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

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

The Origin Story of Turtle Island Coffee in Vancouver, B.C.

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Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…

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

Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


10 (More) Minutes With Helena Oliviero

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

Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Study Shines New Light on the Complex Arabica Coffee Genome

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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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