Available Sizes & Prices
250g: $825.00
500g: $1650.00
1kg: $3300.00
Prices updated:
In Stock
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Brewing Guides
Hario Switch
Temperature
92°C (197°F)
Ratio
1:16 (15g : 240g water)
Grind
1Zpresso J: ~30 clicks (medium-fine, slightly coarser than espresso, fine for immersion drip)
Grind Adjustment
if sour: grind finer by 2–3 clicks and/or raise temp 1–2°C and add 15–30s extra steep. if bitter: grind coarser by 2–3 clicks and/or lower temp 1–2°C and shorten contact time (open switch earlier).
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 120g by 1:15 (steady pour, you can do pulses to reach this weight; gentle swirl at 0:45)
- 3. Pour to final 240g by 1:45, give one gentle stir or swirl, let sit until 2:30 then open the Hario Switch to drain (drawdown ~30–45s)
- 4. Total time & serving: total brew ~3:00 (including drawdown). Remove brewer, give the cup a light swirl and serve immediately.
Pro Tips
- 💡 Use gentle pouring and minimal agitation to preserve the fragile floral and fruit notes of Geisha lab-processed coffee; avoid vigorous stirring which can bring out bitterness.
- 💡 Key factors: consistent grind (use the J's clicks), fresh filtered water at target temp, and precise timing when using the Hario Switch—control steep time before you open the valve.
Troubleshooting
Sour → grind finer by 2–3 clicks, raise temp 1–2°C, or add 15–30s extra steep before opening the switch. Bitter → grind coarser by 2–3 clicks, lower temp 1–2°C, reduce steep time/open switch earlier, and avoid over-agitation.
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