Osmotic Flow Technique in a Nutshell 🥜
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- Опубліковано 20 сер 2024
- A #Shorts overview of the Osmotic Flow V60 technique! Want to learn more?
👇 Link to the in-depth guide 👇
• Osmotic Flow V60 Brew ...
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That's it in a nutshell. Well done short, makes me want to check out the full video. Most of these "shorts" don't lead one to further exploration so that's a great feature.
The mandatory nutshell was added :P Yes, that was the goal! I already make these elaborate long videos so might as well do some repackaging and promote them through those quicker short form videos. Gotta keep it in mind for future videos and also go back and retroactively make shorts for past videos!
Great stuff!
Already watched the full video but kept going back to it to make sure I don't miss anything while brewing. This makes things a lot easier.
Thanks bud, glad you like the modified content for YT Shorts! I totally did aim for that quick Osmotic Flow summary before or as you brew. Cheers :D
Tried this with my Origami, and i got a cup that i really liked out of my favorite dark roast. It really brings out the body in the cup. Will try it on a v60 soon. my technique has improved after trying it several times. My preference lies in dark roast coffees so this got me to what ive been looking for in a cup dark roast pour overs. Of course i adjusted the recipe to my own tastes, as i see the recipe as more of a starting point rather than strict guidelines.
I believe this technique should be looked at without the lense of western coffee technique. Although it maybe be correct that the extraction will not be even with this technique, it should not be looked down upon because of this. If the end result is a cup you don't like, then either adjust recipe or dont use the technique.
To be fair, I was just thinking about how it didn’t look even and before going into the comments I had realized that they did say the preference was a dark roast which make this as it seems to prevent over extraction, but will still get all those lovely oils, flavonoids, and aromas, Though I’m curious how it would do with a light roast. Not to mention, using the same technique for years gets mundane, so having variables like these to really be able to play around with a cup of coffee is awesome. Lmk if you’ve tried it on the V60 yet!
In my experience, dark roast should never be extracted evenly, dark roast coffees taste the best if you learned how to separate or put the taste in stages, doing it consistently un-even makes it so that the the taste is much more complex and not flat out bitter or harsh, I've used a dark commodity just to prove my point, and i say its greater than the even saturation commonly used in light roast
That’s super interesting! I always wondered if there were more optimal techniques to brewing dark roasts instead of the traditional V60 technique. I’m definitely going to try this out! Thanks 🙏🏽
I see you claiming that it domes because of water tension which is only partially true. Since the outer edge isn’t disturbed by way you pour, you aren’t setting the CO2 from blooming free. So the bubbles from the beans blooming makes them float on top of the water. It makes a dome since the water tension from the water introduced in the initial pour is present. So the grounds trapped on top aren’t actually being extracted very well. But anything underneath the bubble dome will be getting extracted pretty fast due to the channeling.
this makes me wonder, why not just use less amount of coffee and pour normally? (I haven't watch the full video btw)
I also have a video that shows how grounds that float or stick to walls don’t have their flavours fully extracted. So as much as I’d like to say this technique is good, I do think a properly brewed coffee with 20% less beans could have more flavour.
I'm no expert but I don't think this scenario is similar to grinds floating or sticking to the walls. For the dome to be formed, there needs to be water tension right underneath the dome, which means that there is water right below the grinds. Another things is that less is many times more and this is especially true with dark roasts (lower water temps, lower brewing ratios, faster brew times etc), which is the roast level specifically used with the Osmotic Flow technique.
It has hands-down produced the best dark roast cups of coffee I've ever had. I appreciate your thoughts as a fellow coffee content creator so I would love for you to give the technique a proper chance. I used to be like you and went in with modern brewing logic doubts but the technique blew those away.
@@brewinghabits Hmm I'll have to give it a try again. I always felt that this method had a bit of an emptiness with it >.<
I've even done it a lot with the nel drip too bleh. I think my brewing logic is whack though compared to most so I do think understand the concept behind this but if you break the crust at the end you might be able to squeeze just a bit more flavour out!
this is the wonder of coffee, or i would say the mystery of coffee, the more you know, the harder to achieve that mystic and legendary best cup.
Man , i'd like to know the science behind the osmotic flow, but every time i do it, my friends are amazed and I always get the consistent good cup
I bought a coffee dripper from japan themed coffeeshop it had a different shape from any dripper on the market. Tried the traditional way of pouring inside to outside, resulted in 6 minute brew time and no flavor at all. Then i thought what about focusing the pour on the center so that it drips faster because of the weight on the center is heavier than the traditional pouring? So logically i medium ground my 12g dark roasted arabica coffee for espresso and 150g of water 3 times pouring and i was like wtf? The brew time finished at 2 minutes like expected. The flavor is so good and the body came out unexpectedly good. I searched this technique everywhere and luckily i found this video confirming it’s a technique
That’s interesting. I would think this would be over extracting and purposefully inducing channeling, but from what you’re saying, it’s not. I will look into it good sir, thank you 🙏
It would be underextracting
I can't believe the hate you're getting from some people. 😮 Will definitely try it.
always wondered about their method and why they roast so dark. Any beans I got from the brand arabica even their medium roasts are quite dark. Oooh this is exciting gonna pick up some beans and try this.
