Tetsu Kasuya "Devil" recipe for Hario Switch

Open this recipe in Timer.Coffee app

This recipe, developed by Tetsu Kasuya, the 2016 World Brewers Cup champion, focuses on maximizing extraction early in the brewing process and slowing it down in the later stages. You can watch Tetsu explain the concepts behind this recipe in this video.

Coffee amount (g): 20

Water amount (ml): 280

Water Temperature: 90°C / 194°F

Grind size: Medium-fine

Brew Time: 00:03:00

Insert filter, rinse it with hot water and discard the water. Grind your coffee and add to the brewer. Open the switch. Prepare a bottle of cold water.

0:00 Add 60.0g. of hot water.
0:10 Wait.
0:30 Add up to 120.0g. of hot water.
0:40 Add cold water to the kettle in order to bring down the water temperature to about 70°C / 158°F.
1:15 Close the switch and add up to 280.0g. of water.
1:30 Wait.
1:45 Open the switch and wait for the complete drawdown.