I won't pass an opportunity to plug my own. Yes, it's a touch complicated, but no more so than Tetsu's popular Devil recipe and it's still my most commonly used daily technique and with practice it's no more fussy than most v60 recipes:
Ninth Circle Switch Recipe:
20g coffee - around 600 microns
- Switch is closed- start 1st pour – 55g to bloom
- 00:52 Open Switch
- 2nd pour – 65g (to 120g)
- 01:39 3rd pour -65g (to 185g)
- 02:00 Close Switch & 4th pour -120g (to 305g)
- Drop in an ice cube, give a gentle swirl
- 3:15 open Switch (target end of draw down is 4:05)
See full recipe for more details.
If you don't have an ice cube handy, try Baba's Brew technique as another delicious option.
I've tried a lot of recipes for the switch (it's my favorite brewer) and these recipes have given me both the most versatility across light and medium roasts, washed and natural process, and for my palate the best blend of nuanced flavor notes and genuinely coffee-like body (not tea-like).
I started out making espresso into double-walled borosilicate cups and switching to porcelain was such a game-changer (it took me at least 3 years to figure this out). The double-walled cups do an amazing job at insulating the espresso, but if I'm pulling a shot I want to just drink it. Most shots are usually too hot for my taste right out of the machine, and I'd either burn myself, sit there blowing on the damn thing for too long, or the taste would be sub-optimal due to the temp being too high. You can come across Lavazza porcelain cups pretty easily and these are perfect for single shots; I use some slightly wider porcelain ones someone got me from some local shop called Starbocks (or something similar to that I think) for double shots. Any reason you are set on glass besides looks? You'd be hard-pressed to find many cafes in Italy serving espresso in anything other than porcelain. I think they've nailed it.