@MarySvevo recognized the words I could not and they were Wedgwood (Wedgwood is an English fine china, porcelain and luxury accessories manufacturer) and Limoges (Limoges is a city in southwest-central France.)! If you want to learn more about the Osmotic Flow technique, check out this video I made on it a while back! ua-cam.com/video/kqQDYf8BmIA/v-deo.htmlsi=e9A3_vDEtZU8_MRW Also... been awhile since I posted a video on Brewing Habits... since I have been making videos over at Master Everyday Living www.youtube.com/@MasterEverydayLiving Find me there if you wanna see all the non-coffee related shenanigans I'm up to these days :D
This is beyond just consuming coffee. Osmotic flow is such a beautiful technique to practice, to observe the grounds blossom in the bloom phase, to breathe the astounding aroma it gives off and finally enjoy a great cup, it’s a multi-sensory experience.
Having to eyeball everything and not rely on a scale seems like something a coffee veteran with decades of experience would definitely do. I bet they probably already know how much water in ml each cup is and any extra water is just immediately tossed off at 7:00. .... And damn that brewed coffee was just enough for the cup at the brim at 34:30 Love the Japanese commitment to their craft. ❤
@@brewinghabits I noticed that both shops used the same gear. I'm mindful to not make this video a gear rant but I noticed that both shops used the same grinder, kettle and brewer. In your opinion which were these individual items? I'm guessing royal or xialeo for the grinder, kalita pelican for the kettle and kalita brewer. Thoughts?
Now I see what Murakami means when he often writes in his more recent pieces about not drinking coffee out of a paper cup. Love how ceramic moved on from tea to coffee. See some tea pots and bowls, too, for the matcha and red tea offerings (also written on the sign in front of you). Only tried the siphon method coffee during my last trip to Japan. When they say "hand crafted", you really feel it in Japan. The amount of coffee for the second brew is nuts! I wouldn't be sleeping for days! The guy who first brought coffee to Japan was paid in beans when he was working in Brazil, and he took all of the bags back and started a shop.
Man, screw people who say coffee/coffee culture in Japan sucks. Thank you for sharing. Lovely presentation of a kissaten, I hope to experience it myself someday.
Yeaaa, totally feel like the Japanese coffee culture was tossed out unjustified with the "dark roast bad" mentality, which is such a shame because it really is delicious and amazing when done right!
Contrary to the common Western idea, a kissaten is not any old-school Japanese café. It is a yōshoku ('western food') eating place that is centred around coffee. Coffee-only cafés such as these, the most famous being Café de l'Ambre in Ginza, are usually not considered as kissaten.
It is simply mind boggling! What a collection, cool and apparently casual, but serious in quality of exhibition of full skill! Looks Devine by their character!
What awesome and cathartic coffee appreciating experiences. Thank you for sharing the video with the voice-overs. Very enjoyable watching the coffee-making processes!
Thank you for making this video, ive been facinated with the Osmotic Flow technique and have been trying to master it through your videos and others. It seems alot of the content on youtube showing the technique in a café context is relatively old so a newer video like this is just what ive wanted to see.
Glad you like it :D I had never really seen the Osmotic Flow technique out in the wild so I just had to document it and share it as uncut as possible! Totally agree that in my perspective, it seemed like a technique that was not really used in cafes but that assumption was crushed as I did see it multiple times in Japan while I was there! Good luck with your own Osmotic Flow brews!
People say osmotic flow is inefficient, but man is it beautiful. I mean, I think pour over is mostly about aesthetic. Hearing the water drips down, looking at the coffee getting saturated, and getting a cup of joyful sweet coffee in the end. If I want something fast, efficient, and consistent, I'd go to the aeropress.
The search for the most even and efficient extraction that some are on overlooks the possibility that less efficient methods may have their own character that makes them worthwhile, not to mention the aesthetic aspect you've already mentioned.
