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Hario V60 NEO Hario others by Doha Coffee

Doha Coffee's Japanese-tradition hand-drip for light roast uses its named 1:5:5 structure: one bloom, a longer concentrated extraction, then a lighter bypass. It aims for a clean, sweet cup with delicate definition.

1:12 Ratio

3:20 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 240 g
Water: 1:12
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:20
Total: ~240 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:20 · total

Bloom 1 / 6
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 / 6
0:30

1m

Pour over the centre of the bed to 60g.

+40g→ 60g Center pour 2g/s 20s
Pour 3 / 6
1:30

1m20s

Pour over the centre of the bed to 100g.

+40g→ 100g Center pour 1.6g/s 25s
Pour 4 / 6
2:50

20s

Pour over the centre of the bed to 140g.

+40g→ 140g Center pour 4g/s 10s
Bypass 5 / 6
3:10

10s

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

+100g→ 240g
Done 6 / 6
3:20

Diluted and ready to drink.

Notes

Bloom thoroughly with a gentle, slightly wider pour, but keep water off the wall. Use a small Hario 01 or Kalita 101 for low doses, lift the dripper at the target yield, and adjust bypass last: less bypass gives greater strength.