Ole's Switch Competition
Bloom, flow, then immerse
Sweet, full, complex
- Coffee
- 16.5 g
- Water
- 240 g
- Ratio
- 1:14.5
- Grind
- Medium-fine
- Water temp
- 96 °C · 205 °F
- Total time
- 3:15
- Level
- Advanced
When to brew it
A hands-on hybrid approach for expressive coffees. Rinse the paper, discard the water, and close the switch before brewing.
Why it works
A closed bloom, open center pour, and final closed circular pour combine percolation and immersion in one brew.
Step by step
16.5 g coffee and 240 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 50 g
Bloom, switch closed
Pour 50 g with the switch closed; bloom for 40 seconds.
Pour says:
Switch closed. Bloom to 50 grams for 40 seconds.
Open switch
Open at 0:40 and begin the center pour.
Pour says:
Open the switch now.
- 150 g
Center pour to 150
With the switch open, add 100 g in the center.
Pour says:
With the switch open, pour in the center to 150 grams.
Open-valve flow
Let this pour pass through until 1:30.
Pour says:
Let the open-valve pour drain until 1 minute 30.
Close switch
Close the valve at 1:30.
Pour says:
Close the switch now.
- 240 g
Circular pour to 240
With the switch closed, add the final 90 g in circles.
Pour says:
With the switch closed, pour in circles to 240 grams.
Short immersion
Hold the brew until 2:10.
Pour says:
Hold with the switch closed until 2 minutes 10.
Open switch
Open the valve at 2:10 for the final drawdown.
Pour says:
Open the switch now.
Final drain
Aim for a total time of 3:00–3:15.
Pour says:
Let it drain. Aim to finish by 3 minutes 15.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:14.5 ratio.
Based on Ole Kristian Bøen's Switch recipe, published by Hario Europe. See the original on Hario Europe
