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Hario Immersion Dripper SWITCH

Clean and easy. A trusty coffee dripper for a clear and consistent cup of drip coffee.
Hario immersion dripper SWITCH - a trusty coffee gear

Flick the switch for fantastic drip coffee

The Hario Immersion Dripper SWITCH combines immersion and percolation to give you the best of both worlds. It is a trusty coffee dripper that enables anyone to brew a robust cup of coffee, without worrying about getting a muddy layer of coffee grounds in the cup. The magic — a valve that closes while the coffee steeps, and opens when you flick the switch. You can even use the SWITCH as a V60 for a pour over coffee by keeping the valve released. Follow this super easy recipe for your daily coffee fix!

Brew with immersion dripper SWITCH


Immersion dripper coffee tips

  • Adjust serving as desired, at coffee to water ratio of 1:16.
  • Use medium grind size. We recommend the following grind sizes:
      • 4 to 5 notches for Hario Skerton +
      • 11 to 12 for Baratza Encore 
  • For filter roast, brew with hot water just off the boil. For espresso roast, allow hot water to cool for 3 to 5 mins before brewing.
  • This recipe is also applicable to the Clever Dripper. Try it!

How to play

Step 1

Bring water to boil. While the water is heating, insert paper filter into the SWITCH. Then, grind 15g of coffee.

Hario SWITCH recipe step 1 grind 15g coffee

Step 2

Set SWITCH on top of the Range Server. Press the switch to release the valve. Rinse paper filter adequately with hot water. Empty the Range Server.

step 2 rinse paper filter

Step 3

Place SWITCH and Range Server on the scale and tare. Flick the switch up to close the valve.

step 3 flick the switch up to close valve

Step 4

Add 15g of coffee grounds into SWITCH. Wiggle to level the coffee grounds. Then, tare the scale.

step 4 add 15g coffee

Step 5

Start timer. Add 30g to 45g of hot water into SWITCH for coffee to bloom. Swirl the SWITCH gently for an even distribution of water.


Place the SWITCH back onto the Range Server once the grounds are evenly wet.

step 5 swirl SWITCH gently

Step 6

At 0:45, pour hot water into SWITCH until the scale reads 250g. Let steep until 2-minute mark.


Enjoy the aroma while your coffee is brewing.

step 6 pour hot water up to 250g and steep

Step 7

At 2:00, gently stir (2x anti-clockwise and 2x clockwise) with a teaspoon to knock off the grounds.

step 7 stir during immersion

Step 8

At 2:15, press the switch to release the valve. Let your coffee flow.

step 8 release valve - percolation

Step 9

At 4:00, flick the switch up to close the valve. Then remove SWITCH from Range Server. Serve.

step 9 remove SWITCH from Range Server

Smell, slurp, enjoy!

enjoy your drip coffee

Brew better with fresh coffee.


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some Parisian accordion music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!