Official

Hario Pegasus Hario others by Hario

Hario's official Pegasus recipe organizes five pulse pours around the dripper's pentagonal form. Internal spiral ribs shape its distinctive flow, with the method aiming for uniform extraction, balanced sweetness, and an approachable clean cup.

1:15.6 Ratio

2:45 Total

16g Dose

95°C Temp

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Parameters

16 g
Coffee: 250 g
Water: 1:15.6
Ratio: 95 °C
Temp: 5 medium-fine
Grind: 2:45
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 7
0:00

14s

Pour in a spiral to 50g.

+50g→ 50g Spiral 6.3g/s 8s 95°C
Swirl 2 / 7
0:14

16s

Swirl gently. Let it bloom.

Fill gently
Pour 3 / 7
0:30

30s

Pour in a spiral to 90g.

+40g→ 90g Spiral 5.7g/s 7s
Pour 4 / 7
1:00

30s

Pour in a spiral to 140g.

+50g→ 140g Spiral 6.3g/s 8s
Pour 5 / 7
1:30

30s

Pour in a spiral to 190g.

+50g→ 190g Spiral 6.3g/s 8s
Pour 6 / 7
2:00

45s

Pour in a spiral to 250g.

+60g→ 250g Spiral 6g/s 10s
Done 7 / 7
2:45

Finish when the coffee stops dripping.

Notes

Seat and rinse a standard tabbed Pegasus filter so it lies evenly against every side. Keep all five pulses consistent in placement and rate; diagnose channeling by checking for a tilted bed or grounds stranded high on one wall.

Original source

Recipe by Hario, published at global.hario.com.

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