1 · 3 · 9

Hario V60 NEO Hario others by Doha Coffee

Doha Coffee draws on Japanese hand-drip tradition for its 1:3:9 method, building a center-poured concentrate before a large bypass. Designed for medium and dark roasts, it yields a clean, syrupy cup with measured sweetness.

1:14 Ratio

3:05 Total

20g Dose

92°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1003 recipes by 126 baristas

Parameters

20 g
Coffee: 280 g
Water: 1:14
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:05
Total: ~280 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:05 · total

Bloom 1 / 7
0:00

30s

Pour 20g over the centre of the bed. Let it bloom.

+20g→ 20g Center pour 1.7g/s 12s 92°C
Pour 2 / 7
0:30

1m

Pour over the centre of the bed to 55g.

+35g→ 55g Center pour 1.8g/s 20s
Pour 3 / 7
1:30

1m10s

Pour over the centre of the bed to 75g.

+20g→ 75g Center pour 1.7g/s 12s
Pour 4 / 7
2:40

18s

Pour over the centre of the bed to 100g.

+25g→ 100g Center pour 1.7g/s 15s
Prepare 5 / 7
2:58

2s

Lift the dripper off once you have the volume you want.
Bypass 6 / 7
3:00

5s

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

+180g→ 280g
Done 7 / 7
3:05

Diluted and ready to drink.

Notes

Preserve the 1:3:9 structure at any dose and match brewer size to the coffee bed; Hario 01 or Kalita 101 suits smaller doses. Start timing after bloom water lands. Keep concentrate pours centered, then adjust bypass downward for more strength.