This recipe uses 20g of medium-fine coffee and 280g of water on the Hario Switch. The first two pours (60g each) at 93°C follow the 4:6 method with the Switch open; then the kettle is cooled to 70°C, the Switch is closed, and 160g is poured. Total brew time is 3:05; close the Switch at the end even if drawdown has not finished, and step durations other than the 10-second wait are assumed to fit the total time.
Bean
Not specified by the source
Roast
medium
Method
Hybrid
Grind Size
Medium-fine
Water Temp
93°C
Coffee Dose
20g
Total Water
280ml
Total Time
185s
Step-by-Step
Bloom (30s) · 60g With the Switch open, pour 60g of 93°C water from the center outward and let the coffee bloom.
Second Pour (30s) · 60g Pour 60g in a spiral. While waiting, add cold water to the kettle to bring it to 70°C.
Close Switch and Pour (25s) · 160g Close the Switch and immediately pour 160g of 70°C water: spiral from outside to inside, then center.
Wait (10s) Wait for 10 seconds, then open the Switch.
Drawdown (90s) Let it draw down; it should end around 3:00. Close the Switch at the end even if the drawdown has not finished.