Ole Bøen Switch

Hario Switch 02 Hario switch by Hario

2020 Norwegian Brewers Cup Champion Ole Kristian Bøen's Hario Switch recipe. A hybrid immersion-percolation method that alternates between closed and open valve to combine the body of immersion with the clarity of pour-over.

1:15 Ratio

3:00 Total

16g Dose

96°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 96 °C
Temp: 5 medium-fine
Grind: 3:00
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

3:00 · total

Bloom 1 / 5
0:00

Valve CLOSED. Pour 50g and bloom.

+50g→ 50g Fill gently Valve: Closed
Pour 2 / 5
0:40

OPEN valve. Pour 100g in the center. Percolation mode.

+100g→ 150g Center pour 15s Valve: Open
Pour 3 / 5
1:30

CLOSE valve. Pour 90g in a circular pattern. Back to immersion.

+90g→ 240g Spiral 12s Valve: Closed
Wait 4 / 5
2:10

OPEN valve. Allow full drawdown.

50s Valve: Open
Done 5 / 5
3:00

Drawdown complete. Target ~3:00-3:15.

Notes

Bøen's technique switches between immersion and percolation modes. The bloom is immersion (closed valve), the middle pour is percolation (open valve), and the final pour returns to immersion before releasing. This creates a complex cup with both body and clarity.

Original source

Recipe by Hario, published at hario-europe.com.

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Hario

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In the cup