Hario Switch 02 Hario switch
Ole Bøen Switch
by Hario
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.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Bloom 1 / 50:00+50g add
To
50g
Fill gently Valve: ClosedValve CLOSED. Pour 50g and bloom.
-
Pour 2 / 50:40+100g add
To
150g
15s Center pour Valve: OpenOPEN valve. Pour 100g in the center. Percolation mode.
-
Pour 3 / 51:30+90g add
To
240g
12s Spiral Valve: ClosedCLOSE valve. Pour 90g in a circular pattern. Back to immersion.
-
Wait 4 / 52:1050s Valve: Open
OPEN valve. Allow full drawdown.
-
Done 5 / 53:00
Drawdown complete. Target ~3:00-3:15.
Notes
Original source
Recipe by Hario, published at hario-europe.com.
More Hario Switch 02 recipes
See all Hario Switch 02 recipes- 01 Closed Bloom brewnotes.co Ratio 1:15.2 Time 2:15 Dose 12.5g A closed-valve immersion bloom on the Switch — the mirror of brewnotes.co's Open Bloom. The grounds steep for 45 seconds before the valve opens, then two percolation pours finish a sweet, balanced 1:15 cup. Ratio 1:15.2 Time 2:15 Dose 12.5g
- 02 Low Temperature Emi Fukahori Ratio 1:12.9 Time 2:55 Dose 17g 2018 World Brewers Cup Champion Emi Fukahori's Hario Switch recipe. Uses three temperature stages — starting cool at 80°C, then hot at 95°C, then cool again at 80°C — to extract different flavor compounds at optimal temperatures. Ratio 1:12.9 Time 2:55 Dose 17g
- 03 Iced Hario Ratio 1:9 Time 2:00 Dose 20g Hario Community's flash iced method for the Switch 02. Concentrated immersion brew released onto ice. Ratio 1:9 Time 2:00 Dose 20g
- 04 Gong Fu Lance Hedrick Ratio 1:16.7 Time 5:00 Dose 15g Lance Hedrick's gongfu-tea-inspired Hario Switch recipe: three sequential closed-valve immersions with fresh water each time, a 75°C "Samo bloom" to preserve volatiles, and a spoon-pour technique that lets the coffee bed do the filtering. Designed to be forgiving across grinders and pours. Ratio 1:16.7 Time 5:00 Dose 15g
- 05 Devil Switch Tetsu Kasuya Ratio 1:14 Time 3:30 Dose 20g 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. Ratio 1:14 Time 3:30 Dose 20g
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