This video is sponsored by Standart. Grab your first issue for free; it's on us (you just cover shipping). 👉 standartmag.com/ect ** HARIO SWITCH RECIPE by Emi Fukahori ** 14 grams of coffee 200 grams of water (93C) 25 clicks on the Comandante grinder ► 1st Phase (Blooming) - valve closed 50 grams of water open the valve after 30 seconds ► 2nd Phase (Pouring) - valve open 150 grams of water single continuous pour to the centre of the coffee bed 1:10 end of pouring 2:20 total brew time
Great video and cool recipe! Just tried and it came out tasty. 1;14 ratio in a commercial setting makes a lot of sense, as it won't be too tea-like and thin for regular coffee drinkers.
Whats funny is you never see anyone place a hario switch/v60/ or other dripper on a stand with space between bottom dripper exit and cup. You can spoon and taste during the brew process by collecting a few drips on the spoon. First 50mg of bloom you can taste the bold flavors. Next 100mg-150 start to mellow out. After a 1:10 ratio you start tasting hollow into bitter notes. This experience smacked me in the face and showed me how much BS goes into these barista recipes. Taste is so subjective. Coffee is so pretentious. So many sheep not enough wolves. Just taste your coffee. These so called champions are not doing anything that we home coffee lovers havent tried. Some just have access to such unique fermented coffee
@@ilkzode1822arguably, taste is not the only reason why someone becomes a champion, it’s mostly about how they perform and present on stage. Just like how Lewis Hamilton is a world class F1 driver, he has access to an F1 car, and he is truly accomplished at that, but would Lewis Hamilton drives like an F1 driver on the road? Of course not. But being Lewis Hamilton, or course he has better instincts and control than 99% drivers on the road, and you wouldn’t worry about Lewis Hamilton driving and breaking your car because we know, everybody knows that he knows what he’s doing. That’s called recognition. These brewers champions spend a lot of time brewing coffee and practicing. They get recognized from winning the competition. IMO a good tutorial / recipe would explain the thought process behind each decisions, and viewers can take inspiration from it and adjust to their own liking and needs. Bringing back my previous point, you don’t need to be Lewis Hamilton, you just need to drive the car according to the traffic rules and do your best to not get involved in an accident. Same with coffee, you can take inspiration from these videos, and by understanding the thought process of these guides, you can craft your own recipe that works for you out of that.
@@ar_nim dont you think its a bit pretentious how these competitions work. The competitor that can speak their descriptor of a coffee by painting a picture is easily something many can do. Grandmas fresh out of the oven baked peach pie with brown sugar crust. Whims of belgian chocalate rolling of the ladle spoon made in house. Japanese flowers flowing thru the breeze. I mean come on. How can you give in the BS
14g coffee beans 93c water Switch closed, pour 50g water and wait until 30 seconds have passed. Open switch and pour 150g water, 200g in total. Wait until 0215 - 0220. Close switch and pour the coffee.
I feel stupid offering a suggestion to a world champ and her fans.. but I found that rinsing the filter with the dripper lever closed and letting the water dwell maybe 20 seconds gets the glass (in my case) nice and toasty. Then open, swish the water and dump. I usually add 94c water off the boil to the large mug I use. By the time all this is done, the kettle’s water temp is down to about 91-92C for my medium roast.
I never understand when they wet the filter with a few teaspoons of water from a gooseneck kettle and say "now it's nicely heated up" - it is most definitely not 😆
You have to keep in mind that this is how they do it in the café, where they just don't have the time. And if you look up the Samo bloom, there can be merit in keeping the bloom temps low. The VACs escape less quickly that way
I love the switch where it allows you to steep during the blooming phase. You can extract a lot of the sweetness and florals from the coffee. I’ve noticed for certain coffees a longer bloom definitely helps it then a faster draw down after.
It is interesting to see the bloom with the switch closed then the rest of the brew with it opened. Typically, when I brew with my Hario Switch I keep it closed the whole brew. I'm looking forward to trying this.
