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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
Grind · 5/10 · medium
FINE COARSE

Method

3:30 · total
  1. 0:00
    Pour

    Valve OPEN. Pour 60g of 90°C water as pour-over.

    +60g 10s Circular
  2. 0:30
    Pour

    Valve OPEN. Pour 60g of 90°C water. Still percolation.

    +120g 10s Circular
  3. 1:15
    Pour

    CLOSE valve. Switch to 70°C water. Pour 160g to reach 280g total. Immersion mode.

    +280g 15s Slow
  4. 1:30
    Wait

    Steep with valve closed.

    90s
  5. 3:00
    Wait

    OPEN valve. Allow full drawdown.

    30s
  6. 3:30
    Done

    Drawdown complete. Target ~3:30.

Notes

The "Devil" recipe is named for its intense sweetness. Hot water (90°C) during the open-valve pour-over phase extracts acidity and fruity notes. Cooler water (70°C) during the closed-valve immersion phase adds sweetness without extracting harsh bitter compounds. Requires water at two temperatures.

More Hario Switch 02 recipes

See all Hario Switch 02 recipes →

Other Hario switch methods

Original source

Recipe by Tetsu Kasuya, published at timer.coffee.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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