Thanks - very informative and entertaining indeed! One thing that struck me the most (as a coffee making lover) is the amount of coffee ground - seemingly at least 20g, maybe even up to 30g - up to the top of the filter ! With the standard pour-over ratio of 1:15-16, it would make much more than "just a cup"! I wonder if they use a lower ratio or it's just a misleading video impression? And BTW - it looks like they use Daiso filter holders with a flat base :)! Not sharp-bottomed V60 standard for pour-overs. Very interesting!
Awesome, Tress of the emerald sea would definitely love the custom cup concept! It's decided then - next week I'm brewing osmotic! Thanks for the vibes shared!
Thank you for sharing this experience! It was very relaxing, fun, and a bit of a learning experience at the same time. I am going to try the iced coffee cooling technique once I get some fresh coffee. It's interesting that they only pour from the center, even for the bloom. And they do a lot of pulsed pours, rather than a constant slow pour.
Glad you liked it :D With the specific pulse vs constant pour, I think it depends on the flow rate of your setup. If it flows quickly then you need to maintain a constant flow to keep the dome intact. If it's a slower flow rate, its more about monitoring the dome and adding more liquid when needed. Good luck with your iced brew!
happy to see more coffee content, and very interesting niche coffee content! I think you can find very fun niches within the coffee community. (-but honestly do what makes you happy! 🖤) As for the cups Im VERY intrigued…
I really enjoyed the mellow chit chat in the cup coffee house (Im sitting in my local coffee house rn absorbing the ambiance) and your informative context as well
Wow, a lot to learn from this video! I'm curious about what you think the ratio might have been. Seems like they use a lot of grounds. Also with such a course grind paired with the wide-mouthed kettle, all three aspects together are balanced for the kind of extraction they're shooting for. I would guess it was pretty rich, with slight nuances and less bitterness than expected. Hope to visit both kissaten someday and find out myself. You mentioned being there for like 40 days? I hope this means more videos like this. I'll be visiting Japan in a few months, but just for a week in Tokyo. Would be great to hear if you have any recommendations. Also checked out the other channel and subbed 😁.
Heyyo David, long time no see :D I have a couple more coffee POV videos like this that I want to post here so that will eventually be up. It indeed was in Japan for 40ish days, went from Fukuoka to Fukushima, then back down to Tokyo. Ended up also spending a bit more than a week in Tokyo. I went to a lot of "mainstream" coffee shops in Tokyo like Blue Bottle and Kurasu (Imo overhyped and sterile)... However one of my favorite interactions were at a place called Saladday Coffee. I walked past Saladday Coffee one night and saw the Slayer Espresso Machine and was ogling over it and the owner Tetsuya said that he was closed. What makes this spot unique is that he is doing a lot of low temperature espressos (like 80°C if I remember correctly) and it was delish! Kabuki was an experience and a half! No cameras/phones allowed in the coffee shop. Its on the second floor of this rustic front and its like the perfect place to go with a book/your own thoughts and just spend an hour soaking it all in. They do like a super slow hand drip from high up and they also do coffee pairings with chocolate! Single O is also another cafe that I really enjoyed. Great coffee and solid hipster vibes haha. I'll make sure to get some of these videos up before you leave for your trip :P
Great footage, thank you! Nevertheless I can't help being left disappointed by the fact that you didn't describe more extensively what you drank, more extensively than just "this cup of coffee was so good that I ended up coming back later on etc".
its interesting how the kettles used in these osmotic flow brews are much wider and high-flow than for example the kettles used by cafec, which are comparatively thin and low-flow
In the case of the kettle used by both the father and son in this vid, it was designed in collaboration with the owner of an influential coffee shop, Daibo Coffee, whose method involved dripping rather than pouring the water over the bed, something you can't really do with a kettle with a narrow opening. I don't have this same kettle (it's very expensive) but I've a Kalita that similarly has a wider opening, and it allows for a wider range of streams than the other kind, but that does mean you have to pay a lot of attention to your technique, otherwise you can wind up pouring too aggressively.