Wow, such perfect timing! My switch just arrived two days ago, and I've been looking for recipes to try (aside from the obvious (but delicious) ones, like Hoffmann's or The Coffee Chronicler's). So thanks a lot😉
@@EuropeanCoffeeTripI realised today that there is actually 'another' perfect timing ☺ Thanks to @TheRightRoast we’ll have a chance to try MAME’s coffee beans in April’s subscription!
The very first of what felt like a 100 videos I watched, were the pour was directed solely to the center! Interesting! I will try that out tomorrow morning! Can’t wait! 🙃😋☕️
Emi won 2018 brew championship using GINA coffee maker (expensive analog of hario switch). So she knows this techiqie very well. Championship recipe was more complex (2 pours of 80C water, 2 pours of 95C water). You can google recipe.
Dose: 17 g coffee Total brew water: 220 g at 100 ppm Brewer: GINA by Goat Story 1. GINA valve is closed. Pour 50g of water at 80℃, keep the valve closed for 45 sec. This gently extracts the sweetness. 2. GINA valve is open. Pour 100g of water at 95℃, pour water in the centre until 1:45 min. By changing the brew temperature, we are extracting complex acidities. 3. GINA valve is closed. Pour 70g of water at 80℃ until 2:30 min. This achieves a juicy body in your brew. 4. GINA valve is open. Let the brew run into the decanter until 2:55 min. This process ensures a clean finish.
Love this simple recipe, tastes great! Not been able to get my brew times over the 2 minute mark, but maybe my grinder needs calibration/alignment 😅 Hmm I guess I also set my filter more snugly
Using the Hario Switch, it's a pity you haven't shown two variations: one with and one without immersion. Huge fan and an almost daily MAME client here! The recent Granja beans are ABSOLUTELY INSANE!
Thanks for the recipe! Although you are basically using the V60 part of the Switch in one steady pour, since you only used the valve closed for the blooming. Is that "inmersion blooming" what makes the difference of this single por recipe?
It will be released by Hario, it isn’t for sale yet. But spoke to a Hario representative at a tradeshow and they are planning to release it somewhere in July. Believe the retail price is €64,95 which makes it more expensive than the glass version. They will also release a pink and green version as well.
It will be released by Hario, it isn’t for sale yet. But spoke to a Hario representative at a tradeshow and they are planning to release it somewhere in July. Believe the retail price is €64,95 which makes it more expensive than the glass version. They will also release a pink and green version as well.
Great video, as usual. It's just the quick one for you, Alesi. Do you have any recommendations on where to buy Laurina ( if it is still available)? I'm still looking for a decent coffee in the UK, so I mostly order from overseas. Thanks for any advice leading me to buy this delicious coffee. Veselé Velikonoce a štědrou pomlázku 😁
So the valve is only closed during the bloom for 30s and then it's one long pour in the center...? This seems almost too simple...did I miss something? And the immersion stage involves so little water for so little time... Surprising recipe.
I have tried but could not get end more than 1 min. You show time open valve at 30 sec and at 00.34 the bed was already dry. How come on 4 sec you get all 50gr water down.
Whats funny is you never see anyone place a hario switch/v60/ or other dripper on a stand with space between bottom dripper exit and cup. You can spoon and taste during the brew process by collecting a few drips on the spoon. First 50mg of bloom you can taste the bold flavors. Next 100mg-150 start to mellow out. After a 1:10 ratio you start tasting hollow into bitter notes. This experience smacked me in the face and showed me how much BS goes into these barista recipes. Taste is so subjective. Coffee is so pretentious. So many sheep not enough wolves. Just taste your coffee. These so called champions are not doing anything that we home coffee lovers havent tried. Some just have access to such unique fermented coffee
That's not the right way of using Hario Switch. But I guess when someone gets paid to say what their handler asks, anything is possible. Btw, the competitions are bought by sponsors, so please don't blindly believe what these so called "winners" tell you. It's far from gospel.
@@littlestar5737 the aeropress has a standard method of use, but people have developed a wide variety of techniques around it. Same goes for this. They built it for versatility, not strict adherence to what the manual says.
