GoodSwitch Recipes for the Hario Switch

The Hario Switch is a remarkable brewer; paired with a stainless GoodSwitch lever, it becomes an exquisite daily dripper. It stays forgiving and consistent while still leaving plenty of room for experimentation. Below are a few recipes that cover daily brews, travel, and more advanced cups.

Recipe overview

Quick recipes

Coffee Chronicler “Classic Switch”

20 g coffee, 320 g water, ~93 °C, medium‑fine.

1. 0:00 – Switch open, pour 160 g, let drain.
2. 0:45 – Switch closed, pour remaining 160 g.
3. 2:00 – Open, finish drawdown by ~2:45–3:15.

Tales Coffee “Stall the Fall”

20 g coffee, 260 g water, 100 °C, medium/medium‑fine.

1. Switch closed, pour all 260 g water.
2. Add coffee on top, stir, start timer.
3. At ~0:40–0:45, open switch and let it run through.

Carlos Escobar WBC‑Inspired

14–15 g coffee, ~200–230 g water between ~90 °C, medium‑fine.

1. Smaller, hotter early pours for clarity, then slightly cooler water and gentle agitation for texture.

2. For exact timings and temps, follow his WBrC routine and article, using the Switch to mirror the phases. Essentially it's a 2 pour, starting with the immersion and ~110 g pour. 

3. Capture the first ~10 g of the brew once you open the lever and set aside - allowing the remainder of the brew to enter the carafe

4.  Pour the balance (percolation.)

Tetsu Kasuya “New Hybrid”

15–20 g coffee, overall 1:14–1:15, hotter (93 °C) early phase, cooler finish, slightly coarser than V60.

1. Open‑lever hot pours in stages (4:6 style) to set sweetness/acidity.

2. Close lever for a lower‑temp (70 °C) immersion finish, then open to drain.

3. Add water to kettle before final pour to drop the temperature quickly.

GoodSwitch 5‑Pour Steeped Bloom (Light‑Roast House Variant)

20 g washed light roast, 320 g water (1:16), 93 °C

1. Pour 1: 80 g, lever closed, 0:00–0:45 steep. Steep can be extended up to a total of 60 seconds depending on the bean. Use laminar flow in tight concentric circles with low agitation in the middle portion of the coffee bed (not center and not perimeter.)

2. Open lever.

3. Pours 2–5: four pours of 60 g each (to 140 g, 200 g, 260 g, 320 g), as bed allows. Repeat pour technique as above.

4. Target total time 3:00–3:30 by adjusting grind, roughly.

These five cover simple daily use, travel, light‑roast focus, and more advanced hybrid brewing, all on the same Switch and lever. I generally use CAFEC Abaca filter papers with occasional use of other papers, such as Sibarist.