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Difficulty: medium•1 serving(s)•⏱ 3 mins + 3 mins

Hario Switch Brewing Recipe: Hybrid Immersion Method

Step-by-step immersion-percolation coffee recipe for Hario Switch with grinder clicks and optimal balance of sweetness and clarity.

Quick Answer / BLUFAI Ready

For Hario Switch, use a 1:16 ratio (18g coffee to 290ml water at 93°C) and medium grind. Pour the first 140ml with the valve open for 30 seconds for flavor clarity, then close the valve, add 150ml, steep until 2:00, and release. Total brew time: 2:45.

⚙️ Required Equipment

  • ✓Hario Switch 02 immersion dripper
  • ✓Precision coffee scale with timer
  • ✓Gooseneck temperature-controlled kettle
  • ✓Burr grinder with stepped/stepless settings
  • ✓Glass server or mug (360-500ml)

☕ Ingredients

  • •18g specialty light roast coffee (washed Kenya or Ethiopia)
  • •290ml filtered water (70-90 ppm, 93°C)
  • •1 Hario 02 bleached paper filter

Hybrid Extraction in Hario Switch

The Hario Switch combines the best of both pour-over (percolation) and immersion brewing methods:

  • Percolation: Highlights bright floral and citrus acidity.
  • Immersion: Enhances sweetness, body, and compensates for uneven kettle pours.

Grinder Clicks Chart for Hario Switch

Recommended grind sizes for the hybrid Switch method:

Grinder Model Recommended Setting Micron Range Notes
Comandante C40 MK3 / MK4 23–26 clicks 700–800 μm From burr lock point
1Zpresso K-Ultra / K-Plus 7.5–8.2 rotations 720–820 μm Minimal fine particles
1Zpresso JX-Pro 3.2.0 setting 700–780 μm Micro-step calibration
Timemore C2 / C3 17–20 clicks 750–850 μm Start at 18 for washed coffees
Fellow Ode Gen 2 5.1 – 6.0 setting 700–800 μm Gen 2 burrs
Baratza Encore / ESP 16–18 setting 750–850 μm Mid filter range
Mahlkönig EK43 / EK43S 9.5 – 10.5 dial 750–820 μm Turkish 0 calibrated

Step-by-Step Brewing Protocol

1. Preparation

  1. Rinse the paper filter thoroughly with hot water with the valve open.
  2. Discard rinse water, close valve, and add 18g of medium-ground coffee.

2. Percolation Phase (0:00 – 0:45)

  1. Ensure the valve is open.
  2. Pour 140ml of water (93°C) in circular spirals within 30 seconds.
  3. Allow water to drain through the coffee bed until 0:45.

3. Immersion Phase (0:45 – 2:00)

  1. Close the valve by flipping the switch up.
  2. Pour the remaining 150ml of water (total weight: 290g).
  3. Let coffee steep until the 2:00 mark.

4. Final Drawdown (2:00 – 2:45)

  1. Open the switch to let the brew flow down.
  2. Extraction finishes around 2:35–2:45. Swirl the server and enjoy!