Osmotic flow pour-over

A pour-over technique rather than a device: a very fine, continuous centre pour that lets water spread through the bed with minimal agitation. Aims for sweetness and clarity at the cost of a slower brew.

Percolation

Ratio
1:14.3to 1:16.7
Temperature
88–94°C
Time
3–5 min
Grind
Medium fine

How it works

Cut away, step by step
Water 88–94 °CCentre only,never the wallsWater migratesoutward
3:16

The bed barely moves; water works outward through the grounds

Parameters

Working ranges
Ratio, coffee to water
1:14.3 to 1:16.760–70 g per litre
Dose
15–25 g
Water
250–400 ml
Water temperature
88–94 °C190–201 °F
Contact time
3–5 min
Grind
Medium fine
Pressure
Atmospheric
Filter
Paper cone

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
not published
Where
not published

Technique popularised in Spanish-speaking specialty circles in the 2010s; attribution not confirmed by a primary source

Brewers

Pour over manual