This method worked wonders for a medium roast I bought that had strong bitter notes using the normal full immersion pour over method. Once I dialed in the grind size, it produced a rich and slightly sweet cup with very little bitterness. The key is to create as little agitation of the bed as possible while keeping the dome inflated with water and escaping CO2. Plus it's a very beautiful and satisfying technique to perform. I think it will become my go-to method for darker and/or more bitter roasts with a lot of CO2.
I normally drink light roasted coffee similar to Scandinavian style but not super light like Drop coffee in Stockholm for example(I think it lacks in body and texture so lightly roasted) and also more medium roasted coffee. Sometimes I like to drink more darker roasted coffee at fully city+ and vienna/light french roast levels(almost no oils on the surface). Roasting coffee is an art and roast levels are a spectrum. Like George Howell says he drinks light roasted pour over in the morning but what he calls a light roast is almost 2 min longer roast than what we in Scandinavia call a light roast. Ok from these city+ and vienna/light french I get some burnt notes,still some fruit can be there but smoke or bbq hickory,toasted wood like flavors are not there. Hope this makes sense. My problem with these darker roasts is that I usually don't get a very sweet and clean cup. Often bitter and burnt aftertaste. Today I got the Flower dripper in the post and I bought some light french beans(Blend of South American,Central American and Indonesian beans) and made myself a cup with coarser grinds and lower temperature of 88°C. The result was pretty amazing. Sweet and clean cup all the way from hot down to room temperature in the cup. With notes of dark chocolate,honey,spices and sweet licorice. Reminds me of a nel drip coffee without the oils and of course lower in body. I look forward to explore more darker coffees with my new Flower dripper. Greetings from Iceland
If there are solubles in stale coffee grounds you'll be able to generate osmotic pressure regardless of the presence of Co2. In fact you'll probably get more molecules dissolved because of low gas content. It just doesn't show a pretty bubble as the one in the video. Doesn't make it good or fresh but its one less element interfering with coffee molecules dissolution. That's why you bloom/degass in the first place.
Seems like marketing to me. It's a good pouring technique and a flat bed that will get you a good extraction. Also nobody brews full immersion that badly even with a standard kettle an idiot can do better. Their light roast papers are very nice tho.
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed. This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
Unlike a lot of 3rd wave coffee roasters, some Japanese specialty coffee can be really really dark (imagine something close to commercial coffee dark) compared to most specialty roasters. I've been to coffee shops in Asia that specialize in these kinds of Japanese dark roast pour-over coffee, they are really good dark roasts. No acidity, not really floral or fruity, but good sweetness, pleasant roasty chocolaty flavor with only a little bit of bitterness, like a cup of hot chocolate not sugary sweet but coffee sweetish, and also without the milk, but add a little roasty (in a good way) and gentle bitterness, very aromatic. The brewing method all those shops use is very similar to this one, coarse grind with low pouring height, slow flow, and very little agitation. They sometimes brew close to 1:10 ratio and add water too. To brew this kind of dark roast is very very different from brewing a light roast. I drink mainly light to medium roasts and know how to brew these. But when I use the techniques for light to medium roast (with good amount of agitation) to brew a decent dark roast bean with coarse grind, it ends up looking like the "full immersion" method in this video. I could taste the sweetness and chocolaty flavor, but it is often very bitter as well, and this method of brewing in the video for dark roast often yields significantly better results by reducing a lot of bitterness but cutting down very little sweetness and chocolaty flavors (But you need quality beans, dark roast done right, brewed very fresh, to begin with. Bad dark roasts will just give you a cup a yuck no matter how hard you try). Similarly, I tried brewing lighter roasts with this technique, and the coffee ended up very sour and under-extracted. So yeah, there is a portion at the end he advertises the brand, but this technique is not marketing, it is a good method that specializes and excels in very dark roasts.
You'll need to get a kettle with 5-7mm spout with a gooseneck that ables you to pour at a 90⁰ angle. One that worked for me was the Timemore Fish Pure. 50 bucks.
Can anyone elaborate, what is this osmotic flow, and what is he talking about creating a filter which prevents bad taste. I'm a beginner at it and need more explanation. Thanks!
