RECIPE · V60

V60 Osmotic Flow

Very slow center pour, keeping little water over the bed.

20 g of freshly ground coffee; water: 300 g. Ratio 1:15, medium-coarse grind, 92 °C and 4:00 brew time.

DIFFICULTY · Hard

Step by step ↓
Mug of black coffee casting a shadow on the table
Photo · Eva Belšánová Langrová · Pexels License

What you need

  • 20 g of freshly ground coffee
  • 300 g of filtered water

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
20g
WATER
300g
RATIO
1:15
TEMPERATURE
92°C
GRIND
Medium-coarse
TIME
4:00

4 steps

Step by step

  1. POUR

    Saturation

    Wet the bed with 40 g and wait.

    WATER SO FAR · 40 gat 0:45

  2. POUR

    Center pour

    Pour slowly into the center up to 150 g, keeping the water level low.

    WATER SO FAR · 150 gat 2:00

  3. POUR

    Continue

    Keep the center stream steady until 250 g.

    WATER SO FAR · 250 gat 3:10

  4. POUR

    Final

    Top up to 300 g and let it draw down.

    WATER SO FAR · 300 gat 4:00

ABOUT THIS RECIPE

Osmotic Flow uses a slow central stream in the V60: 20 g coffee, 300 g water, medium-coarse grind and 92 °C, with a reference time of 4:00.

The moment that decides the cup
Wet the bed with 40 g and wait until 0:45. Continue centrally to scale totals of 150, 250 and 300 g, keeping little water above the coffee.
What it forgives — and what it doesn't
The time belongs to this recipe. If your kettle cannot control the stream, choose another V60 recipe instead of forcing the equipment.
Who it's for
For exploring a continuous central pour. The 300 g refers to brewing water, not a guaranteed beverage yield.

See the method

Other V60 recipes

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