Iced
Japanese iced coffee on the Pegasus. Concentrated brew onto ice.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 2:15
- Ratio
- 1:10
- Coffee
- 18 g
- Temp
- 96 °C
The Iced recipe by Hario for the Hario Pegasus uses 18 g of coffee and 180 g of water (1:10 ratio), at 96°C, with a target brew time of 2:15.
Parameters
- 18 g
- Coffee
- 180 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 120 g
- Ice
- 2:15
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 35g, swirl.
+35g 8s Circular -
0:35Pour
Pour to 100g.
+100g 12s Circular -
1:00Pour
Final pour to 180g.
+180g 12s Circular -
2:15Done
Drawdown onto 120g ice.
Notes
More Hario Pegasus recipes
-
Dark Roast — 3-Pour
1:15by Hario
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Light Roast
1:16.4by Hario
- Floral
- Citric
Total 2:30 Temp 94°C -
Natural Process
1:16.7by Hario
- Fruity
- Sweet
Total 2:30 Temp 94°C -
Single Pour
1:16.7by Hario
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Washed Coffee
1:16.7by Hario
- Floral
- Citric
Total 3:00 Temp 94°C
Other Hario others methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario-japan.com.
Next step
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100g
+50g Add water