Hybrid Hario Switch Recipe : Tetsu Kasuya 4:6 method

Рет қаралды 19,076

The Studio Coffee

Күн бұрын

Пікірлер: 34

@MrAndrew60 10 ай бұрын

Just tried this and it was delicious. Thanks for this vid and your casual approach. You had my in stitches 😂

@James-ej7yd Жыл бұрын

great review. love your casual style. just purchased the switch and am looking forward to trying your recipes.

@jackkennard4539 Жыл бұрын

Nice! I like an Ethiopian and use a 40-second hold on each pour. When trying a new coffee I use Immersion by adding the grinds 1/2 way through the pour to size up the flavor profile and then play with the 4:6 method,, Yeah, I guess I'm a coffee nerd!

@CMneilB Ай бұрын

This seems like a variation of Kasuya’s Switch recipe (he cools to 70C, then pours after closing) His “4:6” recipe is actually for V60 I believe. I’ll try this one though. Thanks for the easy video It’s a bit tedious cooling the kettle to 70 for immersion part - ie the 3rd (switch closed) pour

@blackpete Жыл бұрын

Interesting recipe, encouraging experimentation with coffee is always a good thing. Now I'm curious about the switch. Nice video, thanks. ❤

@bradsyoutube 9 ай бұрын

Great recipe, thanks for sharing. I’ve been enjoying my switch and the coffee that I get from it. Love your channel, subscribed! 👍

@dan.howarth Жыл бұрын

Interesting! What's your take on this vs cooling your water down to around 75 degrees for the last 60% like Tetsu does?

@blackpete Жыл бұрын

I'm not sure if that's for me, tried hot bloom, cooler second phase on the aeropress, didn't like them. Seems to be missing texture and flavor, then. Any experience in that regard?

@CheckTheWiki 10 ай бұрын

I noticed that they skipped this as well, this seems like a pretty important part of his method. I imagine the second phase would be over-extracted this way.

@Apollo440 4 ай бұрын

@@CheckTheWiki it depends how much the water cools down during the first phase, and whether it is reheated back to 95*C before the second phase. My guess would be, that they tried it and saw no big difference, so they skipped it.

@althe 3 ай бұрын

Without that, it does not work.

@duduoson1306 2 ай бұрын

imo it all depends on your beans and how roasted they are. The Tetsu recipe works best for me on darker less acidic roasts.

@James-ej7yd Жыл бұрын

what size switch did you use? #2 or #3

@Techridr 11 ай бұрын

I have the #2 and typically do this same amount with no issues

@WabeWalker100 11 ай бұрын

This recipe is the bees knees!

@beecee7359 Жыл бұрын

This is the way

@robertjason6885 5 ай бұрын

I'm confused. I thought the 3rd pour was full immersion?

@MaciekP2 Жыл бұрын

You are not removing water you use for pre-heating?

@The_Cali_Dude_88 Жыл бұрын

Yes that also removes filter residual tastes😬

@blackpete Жыл бұрын

They did I think, the switch was open at the beginning.

@Apollo440 4 ай бұрын

Look at 05:11, I think the coffee liquid hits the bottom, not a bed of clear water. Otherwise it would mix and we'd see a different picture.

@O_J_S 5 ай бұрын

I'm confused too. I couldn't see, but it looks like that she didn't throw away the water she used to hissing the paper.

@Apollo440 4 ай бұрын

The video is cut that way. Look at 05:11, I don't see water ripples or coffee mixing with water. Instead, I see coffee liquid hitting the glass bottom of the pot.

@dubtube6691 Жыл бұрын

great explanation, the original video from Tetsu Kasuya is a bit confusing

@gfweis 5 ай бұрын

Thanks, I learned a lot. P.S. why not ask Santa for a hair pin for Christmas? :)

@evanshaw17 2 ай бұрын

Well explained. Respectfully don’t you feel annoyed by your hair style which requires you to constantly arrange your hair to keep it out of your eyes.

@levon_shirinian 5 ай бұрын

you forgot to cool the water to ≈70 degrees before pouring it a third time. that's the whole point.

@CMneilB Ай бұрын

Yeah and I believe that Tetsu Kasuya’s “4:6” is actually another recipe which is specifically for V60 not Switch (so it’s all percolation). His hybrid “cool to 70” and steep in the second half IS for Switch and seems a great idea. All the same I’ll give this a shot.

@shawnashkenasy4207 23 күн бұрын

The cooler pour is the second recipe. Now the newest twist is to do a cooler bloom, the at temp second pour and the cooler emersion third pour. Fun, fun, fun.

@RoyMcAvoy Жыл бұрын

Actually, if you like your coffee well rounded and consistent in taste, french press is the way to go. It has a high tolerance to the grind size.

@25centsapop 10 ай бұрын

Actually that's totally an opinion ;D All my brewers make a great well rounded cup, you just gotta play around with all the variables :) Bean means a lot as always

@yoloparrot42 3 ай бұрын

Lol no