1 · 3 · 9

V60 03 V60 by Doha Coffee

A Japanese-tradition hand-drip technique from Doha Coffee: a concentrated 1 · 3 · 9 build — bloom once, brew a strong center-poured concentrate, then dilute with a large bypass — for a clean, syrupy, sweet cup from medium and dark roasts.

1:14 Ratio

3:00 Total

40g Dose

92°C Temp

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Parameters

40 g
Coffee: 560 g
Water: 1:14
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:00
Total: ~560 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

3:00 · total

Bloom 1 / 6
0:00

Bloom with 40g and let the grounds degas and diffuse. Start the timer once the bloom is in.

+40g→ 40g Center pour 10s
Pour 2 / 6
0:30

Begin pouring slowly near the center to 105g.

+65g→ 105g Center pour 20s
Pour 3 / 6
1:30

Grow the stream gradually, pouring to 145g.

+40g→ 145g Center pour 20s
Pour 4 / 6
2:40

Finish with a stronger center pour to 200g — quick, but keep the bed intact.

+55g→ 200g Center pour 15s
Bypass 5 / 6
2:50

Lift the dripper and dilute the concentrate with 360g of bypass water, to 560g total.

+360g→ 560g
Done 6 / 6
3:00

Serve. Adjust the bypass to taste.

Notes

Same 1 · 3 · 9 ratio at any dose: bloom once, brew to a concentrate, then dilute with a large bypass. Match the dripper to the dose — Hario 01 or Kalita 101 for small doses. Start the timer only once the bloom water is fully in. Keep the early pours gentle and centered, then grow the stream after 1:30 and finish with a stronger center pour — without flooding and collapsing the bed. Fresh, gassy coffee starts extracting later than 1:30; that is fine. Adjust the final bypass to taste — less bypass gives a stronger cup.