Sharing here first! _ I’m excited to finally share a recipe I’ve been working on for quite awhile.
This pays tribute to Tetsu’s Devil and Coffee Chronicler hybrid recipes. I find these alterations are worthwhile. For me this more consistently achieves the hybrid balance between v60 nuance blended with the body of an immersion brew. The key here is allowing for a traditional bloom phase and a prolonged immersion tempered by just a bit of ice to drop the temp during immersion.
Ratio: 1:15
Coffee: 20.0g
Water: 305mL (This will nicely fill an 11-12oz mug)
Grinder starting points
Around 600 microns
Comandante: 18-22 clicks
Ode Gen 2: 5.3
Starting water temperature: 201F (207F if using melodrip for bloom)
Brew Time: 4:05
- Bloom Pour — 0:12 Switch is closed Pour 55mL Leave Kettle off heat source after pour
- Swirl then wait — 0:30 (0:42) Gentle swirl, just enough to assure grounds are all wet Allow degassing
- Open Switch – 0:10 (0:52) Let it start to drain
- Pour 65mL (120mL) – 0:11 (1:03)
- Wait – 0:24 (1:27) Water should be just starting to dive under bed
- Pour 65mL (185mL) – 0:12 (1:39)
- Wait — 0:22 (2:01)
- Close Switch – 0:02 (2:03) Water should be just above bed level
- Pour 120mL (305mL) – 0:15 (2:18)
- Add Ice Cube – 0:06 (2:24) Recipe calibrated for 8-10g ice cube Add in carefully -avoid splash
- Swirl – 0:06 (2:30) Gentle swirl
- Wait – 0:45 (3:15)
- Open Switch – 0:50 (4:05) Avoid overdrainage. Close and remove just after water disappears under bed.
Notes: I’ve been toying with this on a regular basis for over six months and it’s become my go-to method. These times should be fairly accurate but will vary depending on your beans of course. This recipe assumes a standard Hario tabbed filter. This works in either the 02 or 03 switch. If you are deviating significantly, try altering grind size. Nearly everything comes out nicely with this. Shortly after the ice-cube melts the immersion temperature drops to right around Tetsu’s 160F immersion temp. If your ice cube exceeds the 10mg mark, subtract out a bit of volume from the immersion pour. I’ve tried putting the ice cube in before the immersion pour, resting an ice cube on a melodrip and pouring over that, but neither of those produced as good of a cup as the drop-in method.
I’ve taken the liberty of uploading this recipe publicly into the brew-timer app. It’s admittedly a faffy recipe, but the brew-timer app makes everything so straightforward. I’m a big fan.
I’d very much like to hear any of your thoughts and feedback if you give it a try. If you don’t have a switch but have been thinking at all about trying immersion or hybrid brewing, I really think you would have a good time with the Hario Switch. —
Forgot the add 1.78ml/g of anti nucleation dispersers during step 4.2 (only necessary at 1.01 atms follow as written for anything higher)
Literally undrinkable
Figured that just kind of went without saying.
Many of these recipes feel like that, don’t they?
I’ve just accepted that I have no palette. I can taste the difference between Starbucks and my home brew, but I’d be lying if I said I could taste a difference between drip, immersion, pour-over, Aeropress, or French press, much less whether the water was 201⁰F or 195⁰, or the brew was properly bloomed.
I taste gross differences: dark vs light roast; cold brew vs hot; home brew vs cheap office pod machine; how strong the cup is. Everything else is noise.
I don’t doubt some people have palettes where such fiddly recipes yield noticeable gains; I don’t know whether to envy or pity them.
I think there are minor differences in taste buds, but I don’t think it’s the main driver behind tasting subtly in coffee. Almost all of us spend years drinking coffee that tastes like “coffee” and that flavor profile by and large is from over-roasting and over extraction. Specialty coffee appreciation comes from attention more than biology. Part of tasting theses differences comes from wanting to. If you are perfectly happy with your coffee experience it’s going to be harder to consciously attend to nuance. If you are interested, I think an easy way to appreciate a well tuned brew is to order a light or medium roast pour over at a reputable Cafe, buy some of the beans you just tasted, and try to then replicate that cup at home. Unless you have an immense stroke of luck, it’s unlikely youll achieve the same notes you tasted with the professional brew. Whether or not you choose to chase that cup is up to you, but I’d wager you’d notice difference at least.