New to this, but very interesting! I will have to try this with some of the dark roast I got recently.
Greetings from Japan
Is it true each pour brings out each stage of brewing. Ie 1st pour brings out oils n acids, 2nd pour sweets, 3rd pour brings out bitters
Thats y each amount is important bcuz there r different amounts of each flavour?
Great video! I’m curious if you think this method will work on a flat bottom dripper?
I think it should work the same with flat bottom Dripper. I've gotten similar dome shaped pours with a kalita wave, my guess is that it might just extract a bit differently (but imo probably not it a detrimental way making this technique totally viable with flat bottom brewers)!
how about all of that coffee which is not getting brewed? - Is that offset by the dark-roast it seems
From my understanding, the dome is kept up by a mass of water meaning that right underneath the coffee, there is a body of water that is extracting the coffee. So unlike grinds that are high and dry on the filter by pouring too fast, I don't think grinds not being extracted from is an issue with the Osmotic Flow.
From the centre, and never reach the side, so an outer rim is never wet?
The structural integrity of the dome is kept up by water poured so right underneath it will be a mass of water that is keeping the dome tension. So you aren't directly pouring water on it but it is getting extracted from!
Great half the coffee was extremely over extracted and the other half was extremely under extracted!
Could use this brew to remove rust!
Is there a difference?
That’s a lot of wasted coffee that didn’t fully extract
Yup
Yeah it seems extremely inefficient and like it would result in some pretty underextracted coffee
The liquid tension is what makes the dome, which makes even the top crust be in contact with water.
It has produced the best cups I've had with dark roast beans that I would never be able to achieve with other pour-over brewing techniques so is it really "wasted coffee/inefficient"? Then I would also call espresso wasted coffee.
Feel free to brush it off without trying it but it's a unique Japanese technique that has stood the test of time way longer than the specialty pour-over techniques we are using these days.
@@brewinghabitsYou don’t know crap about coffee. This is not at all the best way to make coffee. You aren’t getting the most you could out of the cup. Please go watch some James Hoffmann
Haha love the comment. Lemme just SS it and solidify it in my archive of “ignorance is bliss”. If JH starts making a video series on dark roasts (he already has mentioned how dark roasts are a different beast and it needs a lower brewing temp in his videos) and how to maximize their potential with techniques like this, will you have the same energy? I hope so!
Bruh this technique ignores like 80% of the coffee grounds
Don't think the 80% grounds get wasted despite no direct contract with the water. Those grounds still get soaked and water that travel down from the middle will still pull the flavour down. That's my guess and also observation of various pouring technique.
@@stzlysYea... but the general rule of thumb is that the more uniformity in the brew, the better the results. I havent tried this style of brewing, so I cant speak with certainty, but I would be very skeptical if anyone told me this brew method was able to achieve the best expression of the coffee.
It's easy to dismiss the technique without trying it. Even when you try it, if you have the lens of western coffee brewing (that is focused on medium to light roasts, maximum extraction through high water temps and fine grind size) you will fail with this technique.
I'm currently in Japan and have tasted the Osmotic Flow by masters who have done it for years (oldest one I tried it from was about to reach his 50 year anniversary of being open. The Cafe name is Hiiragi and his son is continuing his legacy at Koyama coffee where he is at) and I can tell you with certainty that they brought out the best expression of the coffee they picked for their brews through their version of the Osmotic Flow.
We all are skeptical (including me) until the blinders are taken off and a whole new world is revealed.
@@brewinghabits it's easy to dismiss it because you see that it ignores a big part of the coffee and there's no obvious explanation as to how it manages to extract that part of the coffee bed.
On the other hand it's also really easy to have appeal to authority arguments such as "the Japanese masters do it for 50 years" as if the Japanese people are all magically enlightened and cannot do any wrong (nothing against the Japanese, but this appeal to authority sucks).
@@InTimeTraveller Feel free to watch the longer video I made on Osmotic Flow where I go into detail as to why the technique works. For it to create a dome shape means that there is water tension creating a semipermeable membrane right below the grinds on the surface, which means that the majority of the grinds are still in contact with the water.
So no, it doesn't ignore a big part of the coffee and no, I am not just appealing to authority. I did my own experimentations and research to understand why the technique works.
Here is a timestamp to the exact segment in the video where I talk about the mechanics of it.
ua-cam.com/video/kqQDYf8BmIA/v-deo.htmlsi=etCAQJItkFLGNg8e&t=363
Also don't just take my word for it either, try it out for yourself and see if you get the same results. Just don't dismiss a thing you don't understand because there is no "obvious explanation".
I think there's a lot more channeling than "osmosis" going on with this technique. Osmosis Jones does not approve.
wow. 900-1300 microns is much finer than I ever considered using for pourover. It's about a medium fine grind.
Okay so I was super skeptical but I just tried this and it produced the best, smoothest cup of pour-over I ever had.
God bless you for this simple tutorial, really easy to follow. Btw Jesus loves you and he is the way, the truth and the life and no one comes to the father but by him. God bless.
No religion please