Dark Roast — 3-Pour

Hario Pegasus Hario others by Gota Team

A dark-roast method for the Hario Pegasus, pairing a low temperature with a three-pour brew. The trapezoidal brewer and internal ribs promote orderly flow, targeting mellow sweetness and body while avoiding burnt bitterness and a drying finish.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

40s

Pour in a spiral to 35g. Keep the spout close to the coffee bed and the pour gentle. Let it bloom.

+35g→ 35g Fill gently 5g/s 7s 88°C
Pour 2 / 4
0:40

30s

Wait until the previous pour has partially drained. Pour in a spiral to 130g. Keep the spout close to the coffee bed and the pour gentle.

+95g→ 130g Spiral 5.3g/s 18s
Pour 3 / 4
1:10

1m50s

Wait until the previous pour has partially drained. Pour in a spiral to 240g. Keep the spout close to the coffee bed and the pour gentle.

+110g→ 240g Fill gently 5.2g/s 21s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Brew at 88°C and keep all three pours low and gentle. Let each pulse drain partway before continuing, but do not expose the bed; coarsen if the finish is harsh, or grind finer if it tastes empty.

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