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What are the Features of Hario's New Cross Infinity Dripper? What's the Best Brewing Method for the Infinity Dripper

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Hario has recently launched a new style dripper, which has very clear differences from the classic V60 dripper. Let's explore the highlights of this dripper with FrontStreet Coffee! The Cross Infinity Dripper Hario has named this dripper "Infinity" (MuGen), which appears as a cross-star pattern when viewed from above. The dripper's structure is quite simple, taking on a V60 shape

Hario's New Cross-Star MuGen Dripper

Recently, Hario released a new style of dripper, which has significant differences from the classic V60 dripper. Let's explore the highlights of this dripper with FrontStreet Coffee!

Cross-Star MuGen Dripper

This dripper is named "MuGen" (meaning "infinite") by Hario. When viewed from above, the dripper resembles a cross-star pattern. The structure of the dripper is quite simple—it has a V60 shape, with rib grooves extending from the edges of the cross-star and four concave corners toward the bottom.

Here you can see the filter paper wetted and fitted to the dripper, making it easier to observe the distribution of the ribs.

Overall, the rib structure is quite simple. Aside from these ribs, its structure is very similar to Kono's dripper. It's worth noting that unlike the classic V60, where the ribs are protruding, the MuGen dripper has concave ribs. Therefore, when using classic V60 conical filter paper with this dripper, you need to fold the filter paper more (not along the filter paper seam line) to reduce the angle.

What Brewing Methods Are Suitable for This Dripper?

The packaging of this dripper is labeled with "V60 1回抽出ドリッパー," which means "single extraction dripper." This also aligns with the official recommendation of completing the brewing in one go (no bloom, meaning single-pour brewing). Therefore, FrontStreet Coffee tried comparing single-pour, one-pour continuous, and three-stage brewing methods.

FrontStreet Coffee used Ethiopian Alsi coffee beans for this experiment, with the following brewing parameters:

Coffee grounds: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% pass-through on #20 standard sieve)
Brewing water temperature: 91°C

Single-Pour Method (No Bloom, Single-Stage Brewing)

First, wet the filter paper to fit it to the dripper, pour in 15g of coffee grounds, and pour water from the center outward in a circular motion to 225g. The pouring time was 42 seconds. During the entire pouring process, no coffee foam appeared, and the layer rose quite high. The water flow rate was slow but steady. The extraction ended when all the coffee liquid in the dripper had flowed into the lower pot, with a total time of 2 minutes and 26 seconds.

Measured with a concentration meter, this coffee had a concentration of 1.19%, with an extraction rate of 15.66%, which falls under the category of under-extraction according to Gold Cup standards. However, when we tasted it, the overall flavor was relatively light but very clean, with a hint of fresh floral aroma. Although somewhat lacking in flavor expression, the mouthfeel and light flavor were surprisingly pleasant.

One-Pour Continuous Method

Similarly, first wet the filter paper, pour in 15g of coffee grounds, pour 30g of water to wet the coffee grounds and bloom for 30 seconds, then pour water from the center outward in a circular motion to 225g. The pouring time was 1 minute and 9 seconds. At this point, the surface of the coffee grounds showed light-yellow oily foam. The extraction ended when all the coffee liquid in the dripper had flowed into the lower pot, with a total time of 2 minutes and 24 seconds.

Measured with a concentration meter, this coffee had a concentration of 1.37%, with an extraction rate of 18.06%. The bloom indeed improved extraction efficiency significantly. When tasted, the mouthfeel was equally clean, and the sweetness of berries was fully expressed, making it overall satisfactory.

Three-Stage Method

First, wet the filter paper to fit it to the dripper, pour in 15g of coffee grounds, pour 30g of water to wet the coffee grounds and bloom for 30 seconds, then pour water from the center outward in a circular motion to 125g. When the liquid surface was about to expose the coffee bed, pour the final stage,同样以中心向外绕圈注至225g. The extraction ended when all the coffee liquid in the dripper had flowed into the lower pot, with a total time of 2 minutes and 32 seconds.

Measured with a concentration meter, this coffee had a concentration of 1.41%, with an extraction rate of 18.59%. When tasted, the coffee had rich layered flavors, with berry, citrus, and floral aromas fully expressed, while maintaining a clean and smooth mouthfeel.

Comparison with Kono Dripper

When FrontStreet Coffee first saw this dripper, we immediately thought of the Kono dripper. Simple flow ribs and perfect fit are common characteristics of both drippers. Therefore, FrontStreet Coffee compared Kono's short-rib dripper with this MuGen dripper, still choosing the single-pour method for Kono (because FrontStreet Coffee wanted to see if Hario's single-pour brewing recommendation for the MuGen dripper could be applied to the Kono dripper).

Similarly, first wet the filter paper to fit it to the dripper, pour in 15g of coffee grounds, and pour water from the center outward in a circular motion to 225g. The pouring time was 46 seconds. The extraction ended when all the coffee liquid in the dripper had flowed into the lower pot, with a total time of 1 minute and 45 seconds. Under the same grind size and brewing method, the Kono dripper's water flow rate was much faster than the MuGen dripper, which surprised FrontStreet Coffee!

The concentration measured with a concentration meter was 1.09%. In terms of flavor, there was a watery taste that the MuGen dripper didn't have, and there were some impurities.

Comparison with V60 Dripper

Now, let's compare it with its predecessor, the classic V60 dripper, using the three-stage method for comparison, with other coffee brewing parameters remaining consistent.

Wet the filter paper to fit it to the dripper, pour in 15g of coffee grounds, pour 30g of water to wet the coffee grounds and bloom for 30 seconds, then pour water from the center outward in a circular motion to 125g. When the liquid surface was about to expose the coffee bed, pour the final stage,同样以中心向外绕圈注至225g. The extraction ended when all the coffee liquid in the dripper had flowed into the lower pot, with a total time of 2 minutes exactly. Using V60 for brewing was nearly 30 seconds faster than the MuGen dripper in total extraction time, with little difference in the final pouring time.

When comparing these two drippers using the three-stage method, V60 expressed richer and more prominent flavors, with clearer and more distinct aromas. The MuGen dripper, however, had a fuller mouthfeel than V60. However, it's evident that if using the three-stage method, the MuGen dripper doesn't have an advantage.

Characteristics of the Cross-Star MuGen Dripper

Reflecting on the several brewing comparisons conducted by FrontStreet Coffee, the most obvious characteristic of the MuGen dripper is its long extraction (steeping) time, and it's not easy to over-extract. It excels in uniform extraction and is very friendly to coffee beginners who are not skilled at water control (high fault tolerance). Most surprisingly, even at a low extraction rate of 15.66%, it didn't show negative flavors of under-extraction (although good flavors were also lacking). FrontStreet Coffee's brewing was experimental, and the officially recommended no-bloom single-stage brewing is indeed feasible, though the grind size could be adjusted finer to extract more coffee flavors.

Overall, this is a dripper with very high fault tolerance, making it an excellent choice for those who want to easily enjoy a delicious cup of pour-over coffee!