This video is sponsored by Standart. Grab your first issue for free; it's on us (you just cover shipping). 👉 standartmag.com/ect
** HARIO SWITCH RECIPE by Emi Fukahori **
14 grams of coffee
200 grams of water (93C)
25 clicks on the Comandante grinder
► 1st Phase (Blooming) - valve closed
50 grams of water
open the valve after 30 seconds
► 2nd Phase (Pouring) - valve open
150 grams of water
single continuous pour to the centre of the coffee bed
1:10 end of pouring
2:20 total brew time
Great video and cool recipe! Just tried and it came out tasty. 1;14 ratio in a commercial setting makes a lot of sense, as it won't be too tea-like and thin for regular coffee drinkers.
Whats funny is you never see anyone place a hario switch/v60/ or other dripper on a stand with space between bottom dripper exit and cup. You can spoon and taste during the brew process by collecting a few drips on the spoon. First 50mg of bloom you can taste the bold flavors. Next 100mg-150 start to mellow out. After a 1:10 ratio you start tasting hollow into bitter notes.
This experience smacked me in the face and showed me how much BS goes into these barista recipes.
Taste is so subjective. Coffee is so pretentious. So many sheep not enough wolves. Just taste your coffee. These so called champions are not doing anything that we home coffee lovers havent tried.
Some just have access to such unique fermented coffee
@@ilkzode1822there is no bullshit at all, recipes works
@@ilkzode1822arguably, taste is not the only reason why someone becomes a champion, it’s mostly about how they perform and present on stage.
Just like how Lewis Hamilton is a world class F1 driver, he has access to an F1 car, and he is truly accomplished at that, but would Lewis Hamilton drives like an F1 driver on the road? Of course not. But being Lewis Hamilton, or course he has better instincts and control than 99% drivers on the road, and you wouldn’t worry about Lewis Hamilton driving and breaking your car because we know, everybody knows that he knows what he’s doing.
That’s called recognition.
These brewers champions spend a lot of time brewing coffee and practicing. They get recognized from winning the competition.
IMO a good tutorial / recipe would explain the thought process behind each decisions, and viewers can take inspiration from it and adjust to their own liking and needs.
Bringing back my previous point, you don’t need to be Lewis Hamilton, you just need to drive the car according to the traffic rules and do your best to not get involved in an accident.
Same with coffee, you can take inspiration from these videos, and by understanding the thought process of these guides, you can craft your own recipe that works for you out of that.
@@ar_nim dont you think its a bit pretentious how these competitions work. The competitor that can speak their descriptor of a coffee by painting a picture is easily something many can do. Grandmas fresh out of the oven baked peach pie with brown sugar crust. Whims of belgian chocalate rolling of the ladle spoon made in house. Japanese flowers flowing thru the breeze. I mean come on. How can you give in the BS
14g coffee beans
93c water
Switch closed, pour 50g water and wait until 30 seconds have passed.
Open switch and pour 150g water, 200g in total.
Wait until 0215 - 0220.
Close switch and pour the coffee.
Even at 23,22 clicks it will not end on 2:20 brewtime. If
Thank you so much Emi, MAME, and ECT, we hope to see you soon!
☕❤
Let us know when you try the recipe ☕️💙
I feel stupid offering a suggestion to a world champ and her fans.. but I found that rinsing the filter with the dripper lever closed and letting the water dwell maybe 20 seconds gets the glass (in my case) nice and toasty. Then open, swish the water and dump. I usually add 94c water off the boil to the large mug I use. By the time all this is done, the kettle’s water temp is down to about 91-92C for my medium roast.
I do the same - I grind my coffee while waiting for the glass to warm up and then open it into the cup/carafe.
I never understand when they wet the filter with a few teaspoons of water from a gooseneck kettle and say "now it's nicely heated up" - it is most definitely not 😆
You have to keep in mind that this is how they do it in the café, where they just don't have the time. And if you look up the Samo bloom, there can be merit in keeping the bloom temps low. The VACs escape less quickly that way
I love the switch where it allows you to steep during the blooming phase. You can extract a lot of the sweetness and florals from the coffee. I’ve noticed for certain coffees a longer bloom definitely helps it then a faster draw down after.
