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In the coffee shop, we recently (ahem) switched to the Hario Switch after a good few years of tending to favour the V60. We're finding this brewer to be super consistent and we've also dialled in a really simple recipe. Here it is.
Heat some water to 94/95 degrees. If you don't have a temperature controlled kettle, just boil as usual and leave the water to cool for a couple of minutes before using it. It's better if you wait the same amount of time, every time!
Place your glass brewer on top of your brew vessel with the switch in the closed position (slightly up from flat).
Place a size 02 Hario filter paper in the cone after folding along the seam.
Fill the brewer around 3/4 full with hot water (you can use any temp water for this, the hotter the better).
Prepare the coffee dose, we usually start at 18g
Open the switch valve and allow the hot water to drain through and pre-heat the brewing vessel.
Once the cone is completely empty, add your coffee dose.
Empty the brewing vessel.
Leaving the valve open, set your timer and pour 150ml of water over the coffee in circles, moving out from the centre and then back. If you don't have a pouring kettle, aim for a steady pour, taking maybe 10 seconds to pour the water.
At 45 seconds, close the switch valve and add the remaining 150ml of water in the same way as you did with the previous pour
Give the water in the brewer a few gentle swirls to promote a flat bed.
At 2 minutes, open the switch and allow the brew to draw down.
Total brew time should be around 3 - 3.5 minutes. Adjust your grind size until your water has almost entirely dripped through in around that time (there should be no water visible on the surface and no more than one drip each second).
Stir the brew well before serving. Enjoy!
