Osmotic Flow V60

By Lance Hedrick, 2025

A low-agitation, centre-pour V60 method borrowed from Japanese osmotic flow technique, aimed at a more stratified, vivid cup with less bitterness.(estimated)

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Coffee: 20g, said in the original. Show the evidence.
“I did 20 g of coffee, 280 g of water”
said in the original · transcript, 6:54
Water: 280g, said in the original. Show the evidence.
“I did 20 g of coffee, 280 g of water”
said in the original · transcript, 6:54
Ratio: 1:14
Temperature: 82°C, said in the original. Show the evidence.
“We've got water heated to about 82 degrees C”
said in the original · transcript, 4:41
Brew time: —
Grind (estimated): coarse, worked out from the recipe. Show the evidence.
20 gram of coffee ground very coarsely
worked out from the recipe · creator says 'very coarsely', placing this at the coarse end of the spectrum

FineCoarse

Grind: very coarsely

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

conical paper dripper
Cafec dark roast paper filter
gooseneck
Scales

Works with: conical paper dripper, worked out from the recipe. Show the evidence.
Osmotic flow is kind of an approach to brewing your conicle brew devices
worked out from the recipe · method is described for conical drippers; no flat-bed adaptation discussed

Brewing a different amount?

grams

Uses 280g of water

Step by step

↳PourBloom into center; keep edges dry to maintain dome structure
↳WaitWait approximately 30 seconds for dome to form
↳PourAdd ~60g to center; retain dry crust at edges; dome rises and falls like a heartbeat
↳WaitLet bed fully dry out before next pour
↳Pour to 280gContinue pulsing ~60g centre pours until reaching 280g total; let bed dry between each pour

Weights are cumulative: what the scale reads when that pour finishes.

How Lance Hedrick brews it

Filter: Cafec dark roast paper filter, said in the original. Show the evidence.
“We've got our Cafe dark roast paper filter just to, you know, be on brand”
said in the original · transcript, 4:37
Kettle: gooseneck, poured slowly into center from low height, said in the original. Show the evidence.
“slow pouring is going to really aid us in not messing up the bed”
said in the original · transcript, 2:59; gooseneck kettle visible in frame at 4:12, poured slowly to centre

What it makes

Acidity: medium, said in the original. Show the evidence.
“osmotic flow really relies on super low agitation to allow water to continuously be going through renewing the extraction gradient and allowing for a purely diffusive style of extraction which can help lower bitterness and help increase sweetness and maybe even some of the clarity”
said in the original · transcript, 1:13; acidity also noted in tasting: 'you have a little bit of acidity in there, which you wouldn't otherwise get'
Sweetness: high, said in the original. Show the evidence.
“a purely diffusive style of extraction which can help lower bitterness and help increase sweetness and maybe even some of the clarity”
said in the original · transcript, 1:21
Style: clarity, said in the original. Show the evidence.
“a purely diffusive style of extraction which can help lower bitterness and help increase sweetness and maybe even some of the clarity”
said in the original · transcript, 1:25
Suits: dark roasts, said in the original. Show the evidence.
“You really need something that's dark and that can retain its crust and give you a lot of bubbles from the CO2 release”
said in the original · transcript, 6:11

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Credit and corrections

This recipe is Lance Hedrick’s. We have written out the numbers and linked to the original.

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