Osmotic flow allows water to pass through the coffee grind’s filtering layer and induce a convection flow. By pouring continuously, it should then pull out only the pleasant tasting component from the coffee grinds by generating osmotic pressure continuously. The point of Osmotic flow is to let water pass through the filtering layer, which generates concentration differences between the coffee and the solvent (hot water). Once water passes through the filtering layer completely, the osmotic pressure drops to zero. At this point, if you pour water again you will again generate osmotic pressure.
@@antoniogranatelli5280 thanks for your comment. I think I start to understand this theory, but does it hold any water? Is there any evidence to back it up? (in the cup). Sounds like something that could be based mostly on psudo science and many blind believers, as people just memorize and repeat the same words of faith in the so called "osmotic flow".
Beautiful, but a total crock. A steady, even pour will create a flat bed… not that nonsense he showed as “full immersion” I don’t see any benefit possible from a technique that leaves half the grounds unextracted. It creates a pretty bubble I guess…
Im not even close to be a coffe expert.. But what a crappy "full inmersion" method he use!. Obviously you will get a better extraction compared to that xD
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed. This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
Really don't care about extracting those grounds around the edges, huh? A quick swirl could've easily fixed the full immersion brew. This is a very aesthetically pleasing way to brew, but let's not pretend there's any real science behind it.
Immediately discredited themselves and their technique by manipulating the audience with the "full immersion" which they botched on purpose. Noone who is able to produce their own coffee brewer would brew something this bad. In the end, this is just lying or at least strongly manipulating in order to sell their stuff. Awful.
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed. This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
Utter BS.. "Osmotic flow of water is an important biological transport process that occurs across cell membranes, across basement membranes and in extracellular matrices of connective tissues. The osmotic flow process is the basis, too, for swelling in biological systems. In many cases in biology the osmotically active solute is often nonideal macromolecular one. The nonideality (which yields parameters which vary nonlinearly with concentration) influences osmotic pressure through excluded volume polymer interactions and, for charged polymers through the influence of active counterions on the ambient simple electrolyte concentration. Nonideal effects are also manifested in dynamic parameters, particularly hydrodynamic frictional terms that describe the viscous dissipation of water over the surface of the polymer chain"
So your basically "quoting" something related to biological systems (I suppose living ones) and the main take away is that the there are soluble biological molecules do not constitute an optimum solute in and of it self for an ideal maintenance of osmotic pressure (flow). When does it specifically state in your quote that known soluble coffee molecules do not lend themselves to "ideal" osmotic pressure? Does this technique needs ideal solutes to work? If not coffee molecules which molecules would be ideal to make a good osmotic flow pour over coffee? Can this be applied to dead vegetable matter such as roasted coffee grounds? Are there perfect biological solutes in living organisms that create ideal osmotic pressure?
![SANYOSANGYO [ CAFEC OFFICIAL ]](http://yt3.ggpht.com/OifMiiXWIV5BWwAzNwtBDHJtKpzsJh4rcKOh7gHGrkpvkjx-NsIppXJZFzHwpnRkONH6wnuiCg=s48-c-k-c0x00ffffff-no-rj)
This method worked wonders for a medium roast I bought that had strong bitter notes using the normal full immersion pour over method. Once I dialed in the grind size, it produced a rich and slightly sweet cup with very little bitterness. The key is to create as little agitation of the bed as possible while keeping the dome inflated with water and escaping CO2. Plus it's a very beautiful and satisfying technique to perform. I think it will become my go-to method for darker and/or more bitter roasts with a lot of CO2.
i found this video about a year ago and it became my favoritw brweing method... is easy, and not complicated, i do recommend this method to everybody
Impressive for the pouring technique that looks really smooth
I normally drink light roasted coffee similar to Scandinavian style but not super light like Drop coffee in Stockholm for example(I think it lacks in body and texture so lightly roasted) and also more medium roasted coffee. Sometimes I like to drink more darker roasted coffee at fully city+ and vienna/light french roast levels(almost no oils on the surface). Roasting coffee is an art and roast levels are a spectrum. Like George Howell says he drinks light roasted pour over in the morning but what he calls a light roast is almost 2 min longer roast than what we in Scandinavia call a light roast.
Ok from these city+ and vienna/light french I get some burnt notes,still some fruit can be there but smoke or bbq hickory,toasted wood like flavors are not there. Hope this makes sense.
My problem with these darker roasts is that I usually don't get a very sweet and clean cup. Often bitter and burnt aftertaste.
