Hario Switch

Adrianmsmith

I have to try this soon !!

Probably with Colombia El Carmen Nº 50

I dont have a refractometer
I dont have kruve sieves
I dont have a swan neck kettle

From what i can gather I have similar ish taste buds to @dfk41 🤓

Current grind setting on the philos are circa 20 for espresso.

Could i have a recommended starting point please for the switch (90??)

Or 1 for espresso on the kafatek flat max 2

Wont bother with the mazzer mini g

Could try hg-1 prime or philos m47

Assume:
Fill it for a minute and dump
Add filter to damp switch
Add coffee….

20g + 250 water in???

Wait 2 mins and dump??

Any quick start non fancy approach suggestions gratefully received. 🥳

Will try and get my head around dialling in at a (much!!) later date….

Makes you realise just how easy espresso is.

Similar to my darkroom days. Colour printing was very easy but could never master black and white. Too much art involved as opposed to numbers!!

dfk41

Sugar! Time the drawdown. Wants to be 30 to 40 seconds

MWJB

Adrianmsmith I dont have a refractometer
I dont have kruve sieves
I dont have a swan neck kettle

From what i can gather I have similar ish taste buds to @dfk41 🤓

Current grind setting on the philos are circa 20 for espresso.

Could i have a recommended starting point please for the switch (90??)

The coffee doesn’t really matter, as long as you like it.

You don’t need any of these things (like just about everything else in the coffee world).

What do people using the Philos recommend for coarse drip/French press? Start here. (Numbers on grinders don’t mean anything to people with other grinders, or the same grinder with different burrs).

Maybe 2 turns, or a bit over, on the M47

If 20g is your dose, add 170g water right off boil in about 20s. At 1:15 sink the crust, but don’t do a deep stir. At 1:30 draw down.

If it’s weak/bland, grind finer.
It it is bitter, or sour, grind coarser.

MWJB

dfk41 Depends on grind size, the coffee and amount of water used, you can’t troubleshoot a Switch brew by draw down time.

Adrianmsmith

MWJB What do people using the Philos recommend for coarse drip/French press? Start here. (Numbers on grinders don’t mean anything to people with other grinders, or the same grinder with different burrs).

Im well aware of that 🤓 but a ballpark would be good.
Obviously not 30. Is 90 realistic. And what indicators do i use to dial it in. Taste alone, draw down time? Obvious for espresso!!

Tal

Coffee Chronicler on YT has a good hybrid switch brew technique which works well as a baseline. I’ll try find it.

Edit:

https://coffeechronicler.com/hario-switch/#switchrecipe

Edit2: should add a lot of coffee youtubers are full of BS. But I like Coffee Chronicler, he’s a Q grader too if that helps with credibility.

MWJB

Adrianmsmith And what indicators do i use to dial it in. Taste alone, draw down time?

At a constant brew ratio & weights, you use taste alone, draw down time will vary so much, it will overlap with various grinds, water amounts & targets.

MWJB If it’s weak/bland, grind finer.
It it is bitter, or sour, grind coarser.

MWJB

Tal I haven’t been able to get that method to work, Of course, there may be an implied detail that I am missing.

Tal

I don’t have much experience with brewing tbf, but have enjoyed the brews from it

LMSC

Adrianmsmith Could i have a recommended starting point please for the switch (90??)

wintoid

Tal This method has worked well for me too.

prezes

90 is a good ball park to start on Philos 👍🏽

Adrianmsmith

prezes
Thank you. Time did not go to plan yesterday so I have still not tried it 😭

Yorkie_Al

Tal I tried this method today with some medium light roast Nepalese beans I got from Happy Barista - used to have a roasters in Durham, now in Pannal near Harrogate North Yorkshire. 15g ground at 50 on my Niche Zero, 125ml water poured through Drip Assist into Switch with valve open, closed valve at 30 seconds (should have been 25 but I wasn’t watching the timer), remaining 125ml added and valve opened at 2 minutes, dry bed at about 2 minutes 50 seconds. The taste was acceptable but definitely room for improvement - I will coarsen the grind and try again tomorrow. I’ve almost finished these beans but I’ve a bag of a Peruvian light roast from the same roaster that is ready to use and I may try them as I’ve got more to try dialling in the grind. I think the method is quite a straightforward way to get consistent results. I just want to see how well it shows the taste of the beans before adopting it for lighter roasts or longer drinks than the Decent delivers

MWJB

Yorkie_Al I was in the mid 60s on the Niche, the better cups at 63-64, average dry bed at 2:50 (from 2:40-3:14), 19-20% extractions.

What filter papers are you using?

I’m always keen to learn & improve, so hungry for any tips anyone might have, but shelved it for the meantime in favour of the method I described earlier.

Yorkie_Al

MWJB The filters are Hario V60 made in Holland that came in a deal when I bought V60 several years ago. I got a couple of packs of 100 papers and I’ve got about 50 left. I got a pack of 50 unmarked papers that look similar to these when I bought the Switch about 3 months ago but I haven’t opened the pack yet.

I will be adjusting the Niche to 60 for the next trial and see how that goes.

Yorkie_Al

I will be adjusting the Niche to 60 for the next trial and see how that goes.

MWJB

Yorkie_Al I made 2 Switch brews with my last 2 Dutch V60 papers, both 16.7g coffee, 250g water, same grind, both preheated:

#1 - 125g poured into open switch, close valve at 0:45, add remainder (both pours about 20s), draw down at 2:00, dry bed after 33s. 20.1% EY. A bit pithy, some silty mouthfeel (a persistent issue with this method, the draw down time was a little short, so theoretically I should grind finer, but then I’ll get more siltyness?).

#2 - A cupping like protocol, all water in with valve closed. Cover & steep. Break crust at 4:00, cover again & draw down at 8:00, dry bed 32s later, 21.1% EY. I wouldn’t attribute any advantage to the higher EY, but there was less pithyness and the cup was cleaner, with no silty mouthfeel. I could probably shorten the time, maybe breaking at 3:00, drawing down a minute, or two earlier?

MWJB

Aha! Found some more Dutch papers in my stash…

#1 - A cupping like protocol, all water in with valve closed. Cover & steep. Break crust at 3:00, cover again & draw down at 6:00, dry bed 35s later, 20.6%EY. Slight tang, so I’ll go 4:00 before the break, then draw down at 7:00 next time.

#1 - 125g poured into open switch, close valve at 0:45, add remainder (both pours about 20s), draw down at 2:00, dry bed after 37s. 20.0% EY. Higher bitterness, generic, noticeable texture, a struggle to finish.

Yorkie_Al

MWJB Just tried your method #1 at 4 and 7 minutes with the Peruvian El Oso, Cajamarca beans, ground at 70 on Niche Zero. They are a light roast Bourbon with tasting notes of green apple, sultanas and Biscoff caramel.I definitely taste the green apples and caramel. Much less silty than my previous attempts. I’m very happy with the result. I may try adjusting the grind a little

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