Osmotic  Flow- Cafec pour over method

“Pour Over” is one of the coffee brewing methods.

Though they all fall under the same method, but there are two kinds of pour over method; that is,

“Osmotic-flow” and “Full immersion”.

“Osmotic-flow” is one of the pours over method to let water pass through coffee powder’ s filtering layer and induce a convection flow continuously then pull out only pleasant taste component from coffee powder by generating osmotic pressure continuously.

“Full immersion” is one of the hand-drip brewing method to soak coffee powder in water for a while; not induce a convection flow, when a time comes, then separate coffee powder and coffee liquid. In this case, all component of coffee powder, besides pleasant taste component but also unpleasant taste component come out into the coffee liquid.

The biggest difference from Osmotic-flow is that the full immersion is to soak coffee powder in water by letting water stay in a dripper, by contrast, Osmotic-flow never let water stay in.

By pouring water again and passing water through the filtering layer at the center after blooming process, osmotic pressure occurs between the water and the coffee essence kept in the spaces. Because the concentration of essence is higher than that of water, the essence is pulled in water then comes out as coffee liquid.

Once water pass through the filtering layer, no more osmotic pressure is occurred. In order to occur the pressure again, repeat to pour water then make again the concentration difference. Repeat this series of operation to brew coffee until it reaches the volume you want.