Kono Dark Roast — 85°C Ultra-Low
Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast.
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- Coffee
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Temp
- 85 °C
- Grind
- 7 coarse
- Total
- 3:00
- Servings
- 1
Method
-
0:00Bloom
Very slow center pour of 30g at 85°C.
+30g 15s slow -
0:45Pour
Thin center stream to 120g.
+120g 30s slow -
1:30Pour
Continue center pour to 240g.
+240g 30s slow -
3:00Done
Drawdown complete.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
The Kono dripper's center-pour technique is ideal for dark roasts because it minimizes agitation. Combined with low temperature and coarse grind, this prevents the bitter, ashy flavors that plague dark roasts in other pour-over methods. Produces a smooth, chocolatey cup with full body.
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100g
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