WBrC 2026 Fifth Place
by Ethan Junseong Park for Hario V60 NEO 02 original source (youtube.com)
Ethan Junseong Park's fifth-place routine from the 2026 year World Brewers Cup in Brussels pairs a V60 Neo with a Switch. Hot open-valve percolation precedes cool immersion, shaping a sweet, clean, controlled finish.
Before you start
You need
- Hario V60 NEO 02
- Hario Switch (immersion base) Hario Switch
- Scale
- Water at 95 °C (203 °F) and at 70 °C (158 °F)
Prepare
- Prepare water at 95°C (203°F).
- Prepare water at 70°C (158°F).
- Flush the cooled water from the kettle spout before you begin.
Notes from Ethan Junseong Park
The competition coffee was a washed, dark-room-dried Panama Finca Los Cenizos Geisha served as a two-roast blend. Use balanced calcium-magnesium water near 60ppm. Bloom with the valve closed, open it for the hot percolation, then close it again for the 70°C (158°F) immersion.
Steps · 2:00
8 steps · 3 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 8, 0:00until 0:10 50 g
Bloom. Close the switch. Pour in a spiral to 50g (1.8 oz).
Spiral 5 g/s · 10s 95 °C Valve: closed
-
Step 2 of 8, 0:10until 0:15
Open the switch.
Valve: open
-
Step 3 of 8, 0:15until 0:30
Let the water drop through.
Valve: open
-
Step 4 of 8, 0:30until 0:44 120 g+70
Switch to the 96 °C (205 °F) water. Pour in a spiral to 120g (4.2 oz).
Spiral 5 g/s · 14s 96 °C Valve: open
-
Step 5 of 8, 1:05until 1:10
Close the switch.
Valve: closed
-
Step 6 of 8, 1:10until 1:26 200 g+80
Switch to the 70 °C (158 °F) water. Pour in a spiral to 200g (7.1 oz). Let it steep.
Spiral 5 g/s · 16s 70 °C Valve: closed
-
Step 7 of 8, 1:50until 2:00
Open the switch.
Valve: open
-
Step 8 of 8, 2:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 2:00. If not, change just one thing in the next cup:
- Past 2:20? Grind coarser
- Done before 1:40? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 4
120 g
+70 g add water
Switch to the 96 °C water
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