This is absolutely delicious! I’m telling you, this brewing method is amazing! It has a completely different depth. The sweetness has bigger volume and impact. Super Hybrid Method! That name is lame! “Super?” Really? Could you suggest a recipe name in the comments? Yes, we’d love to see your ideas. Right? Might be fun. I think it’s a method that goes beyond the Hybrid Method. So please, everyone, help us name it. Hello, I’m Tetsu, the man loved by coffee. I’d like to introduce a Switch recipe. So, if we say “Switch recipe,” you once had the Hybrid Method, Tetsu, which got really popular. Yeah, that was huge. It probably surpassed the 4:6 Method. I was like, “Whoa, no contest.” I thought, “Wait, really?” I assumed the 4:6 Method would have the most views. That’s what we thought, right? But amazingly, it beat 4:6. It actually surpassed 4:6. Because now, the 4:6 Method video has 570k views, while this Hybrid Method has 790k views. Looks like it could hit a million. Maybe in about a year. 790k in one year, and 4:6 got 570k in two years. So it’s growing more than twice as fast. And it’s watched worldwide. This Hybrid Method, looking at the audience, it’s very global— you see comments from all over. It’s really incredible. But I actually have an even better way to brew. I just haven’t shown it on YouTube until now. That Hybrid Method I introduced— sometimes called “the Devil’s recipe”— was basically pour-over first, then closing the valve later to switch to immersion. I thought that was a revolution. I honestly thought, “I’m a genius.” I really did think, “I’m a genius.” I really did think, “I’m a genius.” Then I went, “Wait a minute.” Lately, especially when I brew at events or in my shop, I’m always thinking about extraction. Then I realized again how crucial blooming is. It really hit me. Especially if you grind coarse, you get a clean, light, floral kind of flavor, but there’s a slight lack of body alongside that. Technique can cover it, but I wondered if there was a simpler way to cover it. Then I realized, “We should start with it closed.” Makes sense. Close it at first for a proper bloom, then open it to go back to pour-over, and then switch again to immersion. That was perfect. I wondered, “Why didn’t I notice this?” We’d been stuck thinking in just two choices. When the Switch (HARIO Switch) first came out, people would bloom in immersion, then after the bloom, do normal pour-over. That was the earliest approach. I was the one who challenged that. I said, “No, that’s not all there is.” First, get full flavor by pour-over, then switch to immersion later so you don’t get off-flavors. And the world went, “Wow, that’s awesome,” but actually, it wasn’t just those two choices. There was another answer outside that. Start with immersion, fully bloom, create an environment where flavor extracts easily, then switch to pour-over to pull out the flavor, and finally, so bitterness doesn’t come out, switch back to immersion, lower the water temperature, and that’s perfect. Absolutely perfect. It’s always that way. Years go by, and then finally, we discover these things. We humans really have a narrow view. We assume the limited choices we see are all that exist, when there are more options over here, but we just don’t notice. Anyway, I realized it this time, so I’m sharing it with everyone. I really think this is an excellent recipe. So let’s put it into practice. It’s almost the same prep as the Hybrid Method, where we used 20g and 280ml of water, because in the second half it’s immersion at a lower temperature, which lowers extraction efficiency, so we can reduce the water. That’s one way to see it, and it also depends on grind size. Looking at posts around the world, I see many people doing 20g to 300ml. So this time, I’ll do 20g to 300ml of water. I set my Comandante to about 28 clicks now. When I did Hybrid, I said about 20 clicks (fine), but in reality that was a bit fine. I realized that later. A lot of you might have gone coarser than what I said (20 clicks). Anyway, what we do is, start with it closed, give it a thorough bloom, then open, and finally add room temperature water here to lower the water temperature and do immersion again. So, I’ve measured 20g. I’m using some beans I had around— well, they’re from my friend’s Common Ground Coffee in Indonesia. If it were the Hybrid Method, we’d start pouring with it open. But this time is different. We lift the switch, and close the extraction. So no water drips out. Then we start brewing. Alright, let’s go. (Pouring) So about twice the coffee weight. Maybe a bit more is okay. These beans are a bit old (aged). Just enough to soak everything. Now it’s fully blooming the entire time. It’s immersed in water, but if it were open, the liquid would drip down. I think that was the issue. Because the reason for blooming is to prepare the grounds to release flavors easily, so we want a thorough bloom. Next, now I open it, and pour up to 120. That’s like the 4:6 Method. We do 40% first. Because of that initial bloom, we kept it closed, so now it’s super ready to extract. Setting that stage is really important. This New Hybrid Method— “New Hybrid” is something else. Like, what’s going on? New Hybrid... I feel like this might be the ultimate version. Around 1:30, let’s pour up to 200. We want to pull out all the flavor this coffee has. In 4:6, we’d usually go to 180, but here we’ll jump straight to 200 to really extract more. Meanwhile, I almost forgot—I got so excited. We do that familiar step of cooling, dropping the temperature. We cool it down properly. Bring it to about 80°C. 80 is fine, but going to 70 gives an even clearer difference. Around 2:10, we drop the water temperature, and then go up to 300. With 28 clicks, it’s a bit coarse, and because the water temp drops in the second half, we can let it bloom thoroughly. Later in the brew, the temp is lower, so we let it bloom well until about 2:45. I’m sure this method is more delicious. 