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- 01 Devil Switch byTetsu Kasuya Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness. Hario Switch 02 Ratio 1:14 Time 3:30
- 02 Switch Dark Roast byHario Hario Switch recipe optimized for dark roast coffees. Lower temperature and coarser grind prevent bitter, ashy extraction. The immersion phase creates a full-bodied cup without harshness. Hario Switch 02 Ratio 1:16.7 Time 2:30
- 03 Devil's Recipe byTetsu Kasuya Tetsu Kasuya's original hybrid Switch recipe: alternates between open percolation and closed immersion with temperature drops for complex extraction. Hario Switch 02 Ratio 1:14 Time 3:00
- 04 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Kono Meimon Ratio 1:15 Time 3:00
- 05 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Kono Meimon Ratio 1:15 Time 3:00
- 06 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Kono Meimon Ratio 1:15 Time 3:00
- 07 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00
- 08 Point Pour byKono Traditional Kono point-pour method. Center only, never touching the walls. Kono Meimon Ratio 1:16.7 Time 3:15
- 09 Japanese Point Drip byKono Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness. Kono Meimon Ratio 1:15 Time 2:30
- 10 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5 Time 3:00
- 11 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10 Time 3:30
- 12 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ibrik / Cezve Ratio 1:11.4 Time 3:00
- 13 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4 Time 4:00
- 14 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10 Time 3:30
- 15 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10 Time 3:00