HOW TO BREW | HARIO PEGASUS DRIPPER 01
This is a two-pour brewing recipe for the Hario Pegasus Dripper 01.
Extraction Concept
This recipe aims to simplify extraction by reducing the processes (variables) in the extraction process so that anyone can make delicious coffee.
What you need
・Purified water or soft mineral water
・HARIO PEGASUS DRIPPER 01, trapezoidal paper filter (preferably bleached)
・Coffee server (cups are also acceptable)
・Coffee kettle or narrow-mouth kettle
A coffee or kitchen scale
·timer
·thermometer
1 / Recipe: Light roast
Ratio: Coffee powder/water 1:15 ~ 1:17
This time, we will use 14g of powder and 230ml of hot water.
The grind is medium fine.
- Place the dripper and paper on the server or cup.
・First pour: As soon as the timer starts, pour 93-95℃ hot water over the coffee powder (about 40-50ml).
Once you've finished pouring, gently shake the pot so that the hot water is evenly distributed over the powder.
・Wait 45 seconds.
・Second pour: Pour in a circular motion until the water level is 80-90% of the height of the dripper.
・When the water level reaches 80-90%, keep it at that height. Slowly pour the remaining hot water into the center of the powder using a fine spout.
Once you've finished pouring and the water level has dropped slightly, shake it gently so that the water touches the powder evenly.
- Check the flow of the extracted liquid through the window hole at the bottom of the dripper, and when it starts to drip, remove the dripper, stir, and the extraction is complete.
Light roast coffee produces hard powder and has poor extraction efficiency, so it is generally ground finely and extracted at high temperatures.
2 / Recipe: Medium to dark roast
Ratio: Coffee powder/water 1:15 ~ 1:17
Grind size: medium to medium-coarse (adjust according to roast level)
- Place the dripper and paper on the server or cup.
・First pour: As soon as the timer starts, pour 90 to 85°C hot water over the coffee grounds (about 40 to 50 ml).
Once you've finished pouring, gently shake the pot so that the hot water is evenly distributed over the powder.
・Wait 45 seconds.
・Second pour: Pour in a circular motion until the water level is 80-90% of the height of the dripper.
・When the water level reaches 80-90%, keep it at that height. Slowly pour the remaining hot water into the center of the powder using a fine spout.
Once you've finished pouring and the water level has dropped slightly, shake it gently so that the water touches the powder evenly.
- Check the flow of the extracted liquid through the window hole at the bottom of the dripper, and when it starts to drip, remove the dripper, stir, and the extraction is complete.
Tip: If you normally use a dripper with a relatively fast extraction speed, such as a permeable dripper, try starting with a slightly finer grind than usual for this recipe.
Basically, to adjust the taste and concentration, first try changing the mesh of the powder (coarse grinding if there is an unpleasant taste, fine grinding if the concentration is low), then try changing the water temperature (the lower the water temperature, the milder the taste will be), and then try changing the ratio (ratio of water to powder). By trying these in order, you will be able to adjust the taste to your liking.
It is recommended that you rinse the paper (running it through the dripper in hot water) if you are using paper other than bleached paper or if the equipment is extremely cold.
- Regardless of the roast level, extraction time should be within 2 to 3 minutes. If it is outside this range and is too short, it will be under-extracted, and if it is too long, it will be over-extracted. The basic way to adjust the extraction time of the Pegasus Dripper is to adjust the mesh (grind size), ratio (ratio of powder to water), or the speed of pouring water.
- Pegasus dripper is different from permeable type (conical single hole dripper such as V60) in that the amount of water dripping during extraction is kept constant. The first pour is enough to steam the coffee, the first half of the second pour is to extract the ingredients, and the second half is left to the dripper (the trick is to make the dripper slightly saturated in the second half of the second pour).
Once you get used to the Pegasus dripper, you can step up to a permeable type (such as the V60) to enjoy a wider range of coffee expressions.
