The ultimate Hario Switch RECIPE: A consistent cup that will blow your mind
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- Опубликовано: 25 фев 2023
- In this video, I share my new favorite brewing technique for the Hario Switch.
With this new technique, I've been able to unlock even more flavor and aroma from my coffee, resulting in a truly exceptional cup.
20 g / 320 ml (1:16)
Pouring structure:
❶ 0.00 First pour: 50% total water volume (Open switch)
❷ 0.45 Second pour 50% total water volume (Closed switch)
❸ 2.00 Open Switch and let it drain
TPT = 2.45-3.15
➡️ Tetsu Kasuya Switch Recipe (definitely worth trying!): • 【もう戻れない】このレシピは「神」か「悪魔」...
➡️ Blog post: coffeechronicler.com/hario-sw...
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🌟 CURRENTLY ON MY BREW BAR 🌟
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![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
I have been using the Hario Switch for over a year. You just improved my coffee 100%. Using straight immersion gets you nowhere near to the explosion of flavors I get using your recipe. Very, very grateful.
Thanks for the kind words, really happy to hear!
Thank you this is really great
I agree. I've been doing full immersion all along and I've tried pour over only, but this was a really good middle ground and the change in flavor was very noticeable. Very good.
I just got the Hario Switch now and saw a reference to this recipe on another video. Did this recipe and it was great! Then I had another cup in the reverse, immersion first, and there was a difference, much more muted flavor than the Coffee Chronicler recipe. I will stick with this one!
Excellent technique. You nailed it.
Man this recipe has resulted in such a great cup. Thank you!
I really appreciate a simple recipe, and this one gave me some great results.
This is the first recipe I tries that gave me a really good result from the Switch. Such an easy workflow too. Thank you so much!
Thank you for the recipe, it's become my favourite way to brew pour-over coffee
This recipe is so good! Brightens up my mornings lol
Thanks so much Asser for this new Switch recipe and all of your content including your website (which I reference regularly). Very much appreciate your knowledge and expertise...
Thanks Asser. I recently purchased the Switch and enjoying using different recipes. Like the simplicity and balance of your approach.
Dude!!! That is a delicious cup, seems too good to be so simple
I had just received my switch and im now doing this recipe and really liking it, thanks
So I tried this recipe over the last two days and I love it. Simple yet effective. Great job!
Best recipe ive tried yet. It hits all the highs and lows! Thank you very much.
Amazing recipe, just tried it and was extremely impressed with the amount of sweetness extracted! Thank you!
This has become my go to Switch technique. Simple, scalable, and without fail always delicious! Thanks Asser!!!
Just got my switch last night and tried this recipe this morning. Absolutely amazing cup of coffee, rivals and maybe even beats my aero press. Thanks so much!
Thanks for sharing 🙂 I cooked a few cups with this instruction and it really tastes awesome. very well balanced with a great sweetness and complex hints. Love it
Gotta say, this is one of the best simple recipes I’ve tried. Works really well with naturals, great stuff
Thanks for this! Just made a great cup with my switch.
I've tried lots of different recipes from different youtubers. The two that I have stuck with were first your Kalita Wave recipe that was my daily for the last year or two. But now I'm using this recipe. You are the master of striking a balance between simplicity/repeatability and cup quality. I've been playing around with longer steeps on the second pour which has been interesting too.
I love this recipe. Thank you. I found that using a Gabi Master B for the second pour gives me that final bit of clarity with my current beans (very light roast). Having fun tuning all the options, kudos to an amazing recipe!
Perfect method. Thank you. Sometimes I like to drink smaller cups of coffee so even 13 grams of coffee was fine.
This recipe makes a really good cup!
Definitely prefer it over the more traditional steep and release method as the coffee skews more towards acidity, but without losing balance.
Thank you!
Ordered a hario switch because of this video and dialled in a bag of coffee. Have been getting great results with it and am really loving how easy this method is.
Also works great on the clever, btw
Man, you’re a genius. I recently got a light roast from Guatemala and was getting very acidic extractions using the regular method, even at high temps. Your method, however, is able to extract all the flavor and my coffee now has a rounded, full bodied flavor. Simply *chef’s kiss”.
Used your recipe for the first time using my switch. I get a much more full body taste. It saturates my tongue and mouth better than other types of brewing I have done. Really looking forward to experimenting. Thank you for sharing your recipe.
Just tried it and am surprised at the amount of difference it made.
A lot brighter and more interesting, but also has the body from an immersion brew.. a very very nice cup of coffee.
Thanks!