You can't taste the paper whether it's rinsed or not, that's the coffee pretentious crowd. Same people that describe wine down to the kind of wood. pure bs
paper taste or whatever, its a myth... lance hedrick already said that it doesnt matter, the only thing he does it is just to make the paper stick to the side of dripper
It is my goal to be able to do away with the scales thermometers and measuring tools, just to be experienced enough to brew by instinct. And I really love it when the cafe is chill enough to be able to talk to the barista.
I've actually been brewing without a scale these days! Using a scoop and learning the measurements of my favorite drinking cup, I can consistently get into a range where the coffee is great. Nitpicking on +/-1gram really doesn't have that much of an impact when you think about the brewing process as a whole and all the moving parts in it. I also have more enjoyment with the brewing process this way, which leads me to enjoy the final beverage more!
@@peterlee9691kalita, both used a kalita. Pretty similar with a Melitta one but with 3 holes instead of 1 or 2 that Melitta has. I'm pretty sure that you can use the same type of paper too
I wonder if the method they use to cool down the iced coffee is one that was already established or one that came out of the son owning a coffee shop that is also a bar since it looks it is done using a cup that would be used in a bar.
Interesting question, I of course cannot know for sure but my guess is that the technique came before the bar since there aren't that many cocktails that are a hot liquid that needs the no dilution chilling in that fashion.
Great video. 1200 microns is crazy. Also it looked like a lot of ground beans. Do you have any idea how much it was? Looked like 20g to 200ml or some crazy low ratio.
I’m curious to know why they don’t rinse their filter prior to use. While its emphasized so heavily here in the West, and in the Arabian Gulf countries too.
There is a lot of mysticism in coffee brewing. People feel that this or that is the right way to go about something without basing it on empirical evidence. But there have been double blind tests done to determine if people can actually taste the difference between rinsed and un-rinsed paper filters and... the data seems to say that people can't actually detect the difference in taste.
In my experience when you're brewing with this method you don't really taste the paper. Not sure if it's because of the high concentration of the brew means that the coffee flavour overpowers it, or because you're avoiding the edges that means less water is in contact with the paper so less taste gets through, or what, but when I brew this way I don't get a papery taste.
Is the coffee that they made as strong as expresso because of the amount of grounds used for one cup? I'm curious because, if so, it shows that expensive expresso machines are unnecessary to open up a coffee place - at least a slow paced one. I hesitate to say slow paced since they were both quite quick. It is an interesting paradox.
I would recommend these two for a similarly wholesome experience in those preferctures: Tribute Coffee in Kyoto - www.tribute-coffee-kyoto.com/ Kabuki Kiyusuke in Tokyo - kabukiyusuke.com/ (this one is a bit special as it doesn't allow for phones and has some interesting chocolate and coffee pairings)
I don’t drink coffee but I am planning to start growing and commercializing this legal drug 😏…I lately learn that my grand father had lands growing coffee to sell…it’s just in my blood
The term "osmotic coffee" is incorrect because it misrepresents the scientific concept of osmosis and its application to coffee brewing. Here's why: Misunderstanding Osmosis: Osmosis: This is the process where water molecules move through a semipermeable membrane from an area of low solute concentration to an area of high solute concentration. It's a passive process driven by the concentration gradient. Coffee Brewing: When making coffee, water extracts soluble compounds from coffee grounds through a combination of diffusion and dissolution, not osmosis. There is no semipermeable membrane involved in standard coffee brewing methods. Incorrect Scientific Application: In coffee brewing, water acts as a solvent, dissolving various soluble compounds (like caffeine, oils, and flavors) from the coffee grounds. This is more accurately described by diffusion and extraction, not osmosis. Using "osmotic" suggests that coffee brewing involves the movement of water through a membrane, which is not the case. Potential Confusion: Using the term "osmotic coffee" could mislead people into thinking there's a special brewing process involving osmosis, which is scientifically inaccurate. It might imply a pseudo-scientific or marketing-driven concept rather than a real, scientifically supported method of coffee preparation. To sum up, the term "osmotic coffee" is wrong because it inaccurately describes the coffee brewing process and misapplies the scientific concept of osmosis. The correct terms for the processes involved in brewing coffee are extraction and diffusion.
