Nowadays I work as a roaster but in my heart I've also been a complete pourover snob and at the moment I'm deepdiving head first into my pourover game. This video came at the perfect time. Thank you!
I've been using a variation of the Hario Switch recipe you showed a while back that adds a low temp bloom. I start with 20g of coffee at a medium grind into a rinsed filter. Then, with the switch open, I add 50-60g of water at 70C and immediately turn up the heat on my water. I let the bloom go until my water is 93-94C (longer than most blooms I agree, but the low temp doesn't overdo things in my experience). Then I add about 100g of water to get to 160g with the switch open. After about 1 minute, I close the switch and pour another 160g for a total of 320g. I let this steep for 1 minute as an immersion, then open the switch. I'm really enjoying the Switch...didn't get one till recently and it does a great job.
Great idea to ask a champion barista how she brews at home! Competition brews are rarely useful for daily brewing, but we still want to tap into all their knowledge
As a note to people trying to buy a Hario switch, a lot of people including me have issues of their levers slowly warping due to the hot water. And their replacement levers are sold out on their website. Just a note on durability.
Taiwan has some great coffee. Went to an old roaster in Northern Taipei many moons ago and it was fantastic. Enjoy the great food, too. Fantastic country.
One of the things I like about the Switch is that it allows "immersion bloom" by keeping the Switch closed at the beginning. Wondering what exactly the physics (or maybe just flavor) effect is of having it open/closed during blooming. Currently I'm doing basically the exact opposite of this recipe (closed bloom, followed by about 1:00-1:30 mins of immersion brewing, then letting it drain and finishing with a final percolation phase) and am very happy with the results, but I'll try this one as well!
Tetsu Kasuya has a Switch recipe along these lines (immersion at the end, not the bloom). His rationale is that percolation extracts a lot more than immersion, and the best flavors come through at the beginning, so you want to extract those more
When you bloom the grounds with the switch closed you're in fact getting a much more uniform grounds saturation. At the same time, you're eliminating the potential channeling that takes place at the first stage. Grounds get way more soluble and ready for the rest of the process. But keep in mind that hotter blooming will accentuate acidic compounds. So a colder and longer blooming phase works very well when followed by a very hot second pour, still not opening the valve. It's like a second bloom, just as mentioned by Lance in one of his videos.
OMG This is the exact recipe I'm using! Except I extract 300g in total with a normal V60. I call it the lazy method cause it's super simple and it works wonders with most beans I've tried. You might also need to increase temp to 95 for lighter roasts. 50->150->300 all the way! Let's go!
Thank you - interesting questions and interesting answers. It would be also nice to learn Sherry's recipe for pour-over using April-like dripper (including water temperature, and 1Zpresso grind settings). Lastly, wanted to ask how ofter the grinder should be cleaned and whether less often cleaning impacts the taste.
Thanks! IMO hand grinders don't need to be cleaned often if grinding light roasts mainly. You could say they are self cleaning. I'll ask her for a flat bottom recipe next time!
Coffee grounds stale FAST. So this is to say that if you want the best tasting coffee possible, removing those fines and particles is crucial. Some people believe that just grinding a couple grams of coffee would eventually clean the burrs enough to make sure you're brewing just freshly ground beans every time. WDT helps a lot, more so with medium and darker roasts. Lighter roasts are way denser and heavier, much less oily so these don't tend to stick that much to the grinder parts. For hand grinders and electric grinders same rules don't translate well. Electric tools tolerate better more spaced cleaning routines. For hand grinders, I always recommend to clean (blow and brush) in between brews to keep things at peak performance.
Really cool. Don’t have the hario switch, but I do have a clever dripper. I never thought of using it as a combination pour over and immersion brewer. I might try this method with the clever dripper and see if it warrants getting the hario switch. I can see already how the dripper will get aggravating with the having to pick up and set down again to use this method.
Nice video and recipe. I just tried it with a K-max and a Costa Rica coffee with a similar taste profile as in the video, 70 clicks which I guess it should be even coarser than the 70 clicks in the K-ultra, since the max has 22 micron steps and the ultra has 20 micron steps. But even then the draw down phase was surprisingly slow. I am using light roast cafec paper filters, so I guess that is one of the reasons. But it was almost completely clogged, which I fins shocking with a medium-coarse grind size
Hello! I use 70-80 °C for the first step(pre-wet) and 92-95 °C for the remaining steps. If you are interested in knowing more details, please check out my 2022 World Brewers Cup Championship open service routine 😊
I find the idea of using a different grinder for different flavour profiles so interesting. I started using a mazzer mini years ago, then a niche zero. I was originally more interested in espresso, but eventually realised I much prefer the subtlety of flavours you can get in pour over and have brewed coffee ever since. I ended up with a k-ultra and just could not believe how much better in every way my pour overs were compared to the niche. Literally night and day from the first cup. I would be very interested to know if anyone could recommend other grinders that would give different flavour profiles? I’m extremely happy with the k-ultra but very much enjoy experimenting.
