Osmotic Flow 2024 - Coffee Brewing Simplified

Osmotic Flow 2024 - Coffee Brewing Simplified

Viacheslav Druzhynin

This is the simplest Osmotic Flow technique to this day. The only thing you'll need is to remember 3 stages. Then - you can brew any dose of coffee from 6 to 50 grams or even more.

In this article I described the details, but here we will use the most simplistic approach which "just works".

What special about this update?

This approach will give you more body and complexity, saturation. Which is especially important for light roast washed processed coffee. 

How it's done? By adding a spiral pour in the beginning of "constant pour" stage.

Osmotic Flow - Recipe 2024

First of all, we're going to use 90°C / 194°F water.

Ratio: 1:16 or whatever you want to brew. 

We still have 3 stages of pouring:

  • Bloom
  • Pulses
  • Constant pour

Bloom

We slowly pour water in a spiral motion to cover the ground coffee with water so that it becomes wet and for a dome shape. Don't pour near the filter. Push the wave by pouring at the wet area.

Pulses 

From 30 seconds you start to pour the water and draw a circle. Remember to pour slowly (technically 2-4 grams per second). All of the pours should be gentle.

We add the water till coffee have an inflated dome shape (usually I draw around 2 circles). Then wait for it to "deflate". Basically you need a "breathing" motion. Coffee goes down to almost flat state - then you add the water. 

Constant pour

Final stage. From 1:30 (+- 10 seconds, wait for the dome to flatten after the last pulse) - start drawing a spiral. Again, gentle pour. Don't rush with the motion or with the flow rate.

When you've finished with the spiral (you can pour the water near the filter at this stage) - return to the circle pour if there is still water needed to be added.

Like, for 10 grams of coffee, usually you'll finish the brewing around when finished the spiral. But for 30 grams - return towards the center and draw a circles.

Adjusting the grind size

The only parameter that we change (at least most often) is the grind size. It will depend on coffee that you're brewing. And you'll need to adjust it by taste for each dose.

If you perceive that the coffee is watery - make the grind size smaller. If it's too intense - make it bigger.

Coffee filter

It's better to use fast filters. Specifically, Cafec ABACA+ is a great option. ABACA - good as well. But I would avoid regular "green" filters from Cafec or T92. Because they're too slow.

Though, with the slower filters, you can increase the water temperature (like, 92°C) and slightly decrease the grind size to get a proper coffee.

How to use

Here's how I use it. I'm thinking what dose of coffee I'm going to brew. Let's say it's 15 grams. And then I multiply it by the ratio. But for 15 it's a known number - 250 grams of water. That's the number that I need to keep in my head while brewing. 

Then I do all 3 stages (it's easy, start pulses at 0:30 and constant pour at 1:30) and then watch on the weight. Before that we don't need to look at weight, only seconds. When the brewing is finished - let the coffee drain for 30-60 seconds.

What if I want to make more coffee 

Great question. Depends how many grams of coffee you've used. If the dose was 12 grams and you want 20 - you make the grind size bigger.

But if you go from 20 grams to 30 - you'll need to make the grind size smaller. Because water will flow faster.

And when brewing less coffee, like 6-10 grams - make the grind size smaller (if you're brewed 12, 15, 18 or 20 grams before).

Amount of coffee and water (~1:16 ratio)

6-100

10-160

12-200

15-250

18-300

20-320

30-500

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