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Hario Switch 03

Cold Final Steep

Hario Switch 03 Hario switch by Overlook Coffee

Christina Gandy's Overlook Coffee method for the Hario Switch 03 alternates closed and open phases, then finishes with a cooler immersion. The sequence builds sweetness and clarity before settling into rounded body.

1:16 Ratio
5:10 Total
25g Dose
93°C Temp
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Parameters

25 g
Coffee
400 g
Water
1:16
Ratio
93 °C
Temp
7 coarse
Grind
5:10
Total
~400 ml
Yield
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

5:10 · total
  1. Bloom 1 / 8
    0:00
    40s

    Close the switch. Pour 65g in a spiral. Let it steep.

    +65g→ 65g Spiral 6.5g/s 10s Valve: Closed 93°C
  2. Pour 2 / 8
    0:40
    50s

    Open the switch. Pour in a spiral to 160g.

    +95g→ 160g Spiral 6.3g/s 15s Valve: Open
  3. Pour 3 / 8
    1:30
    40s

    Pour in a spiral to 260g.

    +100g→ 260g Spiral 6.7g/s 15s Valve: Open
  4. Pour 4 / 8
    2:10
    35s

    Close the switch. Finish in a spiral to 400g.

    +140g→ 400g Spiral 4.7g/s 30s Valve: Closed
  5. Steep 5 / 8
    2:45
    1m

    Let it steep.

    1m Valve: Closed
  6. Prepare 6 / 8
    3:45
    5s

    Open the switch.

    Valve: Open
  7. Wait 7 / 8
    3:50
    1m20s

    Wait until it stops dripping.

    1m 15s Valve: Open
  8. Done 8 / 8
    5:10

    Drawdown complete.

Notes

Close the valve before adding bloom water, then allow the open phases to drain without flooding the cone. Prepare the cooler final water in advance; an improvised temperature drop can make the last steep inconsistent.

Original source

Recipe by Overlook Coffee, published at overlookcoffee.com.

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