@MarySvevo recognized the words I could not and they were Wedgwood (Wedgwood is an English fine china, porcelain and luxury accessories manufacturer) and Limoges (Limoges is a city in southwest-central France.)!
If you want to learn more about the Osmotic Flow technique, check out this video I made on it a while back! ua-cam.com/video/kqQDYf8BmIA/v-deo.htmlsi=e9A3_vDEtZU8_MRW
Also... been awhile since I posted a video on Brewing Habits... since I have been making videos over at Master Everyday Living www.youtube.com/@MasterEverydayLiving Find me there if you wanna see all the non-coffee related shenanigans I'm up to these days :D
Interesting video. Can you identify the kettle?
This is beyond just consuming coffee. Osmotic flow is such a beautiful technique to practice, to observe the grounds blossom in the bloom phase, to breathe the astounding aroma it gives off and finally enjoy a great cup, it’s a multi-sensory experience.
Having to eyeball everything and not rely on a scale seems like something a coffee veteran with decades of experience would definitely do.
I bet they probably already know how much water in ml each cup is and any extra water is just immediately tossed off at 7:00.
.... And damn that brewed coffee was just enough for the cup at the brim at 34:30
Love the Japanese commitment to their craft. ❤
Great video!!! Respect to these OG's
Thanks for sharing your amazing experience.
Looking forward to more of your content.
Peace!
Cheers, glad you liked it! I have a few more similar coffee videos I need to edit and get out so stay tuned for those :D
@@brewinghabits I noticed that both shops used the same gear. I'm mindful to not make this video a gear rant but I noticed that both shops used the same grinder, kettle and brewer. In your opinion which were these individual items? I'm guessing royal or xialeo for the grinder, kalita pelican for the kettle and kalita brewer. Thoughts?
Now I see what Murakami means when he often writes in his more recent pieces about not drinking coffee out of a paper cup. Love how ceramic moved on from tea to coffee. See some tea pots and bowls, too, for the matcha and red tea offerings (also written on the sign in front of you). Only tried the siphon method coffee during my last trip to Japan.
When they say "hand crafted", you really feel it in Japan.
The amount of coffee for the second brew is nuts! I wouldn't be sleeping for days!
The guy who first brought coffee to Japan was paid in beans when he was working in Brazil, and he took all of the bags back and started a shop.
Congrats for the idea! Sooo smooth...Feels like I'm there. And the different approach/experience, so interesting, culture wise...
Gotta mix up the content ya know! Glad you liked it :D
And Limoges... Thanks for the lovely video!
Glad you liked it and I totally appreciate the keen ear and knowledge being dropped here :D
Man, screw people who say coffee/coffee culture in Japan sucks. Thank you for sharing.
Lovely presentation of a kissaten, I hope to experience it myself someday.
Yeaaa, totally feel like the Japanese coffee culture was tossed out unjustified with the "dark roast bad" mentality, which is such a shame because it really is delicious and amazing when done right!
Contrary to the common Western idea, a kissaten is not any old-school Japanese café. It is a yōshoku ('western food') eating place that is centred around coffee. Coffee-only cafés such as these, the most famous being Café de l'Ambre in Ginza, are usually not considered as kissaten.
Didn't know that Japan got hate for it's coffee, I love watching video about japoneses places and ways of doing coffee
It is simply mind boggling! What a collection, cool and apparently casual, but serious in quality of exhibition of full skill!
Looks Devine by their character!
What awesome and cathartic coffee appreciating experiences. Thank you for sharing the video with the voice-overs. Very enjoyable watching the coffee-making processes!
