Bloom then Continuous Pour
One continuous pour after bloom. The Mugen's starfish ribs handle flow regulation, making single-pour brewing effortless.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 93 °C
The Bloom then Continuous Pour recipe by Hario for the Hario Mugen uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 93°C, with a target brew time of 3:00.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g, gentle swirl.
+40g 8s Circular -
0:35Pour
Single continuous pour to 250g.
+250g 40s Circular -
1:20Swirl
Gentle swirl.
-
3:00Done
Drawdown complete.
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 -
Hario Official
1:12by Hario
- Balanced
- Sweet
Total 1:30 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 -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Mugen Iced
1:9.1Hario Mugen
- Citric
- Fruity
Total 3:00 Temp 100°C
Original source
Recipe by Hario, published at coffeeness.de.
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 timer.
The log.
The library.
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100g
+50g Add water