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Kasuya Official

by Tetsu Kasuya Hario Mugen

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.

  • Sweet
  • Balanced
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Beginner
Total
3:00
Ratio
1:15
Coffee
20 g
Temp
93 °C

The Kasuya Official recipe by Tetsu Kasuya for the Hario Mugen uses 20 g of coffee and 300 g of water (1:15 ratio), at 93°C, with a target brew time of 3:00.

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
7 coarse
Grind
3:00
Total
1
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:00 · total
  1. 0:00
    Pour

    Pour all 300g of water at once. Do not swirl.

    +300g 15s Slow
  2. 0:15
    Wait

    Let the Mugen's internal structure control the flow.

    165s
  3. 3:00
    Done

    Drawdown complete. Target ~3:00.

Notes

Kasuya designed the Mugen ("infinite" in Japanese) to eliminate pour technique entirely. The internal star-shaped structure creates an automatic flow restriction. Just pour all water at once and let physics do the work. Coarse grind is essential — the restricted flow means finer grinds will cause stalling.

More Hario Mugen recipes

See all Hario Mugen recipes →

Other Hario others methods

More by Tetsu Kasuya

View all recipes by Tetsu Kasuya →

Original source

Recipe by Tetsu Kasuya, published at global.hario.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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