Low Temperature

Hario Switch 02 Hario switch by Emi Fukahori

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.

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

Method

2:55 · total

Bloom 1 / 6
0:00

Valve CLOSED. Pour 50g of 80°C water. Let steep.

+50g→ 50g Fill gently Valve: Closed
Wait 2 / 6
0:45

Steep with valve closed.

15s
Pour 3 / 6
1:00

Pour 100g of 95°C water. Valve still closed.

+100g→ 150g Spiral 15s 95°C
Pour 4 / 6
2:00

Pour 70g of 80°C water. Total 220g.

+70g→ 220g Fill gently 80°C
Wait 5 / 6
2:20

Open valve. Allow full drawdown.

35s Valve: Open
Done 6 / 6
2:55

Drawdown complete. Target ~2:55.

Notes

Fukahori's innovative multi-temperature technique was revolutionary. The initial cool water extracts delicate aromatics without bitterness. The hot middle pour drives extraction. The final cool pour slows extraction and adds sweetness. Requires preparing water at two temperatures.

Original source

Recipe by Emi Fukahori, published at europeancoffeetrip.com.

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By

Emi Fukahori

2 recipes

In the cup