A modified version of Tetsu Kasuya’s Hario Switch method by Asser Christensen, aka The Coffee Chronicler, combining percolation and immersion for a clean, sweet cup. Read the full write-up for the reasoning behind it.

Percolation, then immersion

The Hario Switch lets you brew with the valve open (water drips through like a V60) or closed (water steeps like an immersion brewer). This recipe pours the first half with the switch open so the coffee percolates, then closes it for an immersion steep before draining — capturing clarity from the first phase and body and sweetness from the second.

A starting point

The sequence below uses 20 g of coffee to 320 g of water, split 50/50 between the two phases. In the Timer.Coffee app a slider offers three timing presets — the default shown here keeps the first percolation short (30 s) before a ~55 s immersion; the other presets lengthen those stages for a heavier cup — and you can scale the whole brew up or down while keeping the ratio.

Treat the times below as a guide rather than gospel: aim to finish the draindown by roughly three minutes, and let your taste — not the clock — be the final judge.

Coffee amount (g): 20.0
Water amount (ml): 320.0
Water Temperature: 92.0°C / 197.6°F
Grind size: Medium-fine
Brew Time: 00:03:15

Preparation: Insert filter, rinse it with hot water and discard the water. Grind your coffee and add to the brewer. Open the switch.
0:00 With the switch open, pour 160.0g of water (the 50% percolation phase).
0:30 Wait.
0:45 Close the switch and pour up to 320.0g of water (the immersion phase).
1:05 Wait, letting the coffee steep.
2:00 Open the switch and let the coffee drain completely.