№ 531 Hario Mugen 3:00 1:13.2 Lamill Coffee
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Lamill Coffee

Wyatt Smeaton's slow pour method for Lamill Coffee. A single slow pour in concentric circles from center outward.

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Parameters

Coffee
17 g
Water
225 g
Ratio
1:13.2
Temp
93 °C
Grind
5 medium
Total
3:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:00 total
  1. 0:00
    Pour

    Pour all 225g in concentric circles from center outward.

    +225g 40s slow
  2. 3:00
    Done

    Drawdown complete.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Pour slowly in concentric circles starting from the center and moving outward. The Mugen's ribs manage flow so a careful, gentle pour produces a clean, balanced cup.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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