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Hario's official recipe for the Pegasus dripper. The unique pentagonal (5-sided) shape with internal ribs creates a distinctive flow pattern. Five pulse pours to match the five-sided geometry.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
2:45
Ratio
1:15.6
Coffee
16 g
Temp
95 °C

The Official recipe by Hario for the Hario Pegasus uses 16 g of coffee and 250 g of water (1:15.6 ratio), at 95°C, with a target brew time of 2:45.

Parameters

16 g
Coffee
250 g
Water
1:15.6
Ratio
95 °C
Temp
5 medium fine
Grind
2:45
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:45 · total
  1. 0:00
    Bloom

    Pour 50g. Swirl gently.

    +50g 10s Circular
  2. 0:30
    Pour

    Pour to 90g.

    +90g 8s Circular
  3. 1:00
    Pour

    Pour to 140g.

    +140g 8s Circular
  4. 1:30
    Pour

    Pour to 190g.

    +190g 8s Circular
  5. 2:00
    Pour

    Final pour to 250g.

    +250g 10s Circular
  6. 2:45
    Done

    Drawdown complete. Target ~2:45.

Notes

The Pegasus's pentagonal shape with internal spiral ribs creates a unique flow pattern that Hario claims improves extraction uniformity. Five pulse pours (one for each side!) keep the method thematic and practical. Uses standard Pegasus tabbed filters.

More Hario Pegasus recipes

See all Hario Pegasus recipes →

Other Hario others methods

Original source

Recipe by Hario, 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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