COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Immersion & paper
First steep with the valve closed, then drain through paper.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
Quantities adjust in the steps too. Do not simply scale brewing time and grind; observe equipment size.
What you need
Tick off what is ready. You can start at any time.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
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Is the serving vessel empty after rinsing?
A · What to observeRinse water runs through the paper and is discarded.
How to correct itDrain rinse water and remove it fully from the serving vessel.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 5
Insert the correct paper, rinse it and let the rinse water drain. Empty it from the serving vessel.
Is the valve closed before filling?
A · What to observeThe closed opening retains water for the steeping phase.
How to correct itClose the valve and check stability before pouring.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 5
Close the valve. Add the weighed coffee and make sure the brewer is stable.
Before trying it hot, check how your model closes and opens.
Is there room while wetting everything?
A · What to observeAll areas are wet; water stays below the fill limit.
How to correct itPour the planned amount with few movements and respect the equipment limit.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 5
Pour in the planned amount of water without exceeding the fill limit. Wet everything with as few movements as possible.
Observe the fill limit for your specific brewer.
When does drainage begin?
A · What to observeThe closed steep comes first; the valve then opens the drain.
How to correct itSteep with the valve closed, then open it according to the manual.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 5
Let the coffee steep for approximately two minutes. Then open the valve according to the device instructions.
Record the closed phase and subsequent draining time separately.
Is coffee still draining from the dripper?
A · What to observeFinal drops reach the vessel before the dripper is removed.
How to correct itWait for drainage, remove the dripper and mix the coffee.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 5
Wait for the drawdown, remove the dripper and mix the finished coffee.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Check fine particles, grind, vigorous stirring and valve.
First test a little water in the finished cup.
Why it works
An immersion dripper combines two brewing phases: coffee and water steep together with the valve closed. When you open it, the drink drains through a paper filter. This lets you set the closed steeping time separately from the subsequent drainage. It makes getting started easier if a steady freehand pour is still difficult.
Not all brewers work identically. Some open with a switch, others when placed on a pot. Before your first hot brew, establish when your model holds liquid and when it drains. It sounds obvious, but prevents the classic mistake: a recipe with a steeping stage that immediately disappears through an open valve.
For the Switch, Hario specifies 15 grams of coffee, 250 grams of water at around 92 to 94 degrees and two minutes of steeping with the valve closed. Use a model with enough capacity. Smaller versions may reach their fill limit with this combination; if so, reduce both quantities proportionally or follow the recipe for that model.
The following method follows this basic idea. The aim is a simple process before you experiment with partly open hybrid recipes or many separate pours.
Two minutes in the closed phase plus one minute draining is not the same as three minutes in the closed phase. Write both values down when comparing recipes. The later drawdown time also offers clues about grounds and paper, but is not a flavour assessment on its own.
If drainage stalls for a long time, check the grind, fine particles and whether you stirred very vigorously. Steeping for ever longer will not fix a mechanical blockage. If the coffee tastes pleasant but too intense, try adding a little water to the finished cup before changing the whole process.
Brew the same bean once with a two-minute closed phase and once with two and a half minutes. Keep dose, temperature and grind size the same. Compare at a similar drinking temperature. Note which version you prefer drinking, rather than which number looks more professional.
Only then is it worth trying a hybrid approach with some open flow-through. There is no bonus for turning a simple device into a complicated ritual unnecessarily early.
Remove coffee residue from moving parts according to the instructions. Check that the valve opens and closes freely. Do not dismantle hot components or lose small parts down the drain. A clean mechanism is essential if your set steeping time is actually to be maintained.
Frequently asked
With the valve open, the process resembles a pour-over. Closing it adds a separate steeping phase.
No. To get started, complete wetting with a few repeatable movements is enough.