Today I got the Flower dripper in the post and I bought some light french beans(Blend of South American,Central American and Indonesian beans) and made myself a cup with coarser grinds and lower temperature of 88°C. The result was pretty amazing. Sweet and clean cup all the way from hot down to room temperature in the cup. With notes of dark chocolate,honey,spices and sweet licorice.
Reminds me of a nel drip coffee without the oils and of course lower in body.
I look forward to explore more darker coffees with my new Flower dripper.
Greetings from Iceland
arigatou gozaimasu, I am into this technique recently especially after tasting your brewing at WOC Dubai :)
But osmotic flow is not available when coffee loose co2 after 2 weeks
If there are solubles in stale coffee grounds you'll be able to generate osmotic pressure regardless of the presence of Co2. In fact you'll probably get more molecules dissolved because of low gas content. It just doesn't show a pretty bubble as the one in the video. Doesn't make it good or fresh but its one less element interfering with coffee molecules dissolution.
That's why you bloom/degass in the first place.
Seems like marketing to me. It's a good pouring technique and a flat bed that will get you a good extraction. Also nobody brews full immersion that badly even with a standard kettle an idiot can do better.
Their light roast papers are very nice tho.
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed.
This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
Have you tried it?
@@Poraqui yes of course. usually i brew lighter roasts and I dont get the taste im looking for, usually. will try again sometime
@@Incip1try using a dark roast
Unlike a lot of 3rd wave coffee roasters, some Japanese specialty coffee can be really really dark (imagine something close to commercial coffee dark) compared to most specialty roasters. I've been to coffee shops in Asia that specialize in these kinds of Japanese dark roast pour-over coffee, they are really good dark roasts. No acidity, not really floral or fruity, but good sweetness, pleasant roasty chocolaty flavor with only a little bit of bitterness, like a cup of hot chocolate not sugary sweet but coffee sweetish, and also without the milk, but add a little roasty (in a good way) and gentle bitterness, very aromatic.
The brewing method all those shops use is very similar to this one, coarse grind with low pouring height, slow flow, and very little agitation. They sometimes brew close to 1:10 ratio and add water too. To brew this kind of dark roast is very very different from brewing a light roast.
I drink mainly light to medium roasts and know how to brew these. But when I use the techniques for light to medium roast (with good amount of agitation) to brew a decent dark roast bean with coarse grind, it ends up looking like the "full immersion" method in this video. I could taste the sweetness and chocolaty flavor, but it is often very bitter as well, and this method of brewing in the video for dark roast often yields significantly better results by reducing a lot of bitterness but cutting down very little sweetness and chocolaty flavors (But you need quality beans, dark roast done right, brewed very fresh, to begin with. Bad dark roasts will just give you a cup a yuck no matter how hard you try). Similarly, I tried brewing lighter roasts with this technique, and the coffee ended up very sour and under-extracted.
So yeah, there is a portion at the end he advertises the brand, but this technique is not marketing, it is a good method that specializes and excels in very dark roasts.
Damn that coffee is so fresh it's still breathing!
It's like the coffee is breathing wow.
thats some fine skill you got there
che Miyagui se la rifa... despues de varios intentos ya le agarre la onda.... queda exquisitio... el café debe ser fresco si no, no sale...
tambien sale con cafe no taaaan fresco... pero tiene cierto truco para que salga 🤭
@@eduardoherrera3341 chido... hey pasa el truco... saludos
Hows about the coffee water ratio as video above?
This is the coarser grind I ever see for a V60 !?
Could you please share the type of kettles you are using in this video!
Google gooseneck kettles
CAFEC TSUBAME PRO 750ml : ultra fine kettle mouth
TBM-750
@@kandenchiful Thanks so much!
I wonder why they chose a kettle with no lid, isn't the water gets cold pretty fast?
You'll need to get a kettle with 5-7mm spout with a gooseneck that ables you to pour at a 90⁰ angle. One that worked for me was the Timemore Fish Pure. 50 bucks.
I notice the grind size is huge..
How many grams of coffe at this video?
What type of cone brewer are you using?
Cafec Flat Bottom Brewer
Can anyone elaborate, what is this osmotic flow, and what is he talking about creating a filter which prevents bad taste. I'm a beginner at it and need more explanation. Thanks!
its the bubbles that the flow created in the middle.
