Devil Switch

Hario Switch 02 Hario switch by Tetsu Kasuya

Tetsu Kasuya's Devil recipe splits the Hario Switch brew between hot open-valve percolation at 90°C and cooler immersion at 70°C, seeking vivid fruit and intense sweetness without a bitter finish.

1:14 Ratio

3:00 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: 3:00
Total: ~280 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Pour 1 / 8
0:00

30s

Open the switch. Pour 60g in a spiral.

+60g→ 60g Spiral 6g/s 10s Valve: Open 90°C
Pour 2 / 8
0:30

40s

Pour in a spiral to 120g.

+60g→ 120g Spiral 6g/s 10s Valve: Open
Prepare 3 / 8
1:10

5s

Close the switch.

Valve: Closed
Pour 4 / 8
1:15

15s

Finish in a spiral to 280g.

+160g→ 280g Spiral 10.7g/s 15s 70°C Valve: Closed
Steep 5 / 8
1:30

15s

Let it steep.

15s Valve: Closed
Prepare 6 / 8
1:45

5s

Open the switch.

Valve: Open
Wait 7 / 8
1:50

1m10s

Wait until it stops dripping.

1m 10s Valve: Open
Done 8 / 8
3:00

Drawdown complete.

Notes

Prepare both water temperatures before starting so the phase change is immediate and repeatable. Let the hot open-valve portion drain before closing; if sweetness is muted, refine grind before raising the cooler immersion temperature.

Original source

Recipe by Tetsu Kasuya, published at timer.coffee.

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By

Tetsu Kasuya

22 recipes

In the cup