Very simple, very quick, very easy to remember and replicate. I can’t wait to try this for myself with my new coffee.
It is interesting to see the bloom with the switch closed then the rest of the brew with it opened. Typically, when I brew with my Hario Switch I keep it closed the whole brew. I'm looking forward to trying this.
Thank you Emi for this new brewing method to try with my switch 🥰
このレシピ簡単なのにしっかり美味しい！巷ではクレバーが評価されていますが、私の口にはこちらがドンピシャです。豆の種類や焙煎問わずストライクゾーンに入るので日常使いしてます。伝授しくれたことに感謝！！
Such a nice person… and teacher. Thanks, I get mine tomorrow… the glass version.
Wow, such perfect timing! My switch just arrived two days ago, and I've been looking for recipes to try (aside from the obvious (but delicious) ones, like Hoffmann's or The Coffee Chronicler's).
So thanks a lot😉
Nice! Glad the timing was right.
@@EuropeanCoffeeTripI realised today that there is actually 'another' perfect timing ☺
Thanks to @TheRightRoast we’ll have a chance to try MAME’s coffee beans in April’s subscription!
I've tried this recipe with clever dripper today. Obviously it's a different device but I was quite surprised with the result)
Thanks for sharing
Thanks for giving the try. The principle is the same, why not to experiment.
well presented Emi. very clear and precise. thanks
This recipe works so well! Thanks for this!
Amazing work Emi, no doubt why you are the champ!
I visited MAME in April! Great coffee and thanks for sharing the recipe!❤
Wow! Ceramic one is so cool, need add one more dripper in my collections.
Always appreciate Hario Switch content! Ill definetely try it out. Thanks! :-)
Thanks guys.
The very first of what felt like a 100 videos I watched, were the pour was directed solely to the center! Interesting! I will try that out tomorrow morning! Can’t wait! 🙃😋☕️
great video! yummy coffee! thanks!
Beautiful video ❤
Daterra has lots of great coffees. Laurina being one of their best ones.
Perfect..... thanks for this amazing video. hello from Ecuador.
Thanks!
Emi won 2018 brew championship using GINA coffee maker (expensive analog of hario switch). So she knows this techiqie very well. Championship recipe was more complex (2 pours of 80C water, 2 pours of 95C water). You can google recipe.
Dose: 17 g coffee
Total brew water: 220 g at 100 ppm
Brewer: GINA by Goat Story
1. GINA valve is closed. Pour 50g of water at 80℃, keep the valve closed for 45 sec. This gently extracts the sweetness.
2. GINA valve is open. Pour 100g of water at 95℃, pour water in the centre until 1:45 min. By changing the brew temperature, we are extracting complex acidities.
3. GINA valve is closed. Pour 70g of water at 80℃ until 2:30 min. This achieves a juicy body in your brew.
4. GINA valve is open. Let the brew run into the decanter until 2:55 min. This process ensures a clean finish.
What grind size would that be in 1zpresso k ultra?
Lovely presentation
Another recipe to the toolbox :)
I want to taste the Laurina so badly now ❤
Love this simple recipe, tastes great! Not been able to get my brew times over the 2 minute mark, but maybe my grinder needs calibration/alignment 😅 Hmm I guess I also set my filter more snugly
Have the same issue. The 150 ml run through in 20 seconds. I tried it with a finer grind as well but got to where the bitterness started…
Using the Hario Switch, it's a pity you haven't shown two variations: one with and one without immersion.
Huge fan and an almost daily MAME client here! The recent Granja beans are ABSOLUTELY INSANE!
I just paid shipping for my 1st issue of Standart!. I wonder if it will open me up more to the world of coffee without the social interaction of it 😅😂
Do you have a recipe for this to make iced coffee?
Thanks for the recipe! Although you are basically using the V60 part of the Switch in one steady pour, since you only used the valve closed for the blooming. Is that "inmersion blooming" what makes the difference of this single por recipe?
Thanks for this recipe! Where can we find the ceramic Switch?