I bought this on Amazon three days ago after I watched this video. Drinking my first cup now and all I can say is wow. This is a new coffee and I've yet to even dial in the ratios, brew time, and grind size on my V60 02. Yet my first brew with the switch 03 is absolutely delicious. I've got the fruit and citrus AND the roasty full-bodied notes. Now, the fun will be dialing this in to make it perfect.
Wow.... the simplicity and repeatability makes it really easy to dial in, and lately been brewing some of the best cups of coffee I've ever had. With each new bag of beans, it only takes 2-3 brews to find the sweet spot (pun intended) with incremental tweaks in grind size. I'm gonna be using this recipe for a while!
Boy I needed this, had basically given up on the Switch. Thank you for this excellent video!
Thanks for the kind words. Hope this will get it back into your rotation!
I've been using this recipe as my daily driver for a while now and I absolutely love it. Today, I decided to try reversing this recipe (first 50% pour with switch closed, start timer once 50% has been filled, open switch at 30 sec, at 45 sec circle pour the remaining 50% and let drain) and WHOAH. It's also really, really good. I'm not sure which one I like better lol.
Just tried this recipe and loved it! It will be my new go-to
For pourovers I've been using Tetsu Kasuya's 4:6 method for years now so I was really excited to try his Switch recipe, but for some reasonI've been getting pretty bitter cups with it. This gives me all the flavors and notes that I expect from my coffees.
This totally blew my mind. I’ve made hundreds of pourovers in the past and gave up a few years ago since I was so inconsistent. I’ve been making a full immersion at 15 clicks with the Switch everyday since. It’s reliable, but not as good as a good pourover. Just tried this for the first time, and it was so much better than any of my immersion brews, while not being more difficult. Amazing.
The main difference seems to be that Kasuya opts a lower temperature water in the 2nd half. That I think might be the reason to get the extra extraction you favor. It is quite exciting to see a new brew method to be discovered--and there are many variations for us to try and adjust--finding one that fits individually.
I use this method for my more like you said every day coffees and love it thank you. I do like the Tetsu recipe you mentioned for some of my more funky crazy processed coffees that i may not want as full of a body on and loving them.
Very good receipe! I have been using my HS from 10 moths and this is the best receipe so far. I have tried this receipe for darker roast coffee (esspresso roast for specialty coffee) lowering temperature to 88-90 degrees and it also works. I have discovered that I can balance acidity in my coffee change the proportion 1 st pour against 2nd pour. I can get more sweet coffee if I slightly lower the amount of water in first pour. Proportion 50/50 offers quite complex coffee with clear fruitless and acidity. Already 45/55 proportion provide more sweetness. Thanks a lot. Now this my the best method to brew my daily coffee, not for v60 HS only but at all. All the best.
This is easy and wonderful
I tried this recipe this morning with a rather unusual coffee. Granja Paraiso 92, Thermal Shock from Three Marks. It really brings out the mango and citrus notes. I was surprised by the relatively fine grind setting for an immersion brew, but it worked well. I will definitely try this with other coffees. Thanks for sharing.
This makes so much sense, can't believe I'd never thought of it! The main reason why I rarely used my switch was that it felt too flat compared to my usual brews with a kono, but the huge first pour brings out all of that acidity and fruitiness while the second immersion pour balances out any inconsistency in flavor/extraction. Thank you Asser :)
Asser, this is fantastic! I have the Bonivita immersion/pourover with the switch and valve so I figured I could try your recipe in that and it worked wonderfully the very first time. I'm drinking a Colombia Honey coffee now as I type this. I went with a 1:17 since I have the Ode with SSP MP burrs. This is one of the best cups I've had so far with this bean. It's fruity and very sweet and the acidity isn't as high as it was with other methods when it was a bit much for me. Thanks for your insights!
Just came to thank you. The coffee was truly delicious. I have had switch 02 for a while but used it almost like traditional V60 (keeping it closed while pre-wetting grounds). Your recipe makes fruity and delicious cup.
Awesome, great to hear!
Love this recipe so much... Tetsu’s is pretty great, but for lighter roasts yours absolutely shines and is as simple as can be, which makes a big difference first thing in the morning 😅
Congrats on the great work and thank you thank you thank you!
Totally agree, Tetsu’s recipe works best for medium-dark roasts.
better than other recipe 🥇
Just make it for My Coffe morning and it's so delicious Coffe ☕
I used your recipe, to the letter, using Philz Ambrosia.
So good!
