1 · 5 · 5
Open in appA Japanese-tradition hand-drip from Doha Coffee tuned for light roasts: a 1 · 5 · 5 build — bloom once, draw a longer concentrate, then a lighter bypass — for a clean, sweet, delicate cup.
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Parameters
- 15 g
- Coffee
- 180 g
- Water
- 1:12
- Ratio
- 92 °C
- Temp
- 6 medium-coarse
- Grind
- 3:20
- Total
- ~180 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
3:20 · total-
Bloom 1 / 70:0030s
Pour in the centre to 15g. Let it bloom.
+15g→ 15g Center pour 1.7g/s 9s 92°C -
Pour 2 / 70:301m
Pour in the centre to 45g.
+30g→ 45g Center pour 1.7g/s 18s -
Pour 3 / 71:301m20s
Pour in the centre to 75g.
+30g→ 75g Center pour 1.7g/s 18s -
Pour 4 / 72:5018s
Pour in the centre to 105g.
+30g→ 105g Center pour 1.7g/s 18s -
Prepare 5 / 73:082s
Remove the dripper immediately when the cup reaches 75g.
-
Bypass 6 / 73:1010s
Add 75g of bypass water directly to the cup to dilute the concentrate.
+75g→ 180g -
Done 7 / 73:20
Diluted and ready to drink.
Notes
Grinder
Comandante 18–20 clicks / EK43S 10–11 / ~966 µm.
Original source
Recipe by Doha Coffee, published at youtube.com.
Community
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.