№ 964 Hario Switch 02 2:55 1:12.9 Emi Fukahori
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Emi Fukahori Switch

2018 World Brewers Cup Champion Emi Fukahori's Hario Switch recipe. Uses three temperature stages — starting cool at 80°C, then hot at 95°C, then cool again at 80°C — to extract different flavor compounds at optimal temperatures.

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Parameters

Coffee
17 g
Water
220 g
Ratio
1:12.9
Temp
80 °C
Grind
7 coarse
Total
2:55
Servings
1
Grind · 7/10 · medium-coarse
FINE COARSE

Method

2:55 total
  1. 0:00
    Bloom

    Valve CLOSED. Pour 50g of 80°C water. Let steep.

    +50g 10s slow
  2. 0:45
    Wait

    Steep with valve closed.

    15s
  3. 1:00
    Pour

    Pour 100g of 95°C water. Valve still closed.

    +150g 15s circular
  4. 2:00
    Pour

    Pour 70g of 80°C water. Total 220g.

    +220g 10s slow
  5. 2:20
    Wait

    Open valve. Allow full drawdown.

    35s
  6. 2:55
    Done

    Drawdown complete. Target ~2:55.

Next step

Let Gota run the timer.

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Notes

Fukahori's innovative multi-temperature technique was revolutionary. The initial cool water extracts delicate aromatics without bitterness. The hot middle pour drives extraction. The final cool pour slows extraction and adds sweetness. Requires preparing water at two temperatures.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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