Pour Over

Hario Pegasus Hario others by Gota Team

A general pour-over approach for the Hario Pegasus relies on its trapezoidal body and internal ribs to regulate flow and encourage even contact. Straightforward pouring aims for a balanced cup with integrated acidity, steady sweetness, and a clean finish.

1:16.7 Ratio

3:20 Total

18g Dose

94°C Temp

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Parameters

18 g
Coffee: 300 g
Water: 1:16.7
Ratio: 94 °C
Temp: 5 medium
Grind: 3:20
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:20 · total

Bloom 1 / 4
0:00

40s

Pour in a spiral to 45g. Cover the whole coffee bed evenly, keeping the stream off the filter. Let it bloom.

+45g→ 45g Spiral 5.6g/s 8s 94°C
Pour 2 / 4
0:40

40s

Pour in a spiral to 150g. Cover the whole coffee bed evenly, keeping the stream off the filter.

+105g→ 150g Spiral 5.8g/s 18s
Pour 3 / 4
1:20

2m

Pour in a spiral to 300g. Cover the whole coffee bed evenly, keeping the stream off the filter.

+150g→ 300g Spiral 6g/s 25s
Done 4 / 4
3:20

Finish when the coffee stops dripping.

Notes

Settle grounds evenly along the wedge before blooming, then use compact circles that reach the full coffee bed without washing the paper. If one side drains faster, correct bed preparation and kettle placement before changing grind.

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