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What it is and what sets it apart: Flow rate is dynamic: profiled machines program it; pour-over sets it with kettle pace. Not the same as pressure or total time, though linked.
How it’s used or measured: Measure g/s or ml/s. Slower pours → more contact; pulses change instant flow. Fast espresso flow at fixed grind may mean channels or too coarse.
Flavours and cup impact: Right flow aids sweetness/clarity; too fast → under/chaos; too slow → stall and bitterness.
Technical notes: Log pour style in Brew Lab as a flow proxy.
Common mistakes: Equating flow with pressure. Forcing fast flow regardless of taste.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.