@@dhgraingerThis is the way. A possible other way to add would be the SSP Multi purpose burrs but if you don't already have a suitable grinder it wouldn't make much sense cost wise.
Unless you have bad tap water with chlorine and stuff, is it really worth it to buy distilled water and minerals for everyday use? Lots of UK and USA based coffee influencers live in places with awful water but us who don't can save a lot time and money by just using normal tap water
If I understood correctly then the first element of dialing in a new coffee for Sherry is grinder selection. What routines do other people use to grind in a new coffee?
@@coffeechronicler perfect! Thank you for the reply 😊 How do you like this recipe compared to your two pour switch recipe ? Your recipe is my go to whenever I’m using the switch - i love it. So I’m curious how this compares to that in your opinion.
Great film again, great lesson again:) By the way what is your "translation" for 6 click and 7 click ok 1zpresso K- ultra on DF 83mm range? I have got both and i try to figure it out:)
Obviously her home technique (and this video) emphasizes simplicity and speed in a non-competition context, but I can't help but think about her comments re: using cooler water for the bloom and/or the last pour, which makes me wonder what temperatures she might use and which might be more worthwhile in a non-competition brew. Any idea how Sherry might respond to such a query? Obviously interested in your own views as well. And of course I can experiment on my own and have done. Since I just started drinking coffee black**, I'm particularly interested in reducing bitterness without weakening other flavors, which I think is Tetsu's rationale for using cooler water for the last pour of his Switch recipe. Maybe I just answered my own question? (This is also a main reason why I'm thinking so much about getting a better grinder.) [** I have a Counter Culture natural Ethiopian light roast (Jabanto) and actually taste the blueberry tasting note clearly when I drink it black, especially when it cools down. This is really the first time I've tasted a specific fruit in coffee.]
Thank you for the video! I've been following the recipe but the water hasn't drained from the switch at 1m45s to 2m mark, despite following the instructions and using the exact same grinder and setting. Instead it takes closer to 3 minutes to fully drain - unless you're supposed to close the switch at 2 minutes and not drain it fully? Do you know what can cause the different drain speeds?
pourover are kinda scary, dont know why i'd feel more oriented to espresso, even though so much particular things are at stakes, but she does it like a real pro. is it really fondamental having those fancy goose-neck boiler? i have the slight suspect that using my regular kettle will get orrendous results 😅
@@malygosmozartYou can also get a really small (350-600mL), cheap pouring/gooseneck kettle and pour boiling water from your regular kettle into it. This is what I recently started doing and it works really well. Simply pouring the boiling water into the little kettle will bring the temp down to about 97C, which is generally a better place to start than boiling.
Hey 👋 I ain’t looking for floral or fruit fragrances in coffee. Merely a modern minimal flat carbon smoothness, with zero bitterness! Which in any case stand for misadventure.. Thanks
Unfortunately not. Only had time to visit 3 places: Oasis, Noon, VWI. But they were all excellent and highly recommended. But I have this old post here, which should still be pretty accurate, except Simple Kaffa moved to new location(s): sprudge.com/taipei-taiwan-coffee-guide-129706.html
Might be around 5 or a bit lower. But I'd change the ratio a bit with a grinder like ZP6 and go for a slightly higher extraction to achieve a more balanced brew.
No comment on the tea pot if it's aluminum, plastic parts contact the hot water, or if it has a silicone seal in the inside, which all spoil the coffee drinker's experience.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Big thanks to Sherry for joining us in today's episode. Follow her here:
IG instagram.com/shihyuanhsu/
IG (brand) instagram.com/sherryselection/
So happy to see a pro show us how to use The Switch. This is fantastic.
Nowadays I work as a roaster but in my heart I've also been a complete pourover snob and at the moment I'm deepdiving head first into my pourover game. This video came at the perfect time. Thank you!
It's a great alternative to pour over. 95% similar results to a V60, but much easier in the morning.
Hi Asser and Sherry thanks for sharing this daily driver recipe. This is so much more useful than competition recipes for home brewers like myself.
