1 · 3 · 9

Hario V60 NEO Hario others 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

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 280 g
Water: 1:14
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:00
Total: ~280 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

3:00 · total

Bloom 1 / 6
0:00

Bloom with 20g and let the grounds degas and diffuse. Start the timer once the bloom is in.

+20g→ 20g Center pour 10s
Pour 2 / 6
0:30

Begin pouring slowly near the center to 55g.

+35g→ 55g Center pour 20s
Pour 3 / 6
1:30

Grow the stream gradually, pouring to 75g.

+20g→ 75g Center pour 20s
Pour 4 / 6
2:40

Finish with a stronger center pour to 100g — quick, but keep the bed intact.

+25g→ 100g Center pour 15s
Bypass 5 / 6
2:50

Lift the dripper and dilute the concentrate with 180g of bypass water, to 280g total.

+180g→ 280g
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.