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

3:05 Total

30g Dose

92°C Temp

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Parameters

30 g
Coffee: 420 g
Water: 1:14
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:05
Total: ~420 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:05 · total

Bloom 1 / 7
0:00

30s

Pour 30g over the centre of the bed. Let it bloom.

+30g→ 30g Center pour 2.1g/s 14s 92°C
Pour 2 / 7
0:30

1m

Pour over the centre of the bed to 80g.

+50g→ 80g Center pour 2.2g/s 23s
Pour 3 / 7
1:30

1m10s

Pour over the centre of the bed to 110g.

+30g→ 110g Center pour 2.1g/s 14s
Pour 4 / 7
2:40

21s

Pour over the centre of the bed to 150g.

+40g→ 150g Center pour 2.2g/s 18s
Prepare 5 / 7
3:01

2s

Lift the dripper off once you have the volume you want.
Bypass 6 / 7
3:03

2s

Pour the bypass water into the cup to dilute the concentrate.

+270g→ 420g
Done 7 / 7
3:05

Diluted and ready to drink.

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.