[HARIO] V60 One Pour Dripper MUGEN_Tetsu Kasuya_World Brewers Cup 2016 Champion
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Published 2021-07-11
All Comments (21)
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In conclusion: 25g coffee fine grind 300g water (93°C) One pour in 15s Drip down 90s (too long - grind size too fine - bitter taste, too soon - grind size too coarse - bland taste)
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For those having long extraction times, 12.5g of fine coffee grounds and 150g of water works much better for me. After that, I add 50g of water (personal taste) for a 1 : 16 ratio. I get very consistent, tasty pours this way. Tried it on bright and dark coffees.
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Great. Can you use it for filling the 03 insulated server, which is 750 ml?
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I just received a Hario Mugen dripper today and brewed my first cup of coffee in it. It is a very nice washed medium roast Colombian coffee. Unbelievable flavor on the first try. I'm tasting a latte with super nice acidity. But I didn't add any milk. Great coffee. Great dripper. Thanks! Many blessings to Tetsu and the folks at Hario.
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any recipe for japanese ice using this mugen?
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The best part about Mugen cup is, you can still do the 60-40 technique of regular v60 cup, or any technique you are used to on v60 cup, and you'll still get a good cup of coffee.
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how can i drip on ice?, pls advice the ratio for that.
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Oh wow all this time I've been brewing this using the normal v60 method. I'll try this one!
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thankk u
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I noticed that the recipe in this video uses 50% more coffee than the SCA recommended ratio. Is that to make up for all the grounds stuck on the side of the filter using this method?
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May I ask if for Commandante grinder how many clicks should use for this method? Seems the grind size is the key for this one pour method
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Please clarify...is the 15-second pour part of the total 90 seconds? Or is it 15 seconds of pour and 90 additional seconds for the water to pass through?
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I used regular V60 with this technique. However, no matter how fast and aggressively I pour, my fastest pour is 30 sec and I can't get any closer to 15 sec pour (I still use 1:12 ratio, but with 20 g coffee and 240 g water at 91 deg celcius). But I managed to keep extraction time close to 90 sec, so my total brewing time is 120 sec. Still taste great, I think even better than 4:6 technique
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Wow, that's a lot more rinse than I've been doing.
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Is 15 + 90 seconds? Or 90 seconds including the 15 seconds ?
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Quite a sweet cup, lack complexity
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Wonder what kind of extraction yield they would get. 25g in 300g, that's a 1:12 ratio. All the grinds hanging on the wall probably aren't very well extracted.
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He's got a huge air pocket in his filter which is creating lots of bypass, which is why he has such crazy quick drawdown times. If you fold the filter at a slight angle resulting in the filter truly sticking evenly/fully to the sides, you will get much longer drawdown times, like 3-5 min.
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just poured the water right on the floor
