Standard Pour Over

Hario Suiren Hario others by Hario

Hario's standard single-cup Suiren approach uses the brewer's open ribs and generous airflow to favor clean drainage. Gentle pouring aims for a clear, balanced cup whose sweetness and acidity remain easy to distinguish.

1:15 Ratio

3:45 Total

20g Dose

93°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1003 recipes by 126 baristas

Roast level

Light Medium Dark

Parameters

Adjusted by variant

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:45
Total: ~300 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:45 · total

Bloom 1 / 5
0:00

45s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 5g/s 10s 93°C
Pour 2 / 5
0:45

1m

Pour in a spiral to 150g.

+100g→ 150g Spiral 5g/s 20s
Pour 3 / 5
1:45

45s

Pour in a spiral to 240g.

+90g→ 240g Spiral 5g/s 18s
Pour 4 / 5
2:30

1m15s

Finish in a spiral to 300g.

+60g→ 300g Spiral 5g/s 12s
Done 5 / 5
3:45

Drawdown complete.

Notes

Set 95°C to suit the roast, hotter for light coffee and cooler for dark. Maintain a thin, steady stream over the grounds rather than the paper; tune grind until drawdown is even and the bed finishes level.

Original source

Recipe by Hario, published at hario.co.jp.

Open in app

By

Hario

69 recipes

In the cup