Switch Hybrid

AeroPress by Fairul Azonan

Fairul Azonan's upright AeroPress adaptation borrows the Hario Switch valve idea and Tetsu Kasuya's split-pour logic. Alternating immersion and percolation across two water temperatures aims for a floral, fruity, structured cup.

1:12 Ratio

3:30 Total

20g Dose

90°C Temp

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Parameters

20 g
Coffee: 240 g
Water: 1:12
Ratio: 90 °C
Temp: 5 medium
Grind: 3:30
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

3:30 · total

Bloom 1 / 11
0:00

14s

Pour 60g.

+60g→ 60g 6g/s 10s 90°C
Swirl 2 / 11
0:14

16s

Stir gently. Let it steep.

4s
Pour 3 / 11
0:30

14s

Pour to 120g.

+60g→ 120g 6g/s 10s
Swirl 4 / 11
0:44

31s

Stir gently. Let it steep.

4s
Pour 5 / 11
1:15

10s

Pour the final 120g gently to 240g. Let it steep.

+120g→ 240g Fill gently 70°C
Prepare 6 / 11
1:25

5s

Rest the plunger on the surface — don't press down.
Steep 7 / 11
1:30

15s

Let it steep.

15s
Prepare 8 / 11
1:45

1m10s

Remove the plunger. Let the water drop through.
Prepare 9 / 11
2:55

5s

Insert the plunger to create a vacuum seal.
Press 10 / 11
3:00

30s

Press until you hear the hiss.

30s
Done 11 / 11
3:30

Press complete.

Notes

Favor a light-to-medium Ethiopian coffee with fruit and floral potential. Pour the first 120g at 90°C, cool the kettle, and use 70°C water for the final 120g. Seat the plunger firmly to halt dripping, then lift it cleanly when drainage should resume.