I’m new to pour over coffee. But last year I bought a Gabi Master A Brewer and (on your recommended) a 1Zpresso hand coffee grinder. I also bought a cheap scale. The results, compared to my old French press method, were mind blowing… I had no idea that coffee could be so flavourful and have such sweetness. Because of this video I decided to buy the Hario Switch. I also bought a Stagg EKG kettle and a proper scale. Thanks for doing these videos for us. I’ll keep watching and learning.
Thanks for the kind words, Will. Hope you will be happy with the Switch!
This is actually a really smart brew method.
The first pour will give you the flavours and notes that the v60 is famous for, but since it’s not doing the full extraction, it’s much more forgiving of technique. You don’t have to worry too much about over extracting, or being too uneven with your pour.
Then the second (immersion) pour will finish out the brew, reaching the full extraction, again- being very forgiving of technique since it’s an immersion brew.
Exactly, that's a solid explanation. It's basically a foolproof V60 :)
Thx TCC, will try tomorrow!😊🙏
That's great to hear. I hope it will work for you!
Thanks for this variant of Tetsu's hybrid method. I tried Tetsu's a few times, and ended up w/ cups that were rather flat tasting. It's very rare that the first time I try a new method that I get decent cups, but I tried this on both a light and medium roast, and both cups were the best I'd gotten from the respective beans! Sweet, fully bodied, and fragrant!
just tried it again on a medium-dark which previously always tasted too harsh and it's very sweet & enjoyable w/ no trace of bitterness!
nice. tried it a few times and got excellent cups. haven't done a comparison between the other brewing methods -- not sure why I would as it's a very easy method to remember and to do with very little thinking.
i just order the switch and this video come. Can not wait to try it
Great timing! Hope you like it.
I got my Hario Switch half year ago and haven't seen much difference compared to my Clever Dripper. This recipe is great and finally gives me enough reason to justify buying the Switch, cause it's much easier to do with the Switch than the Clever Dripper. Great recipe, really big improvement in clarity compared to the normal immersion way. Thanks for sharing Asser.
Why do you think the Switch will be that much easier to use for this method than the Clever dripper? Isn't it just a matter of pouring initially when it's placed on the cup, then removing it for steeping?
Great method!
I have tried with a similar technique but with several different scenarios:
20% + 80%
30% + 70%
40% + 60%
50% + 50%
60% + 40%
70% + 40%
80% + 20%
And I found the ideal point for the first pour is 30% - 40%, then the second step by pouring the remaining water and then infused them for 2 minutes.
In my limited experienced, with this method we can get a vibrant acidity like pour over but it's easier and more consistent.
I know it's been a year, but you can mention your timing? Are you closing the Switch right after the first pour stops dripping? Are you infusing for 2 additional minutes or until you reach 2 minutes? Hope you see this! Thanks in advance.
I've just tried this technique with a clever dripper (I don't own a switch). It really works! Be aware of a slightly longer drawdown, even with a good grinder. Sweeter, rounder, just better in every way. Thanks!!!
I got both and like the clever better.
This is very good and easy. I found it between a normal Switch and a normal V60. Not as bright as a V60, but not as flat/one dimensional as a normal Switch can be.
I’m so going to try this method:)
Any recommendations on grind setting on an ode2?
Thank you 🙏
Great recipe! Definitely a noticeable bump in brightness compared to typical steep and release recipes.
The Hybrid Method 😲💪🏻
Just tried this recipe with a Clever Dripper (I have way too many pour over cones/drippers and I didn't want to add more to the pile 😉) The resulting brew was very balanced cup, with smooth mouthfeel, definitely different than straight up Clever brew. I do prefer the result from this method, even though it is a bit more involved - but nothing too difficult if you have a decent scale with a timer.
Thank you so much for sharing the recipe and looking forward to great contents as always.
Thank you for sharing. I only have the clever as well and don't want to buy a new one due to the clutter.
I was going to ask whether this works with the Clever… do you just gently bring it slowly down for the second phase to close the valve? Just wondering too much movement might agitate the bed further?
The sec pour with immersing really gives the + for the taste. Tried this methode with V60. The sec pour with really circular slow pour, gives round juicy taste a bit intense. Maybe reduce tbt next time. Thanks for the mind opening recipe !
Amazing, i had been battling with some beans for two weeks not getting it right but i just got a Switch and this recipe definitely got it closer to the ballpark. Still some unpleasent sourness to get rid of, so im gonna experiment with the grind size a bit and maybe try tetsus version as well 🎉
I've been making pretty good espresso and decided to also learn how to do pour-overs as well. I got a Hario Switch and started going through all the recommendations techniques I found on line. There are a bundle of them. I've settled on your method as providing the flavor I wanted and I appreciate the easy method. Many thanks!
