Grinder
Manual vs Electric
Aeropress
Porlex Mini
Prismo
Scale
https://prima-coffee.com/blog/a-comparison-of-brewing-scales/
Wacaco Exagram vs Exagram Pro
Proscale XC2000
Brewista Smart Scale II
Timemore eNano
Acaia Luar
Jennings CJ4000
Hario Drip
Oxo Precision
Timemore Black Mirror Plus (vs mini)
Acaia Pearl (vs s)
Philz Coffee Philtered Soul Medium Blend Hazelnut Maple Caramel 16oz / 454g
Sherrycipe
THE SHERRYCIPE: 16 g coffee / 240 g water – 7.0 on 1zpresso K-Ultra (medium-coarse)
– Bloom to 50 g (Circular pour – open switch) (percolation)
– At 30 seconds, pour to 150 g (Circular pour – open switch)
– At 1 minute, 3rd pour to 240 g (Center pour – closed Switch)
At 1.30 open Switch and let drain
Total brew time should be between 1.45-2.00.
prefer smoother, not too fermented, so beans like ethiopian wash, Brazilian, or guatemala coffee.
water 90degC
New Recipe (scaled to 24 g coffee)
- Coffee: 24 g
- Water: 360 g total (24 × 15)
Pour Breakdown (scaled)
- Bloom: 75 g (was 50 g → ×1.5)
- 2nd Pour (at 30 s): up to 225 g total (150 g ×1.5)
- 3rd Pour (at 1:00): up to 360 g total (240 g ×1.5)
Notes
- Keep grind at 7.0 on 1Zpresso K-Ultra (medium-coarse).
- Keep timing the same: bloom until 30 s, second pour to 225 g, third pour to 360 g at 1:00, open switch at 1:30.
- Brew should still finish in 1:45–2:00 min (slight variations may occur depending on grind and pour rate, but the ratio scaling keeps the recipe intact).
Got it — if your goal is maximizing caffeine extraction rather than chasing higher TDS (strength in cup), the approach shifts a bit.
Caffeine is highly soluble and extracts early (≈ 80–90% of it comes out in the first half of the brew). But there are ways to squeeze more of it out without necessarily raising TDS much:
1. Brew Ratio (not critical for caffeine yield)
- Caffeine extraction depends more on total water volume and contact time than on ratio.
- You don’t need to lower ratio for strength — you could even use more water and still get more caffeine, though the cup will taste weaker.
- Example: 24 g : 400 g instead of 360 g. Same or more caffeine, lower TDS.
2. Grind Size & Contact Time
- Finer grind → more surface area → more caffeine out of the grounds.
- But caffeine isn’t the only compound extracted — finer grind also pulls more bitter solubles.
- To bias toward caffeine: grind finer (6.5 or 6.0) and allow longer drawdown (open switch later, let total brew run 2:15–2:30 instead of 1:45–2:00).
3. Temperature
- Hotter water pulls more caffeine.
- Brewing at 96–97 °C instead of 92–94 °C boosts caffeine solubility.
- This will also extract more bitter alkaloids, but caffeine itself is bitter too — so if flavor isn’t your top priority, hotter is better.
4. Agitation
- Stirring the bloom or swirling between pours keeps grounds suspended longer → slightly higher caffeine yield.
- More mixing = more uniform extraction.
5. Practical “High-Caffeine” Mod Version of Your Recipe
- Coffee: 24 g
- Water: 380–400 g (higher volume) at 96–97 °C
- Grind: 6.5 on K-Ultra
- Bloom: 75 g with stir/swirl
- 2nd Pour: to 225 g at 30 s
- 3rd Pour: to 380–400 g at 1:00
- Open Switch: 1:50–2:00 (later than normal)
- Total Brew Time: 2:15–2:30
This sacrifices some flavor clarity and body but extracts slightly more caffeine overall.
✅ Key insight: If you really want maximum caffeine per gram of coffee, immersion methods (like French press or long steep cold brew) generally beat pour-over — because caffeine keeps leaching out with time. But within pour-over constraints, finer grind + hotter water + longer contact are your levers.
Hario Switch Review: The Hybrid Brewer You Need to Try
There are multiple ways to use the Hario Switch. It can be used as a Clever Dripper or as a combination of immersion and percolation. Tetsu Kasuya has popularized a technique, known as “the devil Switch technique”.
Recently, I have been experimenting with my own twist on this technique and it has been very well-received by my people who watch my YouTube channel.
This technique is simple, easy to remember, and can be adjusted to fit different types of beans, grinder capabilities, and personal tastes. It also extracts more than Kasuya’s technique and is a bit more suited for the light Nordic roasts I often drink.
The recipe is also designed to be consistent while emphasizing the fruity flavors and acidity that pour over coffee is usually famous for.
Specs
- This recipe can be adapted to work with doses from 15 to 26 grams of coffee and the most common brew ratios.
- Go for a 1:15 ratio if you have an entry-level conical grinder (such as a Baratza Encore or Hario Skerton).
- Adjust to 1:16 or 1:17 if you have a more consistent grinder.
Pouring structure:
❶ 0:00 First pour: 50% total water volume (Open switch)
❷ 0:45 Second pour 50% total water volume (Closed switch)
❸ 2:00 Open the Switch and let it drain
Total brew time = 2.45-3.15.
However, the total brew time can be a bit longer if you’re brewing around the max capacity for this technique (26 g / 400 ml) or are using natural Ethopians.
Sweet version and other variations
Since I shared my original recipe, I have experimented with other versions and various Switch-hacks and upgrades. You can find them in the video below or refer to the recipes here:
- “Sweet” version: Like the original recipe – same 50:50 pouring pattern, but close the switch at 25 seconds and open again at 2:00
This version reduces the acidity and increases sweetness compared to the original recipe.
- Standard version: 20 g / 320 ml Close Switch at 45 seconds. Open at 2:00
- Medium size: 30 g / 480 ml Close Switch at 1:00. Open at 2.30
- XL Size (03 Switch is required for this size): 45 g / 720 ml Close Switch at 1:30. Open at 2:45
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