45 seconds have passed, so let’s open it. That’s it. Then I want everyone to customize it. All of you. It’s always been this way— my methods have “blank space,” where everyone adapts and finishes their own way. So this is just one example, basically a format. Really, just a template. But this is… The Hybrid Method was already tasty, right? No matter the beans, it was super clean, and brought out the flavor well, and everyone said it was delicious. Plus, switching to immersion in the second half gave it a nice mouthfeel. Done in three and a half minutes. That’s a good pace. And how the water drained, too. But, when brewing this way, I think the sweetness volume is higher. That initial bloom really affects the flavor. Why did I realize this? Because my 4:6 Method, the traditional 4:6 approach, (I’d like to talk about that separately), there’s no end to it. We haven’t done brew videos on YouTube lately, we had more variety stuff, like canned coffee comparisons. Exactly. Those canned coffee segments are fun, but we get all sorts of comments. When we do that, many people don’t realize I’m actually a pro barista, or “a pro,” I should say. Because doing that stuff, some might think, “Is this guy just an idiot?” But that’s part of your charm, Tetsu. Well, yeah. But hey, I’ve competed in JBC, so I’m actually a proper barista. Even then, I’ve been using the 4:6 Method recently. I basically follow it strictly. But then I thought: the liquid during bloom might somewhat affect the flavor, not in a bad way, but the more bloom water you use, the cleaner it tastes (that’s the 4:6 approach). Which means, maybe it’s not fully extracting at that stage, I thought. So using that idea, I also brewed the Hybrid, bouncing back and forth, until I realized, “We need to keep it closed first.” That’s what hit me. And that brought me to this result. I want you to try this. Yes, I really want to taste it. It’s definitely delicious. This brewing method is absolutely good. The body is totally different. It has a bigger volume and impact of sweetness. Completely different. It’s clean, with a beautiful, gentle sweetness, but also real volume—is that the right word? Saying it’s “condensed” might sound odd, but compared to the old Hybrid’s soft taste, this feels more packed yet still balanced. It’s more complex, and it really brings out the charm of specialty coffee. This is seriously an amazing brewing method. We really need a good thumbnail. Yes, seriously, the thumbnail is important. (Clicks depend on the thumbnail, right?) Like canned coffee style? Exactly. I really think this method is incredible. So I bet whoever uses it at the next World Brewers Cup could win. Then I’ll enter! But you need to be Japan’s champion first. Right. I honestly think this is really awesome. The principle is that in the initial bloom, it doesn’t drip down. If it drips, that extracted liquid is just going into the server, just standard pour-over—water passing through the grounds straight into the server. But by not dropping it at first, it stays immersed, so that not-yet-fully-extracted liquid remains up here. Then, when it all drops together, the acidity of the liquid in the server should be better. I really got into that explanation. Tetsu, you’re more fired up than usual today. I do get excited. You’re most alive when talking about recipes and extraction. And competitions. Competitions, right. I’m fine with convenience-store coffee or canned coffee, but I became a barista simply to brew delicious coffee. Exactly. So I want everyone to try this. It’s really the same as Hybrid, except you start with it closed. It’s zero extra trouble, yet the flavor changes so much. So it’s just about preference. You can use them differently. Try tasting the same beans both ways. I hope you do that. Please leave comments or feedback. Some might actually prefer the old Hybrid’s extraction. That’s definitely possible. So just adapt it as you like. In any case, coffee brewing is infinite, I think. Because it’s endless, we shouldn’t cling to just one method. I often think that about my own methods too. When I made the Hybrid, I said: it took seven years after discovering the 4:6 Method to come up with the Hybrid. I couldn’t find anything that surpassed 4:6, and I still think 4:6 is the best all-around method if we consider versatility. But the Hybrid was also incredible. And it took over a year after finding Hybrid to reach this point. I’m like, “Why didn’t I notice for a whole year, with people using it worldwide?” It’s really wild. Maybe after this, another great method will come along. There are lots of drippers too. So anyway, this time it’s the New Hybrid. Is “New Hybrid” okay? What should we call it? A sneaky recipe. Oh, “sneaky recipe.” Because it’s guaranteed 100% delicious. Any beans, guaranteed. It’s a foolproof recipe for deliciousness. That’s great. It goes beyond the Devil’s recipe. It’s even tastier than the Devil’s. That’s amazing. This brewing method is just so good. Not only balancing acidity and sweetness, but even the way sweetness comes out feels different. And in the second half, with immersion, the mouthfeel is smooth, with fewer off-flavors, guaranteed. It’s nice. Plus, you can do 20g in 300g of water. Old Hybrid was a 1:14 ratio, but this is 1:15, which is a great balance. So please give it a try, everyone. If this doesn’t go viral, there’s something wrong with the world. You’re really pushing it. It’s so delicious, and it makes sense logically, and it’s actually tasty—methods like that are rare. This is exactly what I love. So please try it, everyone. We’ll wait for your comments. Thanks for watching. Actually, I only recently noticed this way of brewing. Like, “Wait, this is definitely better.” But in fact, I was already doing it in 2018. When Emi won the World Brewers Cup 2018, it was the same recipe we used back then. I see. So it’s basically a return to the origin. And I do think this way of brewing is better. We used GINA back then, which faded away in no time. It was hard to obtain and tricky to figure out when to use. Such a waste. Yeah, it was a shame. It was super interesting, though. But it was expensive and big, right? Exactly, yes. That made it kind of impractical. Also, GINA could switch on/off like a Switch, but it had a knob, so it was hard to tell open from closed. You could do infinite adjustment, but the hole was super small, so even fully open, it dripped slowly. That was just its characteristic. And back then, we didn’t really have Sibarist filters, so fewer people kept using it, and it gradually lost popularity.