Concentric Circles
Wyatt Smeaton's slow pour method for Lamill Coffee. A single slow pour in concentric circles from center outward.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:13.2
- Coffee
- 17 g
- Temp
- 93 °C
The Concentric Circles recipe by Lamill Coffee for the Hario Mugen uses 17 g of coffee and 225 g of water (1:13.2 ratio), at 93°C, with a target brew time of 3:00.
Parameters
- 17 g
- Coffee
- 225 g
- Water
- 1:13.2
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 225g in concentric circles from center outward.
+225g 40s Slow -
3:00Done
Drawdown complete.
Notes
More Hario Mugen recipes
-
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10by Hario
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14by Hario
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12by Hario
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7by Hario
- Balanced
- Sweet
Total 3:00 Temp 93°C
Other Hario others methods
Original source
Recipe by Lamill Coffee, published at lamillcoffee.com.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
The app
The timer.
The log.
The library.
Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.
iOS · Android
100g
+50g Add water