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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 Pulse Drawdown Closed bloom for full saturation, then a three-pulse open percolation finish. The pulses keep the bed agitated through drawdown for a brighter, more articulate cup than a single-pour Switch. Hario Switch 02 Ratio 1:15 Time 2:20
- 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 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
- 05 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
- 06 Competition byKono High extraction competition recipe for the Kono Meimon. Kono Meimon Ratio 1:16.7 Time 3:30
- 07 Point Pour byKono Traditional Kono point-pour method. Center only, never touching the walls. Kono Meimon Ratio 1:16.7 Time 3:15
- 08 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
- 09 Official byProject Barista Project Barista's Kono Meimon recipe. Four gentle pours for a sweet, full-bodied single cup. Kono Meimon Ratio 1:15.8 Time 2:45