Tetsu Kasuya Hybrid method "Percolation w/ hot water first, then Immersion w/ warm water later" Recipe - brewer: Hario Switch - coffee: 20g - hot water: 280g(over 90 degrees Celcius or 194 degrees Fahrenheit) - grind size: medium-fine (20 click with commandante) Steps 1. open the Switch dripper (prepare for a percolation brew) 2. 0:00 1st pour 60g for the bloom 3. 0:30 2nd pour 60g(to 120g) 4. pour cold water to your kettle, to bring down the water temp to 70 degrees Celcius or 158 degrees Fahrenheit 5. 1:15 close the Switch dripper(prepare for an immersion brew), and 3rd pour 160g(to 280g) 6. 1:45 open the Switch dripper and start the draw down 7. 3:00 target time for the end of draw down(you may remove the dripper and adjust the strength by adding hot water to the coffee)
@brandonleewilks Жыл бұрын
@@haruonakayama8384 Coffee noob here! If you were to double this recipe to produce more coffee (2 cups) would you go for 40g of coffee and 560g water? Assuming I'd just double the bloom number, so 120g then 240g for bloom. closing and immersing with final pour to 560g?
@kenttimothy Жыл бұрын
@@brandonleewilks yes proportions remain on scaling up
@chunhangleung2810 Жыл бұрын
Nice! Let me translate it into Chinese too 粕谷哲的混合沖法/惡魔沖法 「先以熱水過濾,再以溫水浸泡」 準備 咖啡器具: Hario Switch 咖啡豆: 20克 熱水: 280克 (超過攝氏90度或華氏194度) 研磨度: 中細磨 (Commandante 20格) 步驟 1. 打開 Switch 濾杯(準備過濾式萃取) 2. 【0:00】注入60克水 3. 【0:30】 注入60克水(總共倒入120克) 4. 倒入冷水到您的水壺,使水溫降至攝氏70度或華氏158度 5. 【1:15】 關上 Switch 濾杯(準備浸泡式萃取),第三次注入160克水(總共倒入280克) 6. 【1:45】 打開 Switch 濾杯 7. 【3:00】是滴漏完全結束的目標時間(如果過濾器還剩下水,請關閉Switch。您可以根據個人口味加入適量的熱水來調整咖啡的濃度。)
@nghiaphamanh7769 Жыл бұрын
@@brandonleewilks Same question here. But I tried to pour 2 cups with 40g of coffee and 560g water and the result wasn't that good in my taste, it quite strong so I had to add more water to balance the flavor
@ahmedal-maskari6483 ай бұрын
Recipe: 20g coffee to 280g water Open switch 00.00 pour to 60g 92°C 00.30 pour to 120g 92°C Reduce kettle temp to 70°C 01.15 close switch, pour to 280g 01.45 open switch 03.00 close switch (If required add water to taste)
@jeffabad20004 күн бұрын
please help. after the step (03:00 close switch) if I remove the paper filter with its wet ground coffee the final weight I assumed would be 254 - 256 grams?
I have never smelled or tasted "sweetness" in a coffee before using this recipe, all my coffee's I've made previously were either bitter or weak, and I could not get good results. This changed everything for me, for the first time I think I understand what is tasty coffee. Thank you Tetsu San for this amazing recipe!
@TetsuKasuya Жыл бұрын
This is what I wanted. Thank you.
@grabble76058 ай бұрын
@@TetsuKasuya Not sure I've found sweetness yet but most recipes have turned out a very acidic cup of my current beans (which are a very very light roast, granted). My first shot at this turned out something...Imperfect (still needing sugar and milk) but _much_ more drinkable. I did mess up the timing though because the water didn't cool as quickly as I intended so maybe that just needs fixing. The grind setting may need adjustment too (mine's a Kingrinder K6, not a Commandante, so I have to approximate whatever that 20-on-the-Commandante is). I also brew 260 ml rather than 280 so I converted all the recipe numbers by percentage. The pours wound up being 56/56/148 rather than 60/60/160. I assume that doesn't break the technique or anything... A question about temperature though: Is it the proper thing to just convert your Celsius degrees to Fahrenheit? 'Cause you also mention cooling by 20 degrees but once converted, that 20 is a 36 (from 194 [90C] to 158 [70C]). So I'm not sure if that's proper or if I should just be cooling from 194 to 174 for 20 degrees.
