Kono Meimon Misc pourover
Kono Dark Roast — Ultra-Low
by Kurasu
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.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 85 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Very slow center pour of 30g at 85°C.
To 30g 15s Slow -
0:45 02Pour
Thin center stream to 120g.
To 120g 30s Slow -
1:30 03Pour
Continue center pour to 240g.
To 240g 30s Slow -
3:00 04Done
Drawdown complete.
Notes
Original source
Recipe by Kurasu, published at kurasu.kyoto.
More Kono Meimon recipes
See all Kono Meimon recipes →- 01 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Ratio 1:15 Time 3:00
- 02 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Ratio 1:15 Time 3:00
- 03 Classic byKono The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow. Ratio 1:15 Time 4:00
- 04 Competition byKono High extraction competition recipe for the Kono Meimon. Ratio 1:16.7 Time 3:30
- 05 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Ratio 1:15 Time 3:00
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