1 · 5 · 5

V60 02 V60 by Doha Coffee

A 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.

1:12 Ratio

3:22 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 240 g
Water: 1:12
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:22
Total: ~240 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:22 · total

Bloom 1 / 7
0:00

30s

Pour in the centre to 20g. Let it bloom.

+20g→ 20g Center pour 1.7g/s 12s 92°C
Pour 2 / 7
0:30

1m

Pour in the centre to 60g.

+40g→ 60g Center pour 2g/s 20s
Pour 3 / 7
1:30

1m20s

Pour in the centre to 100g.

+40g→ 100g Center pour 1.6g/s 25s
Pour 4 / 7
2:50

20s

Pour in the centre to 140g.

+40g→ 140g Center pour 2g/s 20s
Prepare 5 / 7
3:10

2s

Remove the dripper immediately when the cup reaches 100g.
Bypass 6 / 7
3:12

10s

Add 100g of bypass water directly to the cup to dilute the concentrate.

+100g→ 240g
Done 7 / 7
3:22

Diluted and ready to drink.

Notes

Same 1 · 5 · 5 shape at any dose: bloom once, extract a longer concentrate, then dilute with an even bypass. Match the dripper to the dose — Hario 01 or Kalita 101 for small doses. Light roasts hold little gas: bloom thoroughly and wet a little wider than usual to connect all the grounds, but never pour down the wall. Keep the pours gentle and centered; extraction usually starts around 1:30. Finish with a faster center pour, then lift the dripper as soon as the target is in the server. Dense high-grown washed coffees (Ethiopia, Kenya, bourbon) extract slowly — a flooded, collapsed bed at the end is fine here. Softer naturals pour faster but keep the bed intact. Adjust the final bypass to taste — less bypass gives a stronger cup.