Bloom then Continuous Pour

Hario Mugen Hario others by Hario

Attributed to Hario and documented by Coffeeness, this Mugen method follows a bloom with one uninterrupted main pour. The star-like ribs provide flow resistance, reducing kettle work while aiming for an even, clean, balanced cup.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

12s

Pour in a spiral to 40g.

+40g→ 40g Spiral 5g/s 8s 93°C
Swirl 2 / 5
0:12

23s

Swirl gently. Let it bloom.

Fill gently
Pour 3 / 5
0:35

45s

Pour in a spiral to 250g.

+210g→ 250g Spiral 5.3g/s 40s
Swirl 4 / 5
1:20

1m40s

Swirl gently.

Fill gently
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

Use the bloom to saturate the entire bed, especially grounds near the smooth walls, then maintain one calm stream. Avoid pulsing, which changes the Mugen's designed wall contact. If the center hollows out, widen the pour path rather than stirring.

Original source

Recipe by Hario, published at coffeeness.de.

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