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Hario Switch 03

Official

Hario Switch 03 Hario switch by Ole Kristian Bøen

Ole Kristian Boen's World Brewers Cup-winning approach is adapted here for the Hario Switch 03, moving from a closed bloom to open pours and a final immersion for concentrated sweetness, transparent flavor, and body.

1:14.4 Ratio
4:25 Total
25g Dose
96°C Temp
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Parameters

25 g
Coffee
360 g
Water
1:14.4
Ratio
96 °C
Temp
4 medium-fine
Grind
4:25
Total
~360 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

4:25 · total
  1. Bloom 1 / 7
    0:00
    40s

    Close the switch. Pour 75g in a spiral. Let it steep.

    +75g→ 75g Spiral 6.3g/s 12s Valve: Closed 96°C
  2. Pour 2 / 7
    0:40
    50s

    Open the switch. Pour in a spiral to 225g.

    +150g→ 225g Spiral 6g/s 25s Valve: Open
  3. Pour 3 / 7
    1:30
    15s

    Close the switch. Pour the final 135g gently to 360g.

    +135g→ 360g Fill gently Valve: Closed
  4. Steep 4 / 7
    1:45
    1m

    Let it steep.

    1m Valve: Closed
  5. Prepare 5 / 7
    2:45
    5s

    Open the switch.

    Valve: Open
  6. Wait 6 / 7
    2:50
    1m35s

    Wait until it stops dripping.

    1m 30s Valve: Open
  7. Done 7 / 7
    4:25

    Drawdown complete.

Notes

Level the bed before brewing and saturate it evenly while the valve is closed. Keep the open pours centered and low, then close only after drainage; excess agitation in the final steep can blur the competition-style clarity.

Original source

Recipe by Ole Kristian Bøen, published at instagram.com.

More Hario Switch 03 recipes

See all Hario Switch 03 recipes

Switch 03 Competition

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1:16.1 Ratio
28g Coffee
450g Water
4:45 Total

Switch 03 Dark Roast

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1:15 Ratio
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450g Water
3:50 Total

Super Hybrid — Double Batch Coarse

by Tetsu Kasuya

1:15 Ratio
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450g Water
3:30 Total

Switch 03 Osmotic

by Hario

1:16.1 Ratio
28g Coffee
450g Water
4:15 Total

Cold Final Steep

by Overlook Coffee

1:16 Ratio
25g Coffee
400g Water
5:10 Total

Other Hario switch models

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Next step

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Free iOS No signup 1003 recipes by 126 baristas