Mastering the Hybrid Brew: The Emi Fukahori Hario Switch Technique

The Versatility of the Hario Switch

Precision brewing meets intentional design with the

Hario Switch
. Unlike a standard
Hario V60
, this device features a clever immersion valve. When the valve is closed, it acts as an immersion brewer, allowing water and grounds to mingle fully. When open, it functions as a traditional dripper. World Brewers Cup Champion
Emi Fukahori
 utilizes a ceramic version of this tool, which provides superior thermal mass to maintain steady temperatures throughout the extraction process. This hybrid approach offers the consistency of immersion with the clarity of a pour-over.

Tools and Calibration Essentials

To replicate the

MAME Coffee
experience, start with professional-grade gear. You will need a
Comandante C40 Grinder
, a digital scale, and a gooseneck kettle. Use 14 grams of high-quality coffee. Fukahori suggests a benchmark of 25 clicks on the Comandante. If the result tastes thin or acidic, grind finer; if it is bitter or astringent, move to a coarser setting. Use water heated to exactly 93°C to balance brightness and sweetness.

Step-by-Step Hybrid Brew Guide

  1. Preparation: Place a V-style paper filter in the dripper. Rinse with hot water while the valve is open to remove paper notes and preheat the ceramic. Close the valve and discard the rinse water.
  2. The Bloom: Add 14g of coffee. Pour 50g of water and start your timer. Let the coffee bloom for 30 seconds with the valve closed to fully saturate the grounds.
  3. The Main Pour: At 0:30, open the valve. Pour the remaining 150g of water (totaling 200g) in a steady, continuous stream directly into the center of the bed. Aim to finish pouring by 1:10.
  4. The Drawdown: Let the water drain naturally. Target a total brew time of 2:20. Lift the valve slightly at the very end to stop the final, often astringent, drops from entering the carafe.

Dialing in the Flavor Profile

Successful brewing is about sensory feedback. A perfect execution of this recipe with a carbonic macerated bean should yield notes of tropical fruit, pineapple, and purple flowers. If your extraction finishes too quickly, the coffee may lack depth. If it stalls, expect a dry finish. Swirl the final brew to aerate and cool it slightly, as the most complex flavors reveal themselves as the temperature drops.

2 min read