It will be released by Hario, it isn’t for sale yet. But spoke to a Hario representative at a tradeshow and they are planning to release it somewhere in July. Believe the retail price is €64,95 which makes it more expensive than the glass version. They will also release a pink and green version as well.
I'd love to get the black ceramic dripper, but can't find it anywhere.
Where can we get this Black Ceramic Swtich from?
It will be released by Hario, it isn’t for sale yet. But spoke to a Hario representative at a tradeshow and they are planning to release it somewhere in July. Believe the retail price is €64,95 which makes it more expensive than the glass version. They will also release a pink and green version as well.
Any tips on adjusting it for ethiopia natural?
now we need how to brew espresso like Mame using not so high end coffee XD
So the SWITCH function is only used during the 30s blooming and when you lifted the V60 away from the flask??
Thanks for the video, is the 25 clicks for regular C40 or with red clix update?
Same question. Her 25 clicks is finer.i think its medium-fine or fine
Has anybody an idea what the grind setting for this recipe for the Niche Zero would be?
My hand grinder is a Timemore Chestnut C3 Pro Max.
What type of extraction are you looking for. I know every coffee is different.
My pour drain very fast whitch cafec abaca paper and completed at 1p30s, very clean and fruity buck lack mouthful and sweetness, how can i fix this?
Thanks for trying! Try to grind finer, aiming at a total brew time close to 2:20 (what Emi suggested), and compare the taste.
And all I can think of is Heidi. :)
25 clicks on commandante means nothing to me.
Great video, as usual. It's just the quick one for you, Alesi. Do you have any recommendations on where to buy Laurina ( if it is still available)? I'm still looking for a decent coffee in the UK, so I mostly order from overseas. Thanks for any advice leading me to buy this delicious coffee. Veselé Velikonoce a štědrou pomlázku 😁
2:53 "It's [WHAT?] by the way, so it's super-sweet, tropical fruits..."
I couldn't understand.
Carbonic macerated.
So the valve is only closed during the bloom for 30s and then it's one long pour in the center...? This seems almost too simple...did I miss something? And the immersion stage involves so little water for so little time... Surprising recipe.
日本人！
How to sell more hario switches? Make it in ceramic. Next time vibranium hario switch, costs 1000s and tastes out of this world.
Is it me or others are also reminded of 1Q84 😂
Right. Good one.
I have tried but could not get end more than 1 min. You show time open valve at 30 sec and at 00.34 the bed was already dry. How come on 4 sec you get all 50gr water down.
just need to grind finer for your brewing setup to slow it down.
Is the switch glass replacable with ceramic one? It is so nice to try
2:15 total brewtime with 25 clicks... 🤔🤔🤔
I see no difference between this and the standard V60 except for a brief closed blooming.
Also, I like coffee , not brown water.
Whats funny is you never see anyone place a hario switch/v60/ or other dripper on a stand with space between bottom dripper exit and cup. You can spoon and taste during the brew process by collecting a few drips on the spoon. First 50mg of bloom you can taste the bold flavors. Next 100mg-150 start to mellow out. After a 1:10 ratio you start tasting hollow into bitter notes.
This experience smacked me in the face and showed me how much BS goes into these barista recipes.
Taste is so subjective. Coffee is so pretentious. So many sheep not enough wolves. Just taste your coffee. These so called champions are not doing anything that we home coffee lovers havent tried.
Some just have access to such unique fermented coffee
Interesting character
That's not the right way of using Hario Switch. But I guess when someone gets paid to say what their handler asks, anything is possible.
Btw, the competitions are bought by sponsors, so please don't blindly believe what these so called "winners" tell you. It's far from gospel.
What’s the right way to use it? Please share!
@@EuropeanCoffeeTrip Glad you asked. It's always good to make things right. Check this out www.hario.com/product/SSD-360.pdf
There's no "right" way
@@littlestar5737 the aeropress has a standard method of use, but people have developed a wide variety of techniques around it. Same goes for this. They built it for versatility, not strict adherence to what the manual says.
Beautiful video ❤