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Hario Switch · Hot coffee
Tetsu Kasuya method
- Coffee
- 20g
- Brew water
- 300g
- Coffee : water
- 1:15
- Est. time
- 3:30
Ready to brew
Target 3:30
0:00
Bloom
Close the switch and pour to 40g.
- Water target
- 40g
- Water temp.
- 93°C
- Switch
- Closed
In 0:40 · Percolation
Water targets are cumulative readings on your scale. Prepare your coffee and equipment before starting.
Brew sequence
- 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
About this recipe
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.