Brian Quan’s Hario Switch Recipe
"Hario Switch recipe emphasizing body and sweetness with agitation for dynamics, using lower temperatures and a steeping stage for a balanced cup."
Brian Quan
Tips & Preparation
Recipe for Hario Switch using a Taiwan SL34 honey processed coffee.
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Background:
- Aiming for body, roundness, and sweetness.
- Agitation is key for dynamics and acidity.
- Lower temperatures (90-94°C) are preferred for sweetness.
- Uses faster flowing paper filters like T90s or X Bloom.
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Preparations:
- Dose: 15g (adaptable to 20g or larger).
- Ratio: 1:16 to 1:17.
- Water Temperature: 90-94°C.
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Variations/Adjustments:
- Steeping time: Adjust for acidity (shorter steep = more acidity).
- Grind size: Adjust depending on roast level and coffee.
Recipe Steps
Add 15g coffee grounds to Hario Switch with X Bloom paper filter.
0:00
Pour 60 ml of 94°C water quickly, aiming for full saturation.
Agitate to ensure all grounds are wet.
1:00
Open the valve.
Once steeped out, pour water up to 160-170ml using mellow drip pours, trapping fines to the sides.
2:00
When the bed is almost drained, pour water up to 240-250ml with a high flow rate mellow drip.
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