For the record I also use the Ovalware stainless steel mesh filter instead of paper filters (Amazon $15) and really like it. I use a stainless steel filter instead of paper on my Aeropress and noticed an improvement in flavor. I noted a similar improvement over paper filters with the pour-over coffee as well. Just saying.
I’ve been using a 4-step pour (1/4 water each time, switch open for first pour, then closed and opened for the last three draws). I’m looking forward to trying this one tomorrow morning.
I can't wait to try this! I picked a Switch a few months ago because I wanted a brewer that would give me the clarity of a V60 but the body and midpalate of the Clever dripper. My method has been exactly the inverse of yours: 160g first dose with the switch CLOSED and after a minute or so, I open the switch and pour the remaining 160g, swirl and wait. My results were satisfactory but not awesome. Can't wait to try your routine.
Any conclusion on reversing the steps?
I've done this about 20 times now, every time is terrific. This method makes a coffee I bought but generally don't like taste good.
I learned to gauge the grind to a one minute drainage.
I tried Tetsus recipe today and I was delicious. I will try this one tomorrow 🙂
That's great to hear! Hope you enjoy this one as well.
@@coffeechronicler So I tried this recipe. There is a significant difference in taste profile comparing to Testus method. His recipe produce result more towards V60 and Yours more like AeroPress. I use the same coffee beans, same grind size and Tetsus recipe bring more acidity and Yours more roundness and body. Don't get mi wrong, they both produce delicious cups of coffee but the result is slightly different to suite diferent needs 🙂
Clever gang, rise up!
Thanks so much for developing this technique, this was one of the reasons I was excited to acquire Switch! Just wanted to check one thing - do you consider a blooming phase unnecessary for this method?
I'm excited to try this, just got my switch and want to try incorporating more immersion. One question, do you really not need a bloom phase?
Hello! This recipe looks great! How would I convert this to an iced version?
I recently went to Raw Sugar Roast, another famous Japanese roaster, and noticed they had a very similar recipe to yours in their café. With Gina but the concept is pretty much the same.
I figured a good point of such a recipe in a café is great consistency, but I'll definitely will experiment with it!
Can you add the 1:16 ratio to the description please? It's handy to refer back to.
Thanks for putting up your recipe, it's appreciated! 🙌
very close to what i have been using as my own recipe, the Switch is a nice dripper
I bloom (with 2x the water to beans) for 30s while closed then open and pour up to half water then when i see the grounds show over the water line i close and pour in the rest of the water and wait till 2min 30s and open and let draw down. i will try this no bloom method and compare.
Nice direct no fuss video as always
@@rtravisboyd5013 It actually varies from beans to beans what is best for me, as always making the perfect cup is very complicated, but thats part of the fun as a coffee geek right?
Nice idea, I'm going to try it! This is a recipe that I can remember easily. I am interested in Tetsu's new recipe, but honestly I don't see myself playing with multiple water temperatures for long. Are K-Max numbers roughly the same as those on the ZP6?
Thanks Waylon. I think the similar setting on ZP6 would be around 3.6
Going to try this! What would the grind size be for The Knock grinder? 🤔
Have you seen the pulsar brewer? Will you be making a video on it?
Hi and thanks for the great video, should ı change the times when ı am brewing one cup of coffe (250 ml)
Great video :) I'm excited to try this recipe. Have you experimented with different papers yet? I quite like the sibarist fast flow filters for the switch
Sibarist is a bit expensive where I live, but I usually use Cafec Medium Roast or Abaca which are both quite fast
I love this recipe! I've been using high acidity anaerobic naturals nowadays and this recipe gives me a different but pleasant flavour profile from my beans (I usually use 4:6 method). This hybrid recipe tastes better and much easier compared to Kasuya's devil recipe. No bitterness or astringency whatsoever.
It is not better than V60, but simply a different but pleasant recipe. A pourover V60 will have lighter body, higher acidity, and much more complex flavours. This hybrid recipe tones down the acidity, gives it more texture, and highlights the sweetness.
I use size 60 (K-Ultra) for this recipe compared to 90-95 I usually use for the V60.
Great to hear, Kevin!
This really does seem to work! Tried it in my Clever first. I brew rather dark roasts, which tend to clump on filters, leaving a "messy" bed. Would you suggest a gentle stir right after the second pour?
I really love this recipe. I would like to try with ice but I couldn't find your ice recipe. How should I do?
Certainly a good recipe! But only for those that like a specific type of coffee taste.
