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

4:10 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: 4:10
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

4:10 · total

Bloom 1 / 7
0:00

40s

Close the switch. Pour 50g. Let it steep.

+50g→ 50g 6.3g/s 8s Valve: Closed 96°C
Pour 2 / 7
0:40

50s

Open the switch. Pour in the centre to 150g.

+100g→ 150g Center pour 6.7g/s 15s Valve: Open
Pour 3 / 7
1:30

15s

Close the switch. Pour the final 90g gently to 240g.

+90g→ 240g Fill gently Valve: Closed
Steep 4 / 7
1:45

1m

Let it steep.

1m Valve: Closed
Prepare 5 / 7
2:45

5s

Open the switch.

Valve: Open
Wait 6 / 7
2:50

1m20s

Wait until it stops dripping.

1m 15s Valve: Open
Done 7 / 7
4:10

Finish when the coffee stops dripping.

Notes

Unlike a standard Switch — closed to steep, opened once to drain — Bøen's method reopens and recloses the valve mid-brew. The move people miss is closing it again for the final pour: skip it and the last immersion never happens, and the body it builds is lost.

Original source

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

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