I've been using a variation of the Hario Switch recipe you showed a while back that adds a low temp bloom. I start with 20g of coffee at a medium grind into a rinsed filter. Then, with the switch open, I add 50-60g of water at 70C and immediately turn up the heat on my water. I let the bloom go until my water is 93-94C (longer than most blooms I agree, but the low temp doesn't overdo things in my experience). Then I add about 100g of water to get to 160g with the switch open. After about 1 minute, I close the switch and pour another 160g for a total of 320g. I let this steep for 1 minute as an immersion, then open the switch. I'm really enjoying the Switch...didn't get one till recently and it does a great job.
Thanks for this. Got a K ultra recently and will try this recipe tomorrow morning in my switch.
Great idea to ask a champion barista how she brews at home! Competition brews are rarely useful for daily brewing, but we still want to tap into all their knowledge
90 deg C
1st pour - 50g 30 sec
2nd pour - 150g at 1 min
3rd pour - 240g closed 45 sec
This earned a sub! It was interesting hearing her preferences and ideas about creating great coffee based on the beans used
eye opening to pour low temp water at first to preserve the floral note, never thought of that! will be def be trying this out!
eye opening for me for water temp at 90deg C and to close the switch only at the 3rd step!
What are all the temps used, stage 1, 2, 3
I've been avoiding new gear but the hario switch looks like a must-have brewer
I have been avoiding new gear too. I stopped at the Chemex 2 years ago.
As a note to people trying to buy a Hario switch, a lot of people including me have issues of their levers slowly warping due to the hot water. And their replacement levers are sold out on their website. Just a note on durability.
@ Interesting... are there other options than Hario that are more durable?
This was a good video. Well done. All the best to Sherry.
Thanks Asser and Sherry. Great video and very informative.
The temperature tip sounds like a win for me, will definitively try it out, thank you for the awesome video!
Taiwan has some great coffee. Went to an old roaster in Northern Taipei many moons ago and it was fantastic. Enjoy the great food, too. Fantastic country.
Yes, great place for both food, coffee, and tea :D
Awesome recipe! This has yielded great results for me for everything from Orange Drop from September to some home, dark roasted Sumatran. Spot on.
Fantastic content. Many thanks to you and Sherry.
This was lots of fun to watch, informative and nicely done
One of the things I like about the Switch is that it allows "immersion bloom" by keeping the Switch closed at the beginning. Wondering what exactly the physics (or maybe just flavor) effect is of having it open/closed during blooming. Currently I'm doing basically the exact opposite of this recipe (closed bloom, followed by about 1:00-1:30 mins of immersion brewing, then letting it drain and finishing with a final percolation phase) and am very happy with the results, but I'll try this one as well!
Tetsu Kasuya has a Switch recipe along these lines (immersion at the end, not the bloom). His rationale is that percolation extracts a lot more than immersion, and the best flavors come through at the beginning, so you want to extract those more
When you bloom the grounds with the switch closed you're in fact getting a much more uniform grounds saturation. At the same time, you're eliminating the potential channeling that takes place at the first stage. Grounds get way more soluble and ready for the rest of the process. But keep in mind that hotter blooming will accentuate acidic compounds. So a colder and longer blooming phase works very well when followed by a very hot second pour, still not opening the valve. It's like a second bloom, just as mentioned by Lance in one of his videos.
Loved this video. Great ideas for us home baristas. 😊
OMG This is the exact recipe I'm using! Except I extract 300g in total with a normal V60. I call it the lazy method cause it's super simple and it works wonders with most beans I've tried. You might also need to increase temp to 95 for lighter roasts. 50->150->300 all the way! Let's go!
How much grams of coffee do you use?
@@denysumudov9584 It depends on the beans and roast level, but it varies between 16-18g for a cup.
Thank you for this video its rare to be able to learn from world champions how they prepare their own coffee!
Thank you - interesting questions and interesting answers. It would be also nice to learn Sherry's recipe for pour-over using April-like dripper (including water temperature, and 1Zpresso grind settings). Lastly, wanted to ask how ofter the grinder should be cleaned and whether less often cleaning impacts the taste.
Thanks! IMO hand grinders don't need to be cleaned often if grinding light roasts mainly. You could say they are self cleaning. I'll ask her for a flat bottom recipe next time!
Thanks! @@coffeechronicler
Coffee grounds stale FAST. So this is to say that if you want the best tasting coffee possible, removing those fines and particles is crucial. Some people believe that just grinding a couple grams of coffee would eventually clean the burrs enough to make sure you're brewing just freshly ground beans every time. WDT helps a lot, more so with medium and darker roasts. Lighter roasts are way denser and heavier, much less oily so these don't tend to stick that much to the grinder parts. For hand grinders and electric grinders same rules don't translate well. Electric tools tolerate better more spaced cleaning routines. For hand grinders, I always recommend to clean (blow and brush) in between brews to keep things at peak performance.
