Hario Switch Gong Fu

A three-stage immersion Switch recipe aimed at sweetness and body, designed to work well regardless of grinder quality.

Coffee: 15g, said in the original. Show the evidence.
“I'm doing 15 g of coffee, 250 g of water.”
said in the original · transcript, 1:51
Water: 250g, said in the original. Show the evidence.
“I'm doing 15 g of coffee, 250 g of water.”
said in the original · transcript, 1:51
Ratio: 1:16.7
Temperature: 75°C, said in the original. Show the evidence.
“pour 50 g of water at 75 C into my switch”
said in the original · transcript, 2:22; this is the bloom temperature; main pours are at 90°C per transcript 6:18 and on-screen graphic at 2:02; 75°C taken as the primary recipe temperature because it is the distinctive feature of this method
Brew time: —
Grind: —

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on: Hario Switch with paper filter, Kinto dripper as vessel, said in the original. Show the evidence.
“We need our AO switch with a paper filter. I'm using the T90 cafe filters. I find them to be my favorite, especially for their price. I'm using a Kinto dripper. You just need something the switch base can fit into.”
said in the original · transcript, 1:12–1:25

Brewing a different amount?

grams

Uses 250g of water

Water in the brewer over time, drawn from the recipe.

0:00

0:00Pour to 50gCold bloom at 75°C with switch closed; grounds pushed into water with spoon back to ensure full saturation
↳WaitSteep for about one minute to one and a half minutes
↳Let it drainOpen switch and let bloom water fully release
↳Pour to 150gadd 100gFirst main pour at 90°C with switch closed; pour onto spoon so water does not disturb bed, then excavate with spoon back
↳WaitSteep for about one minute to one and a half minutes
↳Let it drainOpen switch and let first pour fully release
4:00Pour to 250gadd 100gSecond main pour at 90°C at about four minutes with switch closed; pour onto spoon, then excavate with spoon back
↳WaitSteep for about one minute to one and a half minutes; longer steep of up to three minutes also possible
↳Let it drainOpen switch and let final steep fully release

Weights are cumulative: what the scale reads when that pour finishes.

Filter: T90 cafe paper filter, said in the original. Show the evidence.
“I'm using the T90 cafe filters. I find them to be my favorite, especially for their price.”
said in the original · transcript, 1:17
Kettle: gooseneck, seen in the video. Show the evidence.
“gooseneck kettle held low over spoon during pour”
seen in the video · frame at 9:56
Stirring and swirling: spoon excavation after each pour to encourage water into grounds, said in the original. Show the evidence.
“we're going to take our spoon and we are going to push this against the bed of coffee. The idea here is is we're going to pour our stream into the spoon so that it's not actually hitting the bed.”
said in the original · transcript, 4:19–4:27

bloom temp: 75°C preferred for volatile retention; whole recipe can be done at 90–95°C if preferred
dose range: 15–22 g; add an extra pour above approximately 20–22 g
steep time: one to one and a half minutes per steep; final steep can extend to three minutes

Body: medium, said in the original. Show the evidence.
“I'm really aiming for high sweetness, a good body, nice clarity”
said in the original · transcript, 0:51
Strength: medium, worked out from the recipe. Show the evidence.
I'm doing 15 g of coffee, 250 g of water.
worked out from the recipe · ratio of 1:16.7 is moderate, suggesting medium strength
Acidity: medium, said in the original. Show the evidence.
“you can still get all that acidity and interesting flavors because you're not relying on a kettle pour for agitation.”
said in the original · transcript, 4:04
Sweetness: high, said in the original. Show the evidence.
“I'm really aiming for high sweetness, a good body, nice clarity”
said in the original · transcript, 0:51
Style: balanced, said in the original. Show the evidence.
“The clarity is not nearly as high in penetrating as a normal V60.”
said in the original · transcript, 11:56; creator explicitly says clarity is lower than a standard V60, so 'balanced' rather than 'clarity'
Suits: light, medium roasts, worked out from the recipe. Show the evidence.
you can still get all that acidity and interesting flavors because you're not relying on a kettle pour for agitation. You can grind finer because it will not choke out the brew. You can do cooler water to lessen bitterness
worked out from the recipe · transcript, 4:04–4:04; cold bloom and immersion suit light to medium roasts; no dark roast is mentioned or excluded

Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.

This recipe is Lance Hedrick’s. We have written out the numbers and linked to the original.