1 · 5 · 5

Hario V60 NEO Hario others by Doha Coffee

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.

1:12 Ratio

3:10 Total

30g Dose

92°C Temp

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Parameters

30 g
Coffee: 360 g
Water: 1:12
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:10
Total: ~360 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

3:10 · total

Bloom 1 / 6
0:00

Bloom with 30g, wetting every ground evenly — a light roast needs a complete bloom. Start the timer once it is in.

+30g→ 30g Center pour 12s
Pour 2 / 6
0:30

Begin pouring slowly near the center to 90g.

+60g→ 90g Center pour 20s
Pour 3 / 6
1:30

Grow the stream gradually as extraction begins, pouring to 150g.

+60g→ 150g Center pour 25s
Pour 4 / 6
2:50

Finish with a faster center pour to 210g, then lift the dripper once the target is in the server.

+60g→ 210g Center pour 20s
Bypass 5 / 6
3:00

Dilute the concentrate with 150g of bypass water, to 360g total.

+150g→ 360g
Done 6 / 6
3:10

Serve. Adjust the bypass to taste.

Notes

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.