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17 results
- 01 Official byOle Kristian Bøen Ole Kristian Boen's 2021 World Brewers Cup Champion recipe, scaled for the Switch 03. Hario Switch 03 Ratio 1:14.4 Time 3:15
- 02 Switch 03 Competition byHario High extraction competition recipe for the Switch 03. Hario Switch 03 Ratio 1:16.1 Time 3:30
- 03 Switch 03 Dark Roast byHario Immersion dark roast on the larger Switch 03. Hario Switch 03 Ratio 1:15 Time 2:30
- 04 Switch 03 Osmotic byHario Hybrid percolation-immersion on the Switch 03. Hario Switch 03 Ratio 1:16.1 Time 3:00
- 05 Switch 03 Single Pour byHario Simple immersion for two cups. Pour, wait, release. Hario Switch 03 Ratio 1:16.1 Time 3:00
- 06 Switch 03 Batch Brew byHario Batch recipe for the Hario Switch 03 (larger size). Immersion bloom followed by percolation for two servings. The larger Switch 03 accommodates more coffee for sharing. Hario Switch 03 Ratio 1:16 Time 3:30
- 07 Switch 03 Iced byHario Flash-brewed iced coffee in the Hario Switch 03. Batch size for sharing. Immersion at boiling temperature over 250g of ice. Hario Switch 03 Ratio 1:10 Time 3:00
- 08 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6 Time 2:30
- 09 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 10 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 11 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 12 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10
- 13 High Extraction — Two-Stir byJonathan Gagné Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Japanese Siphon Ratio 1:15.2 Time 2:15
- 14 High Extraction — Turkish-Fine byJonathan Gagné Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Japanese Siphon Ratio 1:16.7 Time 2:30
- 15 Iced Siphon Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Japanese Siphon Ratio 1:10 Time 3:10