V60 / osmotic-flow-v60
Osmotic Flow V60
The Japanese osmotic flow method emphasizes keeping the water level just above the coffee bed throughout the brew, creating a gentle osmotic extraction. A single, very slow continuous pour with precise kettle control.
dose18g
water300ml
ratio1:16.7
temperature93°C
grindmedium-coarse
wait30s
- 01
Bloom
- center
Create a small crater in the center, center pour gently into it
45g30s - 02
Osmotic Pour
- center
Single slow continuous center pour, keeping water just 1-2cm above the bed. Takes about 2 minutes. Do not disturb the crust.
255gdraw down
V60 / osmotic-flow-v60
渗透流 V60
日本渗透流冲煮法强调在整个萃取过程中保持水位刚好高于咖啡粉床， 创造出温和的渗透萃取效果。单次、非常缓慢的连续注水，需要精准的控壶技巧。
粉量18g
水量300ml
粉水比1:16.7
水温93°C
研磨度medium-coarse
等待30s
- 01
闷蒸
- 中心
在中心挖一个小坑，轻柔中心注水
45g30s - 02
渗透注水
- 中心
单次缓慢连续中心注水，始终保持水位在粉床上方 1-2cm。 约需 2 分钟。不要扰动粉层。
255g滴滤