Double immersion with hario switch!
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- Опубликовано: 11 фев 2022
- 15/210 ratio ,24clicks on comandante,
Coffee: Indonesia toba,wet hulled typica
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First pour:switch is close,105g water,stir,wait 2min then release switch.Complete drawdown takes 20sec
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Second pour:switch is close,105g water,swirl,wait 2min,then release switch.Complete drawdown takes 33sec
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Body of beverage is full,clarity is great!with insane TDS ,this coffee is like a sweet syrup!
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TDS:1.76
EY:24.89(immersion equation)
EY:20.74(percolation equation)
Just tried it. Very good recipe, used 16 gms with 220 gms water, 95 Deg C. Amazing body and flavor. This is just about the best recipe and really simple. Tried out almost a dozen other reviews including all the ones by celebrated peoples in the speciality coffee area. My felicitations
I’m glad this recipe works for you!🙏💙
Just tried it this morning, the flavor was excellent!! Deep and rich, just how I like my coffee. Thanks for the video!
Will give it a try tomorrow morning
This recipe is amazing. I have tried with premium guatemala medium roast. Effect very good. I need more tests. Thanks dor sharing your ideas. Good luck!
Love this recipe! Works phenomenally well for an iced pour over as well. I use 40% of the weight of the water as ice
I’m glad this recipe works for you!
Not much success with Switch trying all the recipes from various well known coffee guys and Hario till this. Thanks for sharing. Simple, repeatable, easy to tweak ratios to taste. Great results at 1:16.5 (my preferred), 91C°, Kenyan, K-Max 7.5.
Thank you!🙏
I do 500 ml pour's with multi immersions. Works great. Combining the Tatsu Kasuya idea of very short pours to start with for extra sweetness. 6 pours where the first 3 are around 80ml each. Pour very fast and stir and release immediately (first 2 pours over before 1 min mark). 3rd pour steep for around 20-25 sec and then drain. Similar remaining pours steep for 20-40 sec. Aim to end around 5-5:30 for the full brew. Grind size is not so important - for sure not to fine. I use 12-14 on a Timemore chestnut X. Water temperature according to the coffee and preferred taste. The Switch is so versatile. And can yield very good results. - only down side I find is the silicone absorb some flavour and need very thorough cleaning to not effect next pour. Especially if left to sit with the used filter in. I am not using my goose-neck kettle to be able to pour faster - but aim for a centre pour - especially for the 4 last pours where I also do not stir but only knock down floaters and do a slight swirl to flatten the bed and agitate the grounds a little.
What is the amount of coffee? 30g?
And another question: didn’t you have any astringency? Cause of prolonged brew time?
@@aryanjoshani4039 Yes 30 gram and astringency mainly if brew water is to hot for the roast or the grind is to fine and clock the filter.
This works nicely with a Clever dripper too. 🙂
Is this your preferred coffee making method? If not, what is and why?
Ever tried putting the water in first then add the grind? Mix a bit with chop stick. Let crust form. Then break crust. Switch.. add rest of water while it’s draining (if needed)
For CCD I ‘ve tried first water and then add coffee but I didn’t like it,it was somehow hollow and low body.But your suggestion is different and I will try it!👍
Thanks for this. I dont have a comandante, and have a c2 from timemore . Whats the grind size used? Is it medium?
Consider it medium grind size!
May I ask you what kind of filter you use? Drawdown time is a lot longer for me with Hario 03 filters...
I used Hario 02 tabbed filter
Seems like a cool technique. How long do you wait between the first drawdown and the second immersion?
I start second immersion immediately.
That was nice
Used 280 grams water with 20 grams coffee and 93 degrees Celsius temp
Thanks for this. Very helpful. How do you keep it hot?
For light roasted coffee i use 97C water.Totally a bit heat loss is inevitable but it worth the great taste.
What temp water do you recommend for dark roast?
interesting, sir.
Thank you!🙏
Can this be done with a clever dripper?
I guess that works too!
What kind of cup does this yield ?
Syrupy texture,balanced,flavorful.
What is the science behind this method?
Honestly ,I thought do something like cupping but long time of cupping was a problem,for this reason i split my brew for 2*2min steeping and more agitation to compensate the shortness of time compared to cupping.I don’t know if two separate pouring water(instead of one pour in immersion) had any effect in increaseing EY because of streaming of fresh water? whic is definitely true for percolation.
dadash kheyli karet doroste,daraje 🥇
🙏
@@aryanjoshani4039 azize del man ye recipe az sprometheus didam baraye switch ghahvam az roastry archers boud ama bad jouri bitter midad,agar vasat emkanesh hast bebin,va komakam kon k irad kar kojast,jesarat nabashe،dama 94 boud va ratio 1:16,zamane ideal az 4 min ta 5min pishnahad dade va nestbat baste be dose taghsim bar 4 mishe،beyne harbar rizesh bejoz blooming switch baste ta 10 sanie bad baz she va dobare tekrar,be nazaretoun in zamane qoutevari 10 sanie baese talkhio khoshki shode ya dama??
@@aryanjoshani4039 zamanhaye mokhtalefio emtahan kardam hata ta 3 daqiqae vali zaman ghoutevari beyne harbar rizesh 10 sanie boude ama bazam bitter,be nazare shoma az dama hast ya moddat zaman ghoutevari beyne harbar rizesh?
ab ham sakhtani boude,kettle fellow ekg grinder ode gen1
@@aryanjoshani4039 ba process anerobic ghahve archers switch zadam ba recipe sprometheus Awli boud hamoun 10 sanie ghoutevar ibeyne harbar rizesh,ama ba hamoun ghahve process washed bitter khyli bad,mage ghahvehaye washed potansiele bishtari nadaran! pas chera injouri shod,lotfan agar mitouni behem info daqiqtar bede meeeeerccc
@@kalaribabak9006 اون رسیپی رو دیدم با قهوه لایت رست خوب جواب میده. اگر قهوهات. تلخ در میاد مجبوری گریند رو درشت تر در نظر بگیری یا اگه قهوهات لایت نیست ،ریشیو رو کمتر کنی
Plastic contact parts are a non-starter.