Hybrid — Single Cup 4:6

Hario Switch 03 Hario switch by Tetsu Kasuya

Tetsu Kasuya's hybrid, inspired by his signature split-pour method and presented for the Hario Switch 03, begins with open-valve percolation for lively sweetness before closed-valve immersion adds body and rounds the cup.

1:14 Ratio

3:00 Total

20g Dose

93°C Temp

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Parameters

20 g
Coffee: 280 g
Water: 1:14
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~280 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Pour 1 / 8
0:00

30s

Open the switch. Pour 60g in a spiral.

+60g→ 60g Spiral 6g/s 10s Valve: Open 93°C
Pour 2 / 8
0:30

40s

Pour in a spiral to 120g.

+60g→ 120g Spiral 6g/s 10s Valve: Open
Prepare 3 / 8
1:10

5s

Close the switch.

Valve: Closed
Pour 4 / 8
1:15

5s

Pour the final 160g gently to 280g.

+160g→ 280g Fill gently 70°C Valve: Closed
Steep 5 / 8
1:20

25s

Let it steep.

25s Valve: Closed
Prepare 6 / 8
1:45

10s

Open the switch.

Valve: Open
Wait 7 / 8
1:55

1m5s

Wait until it stops dripping.

1m 5s Valve: Open
Done 8 / 8
3:00

Drawdown complete.

Notes

Let the early pours drain cleanly before closing the valve, then lower water heat for the immersion phase to limit harshness. Dial grind around total drawdown: coarsen if the late release stalls, or tighten if the cup tastes hollow.

Original source

Recipe by Tetsu Kasuya, published at youtube.com.

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By

Tetsu Kasuya

22 recipes

In the cup