1 Place the ground coffee into a pre-wetted filter in the Hario Switch.

2 With the switch closed, pour water at 93°C—three times the coffee weight (about 35–40g) to bloom.

3 At 45 seconds, open the switch and pour 90–100g of water.

4 Once the water has fully drained, close the switch again.

5 In the meantime, add cold water to the kettle to bring the temperature down to 72–75°C.

6 Pour the remaining 50g of water, bringing the total to 180g on the scale.

7 Wait 30 seconds, then open the switch to drain.

8 The coffee should be ready in about 2 minutes and 30 seconds.