@MarySvevo recognized the words I could not and they were Wedgwood (Wedgwood is an English fine china, porcelain and luxury accessories manufacturer) and Limoges (Limoges is a city in southwest-central France.)! If you want to learn more about the Osmotic Flow technique, check out this video I made on it a while back! kzfaq.info/get/bejne/odeBd7yXnajReXU.htmlsi=e9A3_vDEtZU8_MRW Also... been awhile since I posted a video on Brewing Habits... since I have been making videos over at Master Everyday Living www.youtube.com/@MasterEverydayLiving Find me there if you wanna see all the non-coffee related shenanigans I'm up to these days :D

Now I see what Murakami means when he often writes in his more recent pieces about not drinking coffee out of a paper cup. Love how ceramic moved on from tea to coffee. See some tea pots and bowls, too, for the matcha and red tea offerings (also written on the sign in front of you). Only tried the siphon method coffee during my last trip to Japan. When they say "hand crafted", you really feel it in Japan. The amount of coffee for the second brew is nuts! I wouldn't be sleeping for days! The guy who first brought coffee to Japan was paid in beans when he was working in Brazil, and he took all of the bags back and started a shop.

This is beyond just consuming coffee. Osmotic flow is such a beautiful technique to practice, to observe the grounds blossom in the bloom phase, to breathe the astounding aroma it gives off and finally enjoy a great cup, it’s a multi-sensory experience.

Having to eyeball everything and not rely on a scale seems like something a coffee veteran with decades of experience would definitely do. I bet they probably already know how much water in ml each cup is and any extra water is just immediately tossed off at 7:00. .... And damn that brewed coffee was just enough for the cup at the brim at 34:30 Love the Japanese commitment to their craft. ❤

Man, screw people who say coffee/coffee culture in Japan sucks. Thank you for sharing. Lovely presentation of a kissaten, I hope to experience it myself someday.

Im so amazed! Great! Thank you!

And Limoges... Thanks for the lovely video!

Thank you for making this video, ive been facinated with the Osmotic Flow technique and have been trying to master it through your videos and others. It seems alot of the content on youtube showing the technique in a café context is relatively old so a newer video like this is just what ive wanted to see.

Congrats for the idea! Sooo smooth...Feels like I'm there. And the different approach/experience, so interesting, culture wise...

Great video!!! Respect to these OG's Thanks for sharing your amazing experience. Looking forward to more of your content. Peace!

What awesome and cathartic coffee appreciating experiences. Thank you for sharing the video with the voice-overs. Very enjoyable watching the coffee-making processes!

Wedgwood!

Very nice. I regret that I never got to Japan.

thanks for sharing🎉

what a wonderful video and experience. Thank you so much for sharing with us.

Awesome, Tress of the emerald sea would definitely love the custom cup concept! It's decided then - next week I'm brewing osmotic! Thanks for the vibes shared!

Awesome vid !

A world apart from the 'mainstream' coffee environment where they'll be serving with a casual, nameless, soulless mug.

Thank you for sharing this experience! It was very relaxing, fun, and a bit of a learning experience at the same time. I am going to try the iced coffee cooling technique once I get some fresh coffee. It's interesting that they only pour from the center, even for the bloom. And they do a lot of pulsed pours, rather than a constant slow pour.

happy to see more coffee content, and very interesting niche coffee content! I think you can find very fun niches within the coffee community. (-but honestly do what makes you happy! 🖤) As for the cups Im VERY intrigued…

wow

Great footage, thank you! Nevertheless I can't help being left disappointed by the fact that you didn't describe more extensively what you drank, more extensively than just "this cup of coffee was so good that I ended up coming back later on etc".

its interesting how the kettles used in these osmotic flow brews are much wider and high-flow than for example the kettles used by cafec, which are comparatively thin and low-flow

nice

Wow, a lot to learn from this video! I'm curious about what you think the ratio might have been. Seems like they use a lot of grounds. Also with such a course grind paired with the wide-mouthed kettle, all three aspects together are balanced for the kind of extraction they're shooting for. I would guess it was pretty rich, with slight nuances and less bitterness than expected. Hope to visit both kissaten someday and find out myself. You mentioned being there for like 40 days? I hope this means more videos like this. I'll be visiting Japan in a few months, but just for a week in Tokyo. Would be great to hear if you have any recommendations. Also checked out the other channel and subbed 😁.

What kind of pour over brewer was the father using? Didn't look like a Hario V60. Amazing video. Very, very well done. Cheers from Texas, USA. 🤎

I think he meant the coffee cup is from Wedgewood England

It is my goal to be able to do away with the scales thermometers and measuring tools, just to be experienced enough to brew by instinct. And I really love it when the cafe is chill enough to be able to talk to the barista.

Kinda wild how their technique looks exactly the same - they way they flip the cup and set the dripper, the pouring patterns, and the filter toss.

I don’t drink coffee but I am planning to start growing and commercializing this legal drug 😏…I lately learn that my grand father had lands growing coffee to sell…it’s just in my blood

Wedgewood

I wonder if the method they use to cool down the iced coffee is one that was already established or one that came out of the son owning a coffee shop that is also a bar since it looks it is done using a cup that would be used in a bar.

Usually you can see the origin of the cup underneath.

I wonder how many grams of coffee is using, it looks like a lot for coffee to water ratio

Is the coffee that they made as strong as expresso because of the amount of grounds used for one cup? I'm curious because, if so, it shows that expensive expresso machines are unnecessary to open up a coffee place - at least a slow paced one. I hesitate to say slow paced since they were both quite quick. It is an interesting paradox.

I’m curious to know why they don’t rinse their filter prior to use. While its emphasized so heavily here in the West, and in the Arabian Gulf countries too.

how the subscribe button glowing when you said at @37:04 ??

I find it interesting the baristas dont rinse the paper filter.

Promo-SM

What is special about this technique?

The term "osmotic coffee" is incorrect because it misrepresents the scientific concept of osmosis and its application to coffee brewing. Here's why: Misunderstanding Osmosis: Osmosis: This is the process where water molecules move through a semipermeable membrane from an area of low solute concentration to an area of high solute concentration. It's a passive process driven by the concentration gradient. Coffee Brewing: When making coffee, water extracts soluble compounds from coffee grounds through a combination of diffusion and dissolution, not osmosis. There is no semipermeable membrane involved in standard coffee brewing methods. Incorrect Scientific Application: In coffee brewing, water acts as a solvent, dissolving various soluble compounds (like caffeine, oils, and flavors) from the coffee grounds. This is more accurately described by diffusion and extraction, not osmosis. Using "osmotic" suggests that coffee brewing involves the movement of water through a membrane, which is not the case. Potential Confusion: Using the term "osmotic coffee" could mislead people into thinking there's a special brewing process involving osmosis, which is scientifically inaccurate. It might imply a pseudo-scientific or marketing-driven concept rather than a real, scientifically supported method of coffee preparation. To sum up, the term "osmotic coffee" is wrong because it inaccurately describes the coffee brewing process and misapplies the scientific concept of osmosis. The correct terms for the processes involved in brewing coffee are extraction and diffusion.