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- 01 Dark Roast Hario Mugen Hario Ratio 1:15 Time 3:00 Dose 16g The Mugen's starfish ribs create consistent drainage for dark roasts. Low temperature prevents bitterness. Ratio 1:15 Time 3:00 Dose 16g
- 02 Iced Hario Mugen Hario Ratio 1:10 Time 2:15 Dose 18g Flash iced coffee on the Mugen. Concentrated brew onto ice for bright, sweet iced coffee. Ratio 1:10 Time 2:15 Dose 18g
- 03 Concentric Circles Hario Mugen Lamill Coffee Ratio 1:13.2 Time 3:00 Dose 17g Wyatt Smeaton's slow pour method for Lamill Coffee. A single slow pour in concentric circles from center outward. Ratio 1:13.2 Time 3:00 Dose 17g
- 04 Light Roast Hario Mugen Hario Ratio 1:14 Time 2:45 Dose 15g Curious Buds' light roast method for the Mugen. A single slow pour at higher temperature to extract delicate flavors. Ratio 1:14 Time 2:45 Dose 15g
- 05 Hario Official Hario Mugen Hario Ratio 1:12 Time 1:30 Dose 25g Hario Official / Tetsu Kasuya's signature single pour technique for the Mugen. Pour all water in one vigorous pour — no bloom needed. The star-shaped ribs control flow rate. Ratio 1:12 Time 1:30 Dose 25g
- 06 Bloom then Continuous Pour Hario Mugen Hario Ratio 1:16.7 Time 3:00 Dose 15g One continuous pour after bloom. The Mugen's starfish ribs handle flow regulation, making single-pour brewing effortless. Ratio 1:16.7 Time 3:00 Dose 15g
- 07 Mugen Iced Hario Mugen Hario Ratio 1:9.1 Time 3:00 Dose 22g Flash-brewed iced coffee with the Hario Mugen. Single pour of boiling water at double strength over 150g of ice. The Mugen's automatic flow control makes the easiest iced pour-over possible. Ratio 1:9.1 Time 3:00 Dose 22g
- 08 Kasuya Official Hario Mugen Tetsu Kasuya Ratio 1:15 Time 3:00 Dose 20g Tetsu Kasuya's official recipe for his signature Hario Mugen dripper. Single pour of all water at once — the Mugen's star-shaped internal structure controls flow rate automatically. No technique needed. Ratio 1:15 Time 3:00 Dose 20g
- 09 Strong 1:12 Hario Mugen Tetsu Kasuya Ratio 1:12 Time 1:30 Dose 25g Tetsu Kasuya's official Mugen recipe. Pour all water aggressively in 15 seconds for a single-pour brew. Ratio 1:12 Time 1:30 Dose 25g
- 10 One-Shot Pour (No Bloom) Hario Mugen Hario Ratio 1:15 Time 2:30 Dose 20g The Mugen's unique starfish ridges allow a single continuous pour without stalling. Ratio 1:15 Time 2:30 Dose 20g
- 11 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 12 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 13 Competition Siphon Japanese Siphon Ratio 1:15 Time 3:30 Dose 20g Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Ratio 1:15 Time 3:30 Dose 20g
- 14 Dark Roast Japanese Siphon Ratio 1:13.6 Time 2:15 Dose 22g Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15 Dose 22g
- 15 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g