1 · 3 · 9

Hario V60 NEO 02 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

3:05 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: 3:05
Total: ~280 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:05 · total

Bloom 1 / 7
0:00

30s

Pour in the centre to 20g. Let it bloom.

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

1m

Pour in the centre to 55g.

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

1m10s

Pour in the centre to 75g.

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

18s

Pour in the centre 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

Add 180g of bypass water directly to the cup to dilute the concentrate.

+180g→ 280g
Done 7 / 7
3:05

Diluted and ready to drink.

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.