Hario V60 Technique: Osmotic Flow

➡ Read my best article about pour over: coffeechronicler.com/what-is-pour-over-coffee/

The suggestion of creating circular movements from your hips while keeping your arms steady are a godsend! I’ve struggled making a consistent cup since I started but these tips take a lot of the human error variability out of the process.

Tried this method for the second time now. I have never been this close to the perfect cup of coffee, thank you very much.

Hey Asser, your videos are getting better and better! Thanks for sharing this technique - definitely trying it out tomorrow!

I've never been so close to the perfect cup of coffee. Very different from what i've always been doing. Thank you!

I cannot express just how much this video helped me. Thank you.

I'm still pretty new to making pour over coffee, but this method made the best cup I've made so far. Thanks for the video!

One of the most underrated coffee channels! Great video

This video was clearly meant for me, as I am one of the people you mentioned who struggle to get a good cup out of the V60. I've just tried this method, and while the resulting cup wasn't perfect (due to my technique, I'm sure: at one point I was definitely pouring quicker than it could drain!), it was the best cup I've ever made with a V60. Tomorrow morning, I'm going to try to refine that technique! Thank you!

Just tried it.. Disclaimer: I am pretty much a beginner at V60 (so far only been using the method proposed by James Hoffmann) and I did NOT have the right tools at hand: I only have a V-shaped kettle which is very imprecise and I only have the (better of the two) Hario papers. The rest I did and measure as described and I think I still did a fairly good job and my brew bed looked similar to yours. What I got after a total of 4 minutes (exactly) was a very interesting brew (Ethiopian coffee, light to medium roast): Quite strong, boosting the acidity quite a bit (which I personally like), yet a pretty heavy body and strong aftertest with a (good, not harsh) bitterness. I brewed it at the recommended 1:15 ratio and was definitely stronger than brewing it with the James Hoffmann method (which uses a 1:16.67 ratio but finer grind size). As it cooled down, the acidic aspect got more dominant. Will try it with a different (lighter roasted) coffee again tomorrow against an Aeropress recipe I quite like and which also produces quite a strong cup. Thanks for sharing - the method itself definitely works! :)

Glad I've finally come across this channel. Not many good YouTube coffee channels!

I am relatively new to coffee but this method is working so much better for me than others. I think it is because I can focus more on speed than a million other things

Thank you so much for all the info! I've realized so many things about how I've been bring my coffee and what I want to change. 💕💕

Man this channel bangs. I've been working this method recently and getting surprisingly delicious results. Mouthfeel 10/10.

The closing statement about extraction and evenness of it is really interesting.

I’m so glad I came across this video. This made a huge difference in the taste of the coffee. Thank you.

Wow, this really does remind me of very old school methods! I used to have a flow restrictor on my fist buono kettle for stuff like this.

Love the creativity of this method and focus on the "pouring". Nice job. I'll try it soon.

Definitely trying this out first thing tomorrow morning. I brew multiple small cups (12g brews) everyday but struggle with getting consistency, hopefully this can make my smaller brews tastier! Thank you!

i recently got a cafec dripper so it's timely i saw this vid. thanks for posting!