Outside-In

Hario V60 RAN SWITCH 02 Hario others by Yasuo Suzuki

Yasuo Suzuki of TRUNK COFFEE, who co-developed the RAN with Hario, brews his own RAN SWITCH: a closed-valve bloom, two open pours and a closed finish. The recessed ribs let him pour from the outside in without the water running down the wall, for a clean cup with body and a concentrated texture.

1:15.5 Ratio

3:10 Total

15.5g Dose

93°C Temp

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Parameters

15.5 g
Coffee: 240 g
Water: 1:15.5
Ratio: 93 °C
Temp: 5 medium
Grind: 3:10
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:10 · total

Before you brew

1 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 7
0:00

30s

Close the switch. Pour in the centre to 50g. Let it steep.

+50g→ 50g Center pour 6.3g/s 8s Valve: Closed 93°C
Prepare 2 / 7
0:30

20s

Open the switch.

Valve: Open
Pour 3 / 7
0:50

30s

Pour in a spiral to 100g. Let the water drop through.

+50g→ 100g Spiral 5g/s 10s Valve: Open
Pour 4 / 7
1:20

40s

Pour 70g to 170g in a spiral from the outside towards the centre. Let the water drop through.

+70g→ 170g Spiral inward 4.7g/s 15s Valve: Open
Pour 5 / 7
2:00

30s

Close the switch. Pour the final 70g to 240g in a spiral from the outside towards the centre. Let it steep.

+70g→ 240g Spiral inward 4.7g/s 15s Valve: Closed
Prepare 6 / 7
2:30

40s

Open the switch.

Valve: Open
Done 7 / 7
3:10

Finish when the coffee stops dripping.

Notes

Suzuki uses ORIGAMI paper, which drains a little faster than Hario's, and stirs the dry grounds once before brewing to spread the fines. The middle pours go from the outside in: the recessed ribs keep the water off the paper wall, so pouring at the edge flattens the bed instead of bypassing it. He calls the timings a guide; they shift with the coffee.

Original source

Recipe by Yasuo Suzuki, published at youtube.com.

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