WBrC 2026 Fifth Place

Hario V60 NEO Hario others by Ethan Junseong Park

Ethan Junseong Park's fifth-place routine from the 2026 World Brewers Cup in Brussels. A V60 Neo on a Switch base: a hot bloom and percolation with the valve open, then a cool immersion with the valve closed — the temperature drop keeps the finish sweet and clean.

1:14.3 Ratio

2:00 Total

14g Dose

95°C Temp

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You'll need

Hario Switch (immersion base) Required

The Hario Switch's valved base, used underneath other drippers (Hario V60 NEO, Sibarist UFO) to add stop-and-go immersion. Here it is required as an add-on base, not as the standalone brewer.

Recommended Hario Switch

Parameters

14 g
Coffee: 200 g
Water: 1:14.3
Ratio: 95 °C
Temp: 5 medium
Grind: 2:00
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

2:00 · total

Bloom 1 / 4
0:00

Valve OPEN. Bloom 50g at 95°C, distributing evenly with a Nucleus Bloom.

+50g→ 50g Spiral 10s Valve: Open
Pour 2 / 4
0:30

Percolation. 70g to 120g at 95°C, valve still open.

+70g→ 120g Spiral 15s Valve: Open
Pour 3 / 4
1:10

Close the valve. Pour 80g to 200g at 70°C and let it immerse.

+80g→ 200g Spiral 15s 70°C Valve: Closed
Done 4 / 4
2:00

Open the valve and let it drain. Serve.

Notes

Coffee: Panama Finca Los Cenizos Geisha, washed and dark-room dried, served as a two-roast blend. Setup: Hario V60 Neo on a Switch base; distribute the bloom with a Nucleus Bloom; serve in an Origami Sensory Cup. Water: 60 ppm with balanced calcium and magnesium. The bloom and percolation run at 95°C with the valve open; the final immersion drops to 70°C with the valve closed, slowing extraction to keep the finish sweet.