"Making good pour-over coffee feels like being asked to juggle while blindfolded. You're managing water temperature, grind size, pouring rhythm, and extraction time all at once, but you can't actually see what any of those variables are doing to your final cup. You taste the result, shrug, and wonder if you should have poured slower or used hotter water. Then you try again tomorrow with a completely different outcome."
"FlowSence, designed by Hyeokin Kwon, is built around a simple insight: brewing doesn't have to stay invisible. Most of us learn coffee through trial and error because we lack the sensory training to connect what we taste with what we did. We might know our coffee tastes weak or bitter, but translating that into actionable changes requires experience we haven't built yet. Tools like TDS meters offer numbers, but numbers without context just add another layer of confusion."
Home baristas face invisible variables during pour-over brewing: water temperature, grind size, pouring rhythm, and extraction time. FlowSence measures weight, temperature, and flow in real time and visualizes them on a 4-inch round OLED so users can watch pouring rhythm and flow-rate changes. A rotary dial inputs origin, roast, grind, temperature, and dose; an AI-generated recipe suggests an approach. Brewing stays manual while FlowSence tracks pouring behavior and offers feedback, enabling users to connect physical movements with taste outcomes and translate sensory experience into actionable adjustments without relying solely on abstract numbers.
Read at Yanko Design - Modern Industrial Design News
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