"Blends percolation for acidity and immersion for sweetness to create a shop-level concentrate that maintains its flavor profile against melting ice."

Kaldi’s Coffee

Source URL

kaldiscoffee.com/blogs/recipes/how-to-make-iced-coffee-with-the-hario-switch

Tips & Preparation

Hybrid method of percolation and full immersion
Uses a 1:10 ratio for hot brewing, but the ice dilutes it to ~1:16.
Finer grind than V60
Hotter water to ensure proper extraction
Grind the coffee finer than drip, and a little finer than you would normally grind for a V60.
Weigh out 150 grams of ice and place into your decanter.
Pre-heat the Switch by locking the brewer and pouring in hot water. Release and discard before starting.

Recipe Steps

Place Hario Switch on top of decanter that has been pre-filled with ice. Leave the Switch “open”.

Add in ground coffee and put a divot into the grounds with finger or stick

0:00

Bloom: With the brewer open, add in 50 mL of water, ensuring all grounds are wet. Swirl the bed and wait 45 seconds.

0:45

Pour: another 50 mL of water, with brewer still open.

It should drain at 1:20, wait to 1:30

1:30

Close the brewer by pushing the switch to the “up” position.

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Pour: 100 mL of water, getting to 200mL total. Pour gently and evenly incorporate all of the grounds. Wait until 2:30.

2:30

Release: Push the switch down to release the coffee from the brewer.

3:00

Drain should finish at 3:00-3:30, Swirl decanter to incorporate the ice more fully, and enjoy!