Thank you for making this video, ive been facinated with the Osmotic Flow technique and have been trying to master it through your videos and others. It seems alot of the content on youtube showing the technique in a café context is relatively old so a newer video like this is just what ive wanted to see.
Glad you like it :D I had never really seen the Osmotic Flow technique out in the wild so I just had to document it and share it as uncut as possible! Totally agree that in my perspective, it seemed like a technique that was not really used in cafes but that assumption was crushed as I did see it multiple times in Japan while I was there!
Good luck with your own Osmotic Flow brews!
People say osmotic flow is inefficient, but man is it beautiful. I mean, I think pour over is mostly about aesthetic. Hearing the water drips down, looking at the coffee getting saturated, and getting a cup of joyful sweet coffee in the end. If I want something fast, efficient, and consistent, I'd go to the aeropress.
The search for the most even and efficient extraction that some are on overlooks the possibility that less efficient methods may have their own character that makes them worthwhile, not to mention the aesthetic aspect you've already mentioned.
Wedgwood!
Ahaaaa that sounds on the mark with what's being said!!
This comparison reminds me of the documentary Jiro Dreams of Sushi. Such a rare thing to see this Pour Over comparison. I love it!
Thanks - very informative and entertaining indeed! One thing that struck me the most (as a coffee making lover) is the amount of coffee ground - seemingly at least 20g, maybe even up to 30g - up to the top of the filter ! With the standard pour-over ratio of 1:15-16, it would make much more than "just a cup"! I wonder if they use a lower ratio or it's just a misleading video impression?
And BTW - it looks like they use Daiso filter holders with a flat base :)! Not sharp-bottomed V60 standard for pour-overs. Very interesting!
Awesome,
Tress of the emerald sea would definitely love the custom cup concept!
It's decided then - next week I'm brewing osmotic! Thanks for the vibes shared!
That’s a very nice video. Thanks for sharing your experience.
A world apart from the 'mainstream' coffee environment where they'll be serving with a casual, nameless, soulless mug.
Really puts a whole different spin to the concept of Coffee Culture 🤔
thanks for sharing🎉
This is special.
what a wonderful video and experience. Thank you so much for sharing with us.
I always love manual brew
Btw..may I know how much is it?
Im so amazed! Great! Thank you!
Great video. So lovely ❤❤very enjoyed ❤❤
Thank you for sharing this experience! It was very relaxing, fun, and a bit of a learning experience at the same time. I am going to try the iced coffee cooling technique once I get some fresh coffee. It's interesting that they only pour from the center, even for the bloom. And they do a lot of pulsed pours, rather than a constant slow pour.
Glad you liked it :D With the specific pulse vs constant pour, I think it depends on the flow rate of your setup. If it flows quickly then you need to maintain a constant flow to keep the dome intact. If it's a slower flow rate, its more about monitoring the dome and adding more liquid when needed. Good luck with your iced brew!
happy to see more coffee content, and very interesting niche coffee content!
I think you can find very fun niches within the coffee community.
(-but honestly do what makes you happy! 🖤)
As for the cups Im VERY intrigued…
I really enjoyed the mellow chit chat in the cup coffee house (Im sitting in my local coffee house rn absorbing the ambiance)
and your informative context as well
Awesome vid !
Those sleek concrete walls 😍
Kinda wild how their technique looks exactly the same - they way they flip the cup and set the dripper, the pouring patterns, and the filter toss.
He learnt from his father, obviously!
Make a video how he’s folding the paper
Very nice. I regret that I never got to Japan.
I hope you get to go one day!
I think he meant the coffee cup is from Wedgewood England
I want to know how he does the filter prepping
Wow, a lot to learn from this video! I'm curious about what you think the ratio might have been. Seems like they use a lot of grounds. Also with such a course grind paired with the wide-mouthed kettle, all three aspects together are balanced for the kind of extraction they're shooting for. I would guess it was pretty rich, with slight nuances and less bitterness than expected. Hope to visit both kissaten someday and find out myself.
