WBrC 2026 Fifth Place

Hario V60 NEO Hario others by Ethan Junseong Park

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.

1:14.3 Ratio

2:03 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: 2:03
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:03 · total

Bloom 1 / 6
0:00

30s

Open the switch. Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 5g/s 10s Valve: Open 95°C
Pour 2 / 6
0:30

35s

Pour in a spiral to 120g.

+70g→ 120g Spiral 5g/s 14s Valve: Open
Prepare 3 / 6
1:05

5s

Close the switch.

Valve: Closed
Pour 4 / 6
1:10

50s

Finish in a spiral to 200g. Let it steep.

+80g→ 200g Spiral 5g/s 16s 70°C Valve: Closed
Prepare 5 / 6
2:00

3s

Open the switch.

Valve: Open
Done 6 / 6
2:03

Drawdown complete.

Notes

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. Brew open at 95°C, then close for immersion at 70°C to curb late extraction.