@combo1875 ай бұрын
@@grabble7605 Grind is everything with this recipe, I also find lowering the grams from 20 to 17g gives more sweetness.
Just used your recipe for a natural processed bourbon and caturra from Peru and the result is astonishing. I brewed this coffee using the Switch before, but with immersion at the beginning and wasnt really pleased. Moved on to the Kono Dripper with 40/40/80/80 and it was delicious. Now while read about your recipe and watched this video i found myself following your thoughts to this recipe from my own experiences. Thank you for sharing this!❤
Recipe begins at 4:10, it's another variant of the "overdose and underextract" strategy, which can give very good results in all kinds of extraction, from espresso to Moka to pour over. You can apply a simple all-immersion variant: 2 minutes immersion at 90 °C, you open the valve, and then you close it and do a 2 minutes immersion at 70 °C. Or you can simply drink the first 2 minutes and stop there. I find the bitter, phenolic notes that come at the end of the coffee extraction very interesting but I certainly understand an underextracted coffee can bring about the sweetness and be especially delicious for people who don't like the bitter notes (which is common, I do believe, in Countries that don't drink wine). The hard work is extracting the "tails" but stopping at the right moment, just like when distilling. A Napoletana (flip-over stovetop coffee pot) aluminium pot applies this reduced-tail-extraction automatically as the water gets cooled during the percolation and the final part of the percolation happens at a lower temperature. A lever-espresso machine is used to extract coffee with the same strategy, by applying a lower pressure (rather than a lower temperature) to the last half of the extraction the "tails" are extracted less aggressively. Nihil sub sole novum.
@とんかつ-i3y Жыл бұрын
やっと淹れることができて 味わい、放心状態になり幸せを感じました。 ありがとうございます。
@coffee-love Жыл бұрын
早速、スイッチ画届いたので淹れました!! 口当たりの滑らかさ、甘さが際立ってヤバイ!! 感動!!
@JB29461 Жыл бұрын
just so you know, I bought a set because of this video. No coffee making experience just a normal black coffee lover.
Without realizing it, I've been doing something similar to your idea of pouring 90c and 70c water simultaneously for almost the last 3 years. The difference was I don't put a lot of water in the kettle everytime I brew (only 325ml), and I open the lid of the kettle so the water temperature goes down very very quickly after pouring the first pour. I thought I was crazy but the coffee always taste better this way. Now thanks to your recipe, this really solidifies that! I suppose that great minds think alike :)
@jonj Жыл бұрын
I've just tried this with the same set of beans that I've brewed 4:6 V60 and James Hoffman's original 1:16.6 recipe with. Undeniably this cup is immediately more delicious! Might have something to do with the lower brew temperature which is immediately more palatable at 70~ degrees. 粕谷さん、このrecipeは本当に美味かった!
@gusatvoschiavon Жыл бұрын
i was always trying to do the james hoffman recipe with a melitta and wasnt bad(not good too but) and now that i have a v60 i dont like at all. but now i have to put more money buying a kettle that i can choose the tempeture i guess
@flor.7797 Жыл бұрын
@@gusatvoschiavonjust look out for the fish eyes and you know it’s about 75 degrees
@Francois_Dupont Жыл бұрын
cofe lesbihan we cow im
@nounta101611 ай бұрын
@@flor.7797what do you mean by fish eye?
@jko88888 ай бұрын
I love Hoffman, but his recipe never worked for me. The additional stirring and swirling seemed to over extract some undesirable flavors. I'm sure its a me problem, but it just hasn't worked for me.