You mentioned being there for like 40 days? I hope this means more videos like this. I'll be visiting Japan in a few months, but just for a week in Tokyo. Would be great to hear if you have any recommendations.
Also checked out the other channel and subbed 😁.
Heyyo David, long time no see :D I have a couple more coffee POV videos like this that I want to post here so that will eventually be up.
It indeed was in Japan for 40ish days, went from Fukuoka to Fukushima, then back down to Tokyo. Ended up also spending a bit more than a week in Tokyo.
I went to a lot of "mainstream" coffee shops in Tokyo like Blue Bottle and Kurasu (Imo overhyped and sterile)...
However one of my favorite interactions were at a place called Saladday Coffee. I walked past Saladday Coffee one night and saw the Slayer Espresso Machine and was ogling over it and the owner Tetsuya said that he was closed. What makes this spot unique is that he is doing a lot of low temperature espressos (like 80°C if I remember correctly) and it was delish!
Kabuki was an experience and a half! No cameras/phones allowed in the coffee shop. Its on the second floor of this rustic front and its like the perfect place to go with a book/your own thoughts and just spend an hour soaking it all in. They do like a super slow hand drip from high up and they also do coffee pairings with chocolate!
Single O is also another cafe that I really enjoyed. Great coffee and solid hipster vibes haha.
I'll make sure to get some of these videos up before you leave for your trip :P
Thanks for sharing this experience with us! It is really nice video!
I wonder what's the grinder the he used for making coffee?
wow
Great footage, thank you! Nevertheless I can't help being left disappointed by the fact that you didn't describe more extensively what you drank, more extensively than just "this cup of coffee was so good that I ended up coming back later on etc".
Usually you can see the origin of the cup underneath.
God I miss Japan ❤
its interesting how the kettles used in these osmotic flow brews are much wider and high-flow than for example the kettles used by cafec, which are comparatively thin and low-flow
In the case of the kettle used by both the father and son in this vid, it was designed in collaboration with the owner of an influential coffee shop, Daibo Coffee, whose method involved dripping rather than pouring the water over the bed, something you can't really do with a kettle with a narrow opening. I don't have this same kettle (it's very expensive) but I've a Kalita that similarly has a wider opening, and it allows for a wider range of streams than the other kind, but that does mean you have to pay a lot of attention to your technique, otherwise you can wind up pouring too aggressively.
@@nintendonut100 yep, i bought the same kalita wave kettle you probavbly have because of this video lol
I find it interesting the baristas dont rinse the paper filter.
You can't taste the paper whether it's rinsed or not, that's the coffee pretentious crowd. Same people that describe wine down to the kind of wood. pure bs
paper taste or whatever, its a myth... lance hedrick already said that it doesnt matter, the only thing he does it is just to make the paper stick to the side of dripper
how the subscribe button glowing when you said at @37:04 ??
New feature, also works with likes
oww.. that's cute 🤩
What is that grinder they use?
It is my goal to be able to do away with the scales thermometers and measuring tools, just to be experienced enough to brew by instinct. And I really love it when the cafe is chill enough to be able to talk to the barista.
I've actually been brewing without a scale these days! Using a scoop and learning the measurements of my favorite drinking cup, I can consistently get into a range where the coffee is great.
Nitpicking on +/-1gram really doesn't have that much of an impact when you think about the brewing process as a whole and all the moving parts in it. I also have more enjoyment with the brewing process this way, which leads me to enjoy the final beverage more!
@@brewinghabitsDo you know why the paper filter are folded the way the are? Is it just the way they do it traditionally or is there a science to it?