Similar to Tetsu’s 4:6 method, this technique creates a flavor profile meant to accentuate the whole spectrum of flavor - from the fruity nuance and brightness, to the brown sugar/molasses. It yields a balanced cup.
However, from both techniques I’ve found that the latter tasting notes frequently overpower the delicate fruits. This leads to a similar taste, even when using different beans.
I use the switch’s capability for a different purpose - preheating. Setting it on the closed position with boiling water for 30s allows it to reduce the thermal loss in the brew, which has given me consistent brewing. For my technique of choice, I use Lance’s long preinfusion. With this, I’ve been pushing high extraction yields with intense sweetness and fruit qualities.
Regardless, thanks for the video - I’ll add it to the arsenal of recipes. I think this technique could prove best for very light roasts - decreasing some of the harsh acidity.
Long time fan and love your videos man!
Thanks for the thoughtful comment and kind words! I hope you'll have some good experiments with this technique. You're right about the preheating aspect of the Switch, it's an underrated attribute.
Hi! What grind size do you recommend to use on my Baratza Encore? Keen to try this recipe!
Thank you for this recipe, one question : if i used double amount (40g) do i also double the time? For example, for 40g then the first pour will last till 1:30 (90sec), close and then open at 4:00 mark? Thank you
Just curious did you place your kettle back on the base and increase your temperature back to 93 degrees after the first pour? Thanks
Do you have a recommended grind range for an encore for some medium roast washed Guatemalan Caturra/Bourbon beans
Hi Asser, first of all many thanks for all of your hard work here on YT, I really appreciate your content:) Could you please tell me, is this recipe more suited towards medium roasts (close to espresso type of coffee, but still medium) or light roasts typical for classic pour overs? I guess it would be a medium one because of the suggested water temp, but just want to make sure;) I would be super grateful for your reply!
Thanks! The technique is intended as an Omni-approach. Just increase temperature/ratio/turbulence if you need to push extraction.
@@coffeechronicler many thanks for a super fast reply:) I'm looking forward to see your approach to the Clever Dripper:) It would be awesome to see your method for this similar, yet a bit different dripper (James Hoffman is nice, but I would be super curious how you would tweak this little plastic thing;))
Bro, have you ever tried to compare Comandante to the K-max?? I'd really love to hear your opinion! I got Comandante myself but dreaming of using K-Max and compare
2 questions. Does not allowing for preinfusion phase affect the brew? Maybe it is best to not use very fresh coffee?
Lastly is the second pour the same temperature as the first pour or do you allow the temperature to come down naturally?
Ooh, is this going to be based on Kasuya's "The Switch of God" recipe?
I really like the simplicity of this recipe. Two pours, one as percolation and the other as an immersion. I am looking forward to experimenting with the recipe. Perhaps I could divide the first pour into two blooms. Heck, maybe the second pour could be divided into multiple pours, as well, like some kind of 4:6 Technique Percolation Immersion Hybrid.
Edit: Wow! This technique is fantastic! It is bringing out the chocolatey notes in this washed Costa Rican catuai I'm brewing. It really adds to the body of the coffee. Yet there is still so much lemon-like acidity. This feels like listening to a headphone with boosted treble and bass.
It's a different recipe but I will talk about his approach
what should be my grind setting for timemore c3?
what would be the grind setting on fellow ode gen 2 for this recipe ?
What Grind size would you use for a 1zpresso X-Ultra? Thanks in advance
Thanks, Asser! Can’t wait to try this. Question: I usually use 100C water when I brew lighter roasts with pourover. Is there any particular reason you went for a lower temperature for this recipe?
You can adjust the temperature to match the roast degree. I would only use 100C for ultra-light roasts.
@@coffeechroniclerhi Asser- I look forward to using your recipe. For a standard light roast, do you also recommend 200F?
Does the fist pour compromise the bloom process, since so much water is added?
What happens if you reverse the two pours: First half as immersion, then open the switch and pour the second half? Thanks!
Groundbreaking stuff! The coffe really pops with a nice crisp to it. How would you go about translating this to a japanese iced coffee?
I'd probably move down to a 1:14 ratio. And then 1st pour 30%, 2nd pour (closed switch) 30%. And then 40% ice in the carafe to brew on
Is it sognificant if my grounds end up on the sides of the filter instead of a flat bed at the bottom after the drain? Medium roast beans.
Is a stir needed when there's high grounds sticking on the wall? In my experience when using this recipe, grounds could get stuck up on the wall which results in a super fast drawdown time. I am not sure is it because of my pouring technique or some coffee beans just tend to stick on the walls more.