1 · 5 · 5
by Doha Coffee for Hario V60 NEO 02 original source (youtube.com)
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.
Before you start
You need
- Hario V60 NEO 02
- Scale
- Water at 92 °C (198 °F)
Notes from Doha Coffee
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.
Steps · 3:22
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 60 g+40
Pour in the centre to 60g (2.1 oz).
Center pour 2 g/s · 20s
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Step 3 of 7, 1:30until 1:55 100 g+40
Pour in the centre to 100g (3.5 oz).
Center pour 1.6 g/s · 25s
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Step 4 of 7, 2:50until 3:10 140 g+40
Pour in the centre to 140g (4.9 oz).
Center pour 2 g/s · 20s
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Step 5 of 7, 3:10until 3:12
Remove the dripper immediately when the cup reaches 100g (3.5 oz).
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Step 6 of 7, 3:12until 3:22 240 g+100
Add 100g (3.5 oz) of bypass water directly to the cup to dilute the concentrate.
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Step 7 of 7, 3:22
Diluted and ready to drink.
When it's done
It should finish dripping around 3:22. If not, change just one thing in the next cup:
- Past 4:02? Grind coarser
- Done before 2:42? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 3
100 g
+40 g add water
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