@@arjay2002ph the bubbles are created by co2 released from the coffee and doesn't have anything to do with the osmotic flow, as far as I know.
@@arjay2002ph the bubbles are created by co2 released from the coffee and doesn't have anything to do with the osmotic flow, as far as I know.
Osmotic flow allows water to pass through the coffee grind’s filtering layer and induce a convection flow. By pouring continuously, it should then pull out only the pleasant tasting component from the coffee grinds by generating osmotic pressure continuously.
The point of Osmotic flow is to let water pass through the filtering layer, which generates concentration differences between the coffee and the solvent (hot water). Once water passes through the filtering layer completely, the osmotic pressure drops to zero. At this point, if you pour water again you will again generate osmotic pressure.
@@antoniogranatelli5280 thanks for your comment.
I think I start to understand this theory, but does it hold any water?
Is there any evidence to back it up? (in the cup).
Sounds like something that could be based mostly on psudo science and many blind believers, as people just memorize and repeat the same words of faith in the so called "osmotic flow".
this shits hard
You gotta get a kettle with a similar neck. It makes is massively easier.
It looks extremely dark roasted beans…
Beautiful, but a total crock.
A steady, even pour will create a flat bed… not that nonsense he showed as “full immersion” I don’t see any benefit possible from a technique that leaves half the grounds unextracted.
It creates a pretty bubble I guess…
Im not even close to be a coffe expert.. But what a crappy "full inmersion" method he use!. Obviously you will get a better extraction compared to that xD
My thoughts exactly. Horrid example of a "FULL IMMERSION" -- NSS -- Cesar wasn't talking about the osmotic flow.
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed.
This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
@@error.418 lmao yeah I actually lost it when they show the "bad method" like black & white presentation of crappy competitor products in commercials
Really don't care about extracting those grounds around the edges, huh? A quick swirl could've easily fixed the full immersion brew. This is a very aesthetically pleasing way to brew, but let's not pretend there's any real science behind it.
Immediately discredited themselves and their technique by manipulating the audience with the "full immersion" which they botched on purpose. Noone who is able to produce their own coffee brewer would brew something this bad. In the end, this is just lying or at least strongly manipulating in order to sell their stuff. Awful.
It's called marketing. That doesn't make the product bad, just the marketing.
@@Vykk_Draygo "focus on the educational activity" for marketing is deception
Right? That "full immersion" shot was... no one does that. Maybe it's also a bit of a translation issue, but "full immersion" would be something like a Clever or Hario Switch with steep and release, or a French press. I assume what he actually means is pour over methods where you add water at a rate high enough to fully cover the grounds, like the James Hoffman V60 method. But even so, you would end up with a flat bed, not the channeled nightmare he showed.
This isn't to say there's anything necessarily wrong with the "osmotic flow" method, but rather that this video horribly misrepresents alternatives.
Have you tried it yet?
@@Poraqui No one in here is decrying the osmotic method, we're decrying the deceitful representation of immersion methods.
Utter BS..
"Osmotic flow of water is an important biological transport process that occurs across cell membranes, across basement membranes and in extracellular matrices of connective tissues. The osmotic flow process is the basis, too, for swelling in biological systems. In many cases in biology the osmotically active solute is often nonideal macromolecular one. The nonideality (which yields parameters which vary nonlinearly with concentration) influences osmotic pressure through excluded volume polymer interactions and, for charged polymers through the influence of active counterions on the ambient simple electrolyte concentration. Nonideal effects are also manifested in dynamic parameters, particularly hydrodynamic frictional terms that describe the viscous dissipation of water over the surface of the polymer chain"
So your basically "quoting" something related to biological systems (I suppose living ones) and the main take away is that the there are soluble biological molecules do not constitute an optimum solute in and of it self for an ideal maintenance of osmotic pressure (flow). When does it specifically state in your quote that known soluble coffee molecules do not lend themselves to "ideal" osmotic pressure? Does this technique needs ideal solutes to work? If not coffee molecules which molecules would be ideal to make a good osmotic flow pour over coffee?
Can this be applied to dead vegetable matter such as roasted coffee grounds? Are there perfect biological solutes in living organisms that create ideal osmotic pressure?
@@Poraqui Weasel words. Your literacy is abominable, as bad as your baffling BS.
I recommend you fire your English translator.