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)
Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.
What you’ll need
- conical paper dripper
- Cafec dark roast paper filter
- gooseneck, poured slowly into center from low height
- Scales
20g
“I did 20 g of coffee, 280 g of water”
the creator said this · transcript, 6:54
280g
“I did 20 g of coffee, 280 g of water”
the creator said this · transcript, 6:54
82°C
“We've got water heated to about 82 degrees C”
the creator said this · transcript, 4:41
coarse
Osmotic flow is kind of an approach to brewing your conicle brew devices
we worked this out · method is described for conical drippers; no flat-bed adaptation discussed
Grind: very coarsely
- Works with
conical paper dripper
Osmotic flow is kind of an approach to brewing your conicle brew devices
we worked this out · method is described for conical drippers; no flat-bed adaptation discussed
Makes 280g
The pours
- ↳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 they brew it
- Filter
Cafec dark roast paper filter
“We've got our Cafe dark roast paper filter just to, you know, be on brand”
the creator said this · transcript, 4:37
- Kettle
gooseneck, poured slowly into center from low height
“slow pouring is going to really aid us in not messing up the bed”
the creator said this · transcript, 2:59; gooseneck kettle visible in frame at 4:12, poured slowly to centre
What it makes
- Acidity
medium
“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”
the creator said this · 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
“a purely diffusive style of extraction which can help lower bitterness and help increase sweetness and maybe even some of the clarity”
the creator said this · transcript, 1:21
- Style
clarity
“a purely diffusive style of extraction which can help lower bitterness and help increase sweetness and maybe even some of the clarity”
the creator said this · transcript, 1:25
- Suits
dark roasts
“You really need something that's dark and that can retain its crust and give you a lot of bubbles from the CO2 release”
the creator said this · transcript, 6:11
Credit and corrections
This recipe is Lance Hedrick’s. We have written out the numbers and linked to where they published it.
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