Regional Comparison: Panama
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Brewing Guides
Hario Switch
Temperature
91°C (196°F)
Ratio
1:15 (15g coffee : 225g water)
Grind
≈30 clicks on 1Zpresso J (medium‑fine)
Grind Adjustment
if sour: go 2–4 clicks finer and/or increase temp by 1–2°C and add 15–30s steep. if bitter: go 2–4 clicks coarser and/or reduce temp by 1–2°C or shorten steep/drain earlier.
Brewing Steps
- 1. Bloom with 30g water for 30s
- 2. Pour to 225g by 1:10 timing (steady, in 2 pulses after bloom)
- 3. Stir gently at 1:10, place lid and let steep; open Hario Switch to drain at 2:15 and allow final drain to finish by ~2:45
- 4. Total time ~2:30–2:45 — remove brewer, swirl cup gently and serve immediately
Pro Tips
- 💡 Use the Switch valve for a controlled immersion: keep valve closed while steeping to extract gently, then open to end extraction cleanly.
- 💡 For Geisha washed, prioritize clarity—use a slightly finer-than-average grind but short-ish total time to preserve floral notes; pour steadily and avoid aggressive agitation.
Troubleshooting
Sour → grind 2–4 clicks finer, raise temperature 1–2°C or extend steep 15–30s. Bitter → grind 2–4 clicks coarser, lower temperature 1–2°C or open the switch earlier to shorten contact time.
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