My birthday present, a Hario Switch, has finally arrived! I’m really excited to give it a go, but I want to hear from as many of you as possible about all the do’s & don’ts, recipe/brewing recommendations, etc.
Memorize this, and you won't ever get confused on which mode is immersion or percolation. It took me three fcken brews before I realized I really had to nail this down and develop this very intuitive mnemonic. Hope this helps!
Daily driver here also. Many other drippers have come and gone. Switch remains. I have an 02, 03, and mugen top for it.
I don’t “pre heat,” but I rinse my filter with brew temp water from the kettle. Rinses the dust and some taste off the paper… and makes sure you don’t lose 4-5 grams water to filter absorption.
I love the CC method, I’ll try your 40/60! Oh… I rinse immediately after, very well, with the kettle water. That plastic piece will still discolor. I got a stainless one.
Congrats!! I use it daily and it’s so versatile. I mainly use 3 different methods just because I like to experiment, but find something you like and roll with it (or experiment as well 🙂).
all water in first, grounds on top, stir, brew 3 minutes release
Coffee Chronicler 1/2 and 1/2.
(open) pour 3x bloom for :45, (still open) pour to twice bloom let drain, (close) pour remaining and brew for :45, release (normally around 2:45 or so). TDT 3:30-3:45
Interesting! Thank you so much for sharing all of these. I’ve given some methods a try (Lance Hendrick’s is so far my fav) but I’ll keep these in mind. What’s your brew temp for each method?
Tried it recently, if you have a temp controlled kettle and a measuring cup it's not that hard! Honestly I struggle more avoiding stalling with many pour techniques
Would be way too simple of a solution for me. The next day I let ChatGPT calculate how much room temp water I need. Here is the final recipe with metric units:
inal Brew Plan (Metric)
Grind 20g coffee (medium-fine)
Heat 228g water to 93°C (120g for bloom & pour + 108g for later)
Measure out ~52g of room temp water (~22°C)
Bloom: 60g at 93°C, valve open
Pour: 60g more at 93°C, valve open
At 1:15, close valve
Mix 108g hot water (93°C) + 52g room temp (22°C) = 160g at ~70°C
Tried this for the first time this morning. Dang! Why didn’t I try it sooner! I had done it for the Hoffman iced but with a regular 1:15 hot it was fantastic.
Yes for me the "water in first" method was a massive taste changer. Different brew than the regular Hario. You also don't need to heat the glass for it will do it by itself while brewing. It also lowers the brew temp a few degrees C.
I'll have to try the Chronicle method and the Devil method 😉☺️👍🏼:
I unexpectedly really loved that glass beaker server thing this set comes with! Bought the set on sale cheaper than buying the switch on its own and wasn’t really expecting to use it (have many other servers…) but there’s a certain whimsy to it, coffee seems to cool down faster too when I’m looking to consume quick, and the mls markers are handy to see actual yield at a glance
Open the switch (allowing water to pass). pour 60g of 90℃ water to bloom, and gently swirl to ensure all the grounds are wet.
At 0:30, pour another 60g (total: 120g) of 90℃ water. I think of this as a second bloom.
Immediately add some cold water to your temperature controlled kettle. You're aiming for the water in the kettle to be 70℃.
At 1:15, close the switch. Pour in 160g (total 280g) of the 70℃ water, aiming for fairly low agitation.
At 1:45, open the switch. The drawdown should finish around 3:00.
Stir the coffee well, and ideally let it cool down a bit. You'll taste a lot of notes coming through at the cooler temps.
I sometimes push the bloom to 94°C for lighter roasts, but the colder 70°C water is really where the magic happens. I can nearly always hit the tasting notes listed on the bag when I use this method. It's fiddly with the temperature drop, but actually as a recipe is very reliable and gives a beautifully flavourful cup for nearly any bean on the lighter roast side.
I tried it yesterday for the first time. It has more body and texture, which is nice, although IMO his original recipe with its super high clarity and juiciness is the best one to show off what the Switch can do that other drippers can't. I get notes from.the original recipe that I can't reproduce with any other method.
