Pour Over – Osmotic Flow Vs. Full Saturation

Many of us...

at least in terms of modern day, western specialty coffee culture, have been trained from day one how to brew a pour over by creating a slurry of water and grounds. But the fact is there is no end to the amount of brewing methods and recipes you can find online. There's one that I've been mildly curious about, and seen gain some traction lately and it's called the "osmotic flow" method, and it is promoted by the filter company Cafec.  They even go so far as to say it is their preferred brew method, and print it on many of their paper filter packages. So finally, after seeing it a bit more online I decided it was time to give it a try, and it dig a bit deeper into this method.

So to do that I thought it would be best to compare both an osmotic flow pour over, next to a standard fully saturated pour over to really get the full picture of the differences. In this experiment I'll be using the same filter, coffee, grind size, and brew water temperature, with the only differing variable being the brew method itself. Once brewed I'll go over each method by looking at not only the all important taste factor, but also the extraction percentage, and what that means in terms of brewing in general.

So with all that said, hit play on the video above and let's get our coffee science on!

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