Iced

Hario Mugen Hario others by Hario

Hario's Mugen iced method brews a concentrated hot extraction directly over ice. Predictable wall-controlled flow supports the reduced brewing water, producing a chilled cup that retains sweetness, brightness, and aromatic clarity.

1:10 Ratio

2:15 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 120 g
Ice: 2:15
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

2:15 · total

Before you brew

1 Add 120g of ice to the server

Bloom 1 / 5
0:00

10s

Pour 35g in a spiral.

+35g→ 35g Spiral 5.8g/s 6s 96°C
Swirl 2 / 5
0:10

25s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:35

25s

Pour in a spiral to 100g.

+65g→ 100g Spiral 5.9g/s 11s
Pour 4 / 5
1:00

1m15s

Finish in a spiral to 180g.

+80g→ 180g Spiral 6.2g/s 13s
Done 5 / 5
2:15

Iced coffee ready.

Notes

Place 120g in the server and distribute it so the first drops chill immediately. Grind finer than for the hot version to compensate for less brewing water, but coarsen if the concentrate drains sluggishly or brings drying bitterness after dilution.

Original source

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

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Hario

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In the cup