Hario Switch

Hario Switch

  • Pourover

  • ~2:45–3:15

  • Immersion/percolation

Components

Grounds: 15g medium

Water: 250g @ 195-205°F

Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium

Example Product Title

Method

For the Hario Switch, use 15 g medium-ground coffee and start with the switch closed. Pour 240 g water all at once and swirl to saturate; at 1:45 open the switch to drain. Aim to finish in ~2:45–3:15 for a rounder profile. If it tastes too heavy, open earlier (around 1:30) or go coarser; if it’s thin, open later or grind finer.

Steps

  1. Switch closed; add 15 g. 
  2. Pour 240 g water at once; swirl to saturate.
  3. 1:45 Open switch to drain.
  4. Finish ~2:45–3:15; rounder profile.

Fix it: Too heavy → open earlier (1:30) or go coarser. Thin → open later or go finer.

Goldchild House Filter Specs

(applies to all pour-overs)

For all Goldchild pour-overs, use 15 g coffee to 250 g water. Brew at 195–205°F—hotter for denser washed coffees, cooler for delicate naturals—using 110–125 ppm TDS water balanced with magnesium, potassium, calcium, and sodium. Pour 50 g to bloom, then two pulses of 100 g each; keep the bed wet during both pulses. Grind a bit coarser for a quicker drawdown and aim to finish in 2:15–3:00.

  • Dose: 15 g coffee
  • Water total: 250 g
  • Temp: 195–205°F (use hotter for denser/washed; cooler for delicate/naturals)
  • Water recipe: 110–125 ppm TDS with magnesium, potassium, calcium, and sodium
  • Pours: 50 g bloom → 100 g → 100 g
  • Grind: on the coarser side for quicker drawdown
  • Rule: don’t let the bed dry during the last two pulses
  • Target time: ~2:15–3:00

Water Tip

(for all brewers)

If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.