Bernie's Hario Switch Devil Recipe — Gaia, Proem & Hymn
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Bernie brews three of our most expressive coffees — Gaia, Proem, and Hymn — on the Hario Switch using Tetsu Kasuya's Devil Recipe. What makes this method special is its two-temperature approach: a hot bloom phase for extraction, followed by a cooled 70°C immersion that draws out sweetness and rounds out the finish without any bitterness.
The Setup
- Coffees: Gaia, Proem & Hymn (brewed separately, same method)
- Brewer: Hario Switch 02 with standard paper filter
- Grinder: 1Zpresso J Manual | Setting: 65–70 clicks
- Coffee dose: 20g (medium-coarse grind, ~800–900 microns)
- Total water: 280g
- Temperatures: 90–93°C for the bloom, then cool your kettle down to 70°C for the immersion phase
Step-by-Step
| Time | Action |
|---|---|
| 0:00 | Switch OPEN. Pour 60g of hot water (90–93°C) for the bloom. |
| 0:30 | Switch still OPEN. Pour another 60g of hot water (120g accumulated). |
| 0:30–1:15 | Let it drain. While it drains, add cold water to your kettle to bring the temperature down to 70°C. |
| 1:15 | CLOSE the switch. Pour the remaining 160g of cooled 70°C water (280g total). Begin immersion phase. |
| 1:45 | OPEN the switch to release the valve and start the final drawdown. |
| 3:00 | Target completion. Swirl the server gently before serving. |
Why It Works
The hot first pours extract the bright, complex top notes from each coffee. Dropping to 70°C for the immersion phase slows extraction right down — pulling sweetness forward and leaving any potential bitterness behind. It's a technique that rewards patience, and it's particularly well-suited to the layered profiles of Gaia, Proem, and Hymn.