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Hario Switch 03

Hybrid Recipe

Hario Switch 03 Hario switch by Ole Kristian Bøen

Hybrid Hario Switch 03 recipe adapted from Ole Kristian Bøen's Switch 02 method: closed bloom, open pour and final immersion.

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 in a spiral to 75g. 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

    Finish when the coffee stops dripping.

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 hario-europe.com.

Community

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More Hario Switch 03 recipes

See all Hario Switch 03 recipes

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

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450g Water
3:50 Total

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1:15 Ratio
30g Coffee
450g Water
3:30 Total

Switch 03 Osmotic

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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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