We recently had the chance to talk to the 2020 Norwegian Brewers Cup champion, Ole Kristian Bøen, about coffee, competitions and more. You can check out our full talk, filled with lots of interesting tips and anecdotes right here.
Ole's dripper of choice is the HARIO Switch (02 size). The unique combination of percolation and immersion offered by this dripper is what caught his eye.
"I often find that a combination of immersion and percolation helps me highlight body and sweetness," he says. "I think it’s much easier to brew difficult coffees with the Switch. [...] When I brew a more funky or fermented coffee, like a Geisha, I always go for the Switch. I’ve actually never had a bad experience with a Switch, especially for complex coffees."
Ole was kind enough to share with us the recipe that he used in Italy at the World Brewers Cup 2021, which you can find below.
Ole Kristian Bøen brewing coffee with the HARIO Switch at the Norwegian Brewers Cup 2020.
(Photo credit: Liv-Yuan Reinsviki)
V60 used: Switch 02
16,5g coffee (Medium-fine grind size)
240mL water (96°C/204,8°F)
Time: 3:00 - 3:15
At the 2021 World Brewers Cup in Milan, Ole used a natural processed Geisha coffee from Hacienda La Esmeralda.
- Pour 50g water for the bloom, with the dripper closed. Bloom for 40 seconds.
- Open the dripper and directly start pouring 100g of water in the centre.
- Close the dripper again at 1:30, and pour 90g of water in a circular pattern.
- Open the dripper at 2:10 and and let it drain through.
- Total brew time should be around 3:00 - 3:15.
If you have any questions for Ole, you can find him on Instagram. “I’m happy to answer. That’s a fun thing after Milan. I got so many messages from people around the world who watched my routine or asked about my recipe. That’s what I normally do!” he laughs.
Header photo credit: Specialty Pal for the Specialty Coffee Association