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Ole Bøen Switch

by Hario Hario Switch 02

2020 Norwegian Brewers Cup Champion Ole Kristian Bøen's Hario Switch recipe. A hybrid immersion-percolation method that alternates between closed and open valve to combine the body of immersion with the clarity of pour-over.

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Beginner
Total
3:00
Ratio
1:15
Coffee
16 g
Temp
96 °C

The Ole Bøen Switch recipe by Hario for the Hario Switch 02 uses 16 g of coffee and 240 g of water (1:15 ratio), at 96°C, with a target brew time of 3:00.

Parameters

16 g
Coffee
240 g
Water
1:15
Ratio
96 °C
Temp
5 medium fine
Grind
3:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

3:00 · total
  1. 0:00
    Bloom

    Valve CLOSED. Pour 50g and bloom.

    +50g 10s Slow
  2. 0:40
    Pour

    OPEN valve. Pour 100g in the center. Percolation mode.

    +150g 15s Slow
  3. 1:30
    Pour

    CLOSE valve. Pour 90g in a circular pattern. Back to immersion.

    +240g 12s Circular
  4. 2:10
    Wait

    OPEN valve. Allow full drawdown.

    50s
  5. 3:00
    Done

    Drawdown complete. Target ~3:00-3:15.

Notes

Bøen's technique switches between immersion and percolation modes. The bloom is immersion (closed valve), the middle pour is percolation (open valve), and the final pour returns to immersion before releasing. This creates a complex cup with both body and clarity.

More Hario Switch 02 recipes

See all Hario Switch 02 recipes →

Other Hario switch methods

More by Hario

View all recipes by Hario →

Original source

Recipe by Hario, published at hario-europe.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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