Tetsu Kasuya Hybrid Method recipe

Unlike conventional Hario Switch recipes, Tetsu Kasuya has the Switch open for the bloom phase, and closed for an immersion phase just before the drawdown for this simple and delicious recipe.

Preparation

  • After setting up, close the switch and rinse and heat the filter and brewer with hot water. Open the switch after a few seconds and throw out the water from your vessel/carafe.
  • Add ground coffee into the filter (make sure the bed is flat) and tare your scales.

Recipe Overview

Coffee
  • 20g
  • Medium Fine grind
  • Medium roast
Water
  • 280g
  • 93°C / 199°F
Equipment
  • Hario Switch Immersion Dripper
  • Hario V60 Filter Paper
  • Scales
  • Gooseneck Kettle
  • Cold Water

Steps

  1. 1. BloomPour 60g of water for 15 seconds.
  2. 2. WaitWait for 15 seconds
  3. 3. PourPour 60g of water for 15 seconds
  4. 4. WaitWait for 30 seconds
  5. 5. Close Switch
  6. 6. PourPour 160g of water for 15 seconds
  7. 7. WaitWait for 10 seconds
  8. 8. Open Switch
  9. 9. WaitWait for 70 seconds
  10. 10. Close Switch

Tetsu Kasuya adapts his famous V60 4:6 method for the Switch so that the initial phase is identical to the 4:6 method, where two variable pulse pours dictate the sweetness and acidity of the final drink. But instead of pulsing the last 60% of the water for the final phase to dictate the strength, Tetsu Kasuya uses one full immersion pour with drastically lower temperature, to create a very balanced and clear body.

Tip — You can add a small amount of hot water at the end if the coffee is too strong.

One of the biggest advantages with the Switch (and the Clever Dripper) is that you can perform a full immersion bloom, which other pour-over brewers can't achieve.

But instead of using the switch function in the bloom phase, Tetsu Kasuya opts to use the immersion phase in the latter half of the brew.

His reasoning for delaying the immersion phase, is that a full immersion bloom is less efficient at extracting the sweet and acidic flavours than a conventional bloom with flowing water.

More unpleasant flavours tend to be extracted later when brewing coffee, so by using an immersion phase with a much lower temperature later in the brew than earlier, you can hinder the extraction of those undesirable flavours.

This recipe utilises the Hario Switch to its full, dynamic potential – with multiple uses of the valve, with both immersion and drip methods.

For more details, watch the original video with Tetsu Kasuya here.