Low Temperature

Hario Switch 02 Hario switch by Emi Fukahori

Emi Fukahori, the 2018 World Brewers Cup champion, shared this Switch approach through European Coffee Trip. Cool, hot, then cool water stages shape a fragrant, sweet cup while controlling bitterness and finish.

1:12.9 Ratio

2:55 Total

17g Dose

80°C Temp

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Parameters

17 g
Coffee: 220 g
Water: 1:12.9
Ratio: 80 °C
Temp: 7 coarse
Grind: 2:55
Total: ~220 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:55 · total

Before you brew

1 Prepare water at 80°C.
2 Prepare water at 95°C.

Bloom 1 / 8
0:00

10s

Close the switch. Pour in a spiral to 50g.

+50g→ 50g Spiral 5g/s 10s Valve: Closed 80°C
Steep 2 / 8
0:10

50s

Let it steep.

50s Valve: Closed
Prepare 3 / 8
1:00

5s

Open the switch.

Valve: Open
Pour 4 / 8
1:05

55s

Pour in a spiral to 150g.

+100g→ 150g Spiral 1.8g/s 55s 95°C Valve: Open
Drawdown 5 / 8
2:00

10s

Let the water drop through.

10s Valve: Open
Pour 6 / 8
2:10

25s

Finish pouring to 220g.

+70g→ 220g 3.5g/s 20s 80°C Valve: Open
Wait 7 / 8
2:35

20s

Wait until it stops dripping.

20s Valve: Open
Done 8 / 8
2:55

Finish when the coffee stops dripping.

Notes

Prepare separate kettles so the first and final additions stay at 80°C while the middle pour reaches 95°C. Keep transitions prompt: the hot stage drives extraction, while the cooler finish limits harshness.

Original source

Recipe by Emi Fukahori, published at europeancoffeetrip.com.

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