Ryan's Double Immersion Method

Ryan WibawaSource checked

Ryan Wibawa's double-immersion Switch recipe: a closed-valve 40-second steep at 86°C, one drain, then a second closed steep at 92°C released at 1:05 on the reset timer.

Illustration of a Hario Switch dripper, glass carafe and pale grey cup with saucer
Coffee
15 g
Brew water
220 ml
Coffee : water
1:14.67
Total brew time
Not stated in source

Make it work with your beans.

Adapt to my beans in the app

iOS only

Preparation

Water temperature by step

0:00
86°C
0:46
92°C
Grind
Medium grind (source: Medium ground coffee; 550-750 µm is a Pourist projection)
Dripper
Hario Switch

Brewing steps

  1. Start 0:00

    Pour

    Immersion · Valve closed

    Until the next step 40 s

    Water temperature 86°C
    Water 100 mlTotal 100 ml
  2. Start 0:40

    Open valve

    Percolation

    Until the next step 5 s

  3. Start 0:45

    Close valve

    Until the next step 1 s

  4. Start 0:46

    Pour

    Immersion · Valve closed

    Until the next step 64 s

    Water temperature 92°C
    Water 120 mlTotal 220 ml
  5. Start 1:50

    Open valve

    Drawdown

    Until finishing 40 s

Brewing tips

  • Once it has dripped through, give the server a gentle swirl to mix before serving.
SourceRyan Wibawa - Interview and Switch Recipe · View guide

Water amounts are shown in ml using 1 g ≈ 1 ml.

Source review and translation: Pourist

Certification means Pourist checked the source; it does not imply the creator’s endorsement or partnership.

This recipe.
Your beans and gear.

Adapt the recipe to your beans and gear, then follow along with the brewing timer.

Adapt to my beans in the app

iOS only