Ingredients

   
20g coffee beans
300g water (205°F)

Grind

   
Remi (conventional burrs) ~2.5 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +13 dots from zero

Steps

  1. Boil water. Let it cool to 205°F.

  2. Grind 20g coffee. Place the filter in the Switch, rinse with hot water, discard.

  3. Close the switch (ball valve down). Add grounds.

  4. Start timer. Pour all 300g water in one go. Stir gently 3–4 times to ensure all grounds are wet.

  5. At 2:00, open the switch. Let it draw down completely.

  6. Total time including drawdown: ~2:45–3:15.

Analysis

Brew ratio: 1:15

Component Amount Ratio
Coffee (dry dose) 20g 1
Brew water 300g 15
Absorbed by grounds (~2×) ~40g —
Coffee in the cup ~260g —

1:15 sits at the fuller end of the filter window — the Switch’s immersion phase builds body. Because it steeps before it drains, extraction is even and pour technique barely matters; the grind (coarser than a V60) is what sets the pace. Grounds retain ~twice their weight, so ~40g stays behind.

Notes

  • The Switch is a hybrid — immersion steep followed by percolation drawdown. Grind slightly finer than a French press but coarser than a V60.
  • The 1:15 ratio (20g/300g) works well for the smaller batch size. Scale to 30g/450g for a larger brew.
  • Steeping longer (2:30–3:00 before opening) increases body and extraction. Shorter (1:30) gives a cleaner, lighter cup.
  • The ball valve seal isn’t perfect — some dripping is normal. Don’t worry about it.
  • This is more forgiving than a V60. The immersion phase means pour technique doesn’t matter.