Dark Roast

Hario Mugen Hario others by Hario

Hario's dark-roast Mugen method uses the brewer's star-shaped ribs and cooler water to moderate extraction. Stable drainage and reduced thermal intensity preserve roast sweetness and body while limiting bitterness and smoky harshness.

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 the centre to 35g. Let it bloom.

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

30s

Pour in the centre to 130g.

+95g→ 130g Center pour 4.8g/s 20s
Pour 3 / 4
1:10

1m50s

Pour in the centre to 240g.

+110g→ 240g Center pour 4.8g/s 23s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Use 88°C and keep the pour smooth rather than agitating already soluble dark-roast coffee. If the cup is bitter, coarsen slightly or shorten contact through a quicker controlled pour; if flat, raise extraction with a finer grind first.

Original source

Recipe by Hario, published at hario-japan.com.

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