Kono Dark Roast — 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.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 85 °C
The Kono Dark Roast — Ultra-Low recipe by Kurasu for the Kono Meimon uses 16 g of coffee and 240 g of water (1:15 ratio), at 85°C, with a target brew time of 3:00.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 85 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
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.
Notes
More Kono Meimon recipes
-
Japanese
1:15by Kurasu
- Sweet
- Caramel
Total 3:00 Temp 90°C -
Kyoto
1:15by Kurasu
- Caramel
- Nutty
Total 3:00 Temp 90°C -
Classic
1:15by Kono
- Sweet
- Caramel
Total 4:00 Temp 92°C -
Competition
1:16.7by Kono
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast — Standard
1:15by Kono
- Chocolate
- Caramel
Total 3:00 Temp 88°C
Other Misc pourover methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
Next step
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100g
+50g Add water