How to Make Iced Coffee with the Hario Switch | Hybrid Flash Chill
A HYBRID HARIO SWITCH ICED COFFEE RECIPE
Here, we are using the Hario Switch's unique capabilities to bring out a really lovely iced coffee beverage. The method is a hybrid of percolation and full immersion, resulting in a cup that still has refreshing acidity and character but also boasts delicious sweetness.
In our opinion, it's the perfect coffee experience for the warmer months.
YOUTUBE HOW TO: Be sure to watch our video guide at the bottom of the recipe, or click the thumbnail below to watch it now.
Recipe Key:
Open:
The brewer is allowing coffee to escape the bottom
Closed:
The brewer is locked and no coffee is allowed to escape the brewer.
Full immersion:
All coffee is in contact with water
Percolation:
Water is entering and exiting the coffee bed at the same time (standard pour over)
Ratio:
The proportion of coffee to water. In this case, we use a 1:10 ratio for hot brewing, but the ice dilutes it to ~1:16.
Iced Coffee / Flash Chill vs Cold Brew
This recipe should be considered a "Flash Chill" recipe and not "Cold Brew". The key difference is that we are brewing with hot water — between 200 and 210 Fahrenheit — and immediately cooling the coffee with ice underneath the brewer.
This differs from a standard "cold brew" method that leaves coarsely ground coffee in contact with lukewarm water for up to 24 hours.
Flash chill usually leaves more acidity and character while cold brew produces a more mellow and sweet cup. Both are cold and delightful in their own ways.
This flash chill recipe uses the Hario Switch's ability to go between percolation and full immersion to create a cup that has refreshing acidity and pleasing sweetness. We think it tastes great with light to medium roasted single origins, but will work with any coffee.
This coffee uses a tighter brew ratio — 1:10 — and lets the ice below dilute to a pleasing taste. As a result of the tighter ratio, we are using a finer grind and hotter water to ensure proper extraction.
Common Grinder Recommendations:
Fellow Opus: Setting 4.3
Fellow Ode Gen 2: Range 4-5
Baratza Encore ESP: 25-30 clicks
Timemore C3 hand grinder: 12-14 clicks
Author:
Kaldi’s Coffee
Ingredients
Hario Switch 02 Coffee Brewer
20 grams of coffee, ground medium fine (we used the 4.3 setting on the Fellow Opus)
150 grams ice
Fresh, filtered water heated to 205 - 210 Fahrenheit
Grind the coffee. It should be finer than drip, and a little finer than you would normally grind for a V60.
Weigh out 150 grams of ice and place into your decanter.
Pre-heat the Switch by locking the brewer and pouring in hot water. Release and discard before starting.
Brewing
Place Hario Switch on top of decanter that has been pre-filled with ice
Leave the Switch “open”, i.e. the switch is pressed down and water can escape
Add in ground coffee and put a divot into the grounds with a stick or your finger
Bloom: With the brewer open,add in 50 mL of water, ensuring all grounds are wet. Swirl the bed and wait 45 seconds.
At 45 seconds, brewer still open, add in another 50 mL of water and let drain. Your scale should read roughly 100 grams total. If your grind is right, it should drain at around one minute 20 seconds.
Lock: Wait until 1:30. At this time, lock the brewer by pushing the switch to the “up” position.
Add in 100 mL of water, getting you to 200mL total. Pour gently and evenly incorporate all of the grounds. Wait until 2:30.
Release: At 2:30 to 2:45, push the switch down to release the coffee from the brewer. If your grind is right, you should finish between 3:00 and 3:30.
Swirl decanter to incorporate the ice more fully, and enjoy! It is immediately ice cold and ready to drink.
