Kasuya Official

Hario Mugen Hario others by Tetsu Kasuya

Created by Tetsu Kasuya as the official method for his signature Hario Mugen, this single-pour recipe relies on the dripper's star-shaped ribs to regulate flow, aiming for a clean, consistent cup with very little pouring technique.

1:15 Ratio

3:00 Total

20g Dose

93°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~300 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Pour 1 / 2
0:00

3m

Pour 300g briskly. Do not agitate afterwards.

+300g→ 300g Fill briskly 93°C
Done 2 / 2
3:00

Finish when the coffee stops dripping.

Notes

Use a coarse, even grind to offset the Mugen's built-in restriction; finer coffee can choke the drawdown. Pour decisively to wet the entire bed, then avoid stirring or swirling and let the star ribs govern contact time. If drainage runs fast, tighten the grind slightly.

Original source

Recipe by Tetsu Kasuya, published at global.hario.com.

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