What kind of pour over brewer was the father using? Didn't look like a Hario V60. Amazing video. Very, very well done. Cheers from Texas, USA. 🤎
Looks like a Melitta style type
@@peterlee9691kalita, both used a kalita. Pretty similar with a Melitta one but with 3 holes instead of 1 or 2 that Melitta has. I'm pretty sure that you can use the same type of paper too
I wonder if the method they use to cool down the iced coffee is one that was already established or one that came out of the son owning a coffee shop that is also a bar since it looks it is done using a cup that would be used in a bar.
Interesting question, I of course cannot know for sure but my guess is that the technique came before the bar since there aren't that many cocktails that are a hot liquid that needs the no dilution chilling in that fashion.
nice
Great video. 1200 microns is crazy. Also it looked like a lot of ground beans. Do you have any idea how much it was? Looked like 20g to 200ml or some crazy low ratio.
I’m curious to know why they don’t rinse their filter prior to use. While its emphasized so heavily here in the West, and in the Arabian Gulf countries too.
There is a lot of mysticism in coffee brewing. People feel that this or that is the right way to go about something without basing it on empirical evidence.
But there have been double blind tests done to determine if people can actually taste the difference between rinsed and un-rinsed paper filters and... the data seems to say that people can't actually detect the difference in taste.
In my experience when you're brewing with this method you don't really taste the paper. Not sure if it's because of the high concentration of the brew means that the coffee flavour overpowers it, or because you're avoiding the edges that means less water is in contact with the paper so less taste gets through, or what, but when I brew this way I don't get a papery taste.
Is the coffee that they made as strong as expresso because of the amount of grounds used for one cup? I'm curious because, if so, it shows that expensive expresso machines are unnecessary to open up a coffee place - at least a slow paced one. I hesitate to say slow paced since they were both quite quick. It is an interesting paradox.
The courser the grounds, the lower the extraction. Also, depending on the roast, he could be using a lower temp water.
I wonder how many grams of coffee is using, it looks like a lot for coffee to water ratio
I used kalita a lot and By just looking at the bed, it was around 19-22 gr.
Any simmilar experience in Tokyo or Kyoto?
I would recommend these two for a similarly wholesome experience in those preferctures:
Tribute Coffee in Kyoto - www.tribute-coffee-kyoto.com/
Kabuki Kiyusuke in Tokyo - kabukiyusuke.com/ (this one is a bit special as it doesn't allow for phones and has some interesting chocolate and coffee pairings)
I don’t drink coffee but I am planning to start growing and commercializing this legal drug 😏…I lately learn that my grand father had lands growing coffee to sell…it’s just in my blood
Wedgewood
What is special about this technique?
It gives you a fuller bodied, sweeter, and richer brewed coffee than other drip methods, particularly with darker roasts.
Promo-SM
The term "osmotic coffee" is incorrect because it misrepresents the scientific concept of osmosis and its application to coffee brewing. Here's why:
Misunderstanding Osmosis:
Osmosis: This is the process where water molecules move through a semipermeable membrane from an area of low solute concentration to an area of high solute concentration. It's a passive process driven by the concentration gradient.
Coffee Brewing: When making coffee, water extracts soluble compounds from coffee grounds through a combination of diffusion and dissolution, not osmosis. There is no semipermeable membrane involved in standard coffee brewing methods.
Incorrect Scientific Application:
In coffee brewing, water acts as a solvent, dissolving various soluble compounds (like caffeine, oils, and flavors) from the coffee grounds. This is more accurately described by diffusion and extraction, not osmosis.
Using "osmotic" suggests that coffee brewing involves the movement of water through a membrane, which is not the case.
Potential Confusion:
Using the term "osmotic coffee" could mislead people into thinking there's a special brewing process involving osmosis, which is scientifically inaccurate.
It might imply a pseudo-scientific or marketing-driven concept rather than a real, scientifically supported method of coffee preparation.
To sum up, the term "osmotic coffee" is wrong because it inaccurately describes the coffee brewing process and misapplies the scientific concept of osmosis. The correct terms for the processes involved in brewing coffee are extraction and diffusion.