast? I wonder how it compares to something like the 4:6... I have some testing to do I think, but over time, lest I overdose on caffeine.
I have it a whirl with 1 day old beans and to be honest, I thought it tasted great (not that grassy hay taste you get from fresh beans) that it could have been even more gassy!! So the next time I roast light roast beans, I'm gonna give the osmotic flow technique a whirl after 1h, let them cool down and brew right away 🔥
@@brewinghabits That's nuts, can't wait to try this... It would open new doors for little home roasters like me... It would be impossible to get much fresher than 1hr post roast.
I'm not knowledgeable enough to know if degassing is the only factor that renders beans more 'flavorful' after resting for days, or if there are other things happening chemically as well (to a noticable level). If it is solely degassing, and osmotic flow not only bypasses this brewing 'wall', but also works by utilizes the trapped c02, it could cause a stir in some of the generalized 'coffee laws' we've adopted.
Thanks for the good work man, cheers.
Thanks bud, totally have the cogs going on my brain side too. The potential if this works with fresh light roast beans would be amazing, perhaps even bring out a whole new flavor profile on some beans 🔥🔥
About how many grams of brewed liquid coffee do you typically end up with after removing the brewer at the end of the process?
Funnily I'm actually going to test this out tomorrow on the livestream brew! But as an educated guess, grinds retain around x2 their weight in water and I would say it's like 15-20g that ends up dripping out. This would make the final cup in this video around 200g of brewed liquid.
I'll edit this comment with my findings tomorrow :P
@@brewinghabits Sounds good, look forward to your results. Thank you.
Today I brewed with 25g coffee and 250g water (1:10 ratio). The end liquid in the cup was 175g, liquid that drained after I moved the dripper was 35g making the retention in the coffee bed 40g.
So around 70% went into the cup, 14% dripped out and 16% was retained in the coffee bed!
Correction, it was a 1:10 brewing ratio I used, not 1:13!
@@brewinghabits Thank you!
Where did you get the grind size scale I’d like to buy one but can’t find them
It's called the Brewler by Kruve!
@@brewinghabits Thanks found a supplier in Canada and it’s on the way. Keep up the great videos
do you wash your filter? and how?
I handwash my fabric filter after every brew (just running water). At the end of a bag, I boil the filter to refresh it for the next bag of beans. If you have cafiza or other coffee safe cleaners then adding a sprinkle of that during the boil wouldn't hurt!
thank you so much for responding me!
thanks for micron. no kruve no brewe
drip asist center with less flow rate? any flow rate recomendation
In what world is 120g a third of 260g
Heyyo, here is a copy/paste from a previous comment!
"I don't include the bloom when calculating the 1/3, 2/3 chunks but need to keep it in mind when brewing. So with a 50g bloom, the remaining liquid would be 210g and the 1/3 chunk equals 70g. 50g bloom + 1/3 (70g) of liquid combine to 120g, which is what I use as an indicator when brewing. Hopefully that makes sense!"
Cheers!
Nice vid dude, far as the coffee stuff and your personal delivery of it. That dang music track in the background gotta go. Strive for purity in your vids same as the coffee you're making. Don't sell out just cuz everyone else does it. Tough to continue watching with that.
Your definition of osmotic pressure is partially incorrect. You say that "Osmotic pressure it's when two liquids with different concentrations are side by side creating a semipermeable membrane that restricts what moves between the two liquids." Firstly, although indeed we're talking about liquids, correctly these are solutions. You have a concentration of solvent and concentration of a solute. Secondly, the membrane is not "created" by the "two liquids" and that that restriction IS NOT the osmotic pressure. The permeable membrane has to be created or to exist naturally as in a given biological system. Osmosis only exists when there's a a concentration gradient. Water moves to where there is less concentration of water molecules such as in a solution with higher solute concentration (less molecules of water). In order to establish a gradient you need to restrict the movement of solute molecules, hence the semipermeable membrane.
So regarding osmotic pressure, actually, there's TWO definitions of what can be considered Osmotic pressure.
-The first and most widely known and generally applied is that Osmotic pressure is the minimum pressure which needs to be applied to a solution to prevent the inward flow of its pure solvent across a semipermeable membrane.
The second definition, and the one that applies to this pour over technique, can be defined as the measure of the tendency of a solution to take in a pure solvent by osmosis.
When you do the first pour/blooming your creating a solution with higher concentration than water in the spaces between coffee grounds ( Cafec calls it "Coffee essence"). This solution has a high capability to take in a pure solvent (Osmotic pressure definition nr 2). When you're pouring in the center you're generating water potential that it's higher than the osmotic potential in the coffee essence, so water moves to those coffee spaces, it then forms what Cafec calls "coffee liquid". This liquid than flows down by a mix of gravity and (because there's movement also of solubles) a concentration gradient where's there's spaces with coffee essence with higher concentration than the newly formed coffee liquid. It's akin to a convection movement. Which your "column of water" schematic doesn't represent accurately.
With the continuos brewing you're also bringing non soluble particles to move in the coffee grounds bed and they start depositing at the bottom and sides of the ground's cone providing, according to Cafec, a thicker filtering layer that helps further keep "bad coffee" compounds to go into the final "coffee liquid", the desired brew.
lol ok.. Step 1. spend a few years figuring out how to brew dark roasts nice and smooth with somewhat large grounds and without the sharp edge. Contentment.
Step 2. go on youtube and hear that it's called osmotic flow and might be an old Japanese technique. Undecided emotional response.
Haha well that should be validating! That the solution and final cup that you arrived at is the same way other people brew with darker roasts ✨✨ Next time, just Google a bit before you go into your year long explorations 😂
You can't just create a membrane) therefore the term "osmotic" is not applicable to this brewing method
As a “westerner” this video comes across as pretentious self-gratifying garbage. Being Japanese has nothing to do with making coffee correctly. That’s like me making a joke about Asians playing basketball poorly.
Let's try to break down some things here...
So you are saying it's “self-gratifying garbage”, but I was born and raised in Norway, now live in Canada and have close to zero connections to my Asian roots. So your point of trying to make it into a race thing falls flat.
Did I ever say that only Japanese people make coffee correctly? This is a video showing you a different way of brewing good coffee with dark roast beans. To be clear, what I said is that the western people who have tried the Osmotic Flow technique usually represent it wrong.
With that said, the real joke is the number of western coffee people who have tried to show the Osmotic Flow technique but bastardize it. They end up not giving it a fair chance or taking the time to understand it, then brushing it off.
If you see the video as a racist attack or a self-stroking ego boost then your viewing is sadly enough not a reflection of the video's intentions and quite different from what the majority of people that watches the video experience.
I understand it's a hobby, but you are not going to taste a difference between me just pouring it over randomly and you doing this shit....