Adapted Osmotic Flow

Name: Adapted Osmotic Flow
Ingredients: 20g coffee; [object Object] water

"By pouring extremely slowly and strictly in the center of the bed, This approach minimizes the extraction of heavy, bitter, and astringent compounds, resulting in a highly sweet, bright, and clean cup."

Lance Hedrick

Tips & Preparation

Background Knowledge:
- Inspired by the Osmotic Flow technique, traditionally used to create a dome of grounds while keeping the edges dry to achieve high stratification.
- Emphasizes diffusion over immersion to reduce bitterness and increase sweetness.
Preparation:
- Use a V60 with a paper filter appropriate for the roast (T83 suggested for light roasts).
- The technique relies on very low agitation and gentle pouring in the center to maintain the bed structure.
Variations & Adjustments:
- Use lower water temperatures (82°C-86°C) to retain acidity and prevent over-extraction of bitter compounds.
- While traditional osmotic flow avoids saturating the edges, the brewer adapts by occasionally folding grounds to ensure even extraction, balancing the 'pure' technique with personal preference.

Recipe Steps

0:00

Start your timer. Gently pour 50g of 86°C water directly into the center. Do not spiral. Allow the coffee to bloom for 45 seconds as gas escapes.

0:45

2nd pour slowly and gently into the dead center of the bed, bringing your scale to approximately 110g. Let the water drain completely until the bed is dry.

1:30

3rd pour gently pour into the center once again, bringing the total weight to roughly 180g. Allow it to drain completely.

2:15

4th final pour aggressively in wider circles to wash and fold the dry outer crust of coffee into the center. Once the grounds are integrated, return to a gentle center stream until you hit the final weight of 280g.

Let the water finish draining through the bed. swirl the carafe gently and enjoy.

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