Double Immersion

Hario Switch 02 Hario switch by Ryan Wibawa

2024 Indonesian Brewers Cup Champion and 3rd place WBrC 2024 Ryan Wibawa's Hario Switch recipe. Two closed-valve immersions on a rising temperature ladder — 86°C for the bloom, 92°C for the second — with a short drain between them.

1:14.7 Ratio

2:54 Total

15g Dose

86°C Temp

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Parameters

15 g
Coffee: 220 g
Water: 1:14.7
Ratio: 86 °C
Temp: 6 medium
Grind: 2:54
Total: ~220 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

2:54 · total

Pour 1 / 10
0:00

10s

Pour 100g gently.

+100g→ 100g Fill gently 86°C Valve: Closed
Steep 2 / 10
0:10

35s

Let it steep.

35s
Prepare 3 / 10
0:45

8s

Open the valve. Let it bloom.

Valve: Open
Prepare 4 / 10
0:53

3s

Close the valve.

Valve: Closed
Pour 5 / 10
0:56

15s

Pour the final 120g gently to 220g.

+120g→ 220g Fill gently 92°C
Steep 6 / 10
1:11

50s

Let it steep.

50s
Prepare 7 / 10
2:01

3s

Open the valve.

Valve: Open
Wait 8 / 10
2:04

45s

Wait until it stops dripping.

45s
Swirl 9 / 10
2:49

5s

Swirl gently.

5s
Done 10 / 10
2:54

Drawdown complete.

Notes

The gesture is the ladder, not the low start. 86°C on the bloom extracts sweetness and body without astringency; the hotter 92°C on the second immersion then pulls the acidity and aromatics the cooler water left behind. Both stages steep with the valve CLOSED — the switch only opens to drain. Wibawa resets his timer when he closes the valve for the second immersion, so the 1:05 he cites is measured from that reset, not from first contact. Wibawa placed 3rd at 2024 WBrC with this method.

Original source

Recipe by Ryan Wibawa, published at hario-europe.com.

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By

Ryan Wibawa

In the cup