Brewing guide

Hario Switch:

1. Heat water to 98° C
2. 18 grams coffee to 300 grams water. Grind medium.
3. 30 grams water, bloom for 30 seconds
4. Fill remaining water till 300 grams. Steep for 2 minutes.
5. Drain to cup
6. If bitter adjust the grinder courser. If acidic adjust the grinder finer.

v60 (5 level method)

1. Heat water to 98° C
2. 16:1 ratio. eg 19 grams for 300 grams water
3. 30 grams water, bloom for 30 seconds
4. Fill to first level eg 60 g for 300 g cup. Wait 10 seconds
5. Fill to second level eg 120 g for 300 g cup. Wait 10 seconds
6. Fill to third level eg 180 g for 300 g cup. Wait 10 seconds
7. Fill to fourth level eg 240 g for 300 g cup. Wait 10 seconds
8. Fill to final fifth level eg 300 g for 300 g cup. Wait 10 seconds
9. If bitter adjust the grinder courser. If acidic adjust the grinder finer.

Cup size	200 g water 12.5 g coffee	300 g water 19 g coffee	500 g water 31 g coffee
1st level	40 g	60 g	100 g
2nd level	80 g	120 g	200 g
3rd level	120 g	180 g	300 g
4th level	160 g	240 g	400 g
5th level	200 g	300 g	500 g

French Press

1. Heat water to 98° C
2. 15:1 ratio. eg 20 grams for 300 grams water. Grind medium.
3. Add the coffee and water to the french press. Wait 4 minutes.
4. Stir the coffee with a spoon. The crust at the top should fall to the bottom.
5. Continue waiting another 5 minutes as the coffee settles to the bottom
6. Don’t press down. Pour the coffee through the filter. This should result in a cleaner cup without the sludge at the end.