I like this home visit better since Brewers and Baristas are not limited with a specific brewer. No bias and ads for a specific product. 🤔😍☕
This was awesome! Great to get a pro approach to the Switch for everyday brewing.
Very good video. Sherry has some great insight. I'm a big fan of The Switch myself.
Really cool. Don’t have the hario switch, but I do have a clever dripper. I never thought of using it as a combination pour over and immersion brewer. I might try this method with the clever dripper and see if it warrants getting the hario switch.
I can see already how the dripper will get aggravating with the having to pick up and set down again to use this method.
hi there! im from brazil and this variety goes really well on expressos! very richie and ballanced. regards
Interesting hybrid brewing method. I don't own a Hario Switch but I will try to replicate it using my Clever dripper.
Nice video and recipe. I just tried it with a K-max and a Costa Rica coffee with a similar taste profile as in the video, 70 clicks which I guess it should be even coarser than the 70 clicks in the K-ultra, since the max has 22 micron steps and the ultra has 20 micron steps. But even then the draw down phase was surprisingly slow. I am using light roast cafec paper filters, so I guess that is one of the reasons. But it was almost completely clogged, which I fins shocking with a medium-coarse grind size
@@jonzaballazarzosa3361 Light roast Cafec filters will do precisely that 😬 Try Abaca or Medium.
Fab video as per usual. Thank you. What different temperatures does Sherry use when doing a cooler bloom and hotter final pours?
Hello! I use 70-80 °C for the first step(pre-wet) and 92-95 °C for the remaining steps.
If you are interested in knowing more details, please check out my 2022 World Brewers Cup Championship open service routine 😊
Thank you @@SherryHsu-p8mso much, I’ll check that out.
I find the idea of using a different grinder for different flavour profiles so interesting. I started using a mazzer mini years ago, then a niche zero. I was originally more interested in espresso, but eventually realised I much prefer the subtlety of flavours you can get in pour over and have brewed coffee ever since. I ended up with a k-ultra and just could not believe how much better in every way my pour overs were compared to the niche. Literally night and day from the first cup.
I would be very interested to know if anyone could recommend other grinders that would give different flavour profiles? I’m extremely happy with the k-ultra but very much enjoy experimenting.
Try flat burr grinder, like fellow with ssp.
If you want a hand grinder that is more clarity focused, go for a pietro with pro brew burrs. Another good option is the zp6 from 1zpresso.
@@dhgraingerThis is the way.
A possible other way to add would be the SSP Multi purpose burrs but if you don't already have a suitable grinder it wouldn't make much sense cost wise.
wow! very interesting 🤩! more videos like this please
Excellent video. Thank you !
So when you talk about the differences in water in Taipei vs Europe, is she saying she is using tap water for these brews? Great video!
Unless you have bad tap water with chlorine and stuff, is it really worth it to buy distilled water and minerals for everyday use? Lots of UK and USA based coffee influencers live in places with awful water but us who don't can save a lot time and money by just using normal tap water
Awesome video! Great information
If I understood correctly then the first element of dialing in a new coffee for Sherry is grinder selection.
What routines do other people use to grind in a new coffee?
As I understood it, this is more aimed at competition coffees. I think grind size would be the first step for a more typical everyday brew.
Very interesting interview. Thx.
Does you know how the K ultra converts to the Kplus ? What would a 7.0 on the ultra be on the Kplus ? Great video 😊
@@parkaros6980 they are pretty similar. At least enough to serve as a starting point.
@@coffeechronicler perfect! Thank you for the reply 😊
How do you like this recipe compared to your two pour switch recipe ? Your recipe is my go to whenever I’m using the switch - i love it. So I’m curious how this compares to that in your opinion.
This one brings out a different character, so the two recipes complement each other very well!
@ thank you for the reply 😊
Great film again, great lesson again:) By the way what is your "translation" for 6 click and 7 click ok 1zpresso K- ultra on DF 83mm range? I have got both and i try to figure it out:)
Obviously her home technique (and this video) emphasizes simplicity and speed in a non-competition context, but I can't help but think about her comments re: using cooler water for the bloom and/or the last pour, which makes me wonder what temperatures she might use and which might be more worthwhile in a non-competition brew. Any idea how Sherry might respond to such a query? Obviously interested in your own views as well. And of course I can experiment on my own and have done. Since I just started drinking coffee black**, I'm particularly interested in reducing bitterness without weakening other flavors, which I think is Tetsu's rationale for using cooler water for the last pour of his Switch recipe. Maybe I just answered my own question? (This is also a main reason why I'm thinking so much about getting a better grinder.)
