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Hario V60 NEO

Hario V60 NEO Hario others

WBrC 2026 Fifth Place

by Ethan Junseong Park

Ethan Junseong Park's fifth-place routine from the 2026 World Brewers Cup in Brussels. A V60 Neo on a Switch base: a hot bloom and percolation with the valve open, then a cool immersion with the valve closed — the temperature drop keeps the finish sweet and clean.

1:14.3 Ratio
2:00 Total
14g Dose
95°C Temp

You'll need

  • Hario Switch (immersion base) Required

    The Hario Switch's valved base, used underneath other drippers (OREA Z1, Hario V60 NEO, Sibarist UFO) to add stop-and-go immersion. Here it is required as an add-on base, not as the standalone brewer.

    Recommended Hario Switch

Parameters

14 g
Coffee
200 g
Water
1:14.3
Ratio
95 °C
Temp
5 medium
Grind
2:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:00 · total
  1. Bloom 1 / 4
    0:00

    To

    50g

    +50g add
    10s Spiral Valve: Open

    Valve OPEN. Bloom 50g at 95°C, distributing evenly with a Nucleus Bloom.

  2. Pour 2 / 4
    0:30

    To

    120g

    +70g add
    15s Spiral Valve: Open

    Percolation. 70g to 120g at 95°C, valve still open.

  3. Pour 3 / 4
    1:10

    To

    200g

    +80g add
    15s Spiral 70°C Valve: Closed

    Close the valve. Pour 80g to 200g at 70°C and let it immerse.

  4. Done 4 / 4
    2:00

    Open the valve and let it drain. Serve.

Notes

Coffee: Panama Finca Los Cenizos Geisha, washed and dark-room dried, served as a two-roast blend. Setup: Hario V60 Neo on a Switch base; distribute the bloom with a Nucleus Bloom; serve in an Origami Sensory Cup. Water: 60 ppm with balanced calcium and magnesium. The bloom and percolation run at 95°C with the valve open; the final immersion drops to 70°C with the valve closed, slowing extraction to keep the finish sweet.

Grinder

8.5 at 400 rpm on the competition grinder.

Original source

Recipe by Ethan Junseong Park, published at youtube.com.

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Bloom

0:00

50g

+120g add

10s
Bloom · 1/4 0:00
Open in Gota