Tetsuya Kasuya

Kasuya Switch

Name: Kasuya Switch
Total time: 3 min 30 s
Yield: 300 ml
Cuisine: Coffee
Ingredients: 20 g coffee, medium-fine grind; 300 ml water at 93°C

Hybrid method from the Switch's co-designer: short immersion with the valve closed, then percolation pours.

300 ml

200 Sweet zone 280–400 ml 500

Coffee 20 g

Roast Light – Medium

Water 300 ml

Temperature 93 °C

Ratio 1:15

Grind Medium-fine

Steps · 5

01 Bloom — 60 ml 0:45

02 1st pour — 180 ml 1:15

03 Immersion 2:00

04 Open + 2nd pour — 300 ml 2:45

05 Drawdown 3:30