Hario Switch
The Hario Switch is a glass V60-style cone sitting on a silicone base with a steel ball valve. Flip the switch and it either holds water like an immersion brewer or drains like a normal V60. That means one brewer covers simple steep-and-release brews, regular pour-overs, and hybrid recipes that switch between the two mid-brew. Unlike the Clever, you can open and close the valve as many times as you like, which is what makes recipes like Kasuya's hybrid method possible.
Water by roast: light 96 °C · medium 94 °C · dark 91 °C
Steps
- PrepPut the filter in with the switch open, rinse with hot water, then close the switch and dump the rinse water from your server
- PrepAdd coffee, shake level, and tare. Check the switch is closed.
- 0:00Pour all 240 g over the grounds, making sure everything gets wet
- 0:30Give it one gentle swirl
- 2:00Open the switch to release the brew
- 3:00Drawdown finished
Variations
Official All-in-OneHario
Hario's own recipe. Pour everything at once, wait two minutes, release
20 g · 240 g water · 93-96 °C · medium-fine
- 0:00Switch closed, pour 240 g over the coffee all at once
- 2:00Open the switch
- 3:00Drawdown finished
Hybrid MethodTetsu Kasuya
Starts like his 4:6 V60 method with the switch open, then finishes with a cool 70 °C immersion
20 g · 280 g water · 93, °C · medium-fine
- 0:00Switch open, pour 60 g at 93 °C from the center out
- 0:40Spiral pour another 60 g (to 120 g)While you wait, add cold water to the kettle to bring it down to about 70 °C
- 1:15Close the switch and immediately pour 160 g of 70 °C water (to 280 g)
- 1:45Wait about 10 seconds after the pour ends, then open the switch
- 3:00Close the switch to stop the brew, even if some water is left
Easy Hario SwitchEmi Fukahori (2018 World Brewers Cup Champion)
A short closed-valve bloom, then one continuous center pour with the valve open. Used at MAME in Zurich.
14 g · 200 g water · 93 °C · medium (25 clicks on a Comandante)
- 0:00Switch closed, pour 50 g to bloom
- 0:30Open the switch and pour 150 g in one continuous stream to the center
- 1:10Finish pouring at 200 g
- 2:20Drawdown finished
Fix your cup
| Taste | Cause | Fix |
|---|---|---|
| Sour, weak (immersion) | Dose too low or grind too coarse | Add 1-2 g of coffee before grinding finer |
| Bitter, dry | Over-extracted, steep or bloom too long | Shorten the steep, or cut the closed bloom to 30 seconds |
| Slow, drip-by-drip finish past 3:00 | Fines settling on the filter, valve partly restricting flow | Grind coarser, swirl gently instead of stirring |
| Coffee leaks while closed | Ball valve or seal dirty | Take the base apart, rinse the ball and gasket |
Tips
- For plain immersion, keep it simple: all the water in, wait two minutes, open. Kurasu found 15 g or more of light roast per 200 g works better than smaller doses.
- For a hybrid brew, close the switch for a 30 to 40 second bloom, then open it and pour like a V60. Kurasu found blooms past a minute tasted dry and over-extracted.
- Grind a touch coarser for pure pour-over use. The ball valve slows flow a bit compared with a regular V60.
- Don't fill past about 240 g. The cone holds around 300 ml, and it gets crowded at the top.
- The glass cone swaps for a V60 03 if you want bigger batches.
Common mistakes
- Forgetting which way the switch is set before you pour. Check it every time.
- Grinding V60-fine for an immersion brew, which gives a slow, muddy drawdown.
- Stirring hard right before opening the valve. It pushes fines into the filter and stalls the drawdown.
- Using a non-02 filter. A smaller paper won't seal against the cone.
- Skipping the cold-water step in Kasuya's recipe. The late 70 °C immersion is the whole idea.
What you need
- Hario Switch (02 size)
- Hario V60 02 paper filter
- Scale
- Kettle (gooseneck helps for hybrid recipes)
- Burr grinder