Anyone played with the Hario Switch yet? Might be the immersion/percolation holy grail.
Not seen it!
Which gives the most agitation? Laminar flow might agitate more, even if it has less potential energyā¦
Dunno!
I tip the kettle to get maximum flow but keep it low until Iāve spiralled around and wet the coffee bed as completely as possible. Once wet I continue to spiral but lift the kettle to create turbulence and then drop it and reduce the flow to zero quite quickly. If I think about it it goes awry! Iām trying to aim at low 80ās grms on a 352 gram brew. This produces the sweetest drink. If I go into high eighties it just gets a little more acidic. At the moment Iām into a sweeter brew but it might be the coffees Iāve been drinking
The coffee tastes good without the turbulent part to the pour but definitely more complex with it. The more I do it, the more I think the first pour is the most importantā¦
I believe thatās what I said.
You could try not being a prick all the time.
You have been faffing about for months without much progress, but carry on, I wonāt annoy you any further.
You seem to read what you want.
Forum tagline?
1 Like
2 Likes
Not sure quite how to put a photo to that one
Lets try something achievable.
1 Like
This is my immersion/dripper grail, very spendy and it has an app. What more could you want?
2 Likes
Mmmm wonder what coffee with lard will taste like?..ā¦ā¦ā¦ā¦
I know itās tea, not coffee, but TIL thereās an ISO Standard for brewing, which is delightful to me:
1 Like
I have reported @Wayward to the ISO for the debauched misuse of a teabag in the recent past on a thread on this site*.
*Obviously I canāt be arsed to search for the post myself.
Had good times with the limited number of anaerobics Iāve tasted. 
So I started trying the 4:6 method on the Horsham Costa Rica - La Isla coffee that I was having slight difficulty with above. In short, I was finding it hard to find the āsweet spotā - the taste seemed to go from slightly too sour straight to too bitter.
I also changed the filter paper to the Hario white ones.
First of all, I do prefer this method over Hoffmanās. The coffee Iām making with it immediately tastes a bit ācleanerā. Currently, Iāve kept the pour doses equal (15g of coffee and 5 x 45g pours) as Iāve tried to find the best grind setting. I have to say that while it does taste better, Iām still finding the problem above persists. It could be Iām not sure what Iām meant to be tasting with this coffee - maybe Iām hitting the sweet spot at some point and not realising it.
Iām also a little unsure of the right grind size. Using the Wilfa Uniform, I believe @Kevin said he used setting #40 for this method (right near the max coarsest setting of #41). However I found that beyond #36 started tasting too harsh and strong. Also, even at #36, which seems to be roughly the best tasting grind for me, by pours 4 and 5, the water starts to build up in the funnel - itās not draining all the way by the time of the next pour - which suggests I need to go a bit finer.
Maybe Iāll keep it at 36 for now and try playing around with the ratio of the first 40% to adjust the sweetness.
At this rate, by the time Iāve found the right combo, Iāll have run out of beans and on to a different packet where the process starts again 
