№ 100 Hario Suiren 3:00 1:16.7 Hario
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Single Pour

One continuous pour on the Suiren. The lily-pad rib design regulates flow naturally.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
93 °C
Grind
5 medium
Total
3:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:00 total
  1. 0:00
    Bloom

    Pour 40g, gentle swirl.

    +40g 8s circular
  2. 0:35
    Pour

    Single continuous pour to 250g.

    +250g 40s circular
  3. 1:20
    Swirl

    Gentle swirl.

  4. 3:00
    Done

    Drawdown complete.

Next step

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

The Suiren's organic rib design creates balanced drainage. A single pour after bloom produces consistent extraction with minimal technique required.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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