№ 388 Kono Meimon 3:00 1:15 Kurasu
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Kurasu Kyoto

Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method.

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Parameters

Coffee
16 g
Water
240 g
Ratio
1:15
Temp
90 °C
Grind
5 medium
Total
3:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:00 total
  1. 0:00
    Bloom

    Pour 40g in center. Stir with thin toothpick. Rest 35 seconds.

    +40g 10s center
  2. 0:35
    Pour

    Pour 40g to 80g. Rest 15 seconds.

    +80g 10s center
  3. 0:55
    Pour

    Pour 40g to 120g. Rest 15 seconds.

    +120g 10s center
  4. 1:15
    Pour

    Pour 40g to 160g. Rest 15 seconds.

    +160g 10s center
  5. 1:35
    Pour

    Pour 40g to 200g. Rest 15 seconds.

    +200g 10s center
  6. 1:55
    Pour

    Final 40g pour to 240g.

    +240g 10s center
  7. 3:00
    Done

    Drawdown complete.

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Notes

Stir with a thin toothpick after the first pour — this is unique to Kurasu's technique. Six 40g pours with 10-15 second rests between each. Do not pour on the filter walls. Lower temperature preserves sweetness.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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