Tetsu Kasaya’s Evolved Hybrid Recipe V2: Super Hybrid Sneaky Recipe

TL;DR (Quick Recipe Overview)

  • What You’re Making: An evolution of Tetsu Kasuya’s original “Hybrid” (a.k.a. “Devil”) recipe, now starting with the Hario Switch closed for a thorough bloom, then switching between pour-over and immersion multiple times.
  • Main Changes:
    1. Bloom in full immersion (valve closed).
    2. Switch to pour-over mode after bloom to extract bright flavors.
    3. Cool down your water and close the switch again for a gentle, immersive finish (fewer off-flavors, smoother sweetness).
  • Recipe Basics (for 20g Coffee):
    • Start with ~40–50g of hot water (90°C) for bloom (valve closed).
    • After 40s, open the Switch and continue pouring until 120g.
    • Start pouring again at 1:30 up to 200g.
    • Cool your kettle to ~70–80°C, then top up to 300g starting at ~2:10 (valve closed again).
    • After 45 seconds @ ~2:55, open the Switch to let it drain, finishing around the 3:30 mark.
  • Result: Bigger body, bolder sweetness, and a refined clarity that surpasses the original Hybrid recipe.

Tetsu Kasuya’s Next-Level Switch Method

If you’ve been following the coffee world for a while, you might’ve come across Tetsu Kasuya’s “Hybrid” or “Devil” recipe for the Hario Switch—an ingenious brewing method that combines pour-over and immersion in a single device. Turns out, Tetsu wasn’t content to rest on those laurels. He’s unveiled a new brewing approach (tentatively called the “Super Hybrid,” though he’s not sold on the name yet) that tweaks the order of operations to capture more sweetness, deeper body, and even greater clarity.

A Quick Look Back: The “Devil” (Hybrid) Method

In the old “Devil Recipe,” you’d begin by brewing in pour-over mode and then switch to immersion mid-brew. This flipped the usual script and quickly became a phenomenon, even overtaking Tetsu’s famed 4:6 Method in popularity. The reason? It was ridiculously easy to execute, yet produced a surprisingly balanced and sweet cup.

The New Twist: Close First, Then Open

So what’s different now? For this upgraded version, Tetsu suggests starting with the Switch closed—fully immersing the grounds for a proper bloom—then switching to pour-over to extract all the nuanced flavors, and finally closing the Switch again with lower-temp water to avoid over-extracting bitterness.

Close the Switch & Bloom Thoroughly (0:00–0:40)

  • Bloom Water: Start with ~40–50g of hot water at 90°C (valve closed).
  • Duration: Let the coffee bloom for about 40 seconds without any liquid escaping into your server. This ensures deep saturation of the grounds, developing that crucial sweetness early on.

Open the Switch & Continue Pouring (0:40–1:30, then 1:30–2:00)

  1. At ~40s: Open the Switch to allow coffee to start dripping.
  2. Pour to 120g: Gradually add more hot water (still around 90°C), stopping when you reach a total of 120g at roughly 1:00–1:30.
  3. Pour to 200g: Next, continue pouring until you hit 200g by about 2:00. This extended pour-over phase extracts the bright, aromatic flavors typical of a high-quality filter brew.

Cool Your Water & Switch Back to Immersion (2:10–2:55)

  • Lower Temperature: Cool your kettle to around 70–80°C (by mixing in room-temperature water or using a variable-temp kettle).
  • At ~2:10: Close the Switch again and pour until the total water weight reaches 300g.
  • Immersion: Let the coffee sit, fully immersed, for about 45 seconds. This step amps up body and sweetness while limiting any potential bitterness from high-temp extraction.

Open & Drain (2:55–3:30)

  • At ~2:55: Open the Switch to let the coffee drain into your server. You should finish around the 3:30 mark. If it runs longer, no worries—adjust grind size or water volume in future brews to dial in your perfect extraction time.

Why It Tastes So Good

  • Fuller Bloom for Bigger Sweetness: Immersing the grounds from the start traps flavor-rich water with the coffee, ensuring maximum bloom and sweetness development.
  • Targeted Extraction: Switching to pour-over in the middle coaxes out the fruity/floral nuances typically found in lighter roasts, while the final immersion stage at a lower temperature keeps bitterness at bay.
  • Smooth Mouthfeel: The second immersion helps round out the cup, giving it a velvety texture without overshadowing the more delicate aromas.

Which Beans & Gear to Use

  • Beans: Light-to-medium roasts really shine with Tetsu’s new method. Check out our freshly roasted beans at RoastAroma to experience the full depth of this technique.
  • Grinder: Tetsu recommends going coarser than you might expect—something like 28 clicks on a Comandante or a similar grind setting on other burr grinders.
  • Hario Switch: Of course, you’ll need the Hario Switch dripper. You can pick one up easily from Amazon (affiliate link). It’s worth the investment if you love experimenting with immersion + pour-over combos.
  • Thermometer or Variable-Temp Kettle: The second stage calls for dropping water temp to ~70–80°C. Using a variable-temp kettle like the Fellow Stagg EKG (affiliate link) lets you nail those temperatures effortlessly.

How It Compares to the Original “Devil” Hybrid

  • The Old Way: Start pour-over first, switch to immersion later.
  • The New Way: Start immersion closed, move to pour-over, then finish immersion again with cooler water.
  • Flavor Profile: Most brewers report increased sweetness, heavier body, and a more pronounced flavor “impact” compared to the original Hybrid. It’s an upgrade that still keeps things simple.

Give It a Try, Customize, and Share

Tetsu himself stresses that coffee recipes are like templates—feel free to tweak your grind size, ratio, and pour timing to match your beans and taste preferences. If you loved the original Hybrid, you owe it to yourself to see what this updated method can do.

And if you’re looking for a name that’s better than “Super Hybrid,” Tetsu is all ears—drop your suggestions in the comments on his YouTube channel. Coffee never stops evolving, and neither should we.


In Conclusion
Tetsu Kasuya’s new Switch recipe underscores how even the most popular brewing methods can be improved with a little creativity. By starting with the valve closed, you maximize bloom and sweetness; by switching to pour-over mid-brew, you preserve the brightness of your beans; and by returning to immersion at a cooler temperature, you eliminate bitterness. The result? A balanced yet impactful cup that proves there’s always more to discover in the pursuit of the perfect brew.

Whether you’re a seasoned coffee aficionado or just love exploring new methods, this new approach from Tetsu offers a fresh perspective—and a delicious cup to match. Enjoy!