Hario Switch Gong Fu
By Lance Hedrick, 2025
A three-stage immersion Switch recipe aimed at sweetness and body, designed to work well regardless of grinder quality.
Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.
What you’ll need
- Hario Switch with paper filter, Kinto dripper as vessel
- T90 cafe paper filter
- gooseneck
- Scales
15g
“I'm doing 15 g of coffee, 250 g of water.”
the creator said this · transcript, 1:51
250g
“I'm doing 15 g of coffee, 250 g of water.”
the creator said this · transcript, 1:51
75°C
“pour 50 g of water at 75 C into my switch”
the creator said this · 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
- Designed on
Hario Switch with paper filter, Kinto dripper as vessel
“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.”
the creator said this · transcript, 1:12–1:25
Makes 250g
The pours
- 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
- ↳drawdownOpen switch and let bloom water fully release
- ↳pour to 150gFirst 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
- ↳drawdownOpen switch and let first pour fully release
- 4:00pour to 250gSecond 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
- ↳drawdownOpen switch and let final steep fully release
Weights are cumulative: what the scale reads when that pour finishes.
How they brew it
- Filter
T90 cafe paper filter
“I'm using the T90 cafe filters. I find them to be my favorite, especially for their price.”
the creator said this · transcript, 1:17
- Kettle
gooseneck
“gooseneck kettle held low over spoon during pour”
seen in the video · frame at 9:56
- Agitation
spoon excavation after each pour to encourage water into grounds
“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.”
the creator said this · transcript, 4:19–4:27
What it makes
- Body
medium
“I'm really aiming for high sweetness, a good body, nice clarity”
the creator said this · transcript, 0:51
- Strength
medium
I'm doing 15 g of coffee, 250 g of water.
we worked this out · ratio of 1:16.7 is moderate, suggesting medium strength
- Acidity
medium
“you can still get all that acidity and interesting flavors because you're not relying on a kettle pour for agitation.”
the creator said this · transcript, 4:04
- Sweetness
high
“I'm really aiming for high sweetness, a good body, nice clarity”
the creator said this · transcript, 0:51
- Style
balanced
“The clarity is not nearly as high in penetrating as a normal V60.”
the creator said this · transcript, 11:56; creator explicitly says clarity is lower than a standard V60, so 'balanced' rather than 'clarity'
- Suits
light, medium roasts
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
we worked this out · transcript, 4:04–4:04; cold bloom and immersion suit light to medium roasts; no dark roast is mentioned or excluded
Where the creator did not say how their coffee tastes, we have estimated it.
Credit and corrections
This recipe is Lance Hedrick’s. We have written out the numbers and linked to where they published it.
Report an error, or ask us to remove thisKnow an original we are missing?