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Hario Switch 02 Hario switch by Ryan Wibawa

2024 Indonesian Brewers Cup Champion and 3rd place WBrC 2024 Ryan Wibawa's Hario Switch recipe. Notably uses a low starting temperature of 86°C for a gentle, sweet extraction.

1:14.7 Ratio

2:40 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: 2:40
Total: ~220 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

2:40 · total

Bloom 1 / 4
0:00

Valve CLOSED. Pour 100g of 86°C water. Let steep.

+100g→ 100g Fill gently Valve: Closed
Pour 2 / 4
0:40

OPEN valve. Pour remaining 120g as percolation.

+120g→ 220g Spiral 20s Valve: Open
Wait 3 / 4
2:00

Allow full drawdown.

40s
Done 4 / 4
2:40

Drawdown complete. Target ~2:40.

Notes

Wibawa's unusually low temperature is intentional — it extracts sweetness and body while avoiding astringency. The closed-valve immersion bloom gives the grounds time to fully saturate at the lower temperature before opening for percolation. 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