Osmatic Flow
The Osmotic Flow is an old Japanese technique for the Hario V60. It focuses on slow, controlled pouring to encourage a gentle and even extraction. Instead of covering the entire coffee bed, water is introduced gradually in the centre using a thin, steady stream.
After the bloom, the brewer continues pouring in small, controlled pulses, keeping the stream mostly in the middle of the bed. As the slurry rises and settles, water naturally spreads outward through the grounds, allowing extraction to progress from the centre toward the edges.
By minimising agitation and avoiding large circular pours, the technique relies on gravity and flow to move water through the coffee. When executed well, it produces a cup with high clarity, balanced sweetness, and well-defined flavour separation.
Note:
Brew time will vary from around 3-5 minutes. The timer is set for 3 minutes, but if it takes longer don't be concerned!
Recipe details:
Coffee:
Grind Settings:
Water:
Step 1.
0:00 - 0:40
A standard bloom for 40 seconds using 50g of water
Step 2.
0:40 - 2:20
Very gently pour in the center to 150g (or to 50% total brew volume)
Step 3.
2:20 - 3:00
Pour the remaining water in a slowly expanding circle. Avoid pouring on the paper filter.