[** I have a Counter Culture natural Ethiopian light roast (Jabanto) and actually taste the blueberry tasting note clearly when I drink it black, especially when it cools down. This is really the first time I've tasted a specific fruit in coffee.]
Great video
Hi! What filter paper did she use?
I wanna ask is it normal to have water of the last pour left is the dripper when closing the switch at 1:00?
@@imiwoh yes, not a problem
@@coffeechroniclerohh nice! Thank you!😆
Thank you for the video! I've been following the recipe but the water hasn't drained from the switch at 1m45s to 2m mark, despite following the instructions and using the exact same grinder and setting. Instead it takes closer to 3 minutes to fully drain - unless you're supposed to close the switch at 2 minutes and not drain it fully? Do you know what can cause the different drain speeds?
@@jeverbever some beans such as Ethiopians and decaf just take a lot longer to drain. Go coarser than the suggested setting then.
@@coffeechronicler Oh! I am actually using Ethiopian beans! Thanks a lot for answering - I will test with a more coarse setting and other beans :)
Where can I buy this coffee ?
I kinda do this indirectly with Cafec T92 filter papers with how long they take
what's the grind size if we want it to apply with commandante? how many clicks?
Probably around 28-30
@@coffeechronicler tq
Isn’t 0.7.0 on kultra fine? Why is it so coarse?
Where can you get the coffee from?
pourover are kinda scary, dont know why i'd feel more oriented to espresso, even though so much particular things are at stakes, but she does it like a real pro. is it really fondamental having those fancy goose-neck boiler? i have the slight suspect that using my regular kettle will get orrendous results 😅
A gooseneck is very helpful. But you can also get by with something like a Melodrip or Hario Drip Assist if you're on a tight budget.
@@coffeechronicler thank you so much for your response. always helpful 👍
@@malygosmozartYou can also get a really small (350-600mL), cheap pouring/gooseneck kettle and pour boiling water from your regular kettle into it. This is what I recently started doing and it works really well. Simply pouring the boiling water into the little kettle will bring the temp down to about 97C, which is generally a better place to start than boiling.
Hi, Asser, im wondering if this recipe works for certain processed beans(washed etc) or good for most type?
Oh, and also about the roast type
I'd say it's good for most types of coffee, but there are probably some acid bomb light roasts where a higher extraction can pull out more sweetness.
I was wandering whats your prefered setting fos zp6 special?
Hey 👋
I ain’t looking for floral or fruit fragrances in coffee.
Merely a modern minimal flat carbon smoothness, with zero bitterness! Which in any case stand for misadventure..
Thanks
Can somebody tell me the interest of going lower in temperature during the last pours ?
Probably has to do with that colder water can extract other parts of the coffee.
So, that´s 580-600ish Micron Grind size?
Hi! It’s around 850-1000µm grind size.
Are you planning a cafe crawl around Taipei video?
Unfortunately not. Only had time to visit 3 places: Oasis, Noon, VWI. But they were all excellent and highly recommended. But I have this old post here, which should still be pretty accurate, except Simple Kaffa moved to new location(s): sprudge.com/taipei-taiwan-coffee-guide-129706.html
So similar to Tetsu god devil recipe.
He grinds at 6 and does a temp drop
She grinds at 7 and does not drop the temp.
What about ADSC-ing? Or too much effort?
What no fancy automatic equipment? 🤯🤯
she's a world champ after all.
A Barista kettle ain't nothing
To be honest. I still like my filter coffee more than a coffee espresso from a 5k machine
Nice
What is a k ultra 7 on a zp6?
Might be around 5 or a bit lower. But I'd change the ratio a bit with a grinder like ZP6 and go for a slightly higher extraction to achieve a more balanced brew.
If I use more grounds (40g) do I still follow the ratios seen here or is there a different approach? Thanks for the video!
Usually when scaling up a recipe you can start with the same ratios. You may need to grind a bit coarser due to the larger coffee dose.
@@waylonwillie5736 thank you, I’ll try this out
Also worth noting a switch can’t brew this much coffee as not a huge capacity
Guatemalan Coffee :3
I feel like the TDS is 0.40%
It's very fast so can understand the sentiment. But I have used it several times at home, and it can easily hit regular numbers.
Did she modified the switch?
No, it's just a limited edition available in Taiwan
See, no one like anaerobic 🤣
No comment on the tea pot if it's aluminum, plastic parts contact the hot water, or if it has a silicone seal in the inside, which all spoil the coffee drinker's experience.
ty