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Hario Switch 02

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
  1. Bloom 1 / 7
    0:00
    40s

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

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

    Open the switch. Pour over the centre of the bed to 150g.

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

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

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

    Let it steep.

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

    Open the switch.

    Valve: Open
  6. Wait 6 / 7
    2:50
    1m20s

    Wait until it stops dripping.

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

    Drawdown complete.

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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220g Water
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Cold

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2:00 Total

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Next step

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