Standard

Hario Suiren Hario others by Hario

Adapted by the Hario community from familiar V60 practice, this Suiren method divides the brew into four pours. It targets balanced extraction, clean separation of flavors, and reliable sweetness through steady bed saturation.

1:15 Ratio

3:15 Total

20g Dose

95°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 95 °C
Temp: 5 medium
Grind: 3:15
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 5
0:00

45s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 6.3g/s 8s 95°C
Pour 2 / 5
0:45

45s

Pour in a spiral to 150g.

+100g→ 150g Spiral 6.7g/s 15s
Pour 3 / 5
1:30

45s

Pour in a spiral to 240g.

+90g→ 240g Spiral 6g/s 15s
Pour 4 / 5
2:15

1m

Finish in a spiral to 300g.

+60g→ 300g Spiral 6g/s 10s
Done 5 / 5
3:15

Drawdown complete.

Notes

Make each pulse similar in speed and let the slurry fall modestly before the next one without exposing the bed. Keep circles inside the coffee bed; uneven drawdown usually calls for a gentler pour or a more level bloom.

Original source

Recipe by Hario, published at hario.co.jp.

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