Hario switch immersion hybrid method for volumes larger than 500 mL?

Hario switch immersion hybrid method for volumes larger than 500 mL?

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Out Now: The February + March 2024 Issue of Barista Magazine!

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Hario switch immersion hybrid method for volumes larger than 500 mL?

Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

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Hario switch immersion hybrid method for volumes larger than 500 mL?

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Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


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Hario switch immersion hybrid method for volumes larger than 500 mL?

Hario switch immersion hybrid method for volumes larger than 500 mL?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Hario switch immersion hybrid method for volumes larger than 500 mL?

I really have been enjoying my Hario switch size 03 lately using a method similar to the clever brewer method James Hoffmann covered, but I’m looking for a way to brew a larger volume with similar results. My current method:

  1. Hario V60 filters rinsed with water just off boil with switch closed until the brewer heats up. Discard the rinse water.
  2. Add 300 grams water to brewer with switch closed.
  3. Add 19 gram freshly ground coffee.
  4. Stir just enough to wet grounds.
  5. Immersion brew for two minutes.
  6. Break the surface to let grounds settle. After 20-30 seconds, open the switch and let the brewer drain entirely.

The immersion brewing aspect of this really makes the method foolproof. Very little need to dial-in and if I forget about it and let it run too long before draining it still turns out great.

How can I best adapt this method to 600-900 mL while still retaining the foolproof and effortless aspects of my current method? Three options I’m considering:

A, pour over then immersion: Perform steps 1- 4 with the full amount of coffee. Add as much water as the brewer can hold, stir, then open the switch. Brew in pour over mode with the switch open until all the water is delivered with a full brewer. Close the switch and the proceed with immersion brewing for 2 minutes (steps 5-6).

B, immersion then pour over: Perform steps 1-5 with the full amount of coffee and the max water that the brewer will allow. Open with switch and add the remaining water in pour over mode.

C, double immersion: Perform steps 1-6 with the full amount of coffee and half the total water. After the first half of water drains, repeat with the second half.

I’m shying away from B, because the water in the brewer will cool down and cause the second water addition to not be as hot.

Any reason to be worried about over/under extraction with A or C?

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Hario switch immersion hybrid method for volumes larger than 500 mL?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Hario switch immersion hybrid method for volumes larger than 500 mL?

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