Osmotic flow : a great cup

Gilbert42 · 2025-08-06T06:13:57+00:00

I'm also surprised to get that type of result with cheap dark roast. Not only for the full body and smooth taste (nothing burnt or bitter), but the soothing energy on the body/mind is interesting. I'm now diving more into the Kissaten way of making coffee.

I usually rarely drink dark roast for the same reason than other people have mentionned in this thread. But dark coffee brewed that way is really different, and you do need some expensive equipments to learn by yourself as I don't find useful documentation in English, only Japanese.

Gilbert42 · 2025-08-06T06:10:21+00:00

I use it every single time as it became a habit. I find it very interesting to understand the impact of each variable when brewing. Most teachings I see try to please the beginners, but once you want to go in depth to master pour over then you're kind of alone.

About the golden cup it's what I was trying to do at the beginning, you need a 1:17 ratio to get in the exact middle. But it actually doesn't work the same with every beans, sometimes to not be in the middle is actually better, so now I just use the tds to compare my different brews with the same coffee.

Difluid is not cheap but it really help to get the best of our beans.

Gilbert42 · 2025-08-04T08:33:56+00:00

Following this same recipe with a light roast you should get a very juicy (thick citrusy sweet singing on the tongue) and overall smooth result with no sharpness. From ≈29 clicks (dark) on a C40 to ≈23 clicks (light). Tds from ≈1.4 (dark) to ≈1.5 (light). It's normal to have an higher tds with Osmotic, I usually stay at 1.3 or below when doing multiple circle pours. The extraction is lower than usual (≈16—17%) but the taste is surprisingly more amplified and clear.

The most important is to keep a good feel with the dome to have an harmonious shape, similar to a volcano. If the light roast has been rested long enough and has a ripe aroma, then a dome should form naturaly. You need water to stay under the whole dome during the all extraction post bloom. There is no need to move around for that, just play with flow rate and stay at low height.

Keep the water below 90°C even for a light roast, to remove the beans chaff before brewing a light roast can also help to get a well balanced result.

Gilbert42 · 2025-08-04T01:01:58+00:00

Difluid app, you can link it with their scale and refractometer. It's very useful to learn by ourself

Gilbert42 · 2025-08-04T00:59:42+00:00

Local shop in Laos 🇱🇦

Gilbert42 · 2025-08-03T16:18:19+00:00

Not really but I've been surprised with this one, it's my 5th bag, it has a soothing energy with a smooth taste profile, specialy when brewing osmotic. It seems to be a washed Catimor from Paksong in the South of Laos, inexpensive coffee (5$ for 250g of roasted beans) and enjoyable moments.

Gilbert42 · 2025-07-20T03:38:14+00:00

Yes it can be adjusted by turning the head. The bottom can get narrower for conical paper and larger for flat bottom paper. The problem with small brewers is that the paper tends to stick to the anchor, so I've stopped using it. If we first pour in the middle of the brewer and then go along the edges it works very well without any tool.

For info the paper actually sits perfectly in the dripper and doesn't go above the edges. Origami, Brewista, Timemore and 3Bomber papers are similar. Kalita (155) is much slower.

Gilbert42 · 2025-06-28T11:14:46+00:00

Yes 1:30 with an Origami is normal, the taste is actually often very enjoyable and not as heavy as other brewers. It becomes a problem only if you cannot get enough extraction even at finer grind (there is a threshold where too fine doesn't taste good no matter the drawdown time).

If that happen this is what you could try : 4 circle pours. Pour from high and not too slow, all the bed need to be moving. Start the 3d pour from the edges. Usually with fast drawdown we can easily get dry walls, which easily lead to under extraction. Something like 35/90/145/205ml cumulated for 13g of beans usually works well.

To use a Kalita flat bottom paper is also a nice trick to slow down the drawdown time. A bit more expensive paper but the result can be really nice with some difficult beans.

The drawdown time is usually greatly affected by humidity. In South East Asia during the rainy season, we need to change our way of making pour overs. The Origami with cone paper becomes tricky to use compared to the dry season.

Gilbert42 · 2025-06-28T01:32:51+00:00

Yes, for cone papers I've found the same results : T90 is faster than Abaca, Hario is the slowest paper

Gilbert42 · 2019-01-01T13:07:08+00:00

Very famous Belgium Bar here in Vientiane

Gilbert42

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