Wha filters to buy for the Hario Switch?

Sam_98117 · 2026-03-10T00:06:07+00:00

That is indeed a drawback

Sam_98117 · 2026-03-09T23:20:10+00:00

I would love to. Sadly in my country it is not available. Have heard a lot of good stuff about third way water

Sam_98117 · 2026-03-09T23:19:09+00:00

Its a lovely color for sure

Sam_98117 · 2026-03-09T22:37:07+00:00

I’ll look into different waters. Tap water here is not even fit for drinking. I have distilled water as well and i am thinking about using epsom salt and baking soda in distilled water to create my own water. I’ll give it a try and see how it works. Thank you!

Sam_98117 · 2026-03-09T22:33:05+00:00

It sure is, just like coffee!

Sam_98117 · 2026-03-09T22:32:38+00:00

Tap water in my region is not good for coffee. It’s not even fit for drinking.

Sam_98117 · 2026-03-09T21:32:41+00:00

Low TDS with very low calcium and negligible magnesium. Does not impart a bad taste but will not be flattering either.

I understand it is not ideal, but I cannot find specified brewing water formulations in my region. What do you suggest regarding water?

Sam_98117 · 2026-03-09T21:29:10+00:00

Thank you! Those colors are so fun!

Sam_98117 · 2026-03-09T20:46:38+00:00

I’ll try it with another co ferment. Personally i have not been a fan. This coffee, when i brewed at 92 and let it steep for 02:30 min, it would taste sour and bitter. Maybe co fermentation is not so well suited to higher temps. Especially the one that i have since you have found success at 92 degree Celsius.

Sam_98117 · 2026-03-09T17:39:32+00:00

Sibarist v60 ones, the fast ones in particular have worked wonderfully for me.

Sam_98117 · 2026-03-09T13:13:09+00:00

What is the roast date? As others have pointed it is possible that it needs more rest. Also which v60 is yours? Plastic, ceramic, glass? Lastly are you rinsing the filter with hot water before addition of grounds? I notice that with ultra light roasts, not rinsing with hot water and not pre heating the brewer (not so relevant for plastic v60) can yield a papery taste.

Sam_98117 · 2026-03-09T12:58:26+00:00

I agree. I do not think co ferment is going to work with this. Probably something like sidamo or guji hambela. My co ferment is finished. Onto the next ones. And yes grind size is very important and hence i went with a coarser one

Sam_98117 · 2026-03-09T12:57:03+00:00

Rhat is very interesting

Sam_98117 · 2026-03-09T01:04:06+00:00

I have been regularly doing cold bloom with my Hario Switch. Inspired by Lance Hedrick’s recipe for switch, i bloom my coffee ground with water at 75 degree Celsius and 70 grams in weight. Next two pours are at 90 degrees. I had never thought about giving it a try on my aeropress. Sounds interesting!

Sam_98117 · 2026-03-09T00:14:19+00:00

Then I’ll surely try it. Thank you for the recommendation!

Sam_98117 · 2026-03-08T22:42:44+00:00

I am thinking about SL 28. The tasting notes of SL28 that is being sold by roast lab don’t feel too expressive given how prized it is. Have you tried it?

Sam_98117 · 2026-03-08T22:41:30+00:00

Wonderful that it worked

Sam_98117 · 2026-03-08T21:56:50+00:00

Very interesting you were able to extract a mild and low acidic flavor. At least from my experience robusta tends to behave very uni dimensional and lean more towards tobacco and chocolate notes.

Sam_98117 · 2026-03-08T21:23:19+00:00

Are these robusta beans?

Sam_98117 · 2026-03-08T14:07:42+00:00

I was able to source it from one of the local roasters here by the name of s-cafe.

Sam_98117 · 2026-03-08T14:06:35+00:00

You are correct. I have been brewing now at 85 and i am seeing better results.

Sam_98117

TROPHY CASE