The ultimate Hario Switch RECIPE: A consistent cup that will blow your mind
ฝัง
- เผยแพร่เมื่อ 23 ส.ค. 2024
- 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
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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!
@@coffeechroniclerhi can you make recipe for japanese iced coffee? Really appreciate it. Thankyou😊
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.
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.
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.
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!
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 :)
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 :)
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.
I have been doing this every morning with every coffee bean I buy for the last few months. Thank you.
That's great to hear, thanks!
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?
Also works great on the clever, btw
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!
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.
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.
I really appreciate a simple recipe, and this one gave me some great results.
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!
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.
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.
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!
Man this recipe has resulted in such a great cup. Thank you!
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?
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.
Is the temp for the second pour the same as the first? 93°?
@@jhill4778 I remembered Kasuya used same high temp for the 1st and 2nd; then opted much lower for the 3rd pour.
Gotta say, this is one of the best simple recipes I’ve tried. Works really well with naturals, great stuff
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!
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.
Super simple recipe. I just picked up a Switch, so I’m excited to try it! Thanks!
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.
This has become my go to Switch technique. Simple, scalable, and without fail always delicious! Thanks Asser!!!
Great outcome, super fruity and well-rounded. I tried doing a similar thing using Aeropress with Fellow Prismo + Fellow metal filter + paper filter (my grind setting was essentially the same, but I used 1zpresso JX-Pro grinder, so it was 2r7.0). Immediately after the first pour, I pressed gently and then unplugged the Aeropress so that the next pour happened around the 45s mark, then I did a gentle swirl, and finally I pressed gently at the 2min mark. To me, it seems that the outcome may be even slightly better.
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.
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”.
Dude!!! That is a delicious cup, seems too good to be so simple
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!
I can't wait to give that recipe a try! My Hario Switch delivery is scheduled this Monday :)
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!
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!
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.
Perfect method. Thank you. Sometimes I like to drink smaller cups of coffee so even 13 grams of coffee was fine.
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!
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 had just received my switch and im now doing this recipe and really liking it, thanks
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.
Best recipe ive tried yet. It hits all the highs and lows! Thank you very much.
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.
So I tried this recipe over the last two days and I love it. Simple yet effective. Great job!
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 !
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.
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...
I used your recipe, to the letter, using Philz Ambrosia.
So good!
Thanks Asser. I recently purchased the Switch and enjoying using different recipes. Like the simplicity and balance of your approach.
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.
Amazing recipe, just tried it and was extremely impressed with the amount of sweetness extracted! Thank you!
This recipe is so good! Brightens up my mornings lol
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!
Thank you for the recipe, it's become my favourite way to brew pour-over coffee
Just make it for My Coffe morning and it's so delicious Coffe ☕
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.
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!
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.
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
Tried it today on an Ethiopian natural light roast; overextracted by about 1 min so didn't get the best results, but I was surprised by the balance in flavor despite that. I need to get the grind dialed in then will come back and share my impressions. My typical pourover recipe is a 3 pour variation of Lance Hedrick's ultimate pourover, and I use that to really get clear flavor notes as opposed to getting balance.
Tried it again, getting the grind size right so it had an appropriate timed draw down. This time I did center pours at 6-8 g/s for it to see if it would get clearer flavor notes. It boosted the acidity, definitely, but didn't achieve clear or distinct flavor notes, and kind of lost the balance and sweetness. Circle pours were definitely better with this recipe.
Another update: I have found that this may be my favorite cup once dialed in. I am still switching it up between the 3 pour Hedrick ultimate recipe, and this one. With this one, the aftertaste is generally more pleasant/sweet. I'm not sure if Lance's recipe has a bit more clarity or not. But I will certainly keep experimenting with these, and I'm sure when I've figure out the actual differences, I'll share my thoughts! Will also have to keep playing around with the ideal pour technique.
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?
What about a bloom?
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 🙂
This continues to satisfy greatly. Borrowing from Kasuya, I don't keep heating the water for the second poor. I let it go down in temp, and the resulting brew always has a pleasant acidity.
Coffee bars should try this, because it's almost a pourover , with very little attention required. I use an timer alarm for each infusion. Easy.
That's great to hear! And agree about the coffee shops. Very easy to teach new staff and more hands-off.
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?
Thanks for this! Just made a great cup with my switch.
Excellent technique. You nailed it.
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!
Clever gang, rise up!
i just order the switch and this video come. Can not wait to try it
Great timing! Hope you like it.
better than other recipe 🥇
This is easy and wonderful
as others say it works fine with the clever, obviously it’s just a bit more faff.
In theory you can add more pours here for experimentation.
A bit ironic as a while back people were finding ways to have the bloom be held for a bit
I’m so going to try this method:)
Any recommendations on grind setting on an ode2?
Thank you 🙏
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 🎉
Great recipe! Definitely a noticeable bump in brightness compared to typical steep and release recipes.
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! 🙌
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
The Hybrid Method 😲💪🏻
Great vid! You are not Tetsu Kasuya's lower temperature trick to reduce bitterness for the last pour. Any particular reason why? Thanks
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!
Thank you for the recipe! Tried this for a big batch (37:600 in a size 03 Switch) and had a great result. Impressed to see full drawdown by 3:00, though it was with a washed Rwandan - I think a natural Ethiopian will take twice as long lol
Hi awesome recipe, I just have a small question, how much of water are supposed to drained at 0:45 (the end of percolation phase)? is the coffee bed supposed to be empty or its ok to have some water left when entering the immersion phase
If by 45s there's still water you probably grinded too fine
How did you fold that filter? I’ve been golden it on the seam for years. Just a little fold. Looked like you folded it in HALF!!🖖
Thx TCC, will try tomorrow!😊🙏
That's great to hear. I hope it will work for you!
Have you seen the pulsar brewer? Will you be making a video on it?
I don't have a Switch but do have a Clever Dripper, which is capable of the same method: just remove the dripper from your mug or carafe to close the valve and put it back to open it. My question is whether you would tweak this recipe in some way because of the different geometry of the dripper and the different filter (Melitta #4). I think that maybe the grind should be coarser. Even with the medium-coarse grind I used (C2, 22 clicks), the draw down was very slow. But maybe I'm just used to the fast drawdown because I usually add the grinds after I pour in most or all of the water, a la James Hoffman.
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
Just curious did you place your kettle back on the base and increase your temperature back to 93 degrees after the first pour? Thanks
Aaand…why are you not using your ZP6!? 😆
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?
Would there be any advantage to swirling at the end of the first pour so that your bed is flat at the end of the first drawdown?
I find that these two pours give the ideal amount of agitation, so wouldn't add any additional swirling. Also, I'm not sure flat beds are something worth striving for. Maybe I'll talk a bit about it in a future video :)
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
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?
What sorta grind setting would I set an 1zpresso Q2S for with this method? The same medium-fine setting that I would use for an aeropress? Do you perhaps have a suggestion on how many clicks on the Q2S?
Going to try this! What would the grind size be for The Knock grinder? 🤔
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?
This recipe comes out so well with minimal effort, thank you. My one question though, is if I wanted to double it to make two cups, do I have adjust the brewing time?
I'd mainly allow a bit more time to let the first pour drain - so maybe 55-60 seconds instead of 45.
I really love this recipe. I would like to try with ice but I couldn't find your ice recipe. How should I do?