Super Hybrid — Double Batch Coarse
Tetsu Kasuya's Super Hybrid method for the Switch 03. Coarse grind with mixed temperatures for a complex, full-bodied cup.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Dark roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:15
- Coffee
- 30 g
- Temp
- 90 °C
The Super Hybrid — Double Batch Coarse recipe by Tetsu Kasuya for the Hario Switch 03 uses 30 g of coffee and 450 g of water (1:15 ratio), at 90°C, with a target brew time of 3:30.
Parameters
- 30 g
- Coffee
- 450 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 7 coarse
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Valve closed. Bloom with 70g.
+70g 10s Slow -
0:40Pour
Open valve. Pour to 180g.
+180g 20s Slow -
1:30Pour
Pour to 300g.
+300g 20s Slow -
2:10Pour
Close valve. Pour to 450g with cooler water at 75°C.
+450g 20s Slow -
2:55Wait
Open valve, drain.
-
3:30Done
Drawdown complete.
Notes
More Hario Switch 03 recipes
-
Official
1:14.4by Ole Kristian Bøen
- Balanced
- Sweet
Total 3:15 Temp 96°C -
Switch 03 Competition
1:16.1by Hario
- Fruity
- Sweet
Total 3:30 Temp 95°C -
Switch 03 Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
Switch 03 Osmotic
1:16.1by Hario
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Cold Final Steep
1:16by Overlook Coffee
- Balanced
- Sweet
Total 3:30 Temp 93°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 Switch
1:14Hario Switch 02
- Sweet
- Caramel
Total 3:30 Temp 90°C -
Devil's Recipe
1:14Hario Switch 02
- Sweet
- Caramel
Total 3:00 Temp 98°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 youtube.com.
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100g
+50g Add water