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Hario Mugen

Concentric Circles

Hario Mugen Hario others by Lamill Coffee

Lamill Coffee's method, attributed to Wyatt Smeaton, uses one slow concentric pour in the Hario Mugen, moving from the center outward. Gentle delivery works with the restricted walls to create a clean, even, balanced cup.

1:13.2 Ratio
3:00 Total
17g Dose
93°C Temp
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Parameters

17 g
Coffee
225 g
Water
1:13.2
Ratio
93 °C
Temp
5 medium
Grind
3:00
Total
~230 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:00 · total
  1. Pour 1 / 2
    0:00
    3m

    Pour in a spiral to 225g.

    +225g→ 225g Spiral 5.6g/s 40s 93°C
  2. Done 2 / 2
    3:00

    Finish when the coffee stops dripping.

Notes

Keep the kettle close and expand circles gradually without pouring directly onto the paper. The stream should remain slow enough that the slurry rises evenly rather than channeling down one side. If drawdown drags, coarsen before increasing pour speed.

Original source

Recipe by Lamill Coffee, published at lamillcoffee.com.

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