Name: HARIO V60 MUGEN One Pour Recipe
Total time: 1 min 45 s
Ingredients: 25g coffee; [object Object] water

The flow is restricted by the dripper, ensuring consistent extraction without the need for complex pouring techniques.
Adhesion Rinse: Wet the paper filter thoroughly inside the dripper. The MUGEN relies on the paper sticking flat against the rib-less walls to restrict bypass and control flow.
Grind Fine: Do not use a coarse pour-over setting. Since you are only pouring once, the grind must be fine to maximize surface area contact and prevent a weak, watery cup.
Pour with Force: Pour the water rapidly and confidently. This creates a high water level inside the dripper, helping to agitate the grounds uniformly.

Start your timer. Pour all 300g of 93°C water in one continuous, rapid spiral. Pour with enough speed and force to lift and suspend the coffee bed. Aim to complete the pour by 0:15.

Once the pour is finished, Let the water drain through the bed. The structural design of the dripper will slow the flow automatically.

All the water should finish passing through the filter around the 1-minute-and-30-second mark.

If it drains closer to 1:00: Your grind is too coarse (the cup may taste weak). Grind finer next time. If it drains past 1:45: Your grind is too fine (introducing bitterness). Grind slightly coarser next time.

HARIO V60 MUGEN One Pour Recipe

Tips & Preparation

Recipe Steps