I pulled out my Hario Switch today and realized I’ve only really experimented with Tetsu Kasuya’s “God Recipe” (pasted below for those interested). Overall I’ve found the cups to be smooth and sweet. I don’t love the minor fuss of the temp drop, but it’s an interesting approach.

What other recipes have you used for the Switch? I appreciate any recommendations in advance!

Tetsu Kasuya’s “God Recipe” https://youtu.be/gC8K40kZ_6E

20 grams of coffee and 280 grams of water. Three pour structure with a temp drop and immersion on the 3rd pour. Okay to grind a little finer than usual.

• 0:00-0:30: Pour 60 grams at 90-93C. Switch open, let it flow.
• 0:30-1:00: Pour 60 grams at 90-93C. Switch open, let it flow.
• 1:00-1:15: Close the Switch. Drop water temp to about 70C and pour in 160 grams of water (total is now 280 g).
• 1:15-1:45: Let the immersion take place. 1:45:-3:00: Open the Switch and let drawdown occur. Try to aim for a grind size that allows the drawdown to complete at ~ 3:00. Close switch at 3:00 if not finished.

The cup should have acidic note separation initially but the body will be round and sweet with little to no bitterness.