Tetsu Kasuya Devil Switch
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.
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- Coffee
- 20 g
- Water
- 280 g
- Ratio
- 1:14
- Temp
- 90 °C
- Grind
- 5 medium fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Pour
Valve OPEN. Pour 60g of 90°C water as pour-over.
+60g 10s circular -
0:30Pour
Valve OPEN. Pour 60g of 90°C water. Still percolation.
+120g 10s circular -
1:15Pour
CLOSE valve. Switch to 70°C water. Pour 160g to reach 280g total. Immersion mode.
+280g 15s slow -
1:30Wait
Steep with valve closed.
90s -
3:00Wait
OPEN valve. Allow full drawdown.
30s -
3:30Done
Drawdown complete. Target ~3:30.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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.
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