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Hario Switch 02

Devil Switch

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Hario Switch 02 Hario switch by Tetsu Kasuya

Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness.

1:14 Ratio
3:30 Total
20g Dose
90°C Temp
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Parameters

20 g
Coffee
280 g
Water
1:14
Ratio
90 °C
Temp
5 medium-fine
Grind
3:30
Total
~280 ml
Yield
Grind · 5/10 · medium
FINE COARSE

Method

3:30 · total
  1. Pour 1 / 6
    0:00

    Valve OPEN. Pour 60g of 90°C water as pour-over.

    +60g→ 60g Spiral 10s Valve: Open
  2. Pour 2 / 6
    0:30

    Valve OPEN. Pour 60g of 90°C water. Still percolation.

    +60g→ 120g Spiral 10s Valve: Open
  3. Pour 3 / 6
    1:15

    CLOSE valve. Switch to 70°C water. Pour 160g to reach 280g total. Immersion mode.

    +160g→ 280g Fill gently 70°C Valve: Closed
  4. Wait 4 / 6
    1:30

    Steep with valve closed.

    90s
  5. Wait 5 / 6
    3:00

    OPEN valve. Allow full drawdown.

    30s Valve: Open
  6. Done 6 / 6
    3:30

    Drawdown complete. Target ~3:30.

Notes

The "Devil" recipe is named for its intense sweetness. Hot water (90°C) during the open-valve pour-over phase extracts acidity and fruity notes. Cooler water (70°C) during the closed-valve immersion phase adds sweetness without extracting harsh bitter compounds. Requires water at two temperatures.

Original source

Recipe by Tetsu Kasuya, published at timer.coffee.

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Pour

0:00

60g

+120g add

10s
Pour · 1/6 0:00