Hario Switch · Hot coffee

Tetsu Kasuya method

Ready to brew

Target 3:30

0:00

Bloom

Close the switch and pour to 40g.

In 0:40 · Percolation

Water targets are cumulative readings on your scale. Prepare your coffee and equipment before starting.

0:00
Bloom
Close the switch and pour to 40g.
40g93°CSwitch closed · up
0:40
Percolation
Open the switch and pour to 120g.
120g93°CSwitch open · down
1:30
Second pour · cool kettle
Pour to 200g. Then add 100g of room-temperature water to the kettle to cool it.
200g93°CSwitch open · down
2:10
Immersion
Close the switch and pour the cooled water to 300g.
300gSwitch closed · up
2:45
Final drawdown
Open the switch and let the water drain.
300gSwitch open · down
3:30
Brew complete
Your brew is ready. Enjoy your coffee.
300gSwitch open · down

Combines percolation and immersion. Cool the kettle for the final pour to bring out sweetness and balance.

Grind size: Medium-fine · adjust to taste
Preparation: Start with water at 93°C (199°F). Set aside 100g of room-temperature water to cool the kettle at 1:30.