Dark Roast — Single Pour
Hario Pegasus recipe optimized for dark roasts. Lower temperature and coarser grind prevent bitterness. The pentagonal shape with restricted flow creates a naturally smooth extraction.
- Chocolate
- Caramel
- Medium-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:16.3
- Coffee
- 16 g
- Temp
- 88 °C
The Dark Roast — Single Pour recipe by Hario for the Hario Pegasus uses 16 g of coffee and 260 g of water (1:16.3 ratio), at 88°C, with a target brew time of 3:00.
Parameters
- 16 g
- Coffee
- 260 g
- Water
- 1:16.3
- Ratio
- 88 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g at 88°C.
+50g 10s Slow -
0:45Pour
Single pour to 260g. Slow and steady.
+260g 30s Slow -
3:00Done
Drawdown complete.
Notes
More Hario Pegasus recipes
-
Dark Roast — 3-Pour
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
1:16.4by 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
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 global.hario.com.
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100g
+50g Add water