Just got a Switch. First test brew at 24 clicks on a C40. Cup is really sweet but I think I can go coarser. Thank you for sharing. Your 4:6 recipe has been my default go to. That was pure genius 🙏. I definitely will be refining my switch brew recipe.
I just tried out your devil method on 13 g of old decaffeinated beans. Didn’t get the timing nor the temperature perfectly but wow! That was the best Decaffeinated coffee I have ever had, and I don’t usually drink or like decaf! They were my wife’s beans which we forgot about for few months! Will try the devil with an ice cube or two on some familiar medium roast tomorrow morning! Thank you!
@rszebin Жыл бұрын
I was using your 4:6 to adjust to the coffee, for brewing, and I was slowly improving over the last few years for the beans that I have been using to get the coffee that I like. I was quite happy with the results lately and then you drop this video and then I realize that I don’t really understand coffee ha ha. So I just ordered a switch. Thanks for your passion and commitment to find better recipes. I believe everyone here is extremely grateful for your efforts. arigatou gozaimasu!
@TetsuKasuya Жыл бұрын
Thank you for your warm message. I’ll keep learning coffee and sharing my experience and knowledge.
Thanks. I tried this since i first watched it. I can never go back without using it.
@user-uv5sh1ik2l Жыл бұрын
スイッチ式買ってみて淹れてみました! めっちゃ美味しいコーヒーが作れて幸せでした!!
@近藤健-n7z Жыл бұрын
スイッチはないですが、クレバーがあるので、やってみます!
@kuriseon14 күн бұрын
Because I don't own a Switch I've started to combine the 'add cold water' aspect of this method to the 4:6 method, to see if I could make the second half hide less of the deliciousness of the first half. The result was a softer and sweeter coffee than I've ever made with these beans (light roast from Nebbi, Uganda). You are a GENIUS!
いつもよく見ています。 今回も素晴らしいレシピありがとうございます。 一度試してみたくてスイッチを注文しました。 楽しみにしています。 ちなみにアイスにする場合は、以前の映像にアップしていただいた 20g of coffee 80g of ice 150g of water レシピを活用してもいいですか?
@rcdlie21533 ай бұрын
This is my switch go to recipe until now, so grateful for this recipe, Tetsu-san, domo arigatou ❤
Compré una hario switch solo por este vídeo y el sabor es una locura, valió totalmente la pena cambiar mi antigua V60 01. Gracias por compartir esta increíble receta!!! Saludos!!!
This is absolutely a simple and easy-to-go recipe. Thank you Tetsu san. I have tried it with several kind of beans and they did come out with a very clean, balanced flavor in overall. However, depend on the bean, grind size should be adjusted. For example: with light Ethiopia Sidamo beans, medium fine was totally ok but with Indo ones I had to adjust the grind size to coarse in order to decrease the bitterness ...
So now it has gone 360 degrees and the Japanese now like their coffee "American". I came to Nagoya 50 years ago and the Japanese kisaten coffee was the best in the world I have ever tasted. So thick you could stand a spoon up in it and yet sweet and rich like nothing I have ever tasted before - ever. I learned how to produce this kind of coffee at home with the proper beans and a siphon -the same method as used in the kisaten. When I try this switch method, it makes STANDARD "American" - no difference at all. "American" is good don't get me wrong, but this is what we drink in WASP USA and have been doing so for many many decades. And so, after all, the great Japanese methods of supreme kisaten siphon like so much other great Japanese culture, succumbs to the American way. It makes me both sad and happy.
I've discovered first brewing at a higher temp with a tight ratio, then following with a low temp brew for the remaining desired finished ratio myself and very surprised and happy to see it being implemented also by such a professional. No matter what brewing tool you use, this still multi brew tempt generally still applies very well
@skhalil8980 Жыл бұрын
Big fan from Algeria 🇩🇿❤️
@MyWTFNameАй бұрын
Thank you for sharing this. Finally I can make coffee like I tasted growing up as a child. I have the Hario switch and replicated your recipe, it tastes amazing.
@Kdash66 Жыл бұрын
I followed the same principal and applied it to the Aeropress and also got amazing results.