Hario Switch recipe

The Switch is a V60 cone on a base with a valve. With it closed, the coffee steeps like a French press; when you open it, it drains through the paper. You get the body of an immersion and the clean cup of a filter.

Recipe

My own recipes (Hybrid and Two immersions) show up when you brew around 3,250 m, like in Huancayo: that’s where they’re calibrated.

His newest Switch recipe (2025, “Super Hybrid”): a closed bloom, two open pours and a short immersion with water at about 70 °C. For clarity. Source ↗

Roast

LightMediumDark

Light roast: 2 °C hotter, a slightly finer grind and about 10% more time. Dark roast: 5 °C cooler, a bit coarser and about 10% less.

Altitude

At sea level the recipe works as written.

Where you brew. It stays saved in this browser.

Grinder

Coffee

Water

300 g

Ratio 1:15

Grind: medium-coarse800–1000 µm
Water temp: 90 °C
Total time: 3:30

What you need

Hario Switch and a V60 paper filter
Scale with a timer
Kettle (a gooseneck isn’t essential here)
Grinder, medium

Tips

Close the valve before you pour, or the first water goes straight through.
Stir gently at the start so all the coffee gets wet.
You can also do a hybrid: open for the first pours, then close to steep.

Hario Switch

0:00

Closed

Valve closed: pour 50 g, just enough to cover the coffee

Next · Open the valve and pour to 120 g

Steps

0:00Valve closed: pour 50 g, just enough to cover the coffeeClosed
0:40Open the valve and pour to 120 gOpen
1:30Pour to 200 gOpen
2:10Close the valve, cool the water to about 70 °C and pour to 300 gClosed
2:55Open the valve and let it drainOpen
3:30Done. Enjoy.

How did it taste?

Dialling in the cup

Sour or thin: Grind a bit finer, or give it more time. With cooler water, extraction drops.
Bitter or dry: Grind a bit coarser, or shorten the brew. Also check the water isn’t boiling hard.
Too strong: Use more water for the same coffee: from 1:15 to 1:16 or 1:17.
Weak or watery: Use less water: from 1:16 to 1:15. If it’s also sour, grind finer first.
The drain stalls: Grind coarser and pour more gently. Too many fines clog the filter.