Trying a Hario Switch Brew
bloom, percolate, immerse
Switching to a different brew technique
Bloom, percolate, immerse — that was the theme of my coffee today. I tried something new for me: the Hario Switch, which lets you brew using percolation, immersion, or a mix of both. I went for a hybrid approach with an Heirloom Anaerobic Natural Ethiopian. It’s a light–medium roast, so I kept the grind medium fine to suit the delicate structure of the bean.
As soon as I started, the fragrance hit the air — one of those moments that makes you slow down without even thinking about it.
I pushed the temperature slightly higher than usual, up to 96°C, and used a simple recipe: 15g of coffee to 240ml of filtered water. I began with a 30 second bloom using the closed switch. Then I opened it for the first pour — 120ml — keeping the pour steady and gentle to get an even extraction and a clean, crisp start.
After 45 seconds, I closed the valve again and added the remaining 120ml, letting the coffee immerse for two minutes so the body could build.
The aromatics stayed beautifully intact. The first sip was sweet and floral, with a velvety feel — almost like the way dried stone fruit coats your tongue. As it cooled, it opened up even more, becoming juicy with a lingering sweetness.
In the end, the cup was sweet, complex, juicy, and aromatic, with more depth and mouthfeel than I expected from this method. A really rewarding brew.
Coffee recommendation to try hario switch with
We have two Ethiopian Coffees in stock at the moment, so you could try this for yourself. Let us know how you get on!
