Pour Over
The flat-bottom Pegasus dripper produces a balanced and forgiving brew.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:20
- Ratio
- 1:16.7
- Coffee
- 18 g
- Temp
- 94 °C
The Pour Over recipe by Hario for the Hario Pegasus uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 94°C, with a target brew time of 3:20.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 94 °C
- Temp
- 5 medium
- Grind
- 3:20
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 45g.
+45g 8s Slow -
0:40Pour
Pour to 150g.
+150g 15s Circular -
1:20Pour
Pour to 300g.
+300g 20s Circular -
3:20Done
Brew 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 hario.co.jp.
Next step
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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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100g
+50g Add water