Osmotic Flow (Japanese Traditional)by CAFEC / Japanese traditional method | V6015g / 250g | 1:16.7 | 90°CSteps

Pour 30g very gently into center only. Do not disturb dome.

Wait for bloom to deflate

Begin slow center-only pour in tiny circles. Match drip rate. Maintain dome shape.

Continue center pour, pulse on/off. Never pour near edges.

Continue until 250g total. Keep dome intact throughout.

Drawdown complete

NotesTraditional Japanese method. Water only poured into center — never near edges. CO2 creates domed crust as natural filtration. Produces exceptionally clean, sweet cup.← All Recipes