Hario Official
Hario Official / Tetsu Kasuya's signature single pour technique for the Mugen. Pour all water in one vigorous pour — no bloom needed. The star-shaped ribs control flow rate.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 1:30
- Ratio
- 1:12
- Coffee
- 25 g
- Temp
- 93 °C
The Hario Official recipe by Hario for the Hario Mugen uses 25 g of coffee and 300 g of water (1:12 ratio), at 93°C, with a target brew time of 1:30.
Parameters
- 25 g
- Coffee
- 300 g
- Water
- 1:12
- Ratio
- 93 °C
- Temp
- 3 medium fine
- Grind
- 1:30
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 300g of water in a single vigorous pour over 15 seconds.
+300g 15s Circular -
1:30Done
Drawdown complete. Clean, sweet cup.
Notes
More Hario Mugen recipes
-
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10by Hario
- Citric
- Fruity
Total 2:15 Temp 96°C -
Concentric Circles
1:13.2by Lamill Coffee
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Light Roast
1:14by Hario
- Floral
- Fruity
Total 2:45 Temp 95°C -
Bloom then Continuous Pour
1:16.7by Hario
- Balanced
- Sweet
Total 3:00 Temp 93°C
Other Hario others methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Mugen Iced
1:9.1Hario Mugen
- Citric
- Fruity
Total 3:00 Temp 100°C
Original source
Recipe by Hario, published at hario.co.jp.
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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The log.
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100g
+50g Add water