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The Gong Fu Recipe with Hario Switch
"A multi-stage immersion and percolation hybrid recipe, prioritizing high sweetness, clarity, and consistent extraction results."
Lance Hedrick
Tips & Preparation
- Background Knowledge:
- This recipe uses the Switch's stopper to utilize immersion and filtration, maximizing sweetness, body, and clarity.
- It employs a 'Samo Bloom' (colder bloom) to retain volatile aromatics.
- Preparations:
- Use a Hario Switch with T90 cafe filters.
- Requires a spoon (ideally a durable one for stirring/excavation).
- Variations/Adjustments:
- The 'Samo Bloom' (75°C) can be substituted for standard brewing temperatures (90-95°C) if preferred.
- The recipe scales well from 15g to 22g of coffee.
- Immersion times can be adjusted based on taste preference, though the recipe is forgiving due to the use of fresh solvent per stage.
Recipe Steps
0:00
Close switch, pour 50g of 75°C water. Let sit for 60-90 seconds.
1:30
Release the bloom water completely, then close the switch.
1:40
Add coffee, pour 100g of 90°C water onto the spoon to gently build water column. Gently excavate the bed with the spoon. Steep for 90 seconds.
3:10
Release the water completely, then close the switch.
3:20
Pour remaining 100g of water onto the spoon. Gently excavate the bed with the spoon. Steep for 90 seconds.
4:50
Release the final drawdown. Stir the carafe before serving.
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