1 · 3 · 9
by Doha Coffee for Hario V60 NEO 02 original source (instagram.com)
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.
Before you start
You need
- Hario V60 NEO 02
- Scale
- Water at 92 °C (198 °F)
Notes from Doha Coffee
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.
Steps · 3:05
7 steps · 4 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 7, 0:00until 0:12 20 g
Bloom. Pour in the centre to 20g (0.7 oz). Let it bloom.
Center pour 1.7 g/s · 12s 92 °C
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Step 2 of 7, 0:30until 0:50 55 g+35
Pour in the centre to 55g (1.9 oz).
Center pour 1.8 g/s · 20s
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Step 3 of 7, 1:30until 1:42 75 g+20
Pour in the centre to 75g (2.6 oz).
Center pour 1.7 g/s · 12s
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Step 4 of 7, 2:40until 2:55 100 g+25
Pour in the centre to 100g (3.5 oz).
Center pour 1.7 g/s · 15s
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Step 5 of 7, 2:58until 3:00
Lift the dripper off once you have the volume you want.
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Step 6 of 7, 3:00until 3:05 280 g+180
Add 180g (6.3 oz) of bypass water directly to the cup to dilute the concentrate.
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Step 7 of 7, 3:05
Diluted and ready to drink.
When it's done
It should finish dripping around 3:05. If not, change just one thing in the next cup:
- Past 3:45? Grind coarser
- Done before 2:25? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 3
75 g
+20 g add water
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