Japanese
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.
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- Coffee
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Temp
- 90 °C
- Grind
- 4 medium fine
- Total
- 3:00
- Servings
- 1
Method
-
0:00Bloom
Very slow drip-pour of 30g targeting dead center.
+30g 15s slow -
0:45Pour
Thin stream to center only. Build to 100g.
+100g 30s slow -
1:30Pour
Continue center-only pour to 180g.
+180g 25s slow -
2:10Pour
Final pour to 240g. Still center only.
+240g 20s 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 has fewer ribs that only reach halfway up, creating a seal between the filter and the walls in the upper half. This forces water down through the center of the bed. The traditional technique uses a thin, slow stream targeting only the center. Never pour on the walls. Lower temperature preserves the characteristic Kono sweetness.
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100g
+50g Add water