There are countless brewing methods in the world. Which is the best?
To be honest, we don’t have an answer.
With so many variables, there is not an absolute answer. But this is also the reason why hand-drip coffee is so fascinating. We can enjoy brewing hand-drip coffee through exploring, experimenting, and discussing with other coffee lovers. We are as well very happy to share our thoughts with you, and open to any opinion.
Brewing methods generally include immersion, percolation, segmented pouring, and continuous pouring. If you are looking for the best way, you can always refer to the world champion’s brewing methods, buy the champion beans, equipment, and practice hard. If you want it, you can become a world champion, too.
In terms of aesthetics, practicality and level of difficulty, we recommend that you use Cafec Japan’s osmotic brewing method.
Haha, another reason is that we are Cafec’s Distributor.
- Light roasted: usually a higher temperature, about 90ºC or higher.
- Medium-dark roasted: 85-90ºC
- Dark roasted: 83ºC or below
Blooming: about 30 seconds
Total brewing time: 3-4 minutes
Read more: How to Brew Coffee at Home
Pour water in the center and in small circles, about the size of a coin. This method aims to maintain the consistency, stability and meticulousness of the water flow.
Note: it is better to use a narrow-spout pot. Otherwise, it is easy to destroy the coffee layer.
Osmotic Flow Brewing
Invented by Mr. Nakatsuka, CEO of Cafec Japan, this method is most suitable for Flower Dripper. If you use a cone-shaped dripper, you might as well try it. This method works well, and it looks very comforting!
Its main idea is about not pouring on the edge, not submerging the coffee ground completely, but to pour water in the center around the small fine bubbles, generating osmotic pressure inside the dripper. The "coffee filter layer" formed around the center can filter unpleasant flavors.
Mr. Nakatsuka also mentioned that due to the permeability of water, when pouring water in the center, the water itself circulates. No water stays still in the dripper, that’s why only pleasant taste is extracted, avoiding over-extraction.
At the beginning, we were quite shocked by this theory, and we were doubtful about whether it would bring uneven extraction. After all, we have always been pouring the entire coffee ground surface evenly.
To prove the hypothesis, we experiment and try osmotic flow brewing. We changed our mind. The brewed coffee is indeed sweet, round and rich, and the performance is very stable.
Have you tried Osmotic Flow Brewing? I challenge you to try it today!