Devil Switch
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.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Dark roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:14
- Coffee
- 20 g
- Temp
- 90 °C
The Devil Switch recipe by Tetsu Kasuya for the Hario Switch 02 uses 20 g of coffee and 280 g of water (1:14 ratio), at 90°C, with a target brew time of 3:30.
Parameters
- 20 g
- Coffee
- 280 g
- Water
- 1:14
- Ratio
- 90 °C
- Temp
- 5 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Pour
Valve OPEN. Pour 60g of 90°C water as pour-over.
+60g 10s Circular -
0:30Pour
Valve OPEN. Pour 60g of 90°C water. Still percolation.
+120g 10s Circular -
1:15Pour
CLOSE valve. Switch to 70°C water. Pour 160g to reach 280g total. Immersion mode.
+280g 15s Slow -
1:30Wait
Steep with valve closed.
90s -
3:00Wait
OPEN valve. Allow full drawdown.
30s -
3:30Done
Drawdown complete. Target ~3:30.
Notes
More Hario Switch 02 recipes
-
Ole Bøen Switch
1:15by Hario
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Low Temperature
1:12.9by Emi Fukahori
- Floral
- Fruity
Total 2:55 Temp 80°C -
Iced
1:9by Hario
- Citric
- Fruity
Total 2:00 Temp 96°C -
Classic
1:16.7by Hario
- Balanced
- Sweet
Total 3:30 Temp 96°C -
Cupping Style
1:16.7by Hario
- Balanced
- Sweet
Total 6:00 Temp 100°C
Other Hario switch methods
More by Tetsu Kasuya
-
Kasuya Official
1:15Hario Mugen
- Sweet
- Balanced
Total 3:00 Temp 93°C -
Strong 1:12
1:12Hario Mugen
- Sweet
- Balanced
Total 1:30 Temp 93°C -
Devil's Recipe
1:14Hario Switch 02
- Sweet
- Caramel
Total 3:00 Temp 98°C -
Super Hybrid — Double Batch Coarse
1:15Hario Switch 03
- Sweet
- Caramel
Total 3:30 Temp 90°C -
Hybrid — Single Cup 4:6
1:14Hario Switch 03
- Sweet
- Caramel
Total 3:00 Temp 93°C
Original source
Recipe by Tetsu Kasuya, published at timer.coffee.
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100g
+50g Add water