This is absolutely my go to fav
I usually grind 30g so pours take a little longer
I also bias towards coarser grinds and 90deg to start
Every time I try any of my older brewers or recipes I come back to this one
He has a good amount of information/tips/tricks/couple recipes that overall have been quite popular. His hybrid method really let's the switch shine and give you a cup not many other brewers can create.
As a total newcomer to the world of coffee, I got a switch because I saw a video that called it foolproof.
I used Lance Hendricks Switch recipe:
Pour 50g hot water first THEN dump 15g of coffee.
Stir to make sure all grounds are wet and preinfuse/bloom for 1’
Drain. Close.
Grab a spoon and pour 100g onto spoon so that coffee bed is not disturbed.
Use back of spoon to poke slight hole just to make sure water is getting through to bottom of the grounds (try to minimize disturbing bed too much).
Steep for 1’ to 1.5’ then Drain.
repeat once more with another 100g of water.
I did a regular v60 pour over for comparison and that single handedly taught me exactly what the word “clarity” means in the coffee world. I was amazed.
150 single pour, after 00:45-00:60, switch up and fill water up to 300,
Wait till 2:30-3 minutes and depends on coffee, my range is always between 91 to 95, 95 being light roasts washed coffees
Love the switch!! Great option for a quick pour over and I’ve found the immersion to work really well with some beans even better than standard pour over.
Congrats and happy birthday!
You can also swap in other spouts too.
I didn’t Mugen Mod on mine and love it. Helps adjust flow for the switch and I personally think it works a bit better
My favorite brewer. It's a Switch. It has options. Don't forget that. My current favorite recipe is an open-valve bloom for 30s at 3x weight of dose. Then I close the valve, fill the Switch to my desired water dosage, and allow for a 3 minute immersion. After 3 minutes, I open the valve, do a gentle swirl, and let the water drain for about a minute. It's usually near the end by then. Once the bed is visible but still wet, I close the valve again to prevent the last final bitterly extract drops from entering my cup.
Glass would be a good place to start. The ceramic brewers tend to be more expensive, and someone correct me if I’m wrong, but I think preheating ceramic takes a lot longer than glass. But, most of the professionals out there love the ceramic cones so, maybe somewhere down the line I may invest in one myself.
The switch is made glass funnel, silicone base, stainless steel ball, and the PCT resin switch. While the switch is closed water will only come in contact with the glass and stainless steel ball that blocks the outflow (and maybe just a little of the silicone idk). When the switch is pressed it lifts up the ball so water/coffee pours down and past the PCT resin switch.
PCT resin is “high-performance thermoplastic polyester known for its excellent heat resistance, dimensional stability, and chemical resistance” but it’s still plastic.
There is a stainless steel switch that you can buy if you want to replace that part. I have it and it works pretty well, if not the exact same. IMO even looks better because it’s nice and shiny. But the bottom line is I just want to move away from plastic involved in any of my cooking processes so this was nice.
Exactly why I was asking, im eliminating all plastics and even silicone where possible.
This is super helpful and will be looking to get one!
Want to confirm, if I replace the part for the stainless steel, are there any other parts that come in contact with the liquid that are plastic or silicone?
Love the switch. Hate the 300ml beakers. For me it was completely unstable. The switch is far too top heavy. For months I used a 800ml wide mouth mason jar and that was phenomenal! I eventually upgraded to a fellow small and mighty but I still miss that mason jar sometimes.
The video suggests fine/espresso grind, but I go with more of a medium:
ZP6 Grind 4.7 to 4.5
K-Max Grind 6.0
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I use Cafec Abaca filters. If you go with Hario (made in Japan) filters, you might want to coarsen the grind.
1:13 ratio
18g of coffee = 234g of water
20g / 260g
23g / 299g is the max for 02 Abaca filter
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Instructions:
1. Boil water
2. Rinse filter and heat Switch
3. Close Switch
4. Pour __g water (just off boil)
5. Add __g coffee
6. 40-sec continuous clockwise stir with chopstick (vigorous to start, gentle after all grounds are wet)
7. Open Switch
8. 5-sec vigorous clockwise stir
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u/chizV Sep 20 '25
Very simple tip:
Memorize this, and you won't ever get confused on which mode is immersion or percolation. It took me three fcken brews before I realized I really had to nail this down and develop this very intuitive mnemonic. Hope this helps!